Tuesday, June 21, 2011

a loose recipe for wontons, as taught by Erick.

Erick came home from work today and decided that he wanted to make wontons. We had some Black Walnut Lane ground beef in the freezer, so we used that instead of pork. And in addition to the usual ginger and green onions, we decided to use some produce from the garden. Like these radishes.

And this chard!

Mush some beef, fresh grated ginger, soy sauce, sesame oil, green onions, radishes, and chard together.

Then comes the trickier party: making the actual wonton. Step 1: take a small amount of the meat and place it in the middle of a wrapper. Wet two perpindicular edges of the wrapper with a finger that's been dipped in a bowl of water.

Fold the wrapper sort of diagonally...

...so that it looks like this.

Then magically wrap it around your finger.

Et voila! Wontons galore.

Once you have a whole bunch, toss them (gently) in a pot of boiling water. This is the last picture I took because I was STARVING! Sorry.

After they've cooked for a little while and look sort of wrinkly, open one up to check that the meat is cooked. Then remove them from the water and add them to a pot of simmering stock (vegetable or chicken) that has some soy sauce, sesame oil, and any sort of leafy green added to it (we used lettuce from the garden). Consume as is, or do what I did and add some garlic chili sauce and a tsp of peanut butter. Yum!

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