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