Since I didn't want to throw out the oil right after frying the andagi on Saturday, I decided to make some wonton for our dinner yesterday.
I don't think I've ever made wonton before...gyoza yes, wonton no.
Anyway, these wonton don't take a lot of filling, so of course, I have leftover filling.
Usually in Japan, you don't see fried wonton, but rather as a soft-type in soups.
With 30 wrappers, I made 13 filled with minced pork and kim chee, 13 filled with an "Italian" filling & 4 filled with hazelnut chocolate paste.
The kim chee version was similar to how I make the filling for kim chee gyoza, except that I left out the shoyu (nampla).
I used 80 grams of pork & 50 grams of kim chee. I put a splash of sake.
This was nice and I loved the crunch from the wonton wrapper.
For the "Italian" version, I mixed 80 grams of pork with several spoonfuls of pasta sauce, several dashes of Italian seasoning, 1/3 of zucchini chopped, 1/4 of chopped red bell pepper and several pinches of chopped up shredded cheese.
I liked the flavor of this. It wasn't oozy cheesy but the seasoning was nice and basil-y.
Dessert was the wonton filled with the hazelnut chocolate paste (1/2 teaspoon each) I got from Barbero.
It wasn't oozy by the time we ate it, but it was delicious, what's not to like about fried dark chocolate with hazelnuts??
We had these wonton with Trappistes Rochefort 10, a dark Belgian beer, 11.3% alcohol.
This beer had sort of a chocolatey taste, but the thing that I didn't like about it was that there was residuals at the bottom of the cup.
Other than that, I really liked the taste of this, it was easy to drink without being watery.
I liked these wonton, plus, clean-up of the oil was a snap!
Have a nice week.