Satellite Dish of Love
But I digress.
Steaming. Hadn’t really seen it done, didn’t know how to do it. Then there was the mysterious vapor aspect. So imagine my delight when it turned out to be (of course) totally easy.
So now I’m entranced with my shiny, new, collapsible steamer dish. I’ve made some pretty nifty cabbage rolls that we’ll discuss when I’ve tweaked them a bit more, but of late I’ve been focusing on wontons. Little packages of steamy goodness.
Adapted from Alton Brown and another recipe I cannot for the life of me remember
1 lb ground pork
½ c. scallions, chopped finely
Grated ginger … I start with about a teaspoon and go by smell
1 TBS minced garlic
1 egg, beaten
1 TBS oyster sauce
Lrg. squirt of ketchup (optional)
Sm. squirt of yellow mustard (also optional . . .always smells better to me with it)
1 TBS sesame oil (BNA inquired toasted or not . . .dunno, and the bottle is AWOL. . . .so, your choice)
½ teaspoon red pepper flakes, then usually more
Salt and pepper
1 pkg. (16 oz) wonton wrappers
Mix the ingredients in a bowl; I’ve decided putting on a pair of rubber gloves and squishing it together makes for great mixing, and great clean up. Once it’s all mixed and smells spicy and gingery enough for you, start spooning a teaspoon or a little less of the mixture onto a flat wonton wrapper. Brush the edges with a bit of water, and fold them on up. After trying several different sealing techniques, I’ve settled on pinching the wrappers into “necks”; seems quickest and least prone to structural failure.
(Yes. Our father is an engineer. How did you know?)
A couple of inches of water in a pot, the wontons arrayed around the steamer dish, and 8-10 minutes later, they’re ready for dipping in Sriracha or soy sauce. Makes at least 35 . . .I’ve gotten 50 out of the recipe when the stars have properly aligned.