Italian Fried Wontons - Topic

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Apr 8 2013 03:19pm

This is an italian take on an american-chinese food that I absolutely love. Crispy fried wontons with an italian filling. Basically its fried ravioli!

What need:
Wonton wrappers - approx 72 or more (keep cold until right before use)
Veal or lean beef - 1/2 pnd
Ricotta cheese - 1cup (Make it FRESH!(Look: http://forums.d2jsp.org/topic.php?t=67012620&f=152 ))
Arugula - 1cup chopped
Mozzarella cheese - 1/2cup
Garlic - 4cloves minced
Parmesan cheese - 2Tbsp
Cooking oil
Salt
Pepper

What do:
First prepare the filling...
Brown the meat in a skillet over medium-low heat, then drain the excess fat off. Chop the arugula and mince the garlic. In a large mixing bowl, mix the meat, ricotta, arugula, mozzarella, garlic, parmesan, a tsp of salt and about 1 tbsp of ground black pepper.
Mix well, cover and set in the fridge for 5-10 minutes.

Set out a sheet of wax paper and lay out some wonton wrappers (i do 12 at a time).
Place a rounded teaspoon amount of the filling in the middle of every wonton.
Now wet all 4 edges of each wrapper with water (i keep a small bowl of water near and use my finger).
Now you can take another wrapper and press in onto the wet edges of each wonton, working out large air bubbles. The wet wonton wrapper will stick and bond with the dry wrapper very easily.

After forming, set the wontons on another piece of wax paper while preparing the rest.
Heat a pan with a shallow coating of oil over med-low heat. I use 50/50 olive oil to canola oil for this.

Fry the wontons, increasing the heat to medium if necessary. Cooking till crisp on one side then flipping to cook the other side is all that is needed (wontons cook fast).

Notes:
Wontons are awesome by themselves or with a sauce to drizzle over them. You can go either way there, with a sweet and sour asian sauce or a simple alfredo style sauce made from cream, milk, butter and pepper.
The filling will make around 36 wontons, maybe more... I was not measuring very exactly when I made this recipe.
Refrigerating the wontons makes them even better in my opinion... cold wonton finger food is sooooooo good.

This recipe can be changed to traditional ravioli by simply cooking the wontons in salted boiling water (which makes a very delicate wonton/ravioli) and serving with ragu or tomato sauce. =]

Oh and if you missed it up-top, make your own fresh ricotta cheese! http://forums.d2jsp.org/topic.php?t=67012620&f=152