Apple Sausage Spaghetti (Sneak-peek)

Shrimp Pesto Pasta (Sneak-peek)

Home-made Pesto w/ Shrimp and Wheat Spaghetti

Love the movie, love the city!

Wheat Rotini with Herb Chicken (Demo)

Wheat Rotini with Herb Chicken by JWong

Roasted Spareribs (Demo)

Roasted Spareribs by JWong

Delightful Won Tons Part 3 (Recipe)

Delightful Won Tons Part 3 by JWong

The last and final part to my Delightful Won Tons!

1) Take the left over mushroom stems and add into broth of choice. Mine is a chicken based soup with mushroom stems.

 2) Blanch vegetables of choice. I used a type of bak choi. Set into bowls and save water.

 3) Make sure to have a bowl of cold water for the won ton bath!

 4) Grab a handful of won tons!

 5) Drop them in and let them boil until they float.

 6) Scoop the won tons and do a quick cold water bath and put them back into the hot water.

 7) After they boil again, place them into bowls.

 8) Add soup~ Garnish with green onion slivers and wah la!

Extra won tons we made go into the freezer. With the fish ball holders we saved, we can fit 10 won tons comfortably in one case. Put them in the freezer and they'll be good 2-3 months!

Delightful Won Tons Part 2 (Recipe)

Delightful Won Tons Part 2 by JWong

You've got all the ingredients minced and you're ready for the marinade!

1 tbs low sodium soy sauce
3 tsp ground sea salt
3 tsp sugar
1 tbs sesame oil
1/2 tsp ground white pepper
1/2 tsp ground dry ginger
1 tsp Chinese cooking wine
1 package of won ton wraps

1) Add in all the minced ingredients into a large bowl. Then swirl in the soy sauce along with the rest of the ingredients.

 2) Use the fold and tuck method to incorporate the ingredients.

 3) Let it marinate for 15-20 minutes.

 4) Finally right before you wrap the won tons, add in two eggs and mix the filling.

5) Time to wrap the won tons! You'll first need a bowl of water and a butter knife/pair of chopsticks.

6)  Grab a wrapper and using the knife/chopsticks place a small amount of filling into the center of the wrap.

7) To simplify things, I'll use the direction in the picture. Take the bottom right corner of the wrap and fold it toward the top left corner and tuck it into the filling like the image below.

8) Now dip your knife/chopsticks into the bowl of water and tap some water to the top right corner. Take the bottom left corner and the top right corner and squeeze them together. Hold for about 3-5 seconds to let the dough seal. One down and a tray full to go!

9) With the my dad's help, one tray didn't take that long =].