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Wait -- did you use eggroll wrappers, or wonton wrappers? I've used wontons with no problem; but eggroll wrappers are a different kind of dough, not necessarily meant to be boiled but cooked in fat (I think). If you DID use eggroll pastry, maybe that's it. However, if you used wontons, ...

Do you mean they stuck together while cooking, or between filling/shaping and cooking? If it was in the cooking, maybe you just had too many for the amount of water? Or you kind of dumped them in all at once, so they stuck on their way in?

When I've done ravioli using wontons, as I fill and shape them I lay them out on parchment sprinkled with cornmeal, and keep them separate (not touching each other). So they don't stick together raw. If I have any extras, I try to freeze them sort of IQF, and then repack them; then to cook just dump them in the water and they're okay.

BTW: your filling and saucing sound great!
 

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I have to admit that at first the "eggroll" didn't register. But then it did, and bingo! Just glad my latent proofreading skills could help. Using wonton wrappers is absolutely GREAT!!

Looking forward to hearing what other fillings people are using!!
 
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