(no subject)

[serenecooking]

Won tons and beet greens I used some of the remaining organic box to make won tons and greens.  The won tons are filled with TVP, spinach, green garlic, ginger, grated carrot and celery, and hoisin sauce. The beet greens are steamed, tossed with a little margarine, and sprinkled with salt and pepper. The sauce is tamari with sesame oil drizzled on top. someotherguy and I both thought the raw beet stems tasted like there was salt and pepper in them.  Kind of cool. There's another picture at http://pics.livejournal.com/serenejournal/gallery/0001e37f , but it's pretty much the same.

Comments

[yummy64.livejournal.com]

That looks fabulous!

Are the wontons fried or baked? And if fried are they deep fried? I wonder if could make a batch one day and freeze them.

Thinking aloud on you here. GT would love them I think and would make sense if I was making to make a big batch rather than just a few.

[serenejournal.livejournal.com]

They're shallow-fried -- I made them flat so I could do that. I am thinking about baking them, but I haven't tried it yet.

I froze some won tons for loracs once, before frying, and she said they turned out really well (hers were shrimp rangoon from revcarol's recipe).

When I make the shrimp wontons, I can't make enough of them for someotherguy. I'm amusing myself imagining how many I'd have to stuff in order to have some left over. :-)

[loracs.livejournal.com]

Much like raviolis, if you spread them out, cover and freeze first, then bag them, they will hold up well. If you just throw them in a bag they will stick together and break open when you need to separate them for cooking.

Baking might work for non-cheese filled won-tons, but when you add cheese I think you have to cook quickly before the cheese melts too much and squishes out.