T.J. CORMAN
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Mama Cooked Today!

Ginny, the main character in my novel, To You, From Me, doesn't see herself as much of a cook, even though she is responsible for most meals. Ironically, her friend, Jessie, is the character with the cooking skills, even though her fridge is mostly empty most of the time.​

​I am a self-proclaimed gourmet cook. Husband tends to do most of the cooking around here, but when I get into it, it is going to be a feast. Check out this page to possibly learn new things, get inspired, cook for a crowd or just a couple. 

Mama Makes Fried Wontons and Wonton Soup

1/19/2021

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Remember those wontons I made a couple of weeks ago? Here are two follow up recipes with ideas on how to enjoy them. 
Fried Wontons and Dipping Sauces
Dipping sauces
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*1/4 cup each of sour cream, water, cream cheese, and mayonnaise.
*1 tsp smoked chipotle chili spice or 1/2 tsp each of paprika and chili powder
​*salt and pepper 

Make your sauces first so they are ready when your wontons are. You can make the sauces a day or two ahead if you want to. 

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*1/4 cup each tamari and rice vinegar,
*1 tbsp hoisin, 1 tsp ground ginger
*a few drops sesame oil
​*salt and pepper
Fried Wontons
Ideally, you would fry your wontons in a deep-frier. We don't eat fried food very often, so I don't have a deep-frier. For me, a fry pan works. 
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Have all the utensils ready before you start. Prepare paper towel on the counter to drain the wontons once they are cooked.
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Heat 4 cups of cooking oil in fry pan. Use good quality oil with a high smoke point. Peanut oil is good for fat frying. Don't use olive oil.
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Use a cooking thermometer and heat to 350-400 degrees. Bring the oil to temperature before adding wontons.
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Avoid burning yourself by carefully placing the wontons into the pan. Place the wontons  away from your body. Don't plop the wontons into the hot oil.
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Cover the cooking wontons with a splash guard. In a fry pan, cooking with oil in this way gets very messy. The floor around the stove top will even get oily. This is where a deep-frier comes in handy. All the splashing and mess is contained. However, if you don't have one, make do with what you've got.
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Using the splash guard to protect yourself from spitting oil. Quickly turn the cooking wontons using tongs. 
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Cook until golden brown.
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Remove quickly from the hot oil.
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Lay on paper towel to drain oil. Plate and serve immediately with dipping sauces. Great with cucumbers and radishes as a side.
Wonton Soup
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Heat 1 Tbsp oil in pan.
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Add 2 cups chopped veggies. In this picture, I'm using a blend of shredded kale, broccoli, carrots, and cabbage.
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Stir fry the veggie combo.
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Turn the heat to low and cover the pan to sweat the veggie mix until tender. I can see I need a new lid. I've had this one for a long time!
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Meanwhile, prepare your broth in a pot. I often make my own bone broth, but in this case I used store bought. It's inexpensive, convenient and has a long shelf life.
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Bring broth to a gentle boil.
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Place wontons into broth and simmer for about 5 minutes or until the wontons are cooked.
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The wonton noodle will appear well shrivelled when it is ready.
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The veggies will be wilted, but not overcooked.
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Spoon veggies into serving bowl.
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Add the cooked wontons.
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Pour the hot broth over the mixture.
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Garnish with tamari and minced green onion or Chinese parsley.
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Cooked prawns are often enjoyed in wonton soup for an added pleasure.
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Chinese New Year is coming up on February 12, 2021. Prepare your wontons now and celebrate with a culinary delight that you made yourself. One more recipe is coming soon. It's a way to enjoy those pork meatballs I made alongside the wontons. It's delicious, as well as healthy and nutritious.

​That's it for now. Have the BEST day!
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