I have to admit that Asian cuisine is not my favorite. It is simply a matter of personal preference. I LOVE sushi, but could kind of take or leave most of the other stuff. Maybe it’s the water chestnuts or heavy sesame-ginger flavors that keep me away, but I have to say this somewhat Americanized take on a traditional filled wonton is definitely going to make an appearance in my kitchen quite often. I am in the process of testing a new appliance called the Actifry that TFal provided me with (stay tuned for a giveaway for one of these awesome appliances) and I have been on a trying out some of their recipes as well as developing a few of my own. I picked up some wonton wrappers at the store last week and decided to see how they would work in the Actifry. I created the filling using ingredients that you wouldn’t normally find in traditional rangoon. Rather than crab I went with shrimp that I already had on hand and passed up the cream cheese for a mixture of ricotta and goat cheese. I kept the green onion component of the rangoon, but added a little lemon juice and thyme for a sweet and savory mix. Just in case the wontons didn’t turn out how I hoped they would in the Actifry, I prepared another batch ravioli or potsticker-style by boiling them. Both turned out pretty darn good and when served with the dipping sauce, they were a HUGE hit from not only Drew, but Hunter as well! Culinary success!!! The Actifry is a pretty cool appliance and really gave it the fried texture of rangoon without all the fat and mess of frying, but you still get the same effect by baking them.
- 1/2 pound frozen, fully cooked shrimped - thawed and finely chopped
- 7 oz part-skim ricotta cheese
- 3 oz goat cheese
- 2 garlic cloves, finely chopped
- 1 green onion finely chopped, white & green part
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoons lemon juice
- 24 wonton wrappers
- 1/2 teaspoon safflower oil (if baking)
- 1 tablespoon egg whites
- 4 tablespoons reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons red wine vinegar
- 2 teaspoons granulated sugar
- In a large bowl, combine shrimp, ricotta, goat cheese, green onion, garlic, salt, pepper, thyme and lemon juice. Stir to combine.
- Place wontons on a plate and cover with a damp paper towel as you are filling each wonton. To fill, turn the wonton so that one point is facing you in a diamond shape. Brush the edges of the wontons with the egg white. Spoon approximately one teaspoon of filling into each wonton. Fold the top point of the wonton over the filling to meet the bottom point. With a fork, press the wonton to seal the edges. Place back under damp towel while filling other wontons.
- Heat oven to 425 degrees F. Fold all three points of the filled wontons up to the top and press to seal. Place wonton flat side down on a lightly greased baking sheet. Brush the wontons with safflower oil. Bake for 12-15 minutes or until golden brown and crispy. Serve warm with dipping sauce.
- If cooking in the Actifry, place 4-5 filled wontons in the bowl and drizzle with safflower oil. Let cook 12-15 minutes or until desired crispness.
- Bring a large saucepan of water to a boil over high heat. Once the water has come to a rolling boil, drop in wontons 4-5 at a time. Boil for 3 minutes. Remove from water and serve with dipping sauce.
- In a small bowl, whisk together soy sauce, sesame oil, vinegar and sugar until well blended.
*Disclaimer – Tfal provided me with the Actifry to test and promote; however, I only test products that I believe my readers would enjoy and find useful.