Wontons

After making the life-in-the-kitchen-changing discovery of Broomfield's Pacific Ocean Market this week, I picked up some new ingredients that I've always wanted to try. I've been on a dumpling kick lately, so I bought some wonton wrappers to try making wontons. I was pleased to discover that the pre-made wrappers make cooking wontons surprisingly easy. The best part is that it's easy to make a big batch at once and then freeze the extras to cook later on a busy weeknight.



I made two different batches of filling. Both involved searing finely diced tofu, cabbage, onion, and celery; seasoning with white pepper, soy sauce; and adding a bit of cornstarch dissolved in cold water to firm up the mixture.



To construct the wontons, I just followed the instructions on the wrapper packaging. Drop a bit of filling in the center of the wrapper, fold one corner to the opposite to make a triangle, fold the other two corners to the center of the triangle, about 1/3" from the edge, dip the ends in water, and pinch them to seal (the dough seals very easily...unlike homemade ravioli.)



I arranged the finished wontons on non-stick aluminum foil, so that they would be easy to remove once the were frozen.

I tried both boiling and frying the wontons, and both methods of preparation were delicious.