Tuesday, September 16, 2008

yummy wontons!

Geez, the pressure of the "first post"...ugh.
I guess I'll start with one of our favorite recipes!

My stepmother is from Japan. It was always a treat when she made these edible little pillows. There has been many renditions of this recipe: in the 80’s she used pork, in the 90’s she used ground turkey. I prefer freshly ground chicken breast. Either way, they’re always deliciously addictive and you’ll periodically find yourself craving them.


chicken breasts, ground
napa cabbage, minced/ processed then squeezed to extract any liquid
carrot, grated
roasted pine nuts
garlic, minced
ginger, grated

2 packages square or round wonton skins/ wraps (Nasoya brand is best, but Goya is okay) usually found in the cold case in the vegetable section.

Dipping sauce:
1/2 Soy Sauce
1/2 Rice Wine vinegar

Mix all ingredients and stuff wonton skins per directions on package. Pre-heat electric skillet to medium. Coat skillet with sesame oil and place wontons in without touching one another. Fry until golden brown. Turn heat to high and toss in 1/4 cup water, cover tightly until water has evaporated.
Serve with dipping sauce.

Substitute shrimp or pork for the chicken. Vegetarians omit any meat, but add an egg (if you eat eggs) to hold it together although it’s not necessary.
Makes approximately 6 servings (16 wontons each)