The Foodie Blogroll

Quick Asparagus and Spinach Lasagna, Mushroom Ravioli, Wonton Soup with Shrimp, Wonton Soup with Tofu

Here are four dishes both made with wonton wrappers. I saw the spinach lasagna recipe and was in awe that wonton wrappers were used instead of pasta, this instantly got me excited since I can't eat pasta anymore, and rice doesn't affect me as much so I was willing to give it a try. I absolutely loved this dish. The picture may not be the prettiest thing in the world, but it really was a delicious meal. I then started thinking what else I could make with wonton wrappers. I'm not sure why I never thought of doing these things before now, but I'm glad I found it so that I can now still enjoy meals that I used to eat, may not be the same, but to be honest I actually think they're better than pasta. With that being said, on the trek for more recipes using wonton wrappers I thought about my favourite Asian soup... WONTON SOUP! This was a childhood favourite of mine, but I hadn't had these in years since I had stopped eating pork and could never find a restaurant that made simply shrimp wonton's... not sure why really. Whenever I got wonton soup, I gave the noodles away, and just sucked down that broth, because really it's absolutely FANTASTIC. Both of these wonton recipes that I am about to show you are the best versions of this soup I have ever had in my life. Even my boyfriend was like, "Wow Sam, this actually tastes' authentic", thanks for believing in me ;). Kidding, but really. So great, these two are definite keepers, and must-tries for all who are wonton soup fans. So here are the recipes... enjoy.

Quick Asparagus Lasagna

Recipe adapted from here

Ingredients:
  • 2 teaspoons extra virgin olive oil
  • Sea salt and ground black pepper
  • 1 bunch asparagus, trimmed
  • 1 bag of baby spinach
  • 1 medium onion, halved and sliced (about 1 cup)
  • 2 garlic cloves, sliced (about 2 teaspoons)
  • One 15-ounce container cottage cheese
  • 2 teaspoons unbleached all-purpose flour
  • 18 refrigerated wonton skins
  • 8 ounces Parmesan cheese, coarsely grated (about 2 cups)
Directions:
Preheat the broiler to high. Lightly oil a rimmed baking sheet and a lasagna pan (9-by 13-inches roughly). Combine the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Peel the lower stalks of the asparagus if they are thicker than 1/3 inch. Toss the asparagus in the oil mixture and arrange at one end of the oiled baking sheet. Toss the onion and garlic in any remaining oil in the same bowl and arrange them on the other end of the baking sheet. Broil until the edges just begin to brown, about 5 minutes. If using spinach, you could sauté it on the pan with a little bit of olive oil.

Reduce the oven to 375°F. Combine the onion and garlic with the cottage cheese, flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a blender; puree until smooth. Cut the asparagus into 1-inch pieces. Arrange 6 wonton skins in the bottom of the pan. Top with half the asparagus, one-third of the cottage cheese mixture, and one-third of the Parmesan. Add another 6 wonton skins, the remaining asparagus, and another third of the cottage cheese mixture and Parmesan. Top with the remaining wonton skins, cottage cheese mixture, and Parmesan.

Bake the lasagna in the top third of the oven, 30 to 35 minutes, until bubbly and lightly browned.

Mushroom Ravioli

Recipe taken from here

Ingredients:
  • 1-2 tsp EVOO
  • 2 cloves garlic
  • 1 large onion, finely chopped
  • 1-2 pinches dried thyme
  • 1/2 cup cottage cheese
  • 10 button mushrooms/10 Cremini mushrooms
  • Sea salt and freshly ground black pepper to taste
Directions:

Heat the oil in a nonstick skillet. Add the garlic and fry for about a minute, then add the onion and saute until it's transparent and has a light golden hue.

Add both the mushrooms and the thyme. Cook until the mixture becomes somewhat dry; about 15-20 minutes.

Remove from heat, cool a bit. Stir in the cottage cheese. Check seasoning and add salt and pepper as needed.

Place about 1 to 1 ½ tsp of filling in the center of the wrapper. Seal the edges of the wrapper with water and wrap the wonton.

Repeat until the dough and filling is used up.

Boil the ravioli in batches in lightly salted boiling water for about 2-3 minutes. Drain and toss with desired sauce/vegetables and sprinkle with grated cheese.

Wonton Soup with Shrimp

Recipe adapted from here

Ingredients
  • 1 Packet Wonton Wrapper (40 pcs)
  • 8 cups homemade vegetable broth
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 bunch Bok Choy, trimmed
  • 2 stalks scallions, finely chopped
  • Sea salt to taste
  • Freshly ground pepper
Vegetable Broth Ingredients:
  • 8 cups water
  • 3 large carrots
  • 3 celery stalks
  • 4 button mushrooms
  • Sea salt
  • Pepper
  • 1 bunch fresh rosemary
  • 2 vegetable bouillon cube
Filling Ingredients:
  • 3/4 peeled shrimps, finely chopped or minced
  • 2 stalk scallions, finely chopped
  • 1 tbsp minced fresh ginger
  • 1 tbsp cornstarch
  • 1/4 tsp ground black pepper
  • 3/4 tsp sea salt
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
Directions:

Combine vegetable broth ingredients in a large stock pot and let simmer on medium-low for 30-45 minutes. Set aside.

Combine the wonton filling ingredients and mix well.

Place about 1 to 1 ½ tsp of filling in the center of the wrapper. Seal the edges of the wrapper with water and wrap the wonton.

Blanch the vegetables in a saucepan with boiling water and ½ tsp of salt. Cook for about a minute, drain and set aside.

Bring a saucepan of water to a boil with a few drizzle of cooking oil. Cook the wontons for about 4 minutes. Remove the wontons with a slotted spoon and divide the portions into each bowls.

If your vegetable stock has gotten cold bring it back to a boil. Add the sesame oil, soy sauce and sea salt to taste.

Ladle the vegetable stock into the bowls of wontons. Top with vegetables, chopped scallions and some freshly ground pepper.


Wonton Soup with Tofu - used same directions as above except I changed the filling

Ingredients:
  • 1/2 cup button mushrooms, finely chopped
  • 2 stalks green onions
  • 1/2 cup firm tofu, finely chopped
  • 1 tbsp fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1/2 tbsp rice wine
  • 1 tbsp sesame oil
  • 1/2 tsp salt
Hope you will try these recipes and enjoy them as much as myself, friends and family did :)

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