This makes me think back a thousand years or so to when I left for college. I can even remember what I had on when I boarded the plane out of Hilo! Now that I'm the parent, I relive that time through my mom's eyes. Who gives a shit about what I was wearing...my mother must've been so sad when I left, but she kept her game face on and told me to do my best.
Since I'm missing D1 so much, I'm posting a recipe for a dish I know she'd want to eat. Don't let the benign looks of this dish fool you. The sauce is packed with flavor and the soft wontons don't disappoint either. This reminds me of a dish I had at Din Tai Fung in Bellevue, WA. I finally found a similar recipe on Diana Kuan's Appetite for China blog. I didn't have Sichuan pepper, and I wanted my sauce to have a little kick of ginger so I made a few changes to her recipe. It's been too long since my trip to Din Tai Fung to know how close the sauce is to theirs, but if it's not similar, it's certainly equally tasty. Unfortunately, I haven't gotten around to mastering their xiao long bao yet.
click on recipe title for printable recipe
1 lb ground pork
1 can water chestnuts, chopped
1/4 c green onion, minced
2 tbsp shoyu
1 tsp salt
2 tsp sugar
1 tsp sesame oil
won ton wrappers (3 trays of Chun Wah Kam or 2 pkgs of Twin Dragon brand)
Combine all ingredients except for wrappers. Wrap 2 tsp of filling in each wrapper by encasing filling in a rectangle shape (wet edges of wrapper) then overlap lower left and right corners, forming a diamond shape. Bring a large pot of water to a boil. Add 6 wonton and cook for 4 minutes. Wonton will float when cooked. Remove with a slotted spoon (shake off excess water) and place in large serving dish.
1 tbsp minced garlic
1 tsp minced ginger
2 tbsp shoyu
1/2 tbsp sugar
1 tbsp chili oil
2 tsp black vinegar (original recipe said may substitute with balsamic)
green onion, minced
Combine all ingredients except for green onion. Pour evenly over cooked wonton. Sprinkle green onion before serving.