Repeat with 2
more wonton wrappers and set aside.
Not exact matches
Tip: For a
more rustic look, leave
wonton wrappers uncut.
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus
more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package
wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)
For the
wontons: 4 scallions 1 inch piece fresh ginger, peeled and roughly chopped 4 garlic cloves 1 small shallot 1/2 cup fresh cilantro 1 pound shrimp, peeled and roughly chopped 1 pound ground pork 2 tablespoons Shaoxing wine or other preferred rice wine 2 tablespoons soy sauce,
more to taste 2 tablespoons fish sauce,
more to taste 1 tablespoon sesame oil 1/2 tablespoon sugar 1/2 teaspoon ground black pepper 80 - 100 square
wonton wrappers
12
wonton wrappers 1 ounce string cheese (about 1 snack size stick) 1 ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch squares 2 ounces brie cheese, cut widthwise into 3 pieces 1 fresh jalapeno, seeds removed and thinly sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (
more may be needed depending on the size of skillet used)
You may need to make a small adjustment to both sides to make the
wonton wrapper a bit
more narrow towards to top corner.