Thursday, October 6, 2011

Spinach Pouch


I have been experiencing a publishing backlog lately because my ability to cook and take pictures is a lot faster than my ability to post and publish them. I really do love to cook and enjoy taking pictures just a little bit more than before. My problem is that sometimes I get too lazy to start typing. Other times, I just don't know what to say. Not a problem though as I am positive that I will be able to get them all posted in due time :)


Before I talk about the dish that I have created today, I have to say thank you to everyone who came and visited my blog. I have to say that tastespotting, foodbuzz, and foodgawker has done wonders to increasing the traffic in my blog. And please do leave me a comment as I always welcome and enjoy reading them.

The dish that I created today is an appetizer that is so easy to make. I used four main ingredients plus pepper and salt to create this dish. The filling can be easily substituted with whatever is readily available. The filling can also be changed into a sweet filling to make it a dessert instead of an appetizer. I would say that the possibility is endless. Today though I used frozen spinach, cream cheese, and ricotta cheese as filling. Make sure that you thaw the frozen spinach well ahead of time to prevent any delay. I thawed mine in the refrigerator overnight and then used chesse cloth to squeeze it dry. Making sure that all the fluids has been removed is important because you do not want a soggy pouch when fried plus the water will also make frying difficult as it will cause oil to splatter.


Another important thing to remember when using wonton or spring roll wrappers is that they dry out easily so make sure that you cover them in damp (not soaking wet) cloth to prevent them from drying out and turning brittle. To help the pouch retain its shape, I let it air dry a little bit after I wrapped the filling so that it becomes stiff thus helping it hold the shape better. These pouches can be kept in the freezer and then taken out when needed. I usually don't thaw them out before frying so they just go from the freezer to the hot oil. You need to be careful though as oil may splatter when it comes in contact with the frozen pouches. Also, use splatter guard to prevent oil from splattering all over you and your kitchen.

Ingredients:

1 box (10 oz) Frozen chopped spinach, thawed and squeezed dry
4 oz cream cheese, softened
1/2 cup ricotta cheese
Large size wonton wrappers
oil for frying
sea salt and freshly ground pepper, to taste


1. In a bowl, placed squeeze-dried spinach. Fluff them up to loosen.
2. Add cream cheese and ricotta cheese. Mix well.
3. Season with salt and pepper according to your taste.
4. To wrap: Take a teaspoon full of the filling and place it in the middle of the wonton wrappers. Gather the corners to create a pouch. Take small stips of the cut wonton and use it to tie the corners together. Be careful not to break the tie.
5. Do this until all the filling has been used.
6. Heat oil in a pan. When oil is hot, place a few of the pouch and fry until golden in color. NOTE: Fry only a few at a time so as not to lower the oil temperature and not to overcrwod the pan.
7. Transfer to a paper towel lined plate to drain excess oil.
8. Transfer to a serving platter and serve warm.

22 comments:

  1. Gosh, these look lovely (& sound delicious!). I can totally relate to what you have said about taking photos and cooking being easier than blogging, I find myself in the same boat. Your photos are great by the way.

    x.Erin

    ps - thanks so much for your comment over at my blog. It made a real difference to my state of mind today so thank you, from the bottom of my heart. :)

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  2. I will definitely be making these. Yum!

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  4. I am the same too....loves to cook up a dish but just lazy to post it up to the blog as sometimes just wordless what to say. This "Wanton Wraps" sure look delicious!

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  5. Adelaidefood... you're welcome and thanks for the visit and comment.

    Carrotsandcream...let me know how you like it. Thanks for the comment and visit

    Camelia...I will definitely check that website out. Thanks

    Mel... I am glad I am not alone...hehehe...thanks for the comment and visit

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  6. Thanks for the comment and visit Sandra...yes, perfect for parties :)

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  7. how much oil do you put in the pan? I'm a little new to cooking and all.

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  8. Hi Sarah...i usually use a small sauce pan and put about a couple of inches of oil. The surface area for frying is small so I only fry a couple at a time. This way, I am able to keep an eye in it closely and prevent burning.

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  9. Excellent article above. May be you need more time to share all the knowledge that you have.
    So, thanks for share this information with us, I always come across this amazing post.

    ReplyDelete
  10. This sounds and looks wonderful, so I featured it today! Thanks for sharing your great recipe.

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  11. Hey thanks for sharing your love. Just wondering...can I make them the night before and just warm them the next day?

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  12. wondering if you wanted to do a dip, what would you dip them in?

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  15. these look delicious!! once i am able to eat dairy again i am making these!! (i am currently pregnant with our second child and both times i have become lactose intolerant... so weird and annoying but worth it :P)

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  16. I've made something similar but I pressed the wonton wrappers into a mini muffin pan and baked them for about 8 minutes to make little cups (I did this in advance). I would fill my cups and put them all on a cookie sheet and bake for another 20 minutes or so until they were bubbly. These look awesome, I think I would have to add sausage. Mmmmm

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  17. Can these puffs be baked as opposed to fried and have the same crispy results?

    ReplyDelete