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Pampered Chef: Another Review: Steamed Wonton Purses

  1. kam

    kam Legacy Member Staff Member

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    I finally had a chance to make these yesterday. They were really pretty good. I followed the directions exactly.

    First, I have never worked with ground turkey. It looks like ground beef - but it is way "mushier". Once I got over that, I was OK. I used level small scoops for each wonton and I got more than the 16 wontons. I think I got 22 wontons or so. And I still think that was plenty of meat inside the wonton.

    I steamed some of them and it took closer to 8-10 minutes to come to 160 degrees.

    The dipping sauce was a little spicy, so I decided to use just soy sauce and add a little of the Asian Seasoning - much better. (I am still trying to figure out what Chinese restaurants use as the dipping sauce with their dumpings...)

    Then, I decide to fry the remaining wontons (DH likes them fried better than steamed so I decided to give it a try).

    I took the 10" Exec Skillet and put 1 Tablespoon Oil and heated it up over Med-High heat. Then I added 12 of the wontons and "cooked" them until they were brown on the bottom (2-4 minutes) - don't turn them, just let the bottoms get brown. Then add 1/3 cup water, lower heat a little, cover and let the wontons soak up all the liquid (about 5-7 minutes).

    It really worked nice. I did 16 this way, so I increased the water to 1/2 cup to make up for the additional wontons.
     
    Mar 30, 2009
    #1
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    I :love::love:LOVE:love::love: these!

    I just use the Ginger-Wasabi Sauce for dipping - it takes them to a whole new level!
     
    Mar 30, 2009
    #2
  3. PampChefJoy

    PampChefJoy Veteran Member Gold Member

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    Try a mixture of soy sauce, rice wine vinegar, and a little sesame oil.
     
    Mar 30, 2009
    #3
  4. kam

    kam Legacy Member Staff Member

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    I thought of that (based on your earlier review) - but DH doesn't care for the Ginger-Wasabi. I have the other 1/2 lb of turkey left - so I will have to try it when I make them again this week. :)

    I have the Toasted Sesame Oil that is called for in the Asian Pork & Noodle Skillet recipe - will it work as well as regular sesame oil?
     
    Mar 30, 2009
    #4
  5. PampChefJoy

    PampChefJoy Veteran Member Gold Member

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    Yes, it's pretty much the same thing... a little dab will do ya... it really perks up the flavor, though you can just do soy sauce and vinegar.
     
    Mar 30, 2009
    #5
  6. pamperedpals

    pamperedpals Senior Member Gold Member

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    DH and I made these on Saturday. We doubled the receipe and had 48 of them. Oh my gosh were they good.

    I have the sauce saved in the fridge for something later and we loved the Ginger Wasbi also. Which reminds me I have to order more. ;)
     
    Mar 30, 2009
    #6
  7. Symara

    Symara Member Gold Member

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    I my ex boyfriend was japanese, and we made the sauce that tasted just like the restaraunts one time. I remember we put some kind of chili paste in it and either chives or something like that.
     
    Mar 30, 2009
    #7
  8. PampChefJoy

    PampChefJoy Veteran Member Gold Member

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    Lee Kum Kee makes a chili/garlic paste that many grocery stock in the Asian food section. I like that it adds a little zip and a little garlic to whatever I'm making.
     
    Mar 30, 2009
    #8
  9. kcjodih

    kcjodih Legacy Member Gold Member

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    Okay when we made them at our meeting at my place we got 28. When I made them at my show last week we got 32 and my small scoop was FULL. Anyone else get this many?
     
    Mar 30, 2009
    #9
  10. cactus_flower

    cactus_flower Member

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    We had these for dinner last night--the fourth time I have made them. My DH, DS and I love them!! In addition to the asian seasoning, I also add extra fresh garlic and grated ginger root. We like the Ginger Wasabi Sauce, as well. I get about 18-20 out of a recipe, but I used rounded small scoops of the turkey mixture.

    The Ginger Wasabi is also great with fresh salmon! I just brush it on the salmon and broil it for about 8-10 minutes until the glaze gets nice and brown--so easy, yet so tasty!
     
  11. wadesgirl

    wadesgirl Legend Member Gold Member

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    We had these at our cluster meeting and at a recipe bash night. I much prefer them with beef but I wasn't a big fan of the gooey wontons!
     
    Mar 31, 2009
    #11
  12. candiejayne

    candiejayne Veteran Member

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    I'm going grocery shopping Thursday, I'm going to make sure I write down what I need for these so we can finally try them. They sound so yummy!
     
    Mar 31, 2009
    #12
  13. babywings76

    babywings76 Legend Member Gold Member

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    I liked the flavor, but really didn't like the wontons cooked this way. They were sticking to each other and were a bit rubbery/chewy. I mean they were okay, but I prefer them fried--But that's something I feel guilty doing these days as I look at myself in the mirror! :rolleyes:
     
    Apr 1, 2009
    #13
  14. kam

    kam Legacy Member Staff Member

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    The frying didn't seem "that bad". I only used 1 Tablespoon of oil for 16 wontons.

    I have a 1/2 lb of the turkey left and I am going to make another batch this weekend. Can't wait to try some of the sauce suggestions!
     
    Apr 1, 2009
    #14
  15. babywings76

    babywings76 Legend Member Gold Member

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    I'll have to try it that way. The way I've done them in the past was where you use a lot of oil and immerse them practically. But your right , 1 tbsp. doesn't sound too bad. ;)
     
    Apr 1, 2009
    #15
  16. monica.dixon

    monica.dixon Member

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    Does anyone have this recipe? I gave away my seasons best.....
     
  17. babywings76

    babywings76 Legend Member Gold Member

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    You can view all the Season's Best recipes on CC. Just go to the recipes section, select the season's best categories, then enter in the season and year you want, then it'll bring up all of the recipes in that issue.
     
    Apr 1, 2009
    #17
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