to desire the replica

posted by: Kim
posted on: April 4th, 2010

Since I’m on VACATION I have had some extra time to fuck around in the kitchen (Suz & I leave for Vancouver TOMORROW!) so i thought I’d throw in a recipe day!!!!!!!!!!!!! My receptionist is my usual wonton dealer… we meet in dark alleys and things change hands and I can openly admit that I’m addicted. But I had the time so….

First off- get yourself some wine (or beer or whatever) and trust me, you’ll need it. Once you’ve made the filling, wrapping wonton is soul suckingly boring.

Wonton filling;

Fry up about a pound of ground pork and drain off the fat. Let it cool then add whatever flavors you like until the meat is moist but not wet. I did a couple of good splashes of soya, 3 finely chopped garlic cloves, about an inch worth of ginger, finely chopped, a handful of toasted sesame seeds, 3 or 4 chopped up green onions and a good blob of hot chili paste. Oyster sauce would have been great but I was out……

So, sit down and be prepared to spend the next several hours wrapping those little fuckers and drinking wine. This recipe made about 120 which I froze in batches of 20. As you complete “a batch” spread them on a baking sheet and pop them in the freezer while you make the next batch. By the time you’re done the next 20 the ones on the sheet are ready to go into a freezer bag. If you just throw them in fresh you’ll have a giant squished blob of grossness.

ps- to make the wor wonton it’s beef stock, a splash of fish sauce if you have it, 2 or three chopped green onions, sesame seeds, ginger, garlic, soya and whatever veggies you feel like. Carrots & green beans work well because they stay firm.

And yes, it was fucking delicious. By the way, did I mention that I’m on VACATION and we’re leaving for a weeks worth of shopping and eating out at all my favorite places in VANCOUVER?

It’s ok, I’d hate me right now too.