> On Wed, 26 Sep 2012 13:05:57 -0500, Nunya Bidnits wrote:
> > I'm thinking grilled veggies in a deep fried wonton for the American Royal
> > Barbecue, vegetable side dish contest (weekend after next). I've been doing
> > grilled veggie empanadas but it's been problematic. The filling used grilled
> > sweet and hot peppers, grilled street corn off the cob, onions, tomatoes,
> > roasted garlic, cream cheese, and chihuaha or oaxacan melting cheese,
> > garnished with kosher salt and cotija cheese crumbles. Not sure the wonton
> > wrappers would hold up though.
> You would have to seal them really well - maybe with a cornstarch
> paste - and keep the moisture down. Fat inside is OK.
I wouldn't use cornstarch, just a wide and well-moistened
margin, and let them sit for a little while before frying
instead of frying immediately, to give time for the seal
to take. Definitely keep the moisture in the filling low,
because that causes steam which makes the wonton swell up
and burst. For some types of filling, it's helpful to
pan-fry it to drive off the moisture before making the
wontons. You can make a simple and tasty filling by
breaking up some pork breakfast sausages and frying them
with chopped parsley. Some chopped water chestnuts would
give it a more interesting texture, but pork and parsley
are pretty good by themselves.
> I have trouble just keeping crab rangoon from bursting. But I'm a
> chronic overstuffer.
Overstuffing definitely will cause a cream-cheese-based
stuffing to burst. You need to show restraint.