Kung Hee Fat Choy!Happy new year!
I was fortunate enough to go to Honolulu last month, so I managed to get my lucky gao. I always feel good when I can get gao in January. Of course, I could always make my own, but its so much easier when made by someone else...at least I think so. In an effort to spread good fortune and cheer, I brought home a few extra gao for sharing. If Homegirl had let me know ahead of time, I would even have brought back the half-dozen she wanted.
Over the years, around this time of year, I've shared some of my favorite Chinese recipes:
This year I'm sharing my recipe for my favorite appetizer, crisp won ton. I used to have trouble getting the seasoning just right. It was often hit-or-miss; sometimes it was too salty and sometimes it was bland. I must be onto something because several times a year, Mr. Dependable calls me for the recipe. Perhaps it is also HIS favorite appetizer.
I don't usually do this, but The Help was playing with a new toy, so he took some sequence pictures of won ton wrapping. There are tons of different variations in wrapping, but this is how I wrap it for special occasions. If we are eating it at home (not for a party), I will fold it into a simple rectangle shape. This makes it easy to reheat leftovers (toaster oven, 300 degrees, for about 10 minutes).
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| center 1 tsp filling on wrapper |
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| moisten edges with water |
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| press edges to seal (rectangle shape) |
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| place a drop of water on lower left corner of rectangle; bring upper left over lower left corner; press to seal |
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| place folded won tons in a single layer |
click on recipe title for printable recipe
1 lb ground pork
1 can water chestnuts, chopped
2-4 tbsp chopped green onions
2 eggs
2 tbsp shoyu
1 tsp salt
2 tsp sugar
1 tsp sesame oil
2 pkgs Twin Dragon brand won ton wrappers or 3 pkgs Chun Wah Kam won ton wrappers
vegetable oil for frying
Combine all ingredients, except won ton wrappers and vegetable oil. Fill wrappers with 1 tsp of pork mixture. Deep fry until golden brown. Oil should be 350-375 degrees.
