What? What could won tons and paper owls have in common you ask?
Well a couple of things, and we don't need six degrees of anything to see their similarities.
1. Folding. They both involve folding.
2. I suck at doing them. Both.
This plan was flawed from the get go. I mean when you consider me saying "I am going to make something new" you know already the odds for success are a tad low. But I had no idea that won ton making was such a bleeding art form. I know now. I will always respect a well formed one, from this day forward.
To complicate things, my husband, Paul Bunyan himself, has decided we need to use cast iron. I should hang my head in defeat now, but I won't. We need new pans, and being the outdoorsy, woodsy, survivalist he is my husband thinks cast iron should be in our kitchen and not just our camping gear. I can't say I disagree, exactly, but I can say that there are rules with cast iron and I do not know them all.
With these thoughts in mind, lets look at my inspiration.
Don't I always find beautiful inspiration? I should get credit for that, at least.
Technically she calls them Spinach Pouches, and they looked delish when I saw them on Pintercrack. I gather my ingredients and immediately notice that I want more seasoning because I am like that. So I italic what I added.
- 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
- garlic powder, to taste
- onion power, to taste
I thawed and drained my spinach, debated doubling the recipe because I had the supplies but opted not to. Thank Gawd. Mixed the spinach, cream cheese, and ricotta (obviously this was not a dairy free recipe and I had to be careful) together with the seasoning. I added all four (salt, pepper, garlic powder and onion powder) because I really felt it needed it. I tasted it and loved it, so I moved on.
I love spinach, but drained, thawed spinach looks really unappetizing.
All of the ingredients mixed for the filling, and it is looking a little less icky.
She said to use a teaspoon ...
Is that the right amount?
There it is! Less than a teaspoon worked.
And make fifty thousand of them. Well, it felt that way.
Some of the finished product.
Burns were kept to a minimum, and only some of the won tons were a bit dark in places as opposed to golden. Our oil also hit the smoking point at one point so my eyes were burning like a mutha by the time we were done. Because the filling had an Italiany taste to me I made some marinara to dip it in.
All in all they were pretty good. Not as pretty, only some were burned and a couple had raw spots, but they weren't bad at all. I figure since my husband wanted to take some for lunch today we could count them in the didn't-screw-that-one-up category!