Tag Archives: wonton wrappers

90% Home-made Pot Stickers

Home-made Pot Stickers (Photo: Yiling Wong)

Last week was the lunar new year. Happy year of the sheep pig, friends!

This recipe has been updated for lessons learned 2015-2019. Enjoy!

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My spouse and I had a few friends over to make and eat pot stickers. My parents used to do this when I was a kid, back in the day when frozen pot stickers were not readily available in Asian groceries in the Midwest. Making these on your own turns tedious and feels unrewarding fast, but getting a bunch of people together to take turns at it and eat them together is much more fun. Turns out when you get a handful of adult friends in on it, they get kind of competitive with the folding. We wrapped about twice as many as we were able to eat that night!

Sample folded dumpling.
Sample folded dumpling.

Without further ado, a recipe from my lifelong friend Jenny. It was nice that even though she couldn’t make it, her recipe was still there to help. Continue Reading

Guest Blog: 
Lasagna Cupcakes!

Mmmm, cupcakes.
Mmmm, cupcakes.

Do you ever say, ‘I’m just looking’ and then you find something? I was cruising around Pinterest to find a new recipe for cooking Valentine’s Day dinner for my husband. I was intrigued with the notion of taking traditional lasagna into a cupcake shape. It was well worth it – each cupcake had it’s own crispness (much like the corners of a traditional lasagna) and wonton wrappers felt less filling than pasta noodles. Overall a fun spin on an original that I will make again!
-Jenni L.

Recipes source from: The Girl Who Ate Everything

 

 

 

Lasagna Cupcakes

Ingredients
1/3 pound ground beef
Salt and pepper
24 wonton wrappers
1 ¾ cup grated parmesan cheese
¾ cup ricotta cheese
1 cup pasta sauce
Basil for garnish

Instructions
1. Preheat the oven to 375°F
2. Spray muffin tin with cooking spray
3. Brown beef, season with salt and pepper
4. Drain beef
5. Return pan to heat and add tomato sauce
6. Cut wonton wrappers into circle shapes (using the top of a drinking glass)
7. Start layering; wonton wrapper, tomato sauce, ricotta
8. Repeat layers until add about 2-3 wonton wrapper layers are added per cupcake
9. Sprinkle with parmesan cheese
10. Bake for 18-20 minutes or until edges are brown
11. Let cool for 5 minutes
12. Use a knife to loosen edges, then pop each lasagna out
13. Garnish with basil and serve

Buon appetito!

Recipe Rating:
Novelty Rating:
3.8 of 5 stars
Likelihood of Repeat: 75%
The taste of melted cheese is like gelato on a warm day and that’s lasagna; however, lasagna in a cupcake shape is phenomenal. I don’t think I could ever go back to making lasagna in a rectangular pan. My cupcake tin is now reserved for lasagna!

Lesson Learned: Use cooking spray and let the lasagna sit for 5 minutes after removed from the oven. Removing the lasagna cupcake from the tin is delicate and letting the lasagna rest for 5 minutes after removed from the oven is key (reserve a little cheese to munch on in the meantime). ☺

So easy to eat!
So easy to eat!