Posts tagged ‘shiitake’

August 10, 2013

wontons with apricot-mustard sauce

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I took a chance. I decided to venture out of my comfort-zone in order to test the waters of a cuisine that is not Italian-American focused. I took a trip to the Asian store (which ironically is called Paris Store?). I asked the people working there to identify certain vegetables that I couldn’t pick out of a vegetable line-up. I perused the sauce aisle for approximately 42 minutes without lifting my head once. And I made homemade green curry paste. And consequently a Thai green curry. That was delicious.

But this post isn’t about the green curry. This post is about the sides we made. Now, I know I am probably mixing up my non-Italian-American fare by serving wontons with a curry, but I am just a beginner, okay?

These wontons were…off…the…chain. Unbelievable. I was astonished by how successful they turned out. The texture. The filling. Tasted like something I would order in a restaurant (and this isn’t something I say very often about the food I turn out.) What I especially liked about this recipe is the minimalism of the ingredient list, and the fact that most of these things can be found in any old supermarket. Having a food processor is a bonus because it really gets the mixture to be homogenous, but I am sure loosely chopped versions of the ingredients would be excellent as well.

This post is for you Tilgerchen.

Wontons with Apricot-Mustard Sauce

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(adapted from Chloe’s Kitchen, makes 14 dumplings)

What you’ll need:

Apricot-Mustard Sauce

  • 1/2 cup apricot jam
  • 1 tablespoon Dijon mustard

Wontons

  • 4 tbsps canola oil, divided
  • 5 ounces shiitake mushrooms, stemmed and sliced
  • 1/2 cup cashews
  • 2 scallions, trimmed and thinly sliced
  • 1/4 cup shredded carrots
  • 2 cloves garlic, minced
  • 1/2 tsp grated fresh ginger
  • 2 tablespoons soy sauce
  • gyoza or wonton wrappers (used egg-free if making this vegan!)

What now?

Apricot-Mustard Sauce:

  1. Combine jam and mustard in a small saucepan over medium heat for about 3 minutes, stirring frequently so that it doesn’t stick. Transfer to a serving bowl and let it cool to room temp.

Wontons:

  1. In a large skillet, heat 2 tbps canola oil over medium-high heat and sauté the mushrooms until soft and lightly browned. Add the cashews, scallions, carrots, garlic, ginger and soy sauce and cook them babies all together for another 5 minutes.
  2. Once cooled slightly, transfer to a food processor and pulse a few times until the cashews are finely ground and mixture is somewhat smooth. I left mine slightly chunky because I thought it would pack more of a punch.
  3. At your origami station, place 2 teaspoons of wonton mixture in the center of each wonton wrapper.  Keep a small bowl of water nearby. You will want to wet the edges of the wonton mixture just enough to seal the wrapper. As you are folding over the wonton, squeeze as much air out as possible to avoid air pockets. As you can see, I was not fancy, I will have to upgrade my folding techniques for next time.  Just make sure it’s sealed.
  4. Heat remaining oil in a large non-stick skillet over medium high heat.  Once the oil is hot, place the wontons in the skillet. Do not smush them, leave some space between them.
  5. Cook a few minutes until the bottoms are lightly browned. Once browned, fill the skillet with 1/2 inch hot water.
  6. Cover the skillet immediately and let those puppies simmer for 5 minutes.
  7. Flip the wontons to brown the other side lightly.
  8. Serve with apricot-mustard sauce et voilà!

Bon app!

(I am sure the option of steaming could work equally as well, just haven’t tried it yet!)

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