Posts in : Ingredients package round wonton wrappers
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- Posted by elimam
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Prep Time 20 minutes Cook Time 16 minutes Servings servings
Ingredients- 2 links chorizo sausage cut into small pieces
- 1/2 cup part-skim ricotta cheese
- 1 cup shredded queso asadero (white Mexican cheese)
- 1/2 cup chopped cilantro
- 1 clove garlic finely minced
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 package round wonton wrappers
- 1 teaspoon Extra Virgin Olive Oil
- 1 tablespoon salt
Prep Time 20 minutes Cook Time 16 minutes Servings servings
Ingredients- 2 links chorizo sausage cut into small pieces
- 1/2 cup part-skim ricotta cheese
- 1 cup shredded queso asadero (white Mexican cheese)
- 1/2 cup chopped cilantro
- 1 clove garlic finely minced
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 package round wonton wrappers
- 1 teaspoon Extra Virgin Olive Oil
- 1 tablespoon salt
Instructions-
Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.
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In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
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Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.
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Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.
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Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.
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- Posted by elimam
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Prep Time 45 minutes Cook Time 15 minutes Servings servingsIngredients- 8 ounces package dry thin Asian rice noodles (rice vermicelli)
- 1/2 medium head cabbage cored and shredded
- 12 ounces package firm tofu
- 2 small zucchini shredded
- 4 green onions finely chopped
- 4 cloves garlic finely chopped
- 1 tablespoon ground black pepper
- 2 tablespoons Asian (toasted) sesame oil
- 2 eggs slightly beaten
- 2 teaspoons salt
- 1 package round wonton wrappers
- 1/2 cup Extra Virgin Olive Oil for frying
Prep Time 45 minutes Cook Time 15 minutes Servings servingsIngredients- 8 ounces package dry thin Asian rice noodles (rice vermicelli)
- 1/2 medium head cabbage cored and shredded
- 12 ounces package firm tofu
- 2 small zucchini shredded
- 4 green onions finely chopped
- 4 cloves garlic finely chopped
- 1 tablespoon ground black pepper
- 2 tablespoons Asian (toasted) sesame oil
- 2 eggs slightly beaten
- 2 teaspoons salt
- 1 package round wonton wrappers
- 1/2 cup Extra Virgin Olive Oil for frying
Instructions- Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
- Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
- Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
- Heat the olive oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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Aug 1, 2016