Normally this is my favorite season, cool and dry. Today the temperature is 71 degrees Farenheit or 22 degrees Celsius. But with a strong wind off the sea it feels chilly! I wore sunglasses, a fleece jacket, a windbreaker with my hood on, a 3/4 length overcoat and gloves and I was still a bit cold on the ride to work. There were a few moments when I was pressing with all my weight on the pedals into a head wind and made only a little progress. Bonny Buckley Tel. 86 136 4194 6784 bonnybuckley@yahoo.com http://www.cdbaby.com/cd/aardvarksq "I never painted dreams...I painted my own reality." --Frida Khalo |
March 1, 2011
Szechuan Spicy Wontons Makes about 50 wontons (Feeds 6) Filling: 1.5 lbs ground pork (half fatty/half lean) 1/2 lb shrimp, peeled and deveined 2 Large pieces Woodear Fungus, soaked and chopped finely 1/4 cup green onion, chopped finely Soy Sauce Hoisin Sauce Sesame Oil Sugar 2 packs Shanghai Style dumpling wrappers, square kind (they are white, as opposed to the yellow Cantonese-style wrappers) Dressing : Chili Oil Vinegar Garlic, finely minced 1/4 bunch cilantro, roughly chopped 2 stalks scallions, rougly chopped Combine your pork, shrimp, green onion and woodear fungus. I find that the best way to mix your filling is to lay it all out on large cutting board and mince it up with a cleaver. Incorporate the soy, hoisin, sesame oil, and sugar to taste. Mince until you have a fine paste. Place a quarter-size amount of meat in the center of the wrapper. Dip your finger in a cup of water and trace the water around half the dumpling, it will act as glue when you press all the
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