So growing up my godfather was Vietnamese. Naturally I learned how to use chopsticks at the same time I stopped eating with my hands and began using western utensils. Suffice to say he wasn't the most brilliant cook, but he did teach me how to make some delicious and authentic wontons. However, as I've gotten older, I've began to appreciate that my metabolism has yet to catch up with the amount of food I am able to consume, and therefore have developed a genuine love for potstickers. I love how crunchy they are and considered myself a momentary genius when I began using the technique of stabbing each potsticker with my chopsticks before dipping them into the sauce, so it would go into the pot part and not force me to double dip to get the right infusion of the sauce.
OKAY, that said, I decided to mix my love for authenticity (having learned the proper way to cook wontons, but not actually being Vietnamese, or Asian) and creativity (treehugger may have been an appropriate description of me in my younger years) to make my own version of potstickers. I simply used ground sausage meat instead of ground pork, and then mixed in a whole bunch of fresh ingredients such as sesame oil, fresh ginger and garlic as well as finely chopped scallions, wrapped them in wonton wrappers and fried them in canola oil. I made a delicious sesame soy ginger dipping sauce, adding some Sriracha for a little kick. I liked pairing this dish with fresh snow peas as I think it balances out the fried crunch with s very crispy fresh crunch.
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