Artichoke and Feta Wontons
Unlike ravioli, which are generally made with a mechanism of some sort, wontons are typically hand-filled and folded. If the wontons are seared only on one side and left to stick to the steel’s steely grasp until the liquid sets them free, then you’re making pot-stickers.
35 to 40 wontons
Total Timeunder 2 hours
OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party, game day
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecheesy, crisp, rich, salty, smoky, tangy
- One 14-ounce can artichoke hearts, drained well and chopped
- 4 ounce (approximately ¾ cup) feta cheese, crumbled
- 6 slices bacon, cooked until crisp and chopped
- 2 tablespoons finely chopped scallion
- 1 whole large egg, beaten
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1¼ cups hot water, chicken broth, or vegetable broth
- 35 to 40 wonton wrappers
- 3 to 4 tablespoons olive oil for sautéing
- Cutting board
- Chef's knife
- Digital kitchen scale
- Medium mixing bowl
- Electric kettle
- Bowl of water
- Small pastry brush
- Half sheet pan
- Two tea towels
- 10-inch non-stick sauté pan with lid
- Heatproof platter
- Natural bristle basting brush
Fire the hot-box to 200°F.
In a medium mixing bowl, combine the artichokes, feta, bacon, scallion, egg, salt, and pepper. Heat the 1¼ cups water or broth in an electric kettle.
To form the wontons, remove one wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with cold water. Place 1 rounded teaspoon of the mixture in the center of the wrapper. Shape as desired. Set on a half sheet pan and cover with a damp cloth. Repeat procedure until the entire filling is gone.
Heat a 10-inch nonstick sauté pan over medium heat, and once hot, spread a tablespoon of oil around the bottom with the basting brush. When the oil just starts smoking, which will probably be about two seconds after you put down the brush, place 10 to 12 wontons to the pan and sauté until golden; approximately 2 to 3 minutes per side. Gently add ¼ cup of hot water or stock per pan full of wontons. Cover and cook until liquid evaporates, approximately 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Repeat until all wontons are cooked. Serve immediately.
2002, 2006 Be Square Productions