WaaahTons (or, “When in Doubt, Fry it”)

In my pantry today:

  • 20ish wonton wrappers
  • 1 c ground turkey
  • 1 c leftover asian slaw that never got written about
  • 1/2 c shredded jack/cheddar mix
  • 1 tsp ginger-garlic paste
  • 1 clove garlic, minced
  • 2 tsp minced red onion
  • 1/2 tsp turmeric

Because my partner works odd hours, timing a meal can prove difficult. Wontons do not tolerate this — or at least I have not found the magical process. Today will only be my third time trying, and this time I have vowed to make good on transparency. I have some minor motor skill problems, so delicate tasks like “removing individual wrapper from stack of wrappers” and “folding wrapper properly around filling” generally annoy the balls outta me because I do them poorly. But wontons are a thing now, and I must conquer their tiny bodies
with impunity.

Ok, so she’ll be home from work for the day around 3. The filling is made and chilling in a bowl. Lo, these wontons will also need a dipping sauce!
  • 1/2 c Grandma’s fig jam
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp garlic ginger paste
  • 1/2 tsp turmeric
  • 1/2 tsp hot red chili powder

The second wonton attempt ended in soggy despair, but the slaw was pretty tasty. It was saved in the fridge, hopefully, for this day.

And, hell, I’d written up the slaw-gredients days ago:

  • 2/3 head red cabbage, diced
  • 2 c kale, diced and marinated in sesame oil
  • 1/2 c edamame, shelled
  • 1/2 c sliced leek greens
  • 1/2 c crumbled ramen noodles
  • 1/3 c cashew pieces
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tbsp soy sauce

That was a labor of delicious love to which I should’ve here previously copped. The slaw would’ve gotten 4 spoons and these wontons… these wontons right here? And their sauce? 5 spoons and proud of it!

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