Skip to main content

Wontons!



I love wontons. I always have. But I've never really thought about making them at home. Until now, that is. For some reason, I was thinking last week about an appetizer I had while I was home in Savannah last summer. I was eating at a place called Bar.Food, and ordered an appetizer called something like Southern BBQ Wontons. Basically, the appetizer was pulled pork BBQ in a wonton wrapper. Whoever came up with it is a genius!

I had some leftover cooked pork from last week, so I decided to see how close I could get. I minced up some sweet onion and garlic and sauteed it in some butter in a little skillet. I also minced the leftover pork and threw it in with the veggies. I added a splash of orange juice. I don't know why. It was sitting there, and it seemed like a good idea. After that cooked for a few minutes, I added a few glugs of BBQ sauce. Nothing fancy- just something I had in the ice box. I believe it was Jack Daniels brand. After that cooked a few minutes more, I took it off the heat to cool a little.

I took a little wonton wrapper and put about a teaspoon of the BBQ mixture in the middle of it. Then I dampened the edges and folded it like a triangle, pressing well to seal all the edges. Here's what it looked like after I shallow fried it in vegetable oil:



I had another filling idea, so I mixed it up before I started frying the BBQ wontons.

I love crab rangoon. I've never had it at a place where I didn't like it. How can crab and cream cheese be bad?? I figured I would try to see what it would taste like if I tried to make it at home.

I took about 3 ounces of softened cream cheese and mixed it in a bowl with about a teaspoon of lemon zest, about half a teaspoon of very finely minced garlic, salt, pepper and minced fake crab meat. I would rather use real crab, but where I live, it's expensive and of questionable origin, so I usually buy the fake stuff. Lastly, I added one chopped scallion. I put a teaspoon on a wonton wrapper, and folded it the same way I did the BBQ wontons. Here's what it looked like after it's bath in the hot oil...



I'm not sure why I never did this before. These turned out great, and they'd be a perfect party appetizer. We had quite a few left, and tonight I put them on my pizza stone in a 400 degree oven for 10 minutes, and they were just as crispy as they were last night when I first fried them. I can't wait to experiment with new fillings! I'm thinking spinach/feta wontons, egg roll wontons...... :)

Comments

Diane said…
I have made these for book club before - with the crab :) good times

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…