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Old 10-17-2007, 11:09 AM   #11
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[quote=Andy M.;496044]To keep ravs from opening up, do two things:



make it 3 things:

I found out that pressing the ages together using a fork works really well.
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Old 12-19-2007, 01:26 AM   #12
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I have a stupid question about the stuffing of a wonton rav
Seeing as they are thin they don't take that long to cook right?
So what if i want to put a bit of lamb mince inside, do I need to cook the mixture then put it in the wontons so the wontons don't overcook, or will it cook ok with raw filling?
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Old 12-19-2007, 06:29 AM   #13
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Yes, cook the meat first.
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Old 12-19-2007, 11:24 AM   #14
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The ones in asian restaurants ge filled with raw meat and cooked later. I do the sam thing at home.
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Old 12-19-2007, 12:27 PM   #15
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Things like siu mai are filled raw and steamed to cook the filling and the wrapper.
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Old 12-19-2007, 07:15 PM   #16
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Ok thanks :)
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Old 12-19-2007, 07:53 PM   #17
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Rom, I don't precook the filling. You are using only about 1 tsp - 1 tbl filling. Steam, boil, bake, fry - the inside will be cooked. Why do double the work.

Here's one w pumpkin & amaretti filling:

Pumpkin-Filled Ravioli
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Old 12-19-2007, 08:20 PM   #18
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Quote:
Originally Posted by *amy* View Post
Rom, I don't precook the filling. You are using only about 1 tsp - 1 tbl filling. Steam, boil, bake, fry - the inside will be cooked. Why do double the work.

Here's one w pumpkin & amaretti filling:

Pumpkin-Filled Ravioli

Sauteing the filling before filling the rav will give you a different taste from steaming the filling in the rav.
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Old 12-19-2007, 08:24 PM   #19
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You are frying them. That's my story & I'm sticking to it. Won ton wrappers are thin & cook very quickly. The texture of the won ton differs depending on if you fry boil, steam or bake.
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Old 12-19-2007, 11:29 PM   #20
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LOL how about i try all ways
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