Re: Wild and crazy wonton experiment

[Guest guest]

Note: boiling caused the gyoza to literally explode- I was left with

mushy, partially formed half gyozas with the filling going all over

the place. When i took out the steamer, it looked like rice had been

slammed against it and squished up with some filling. I might try it

once again, making sure the water was fully boiling and not involving

a steamer basket, but it was pretty clearly a failure. I also dry pan

fried one- it wasn't too bad, but seemed like mochi stuffed with

filling that had been browned. I think the flour mix needs some work!

And maybe, although the recipe called for potato flour, they meant

potato starch? Another technique to try would be baking or broiling...

*sigh* such a disappointment. The deep fry method seemed to work the

best, but I feel oily all over now! The cornstarch crepes might be

a better bet.

>

> I just wanted to share with everyone my results after trying the

> wonton recipe in the files.

[Guest guest]

How about using a spring roll wrapper? I found some GF ones in my Asian grocery.

The ones I have are made with tapioca starch. I realize these are not exactly

the same thing, but you could cut them to a smaller size. I have the shelf

stable, need to soak, type wrapper, but I'm pretty sure I also saw GF " ready to

go " wrappers in the refrigerated section. It has been a while, so I'm not

positive.

I *love* wontons and egg/spring rolls. I remember them well from my pre-celiac

days. I have yet to attempt to make them although I obviously have plans since I

bought the wrappers.

Can you share your filling recipes?

Re: Wild and crazy wonton experiment

> Note: boiling caused the gyoza to literally explode- I was left with

> mushy, partially formed half gyozas with the filling going all over

> the place. When i took out the steamer, it looked like rice had been

> slammed against it and squished up with some filling. I might try it

> once again, making sure the water was fully boiling and not involving

> a steamer basket, but it was pretty clearly a failure. I also dry pan

> fried one- it wasn't too bad, but seemed like mochi stuffed with

> filling that had been browned. I think the flour mix needs some work!

> And maybe, although the recipe called for potato flour, they meant

> potato starch? Another technique to try would be baking or broiling...

> *sigh* such a disappointment. The deep fry method seemed to work the

> best, but I feel oily all over now! The cornstarch crepes might be

> a better bet.

>

>

> >

> > I just wanted to share with everyone my results after trying the

> > wonton recipe in the files.

[Guest guest]

You are a brave, adventurous soul! I had posted that recipe, never

having tried it. I had found it in a Chinese food cook book after

seeing it posted on a website. Darn, I miss wontons! I had

hoped that recipe would work.

Keep up the good work. It might be good to add a file to the

recipe section of the site with comments about recipes. That way

people can more easily learn from each other about adjustments and

alterations. Just a thought.

I have liked reading your bread reviews and other cooking posts.

Really helps me figure out which things I might want to try and

which I won't.

Sue in Denver

>

> Note: boiling caused the gyoza to literally explode- I was left

with

> mushy, partially formed half gyozas with the filling going all

over

> the place. When i took out the steamer, it looked like rice had

been

> slammed against it and squished up with some filling. I might try

it

> once again, making sure the water was fully boiling and not

involving

> a steamer basket, but it was pretty clearly a failure. I also dry

pan

> fried one- it wasn't too bad, but seemed like mochi stuffed with

> filling that had been browned. I think the flour mix needs some

work!

> And maybe, although the recipe called for potato flour, they meant

> potato starch? Another technique to try would be baking or

broiling...

> *sigh* such a disappointment. The deep fry method seemed to work

the

> best, but I feel oily all over now! The cornstarch crepes might

be

> a better bet.

>

[Guest guest]

I have been dying for some wontons!! I haven't attempted to make

something from scratch yet because I am afraid that what happened to

you will happen to me. I am still having a tough time with the

trial and error thing. I just like things to work and be good. I

have been looking for spring roll wrappers too because someone else

suggested that, but I can't even find them anywhere. What do they

look like and is there a brand name I can be looking for? I love

the cream cheese wontons and what I wouldn't give for some of them

right now!!

> > >

> > > I just wanted to share with everyone my results after trying

the

> > > wonton recipe in the files.

>

[Guest guest]

I had been looking for spring roll wrappers for months, then suddenly they

appeared

everywhere. I got some at a local store - Busch's - but saw them at WF last

week too. It is

like they read my mind...

[Guest guest]

Asian food stores sell a few things that might work as a wrapper:

dried spring roll wrappers made of rice or tapioca, which are round or

square and come in sizes ranging from 4 " to 12 " across; fresh rice

noodles which come in rolls --- these are made in a local noodle shop,

I guess; dried bean curd in very thin sheets. Sorry I can't give

brand names --- these are very common in Asian stores and the brands

are all Vietnamese anyway with hardly any English on the package; I

have hardly seen them outside Asian stores.

One other thing which is not quite like a wonton, but is similar and

is dessert-like: Asian food stores sometimes have these frozen rice

balls with fillings for pretty cheap --- $1.50 for a dozen or so;

you're supposed to boil them for a few minutes. I have never had

these, but I bought a package to try at someone else's house (so he'd

keep all the calories); we didn't get around to trying them, so I

still don't know if they're good.

JZ

[Guest guest]

I've tried all of these except for the soybean curd sheets (which is

on my to do list!).. (oh, and I haven't seen tapioca sheets but will

look for them). I am really hoping to come up with a tasty homemade

recipe that fries or steams well, but it's kind of the holy grail...

That and filo dough! lol. I would really like to make those cream

cheese wontons that loook so good in the restaurants!

Are you sure you're supposed to boil the frozen rice balls? All the

sweet ones I've seen with anko or red bean paste inside are just

supposed to be thawed, although I have seen savory rice etc. balls

that can be boiled in a stew.

>

> Asian food stores sell a few things that might work as a wrapper:

> dried spring roll wrappers made of rice or tapioca, which are

round or

> square and come in sizes ranging from 4 " to 12 " across; fresh rice

> noodles which come in rolls --- these are made in a local noodle

shop,

> I guess; dried bean curd in very thin sheets. Sorry I can't give

> brand names --- these are very common in Asian stores and the

brands

> are all Vietnamese anyway with hardly any English on the package; I

> have hardly seen them outside Asian stores.

>

> One other thing which is not quite like a wonton, but is similar

and

> is dessert-like: Asian food stores sometimes have these frozen

rice

> balls with fillings for pretty cheap --- $1.50 for a dozen or so;

> you're supposed to boil them for a few minutes. I have never had

> these, but I bought a package to try at someone else's house (so

he'd

> keep all the calories); we didn't get around to trying them, so I

> still don't know if they're good.

>

> JZ

>

[Guest guest]

> I've tried all of these except for the soybean curd sheets (which is

> on my to do list!).. (oh, and I haven't seen tapioca sheets but will

> look for them). I am really hoping to come up with a tasty homemade

> recipe that fries or steams well, but it's kind of the holy grail...

> That and filo dough! lol. I would really like to make those cream

> cheese wontons that loook so good in the restaurants!

The thai (?) tapioca spring roll sheets I buy usually come in a small

plastic package. It's a round molded plastic box (probably #5

plastic)--flimsy bottom and lid, the entire thing is usually

shrinkwrapped, but sometimes just taped. The wrappers themselves

remind me of nothing so much as well-starched seersucker fabric when

dry.

Larger sheets (made from mung beans, tapioca, etc) are usually in a

cellophane bag. I use them for lumpia wrappers since i haven't found

an acceptable substitute (i've seen GF recipes for the wrappers, but

none are quite like the simple one i used pre-CD).

ygg

[Guest guest]

Yes, the package instructions said in English to boil them for 3-5

minutes and there was a little picture with a pot with boiling water.

JZ

> Are you sure you're supposed to boil the frozen rice balls? All the

> sweet ones I've seen with anko or red bean paste inside are just

> supposed to be thawed, although I have seen savory rice etc. balls

> that can be boiled in a stew.

>

>

> >

> > Asian food stores sell a few things that might work as a wrapper:

> > dried spring roll wrappers made of rice or tapioca, which are

> round or

> > square and come in sizes ranging from 4 " to 12 " across; fresh rice

> > noodles which come in rolls --- these are made in a local noodle

> shop,

> > I guess; dried bean curd in very thin sheets. Sorry I can't give

> > brand names --- these are very common in Asian stores and the

> brands

> > are all Vietnamese anyway with hardly any English on the package; I

> > have hardly seen them outside Asian stores.

> >

> > One other thing which is not quite like a wonton, but is similar

> and

> > is dessert-like: Asian food stores sometimes have these frozen

> rice

> > balls with fillings for pretty cheap --- $1.50 for a dozen or so;

> > you're supposed to boil them for a few minutes. I have never had

> > these, but I bought a package to try at someone else's house (so

> he'd

> > keep all the calories); we didn't get around to trying them, so I

> > still don't know if they're good.

> >

> > JZ

> >

>

>

>

>

>

>

>

>

[Guest guest]

Lol- well, i guess that answers that! Hee hee, sorry I doubted. Now I

am dying to see these things in person... very mysterious!!

>

> Yes, the package instructions said in English to boil them for 3-5

> minutes and there was a little picture with a pot with boiling water.

>

> JZ

[Guest guest]

I think I recognize the mystery product as something we have bought at

Ranch 99 in Cupertino - frozen rice ball w/ a variety of sweet

fillings? We tried 2 kinds. I think they were GF, but they were also

an acquired taste ;-) so we didn't eat enough of them to be sure. Oh,

yes, we did boil them briefly. One was probably peanut butter, the

other????

Maureen

> >

> > Yes, the package instructions said in English to boil them for 3-5

> > minutes and there was a little picture with a pot with boiling water.

> >

> > JZ

>