Have you missed me? I definitely missed all of you and sharing my food adventures with you. I guess I haven't done too much cooking this week.
Today at work I was thinking about making mushroom stuffed wontons. Hilariously, when I came home, Anna was sauteing a mixture of mushrooms, ginger, garlic, onion, carrots and cabbage: we are so on the same wavelength.
To go along with the wontons I made a quick red pepper salad with soy sauce, sesame seed oil, mirin, cilantro and toasted sesame seeds.
Ingredients for wontons
mushrooms, finely chopped
onion, finely chopped
seasoning: salt, pepper, soy sauce
store-bought wonton wrappers
Ingredients for the Red Pepper Salad:
Red bell pepper, thinly sliced
seasoning: soy sauce, sesame seed oil, mirin, cilantro
As far as the amounts: you just have to wing it!
1. In a pan saute mushrooms, onion, garlic and ginger. Once everything is pretty well cooked and the moisture has evaporated, add carrots and cabbage. Saute for a few minutes. Let the mixture cool slightly.
2. Take one wonton wrapper. Put it on a plate. Put a small amount of the filling in the center.
3. Dip your finger in a bit of water and "draw a border" on the inside of the wonton wrapper. Fold the wrapper in half, pressing the seams. For a fun little twist, crimp the edges.
5. Pour enough oil to cover the bottom of a pan by about a quarter of an inch. Fry wontons for about 1.5 minutes on each side. Remove them from the pan and let them rest on a paper towel to soak in the extra oil.
6. For the salad, combine all the ingredients together.
This was such a satisfactory dinner! The vegetables inside the wontons and the salad almost make you feel like you are eating something healthy: not quite true since the wontons are fried!!!
You can obviously have a dipping sauce to go along with this dish, but the filling came out a bit on a salty side, so there was no need for extra soy sauce.
For extra suggestions, check out my earlier post for Asian Chicken Dumplings.