Filed under: in the kitchen
So here was the experiment (and a scientific experiment at that!): Take potsticker wrappers from the refrigerated case at the Vietnamese grocery store. Add three types of cheese from the Hispanic grocery store. Fry half, boil half. Taste. Judge.
(From right to left)
Cheese One: Don Francisco Queso Fresco, Whole Milk (large wheel)
Cheese Two: Los Altos La Cubeta Queso Fresco, Whole Milk (molded)
Cheese Three: Rancho Grande Sierra Fresco, Skim (large wheel)
I thought cheese one would win, as it was the closest in moistness and texture to ricotta cheese. I was rooting for cheese two, as it was the only one that didn’t come shrink-wrapped in plastic. I threw in cheese three because it looked firm and different and I needed an underdog.
Each potsticker wrapper peels off the stack ready to go. Put a dab of cheese on one side, wet the edges with a damp finger, fold over, and crimp with a fork. Flip it and crimp the other side for good measure. If boiling, drop in rapidly boiling salted water for three(ish) minutes. If frying, lay in a pan of very hot oil for thirty(ish) seconds until crisp on one side, flip and fry second side equally.
Each ravioli was cut in half and tasted by itself and with marinara sauce.
Surprise: The Skim Sierra Fresco (cheese three) won both rounds. The quesos frescos got rubbery and firm in both the boiled and fried instances. The third cheese, which was firm to begin with, got softer. I have no idea the chemistry of why, but it was yummy. And fun to put together. And way cheaper than prepared fresh ravioli from the deli counter of your major supermarket chain. (I will pretend I didn’t discover while looking up the links that the winner is made by the Hispanic equivalent to Kraft.)
Next experiment puts stewed apples in the potsticker wrapper, fries it, and shakes cinnamon sugar over the top. Majorly good party food, for the win.
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