@jcboy,
I make similar when I make my olive oil crust ricotta vegetable or fruit tarts, sort of a staple breakfast for me to freeze and thaw - I hate to have dough not be quite enough so I make a bit too much and use the scraps (then or later) to make little pies, maybe asian or maybe whatever I have around like leftover meatloaf or some of my pork sausage (which itself varies every time I make it). Anyway, I bake them and freeze - no flying grease - and they make good snacks. Ravioli are or can be similar. Got to do those again, my last attempt had the dough too thick, cooked butternut squash, yam, and parmesan and I think a bit of sugar, salt and pepper). That gets served with a butter and sage sauce.
I've grown to hate packaged wonton wrappers. Haven't made my own chinese pot sticker dough in years, time to do that again, see if I like it - I remember that part as easy. What I remember as hard was making shui mai (chiu mai).. doing the pleats, oy vey.
