Have you ever decided that you were going to stop roaming around the aisles of the grocery store, trying to figure out what you wanted to cook for the upcoming week? That's how things usually go down for me, and once in a while I promise myself that I'll make a list of what I feel like cooking for the next seven days.
Last week was a "list week". The problem is, I had accumulated a nice pile of recipes during that terrifying month when I couldn't cook. Just imagine how crazy I would have become in a supermarket without a list. I'm pretty sure I would have grabbed a little of everything, convinced it would be perfect in such-or-such dish. But I had a list this time around. No way was I going to let myself fall into that trap. Right before hopping over to the store, I surveyed the list of delicious food awaiting me this week. And I counted: one, two, three...nine dishes. Each one would obviously leave enough for the next day, and there are not eighteen meals in one week (well, there's breakfast, but I'm not having stuffed bell peppers at 8 a.m.). I can't blame myself: it's almost Mardi Gras and I'm craving gumbo and jambalaya. I'm also craving a ton of other foods, so I had to make a difficult choice: the gumbo and jambalaya will have to wait. Enter my simple wontons!
Easy to make--although folding them up takes as much time as getting a roux going--and light on ingredients, they're also a lot of fun if you're planning on making them with kids. Considering myself to be a life-long kid, I can admit I had a blast. The process is rewarding, too: you end up with fifteen little wontons that can be steamed whenever you want in the coming days and eaten with soup or salad.
So put that huge list down, and get your wonton groove on.
15 wonton wrappers
1/2 pound lean ground pork
1/4 c. scallions
1 TB freshly grated ginger
1 medium carrot, grated
2 TB soy sauce
1 TB rice vinegar
2 TS sriracha
1/2 TS salt
1 TB sesame oil
Mix all ingredients except sesame oil in a medium bowl. Marinate for at least fifteen minutes, and up to an hour.
Heat sesame oil in a pan on medium-high. Add all ingredients and cook until pork has browned and juices have reduced.
Place wonton wrapper on a flat surface, and moisten edges with water. Place 1 TB filling in the center. Fold two opposite edges together to create a triangle. Bring both opposite ends of the triangle together, and fold top end onto the other two (moisten with more water if needed).
To prepare wontons, place in a steamer for 10-15 minutes. Serve over salad, or make a quick soup with broth, soy sauce, and rice vinegar. Serve warm.