Hey, those dessert wontons sound good! I've only had savory kind before...i guess I'm missing out! Also the leftover chinese food idea..cool..we chopped up leftover Thanksgiving ham & threw that in once, tasted good.
Anyway...Here's one basic recipe that you can cook in two different ways, depending on what you want. The wonton gets flavored from the broth it's boiled in. The Gyoza (potstickers) are crispy on the bottom & steamed on top, like what you get at a Ramen Shop. Enjoy!BASIC FILLING
(makes enough for about 1pkg wrappers)
Mix together until all combined:0.5 lb shrimp or prawns
, diced really fine (grinding it deshelled in the Cuisinart works well)1lb ground pork
chopped up green onions or chives
(as much as you like)
1 sm. can mushrooms
(about 1/3 c.), drained & diced (tiny!)
a "dash" or so of each: mirin (Japanese cooking rice wine), shoyu (soy sauce), oyster sauce
Put a tablespoon or so in the middle of the wonton wrapper, wet the edges with some water & seal however you like. Now, do you want Wonton or Gyoza?For WONTON
Pour into a large stockpot:
1 can chicken broth
5~6 canfulls water
1tsp. "bonito" soup base
3T. shoyu, dash sake or mirin to taste. Bring to a boil. Drop in several wontons but don't crowd the pot! Put the cover on & boil for about 5 min, until they float to the top (you may have to cut one to check it's cooked through). Take them out of the broth & that's it!For GYOZA (POTSTICKERS)
Heat up 2~3 T. vegetable oil in a large nonstick pan. When the oil's sizzling hot, put the (UNcooked!)
filled wontons (ie, what would have been wonton if you had boiled it instead) in the pan, trying to kinda squish them down so that they sit sealed-side up. Let cook in that position until golden brown underneath.
Then, add about 1/2 cup water to the pan and put the cover on fast. Let steam for about 5 minutes or so, then remove from pan & drain on paper towels.
>>sorry no pics, but http://www.gyoza.org
has good pics that illustrate the entire process of making gyoza!DIPPING SAUCES
Pretty much whatever you want. Chinese mustard (like at Chinese restaurants) mixed with shoyu is good. Or shoyu+rice vinegar. Or just straight oyster sauce.