Saturday, December 29, 2007


Our friend, F., taught Alexis how to make wontons several months ago. She thought it would be a great, easy meal to make at the cabin in Tahoe, so we brought all of the requisite ingredients with us and spent an afternoon folding wontons. They were very good, although not as good as F.'s. We think that the wontons skins are to blame, as they were too thick and from Whole Foods, which is decidedly not the place for authentic Asian ingredients.

The Wontons post-folding are above.

Dipping Sauce
Fresh minced ginger, fresh sliced scallions, chili garlic sauce, sesame oil, dark soy sauce and rice vinegar.

The wontons after boiling, in the sauce.

-100 wonton skins
-1 lb ground pork
-1 egg, beaten
-1 ts salt
-4 scallions, minced
-2 tb grated ginger
-1/4 cup minced water chestnuts
-1 ts cornstarch

Mix all of the ingredients except the wonton skins thoroughly until combined. Use chopsticks to add a very small amount of the meat mixture on the center of a wonton skin. Wet the edges of the wonton skin and it into a triangle. Then take the opposite ends of the triangle and fold them towards each other to create the wonton. Boil in batches for 6 minutes at a time. Serve immediately.

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We made these again tonight. Little A loved these -especially the dark soy sauce which she licked from her plate.
I wish I could embed the pic we took of her after. Thanks for the great recipe! - e
I've had great success freezing these. I dusted the raw wontons with some rice flour before throwing them in a freezer bag. It took about 45 min to defrost them on the counter - maybe next time, I'll keep them in the bag & defrost in the fridge. The edges got a little dry and were a tiny bit tougher when cooked. The excess flour washed off in the boil. Looking forward to having these more readily available for dinner from the freezer instead of the hour or so to make them from scratch. Thanks again for one of our favorite recipes! e, E & a
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