When I make eggrolls (or wontons, lumpia or whatever else along those
lines) I often cook the ground pork and/or beef I use first before
combining with the other ingredients for the filling. But I recall using
raw meat also many years ago. Is one way better than another in your
opinion?
Goomba

On Thu, 26 Aug 2004 06:38:13 -0400, Goomba38 wrote:
When I make eggrolls (or wontons, lumpia or whatever else along those
lines) I often cook the ground pork and/or beef I use first before
combining with the other ingredients for the filling. But I recall using
raw meat also many years ago. Is one way better than another in your
opinion?
Goomba

When I make won tons, potstickers or lumpia (Hag's recipe, in
RFC cookbook), I start off with raw meat. I hadn't really thought of
there being any advantage/disadvantage to raw vs. cooked, it's just
how I was taught to do it. But handling the raw meat does seem easier
to me when rolling something up, and since you have to cook it anyway,
it saves a step, too. In fact, I'm not sure the recipes would work
quite as well with cooked meat, because things wouldn't get mixed
quite as evenly...?

For the recent Minnesota cook-in, I made a couple batches of
potstickers with ground pork, minced garlic and ginger, chopped
scallions, soy sauce, sesame oil, and pepper. Gave it all a good mix,
then scooped a heaping tsp. onto won ton wrappers, made little
scalloped folds and let it sit while I heated up the pan and a little
oil. The potstickers got browned in small batches, then I dumped in
maybe several Tbsp. water and clapped the lid on for a few more
minutes until they steamed to completion. Aided by Hag's expertly
concocted dipping sauces, they disappeared like magic, and I burned
the crap out of my hand due to my own clumsiness. Much colorful
cursing and ice packs followed. Fun was had by all. ;P

Ariane

On Thu, 26 Aug 2004 06:38:13 -0400, Goomba38 wrote:
When I make eggrolls (or wontons, lumpia or whatever else along those
lines) I often cook the ground pork and/or beef I use first before
combining with the other ingredients for the filling. But I recall using
raw meat also many years ago. Is one way better than another in your
opinion?
Goomba

When I make won tons, potstickers or lumpia (Hag's recipe, in
RFC cookbook), I start off with raw meat. I hadn't really thought of
there being any advantage/disadvantage to raw vs. cooked, it's just
how I was taught to do it. But handling the raw meat does seem easier
to me when rolling something up, and since you have to cook it anyway,
it saves a step, too. In fact, I'm not sure the recipes would work
quite as well with cooked meat, because things wouldn't get mixed
quite as evenly...?

For the recent Minnesota cook-in, I made a couple batches of
potstickers with ground pork, minced garlic and ginger, chopped
scallions, soy sauce, sesame oil, and pepper. Gave it all a good mix,
then scooped a heaping tsp. onto won ton wrappers, made little
scalloped folds and let it sit while I heated up the pan and a little
oil. The potstickers got browned in small batches, then I dumped in
maybe several Tbsp. water and clapped the lid on for a few more
minutes until they steamed to completion. Aided by Hag's expertly
concocted dipping sauces, they disappeared like magic, and I burned
the crap out of my hand due to my own clumsiness. Much colorful
cursing and ice packs followed. Fun was had by all. ;P

Ariane

Ariane Jenkins wrote:

When I make won tons, potstickers or lumpia (Hag's recipe, in
RFC cookbook), I start off with raw meat. I hadn't really thought of
there being any advantage/disadvantage to raw vs. cooked, it's just
how I was taught to do it. But handling the raw meat does seem easier
to me when rolling something up, and since you have to cook it anyway,
it saves a step, too. In fact, I'm not sure the recipes would work
quite as well with cooked meat, because things wouldn't get mixed
quite as evenly...?

Ariane

Thank you for your response. I recall doing it that way long
ago but somewhere along the years switched to cooking it
first, and can't recall why? I do add tofu to my mixture
many times, so that probably helps bind things up a bit like
raw meat would. Next time I'm going back to raw and see if
I like it any better.
Goomba

Ariane Jenkins wrote:

When I make won tons, potstickers or lumpia (Hag's recipe, in
RFC cookbook), I start off with raw meat. I hadn't really thought of
there being any advantage/disadvantage to raw vs. cooked, it's just
how I was taught to do it. But handling the raw meat does seem easier
to me when rolling something up, and since you have to cook it anyway,
it saves a step, too. In fact, I'm not sure the recipes would work
quite as well with cooked meat, because things wouldn't get mixed
quite as evenly...?

Ariane

Thank you for your response. I recall doing it that way long
ago but somewhere along the years switched to cooking it
first, and can't recall why? I do add tofu to my mixture
many times, so that probably helps bind things up a bit like
raw meat would. Next time I'm going back to raw and see if
I like it any better.
Goomba

"Goomba38" wrote in message
...
When I make eggrolls (or wontons, lumpia or whatever else along those
lines) I often cook the ground pork and/or beef I use first before
combining with the other ingredients for the filling. But I recall using
raw meat also many years ago. Is one way better than another in your
opinion?
Goomba


If I am going to hold the items chilled, which is fairly often for large
runs, I par-cook the meat. If they are going to be cooked at the time I
seal them, raw works. The advantage of par or full cooked meat filling is I
can stop the frying when the wonton/wrapper is perfectly browned. Cooking
chilled, the outside often seems to need overcooking before the filling
reaches temp. The difference in texture of an over-cooked wonton wrap sort
of kills my wonton or potstickers perfection.

"Goomba38" wrote in message
...
When I make eggrolls (or wontons, lumpia or whatever else along those
lines) I often cook the ground pork and/or beef I use first before
combining with the other ingredients for the filling. But I recall using
raw meat also many years ago. Is one way better than another in your
opinion?
Goomba


If I am going to hold the items chilled, which is fairly often for large
runs, I par-cook the meat. If they are going to be cooked at the time I
seal them, raw works. The advantage of par or full cooked meat filling is I
can stop the frying when the wonton/wrapper is perfectly browned. Cooking
chilled, the outside often seems to need overcooking before the filling
reaches temp. The difference in texture of an over-cooked wonton wrap sort
of kills my wonton or potstickers perfection.

"Goomba38" wrote in message
...
When I make eggrolls (or wontons, lumpia or whatever else along those
lines) I often cook the ground pork and/or beef I use first before
combining with the other ingredients for the filling. But I recall using
raw meat also many years ago. Is one way better than another in your
opinion?
Goomba


Forgot.... for springroll or lumpia I always parcook the meat, but never
veggies. They sort of steam in the carry-over cooking anyway.

"Goomba38" wrote in message
...
When I make eggrolls (or wontons, lumpia or whatever else along those
lines) I often cook the ground pork and/or beef I use first before
combining with the other ingredients for the filling. But I recall using
raw meat also many years ago. Is one way better than another in your
opinion?
Goomba


Forgot.... for springroll or lumpia I always parcook the meat, but never
veggies. They sort of steam in the carry-over cooking anyway.