Thursday, April 14, 2011

Wrapping Shrimp Wontons

Print Friendly and PDF
This recipe is for making wontons. If you've gone to your local Chinese restaurant, especially the mom and pop type of establishments, you'll know that wonton noodle soup is a timeless classic. This blog posting is for the preparation step in making wontons because you can make a batch of several dozen at one time. Store the wrapped wontons in the freezer so that on a lazy Sunday all you need to do is boil them for a hassle free meal.

My rendition of shrimp wontons also uses minced pork as part of the recipe. I find that having the pork provides some variation in texture and also helps to elevate the taste of the wontons.

  • 1 egg (yolk and white separated)
  • 2 stalks of green onion
  • 1 lb. shrimp, de-veined and shells removed. Use salt to marinate for 10-15 minutes, then rinse clean under cold water, then pat dry
  • 1/4 pound of pork, finely chopped
  • 1 package of wonton sheets
To make the filling:
  1. In a bowl, mix together the shrimp and pork.
  2. Add the egg white, a heaping tablespoon cornstarch, dash of salt, 1/4 tsp. sesame oil, and green onion.
  3. Mix throughly, then cover with saran wrap and place into the refrigerator for at least 1 hour
To wrap the wontons:
  1. Set up your workstation like I have below, with the egg yolk in a small saucer.
  2. Take 1 sheet of wonton wrap and scoop a small amount of the filling onto the centre of the sheet. If you use too much, the wonton will burst when you cook it, so use your judgement for this part.
  3. Using the back end of a spoon, apply a line of egg yolk to the top and bottom corners of the wonton sheet
  4. Fold the top and the bottom of the sheet towards the centre
  5. Fold the sheet from left to right, rolling into a ball shape
  6. Store the wontons in the freezer for consumption at a later date.

Monday, April 4, 2011

Steamed Lotus Root Pie

Print Friendly and PDF
This next recipe is also one of my personal favourites. If you've tried our my recipe for Meat Pie here (Meat Pie Recipe), you'll discover that this dish is also very easy to prepare ahead of time.  Lotus root is one of those ingredients that can be cooked in many different ways.  In a soup or stir-fried it has a very crunchy texture, yet in this recipe it's grated and ends up being very soft.  I can assure you that if you prepare this dish, it will quickly become a staple of your household!

The list of ingredients are:
  • Lotus root (3/4 pound, roughly 3 sections of the root)
  • 2 Shiitake mushrooms
  • 6 or so small dried prawns (optional)
  • 1 link of Chinese sausage
  • 1 stalk of green onion
  • 2 slices of bacon
  • 1 heaping tsp of cornstarch
  • 1 whole egg
  • salt, sugar, vegetable oil

To make Lotus Pie:
  1. Use a knife to peel the Lotus Root. The grocery store may still have the lotus root linked up together, so separate them.
  2. Using a cheese grater, grate the lotus root into a bowl using the fine grater setting. I've found that if you use a course grating, the cooking becomes uneven.
  3. Finely chop all of the other ingredients
  4. Place all the ingredients including the Lotus Root into a large mixing bowl/pan. Add 1 heaping tsp of cornstarch, dash of salt, 1/4 tsp of sugar, and a light drizzle of oil to the bowl.
  5. Crack the whole egg into the bowl and proceed to mix all of the ingredients together to form an even mixture.
  6. Lightly oil a casserole dish with 1 tsp of vegetable oil. Transfer the Lotus Pie mixture and spread evenly.
  7. Prepare a steamer or double-boiler on high-heat. Steam on high heat for 20 minutes.
  8. Garnish with sesame seeds if desired.