R is for: Random Ravioli Thai Dumplings with Spicy Peanut Sauce

Sometimes I like to play this game where I’m only allowed to use what I have on hand in my kitchen to make a dish or a meal. I had some leftover wonton wrappers from my shrimp rangoon, and some stir fry vegetables in my freezer, so I started brainstorming ideas for ways to use them together.

What I came up with was somewhere between a ravioli, a dumping, a wonton and an egg roll…served up with a spicy peanut dipping sauce.

Random, I know.

But the verdict? Success! I actually really enjoyed the finished product and would totally make them again…possibly with fresh vegetables next time instead of frozen. (Cabbage, carrots, bean sprouts, ground meat…the possibilities are endless). These would also make a great non-traditional treat for Super Bowl Sunday.

Sort of like I did with the Asian Lettuce Wraps, I just started grabbing different condiments; mixing and matching until I had a combination I liked. (Don’t worry, I took lots of notes). By the way, this would be fabulous with a chicken satay…might just need to make that for next week.

Next up, combine your stir fry sauce. This was inspired by some of the flavors you would use in Pad Thai. (You might not need to use all of the sauce, so it could be used as additional dipping sauce if you’d like.)

Heat wok or large pan over medium-high heat. Add peanut oil, swirl to coat all sides. When oil is hot, add ginger, garlic and green onions and stir fry about one minute. Add vegetables and cook for another minute. Add just enough sauce to coat vegetables (you might not need all of it), and cook until vegetables are warmed and cooked.

Push vegetables up the side and pour eggs into the bottom and cook until scrambled. Stir everything together and remove from heat. Toss with chopped cilantro.

To make raviolis (or dumplings), wet the edges of the wonton wrapper. Place a small spoonful of filling in the middle.

Fold the wrapper in half, pushing out the air bubbles and sealing edges. (It’s helpful to have a small bowl of water handy to help this process go faster).

From here, you can either leave as is, or bring the two corners together and press firmly to seal. (I personally like the look of the extra fold.) There are dozens of ways to fold wontons, so feel free to experiment with your favorite.

Carefully drop in a pot of boiling water and cook about 3-4 minutes, or until they are cooked and start to float. Remove with a slotted spoon or skimmer. Place on platter and serve with spicy peanut dipping sauce.

Ravioli Thai Dumplings with Spicy Peanut Sauce

by Jaymee Sire

Keywords: stir-fry appetizer vegetarian peanut sauce dumpling Asian Thai

document.write(”);

Ingredients

For the Stir Fry Sauce:

1 teaspoons Thai fish sauce
1 teaspoons soy sauce (or Tamari for gluten free)
1 teaspoons brown sugar or muscovado
1 teaspoons fresh lime juice
1 teaspoons rice vinegar
1/2 teaspoon chili garlic paste
1/2 teaspoon Siracha
1 tablespoon water

For the Raviolis/Dumplings:

1 tablespoon peanut oil
2 teaspoons chopped ginger
2 cloves garlic, chopped
2 green onions, chopped
1/2 to 1 pound chopped stir fry vegetables of choice
3 large eggs, lightly beaten
2 tablespoons chopped cilantro
1 package of wonton wrappers
1 small bowl of water

For the Peanut Sauce:

1 tablespoon chopped fresh cilantro, plus extra for garnishing
2 garlic cloves, minced
2 teaspoon chopped fresh ginger
2 teaspoon soy sauce
1 teaspoon Hoisin sauce (optional)
1 tablespoon chili garlic paste
2 teaspoon fresh lime juice (approximately 1/2 of one lime juiced)
1/3 cup natural peanut butter (preferably without sugar, regular or chunky)
1/3 cup coconut milk
1 tablespoon brown sugar (this should be cut down if you are using a PB with sugar added)

Instructions

Combine peanut sauce ingredients in a food processor and pulse until fully mixed together. Set aside.
Combine ingredients for stir fry sauce in a small bowl, set aside
Heat wok or large pan over medium-high heat. Add peanut oil, swirl to coat all sides.
When oil is hot, add ginger, garlic and green onions and stir fry about one minute. Add vegetables and cook for another minute. Add just enough sauce to coat vegetables (you might not need all of it), and cook until vegetables are warmed and cooked.
Push vegetables up the side and pour eggs into the bottom and cook until scrambled. Stir everything together and remove from heat. Toss with chopped cilantro.
To make raviolis (or dumplings), wet the edges of the wonton wrapper. Place a small spoonful of filling in the middle, and fold in half, sealing edges. From here, you can either leave as is, or bring the two corners together and press firmly to seal.
Carefully drop in a pot of boiling water and cook about 3-4 minutes, or until they are cooked and start to float. Remove with a slotted spoon or skimmer. Place on platter and serve with spicy peanut dipping sauce.