(jump to recipe)
Few times a year I spend the better part of a Saturday assembling wontons. I try to go seasonal with the fillings, but if not, I fall back on the classic fillings: usually a combination of ground chicken, ground pork, diced shrimp, fresh ginger and scallions, and finely chopped water chestnuts. Ever since I took the “Wonders of Wontons” class at the Civic Kitchen in San Francisco, I’ve felt super empowered to experiment with wontons and potstickers. They are easy to assemble (time consuming, sure, but oh so rewarding), easy to freeze, and if you fold them a certain way, can double as boiled wontons as well as potstickers.
This year I tried adapted a recipe from Bon Appetit Magazine, which suggests adding sesame oil as well as vegetable oil to the filling and whisking (almost beating) it till the fat is fully incorporated in the filling. When cooked, it makes for a really lush wonton. I switched the pork for chicken so maybe mine weren’t as fatty as the ones from the original recipe, but still very comforting and delicious!
I usually drop my wontons in a quick chicken broth, but I really loved the Sesame Sauce here – a quick little sesame paste condiment that takes less than a minute to assemble, and I imagine will be delicious with a great number of things. You can always substitute tahini or even peanut butter if you don’t have sesame paste on hand.
Continue reading “Wontons with Sesame Sauce”
(jump to recipe)
Ever since I took the Wonders of Wonton class at San Francisco’s pop-up school The Civic Kitchen I’ve been on a bit of wonton bender. I had made two big batches of 2 types of wontons few weeks ago and I think I had them in the freezer but they seem to have disappeared, and they took some of the chili oil with them.
I had no option but to make more. Figured I would use leeks from my farm stand haul, with some tofu for bulk. I added some store bought lemongrass paste but it was quite intense, and a bit synthetic in flavor – the wontons tasted alright overall but not how I imagined they would. I guess I’ll need to try to a different brand or try to make my own – stay tuned! I’m not suggesting the paste in the recipe below but feel free to add 1-1 1/2 teaspoon of your favorite brand if you’d like to experiment (just adjust the salt and spice level accordingly)!
Continue reading “Leek and Tofu Potstickers”
(jump to recipe)
In an effort to formally learn some kitchen skills (and if we are being very honest, in an effort to feed myself delicious wontons any time I want), I recently took the amazing “Wonders of Wonton” class with Chef Lorraine Witte at San Francisco’s newly minted pop-up cooking school: “The Civic Kitchen“. It was my first time in a cooking school and boy was I in wonderland – state of the art equipment, cleavers so sharp you could cut yourself just looking at them, wonderful atmosphere and very helpful instructors!
I’ve been known to hightail to San Francisco’s many amazing dumpling places, and also down to Din Tai Fung in San Jose (whenever they’ll let us in, that is – typically that happens once a year) to get my Xiao Long Bao/Scallion Pancake/General Dumpling fix from time to time. Life has its way of getting in the way of my love for dumplings. Also, traffic on highway 101. So I figured a lesson on wontons would help bring them closer, and also give me an opportunity to fill them with the things I want to eat (less pork, more shrimp, some chicken), alongside other things I want to eat with them (1/4 cup chili oil, anyone?).
Continue reading “Confessions of a Wonton Addict”