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franken-food??

post #1 of 5
Thread Starter 
By NO means an expert on pot stickers. Mine always look a little "ugly" but always taste good. Have made them with a pork mixture and that came out very tasty.

Bought nice wonton wrappers at my local Asian market yesterday, and the "mad scientist" part of my brain kicked and and have started thinking of spin-offs. Made the same way... stuck and then released by a little broth with some kind of dipping sauce. BUT thinking of different stuff to put inside?!?

Have had a few ideas rattling around in my head where the marbles used to be. Thinking corned beef... minced up real fine with either sauerkraut or cole slaw... Russian dressing for dipping?

Maybe pulled pork... BBQ sauce to dip. Maybe a mini meatball (already cooked) with a nice tomatoe sauce for dipping. Shredded grilled chicken... with Buffalo wing sauce. Haven't come up with an all veggie idea... YET.
 
Maybe smushed potatoes... like a perogi... with sour cream.  Or taco meat... with salsa and melted cheese.

Thinking any of these potential hair-brained idea would also make some very non-traditional "egg rolls", too. If I'm totally off my rocker... I can deal with that. If I'm still ON that rocker... what would YOU see in a pot sticker??
post #2 of 5

I've never seen these types of variations on pot stickers or dumplings, but it sounds great!  Depending on which filling/sauce combo you use I don't think you're off your rocker at all.  I have seen such twists on egg rolls - southwest egg rolls, ruben egg rolls, and cuban sandwich egg rolls to name a few I've tried.

 

I think the challenge that pot stickers present that isn't there wtih egg rolls is the filling - egg rolls allow more flexibility, whereas for pot stickers you're pretty much limited to a minced/ground/shredded type of filling.  That being said, two things that came to mind were indian and carribean.  I'm thinking spicy chicken vindaloo filling with a cucumber raita dipping sauce, or for a veggie option you could use veggie samosa filling.  On the carribean side, you could do some minced salt fish with a sweet and spicy fruit relish/chutney for dipping.

 

Let us know if you try any of these!     

post #3 of 5

Why not? I know of more than one older Polish lady who use pre-made won ton wrappers these days instead of kneading, rolling out, cutting and shaping Pierogi dough.

post #4 of 5
Thread Starter 

REALLY??  My FIRST teachin job was in a little Ukrainian Catholic school in Chester, PA... it's BEYOND not safe to venture into that neighborhood today.  BUT... every Friday the neighborhood ladies would be in the school kitchen making perogies... that would be the school lunch and lots of people in area would come to buy them.  Sure these ladies made dough from scratch... and they were so good your eyes rolled back in your head!

post #5 of 5

I know of nothing that can't be used as a filling.. I do a Reuben, chopped corned beef scraps, sauerkraut, grated swiss and some 1000 isle either in the mix or as a dip. Every filling I make contains a raw egg to help hold fill together and give a bit of chew to the mix. Great way to reduce your food cost and be different from guy next door who buys those frozen hors' d for $.35.. to $.95  per 100 count.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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