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1. Spicy Sichuan-Style Wontons with Spicy Sesame Sauce

2. Flakey Curry Turnovers

3. Barbecued Tofu Wraps

Book Description

Asian Wraps will surely add to the way you enjoy food, tempting you with a wide assortment of highly flavored, Asian-accented dishes eaten without benefit of fork, knife, or chopsticks. Nina Simonds, known for her impeccable versions of classic Asian dishes, cuts loose in this book, offering, for example, a creative seafood and rice salad tucked into lettuce leaves and a clever adaptation of Chinese Lion's Head. This dish is usually meatballs with a mane of cabbage, served floating in a soupy

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Asian Wraps : Deliciously Easy Hand-Held Bundles To Stuff, Wrap, And Relish

Authors: Nina Simonds

Date: January 2000

ISBN: 0688163009

Publisher: Morrow Cookbooks

Hardcover

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While I've sampled this dim sum in a number of restaurants, my favorite version is prepared by master chef C. K. Sau at the New Shanghai in Boston; his sesame sauce is especially delicious. The versatile sauce is also wonderful with noodles. I make it in large batches, since it will keep in the refrigerator for weeks.

Makes: 50 wontons

• 1 pound lean ground pork

• 3/4 cup canned whole water chestnuts, blanched in boiling water for 10 seconds, refreshed under cold running water, drained, blotted dry, and chopped

• For the seasonings, mixed together:

• 2 1/2 tablespoons peeled and minced fresh ginger

• 2 1/2 tablespoons minced scallion whites

• 2 1/2 tablespoons soy sauce

• 1 1/2 tablespoons rice wine or sake

• 2 1/2 teaspoons toasted sesame oil

• 1 1/2 tablespoons cornstarch

• For the wonton:

• 50 wonton skins

• Cornstarch as needed

• To cook the wontons:

• 3 quarts water

• For the Spicy Sesame Sauce, processed until smooth in a food processor or blender:

• 8 cloves garlic, peeled

• Two 1-inch square knobs fresh ginger, peeled

• 1 teaspoon crushed red pepper

• 6 tablespoons Chinese toasted sesame paste (mix well before adding)

• 1/4 cup toasted sesame oil

• 5 tablespoons soy sauce

• 1/4 cup rice wine or sake

• 1 1/2 tablespoons Chinese black vinegar or Worcestershire sauce

• 1 1/2 tablespoons sugar

• 6 tablespoons chicken broth or water

1. In a medium-size bowl, combine the ground pork, water chestnuts, and seasonings and stir vigorously.

2. Place a teaspoon of the filling in the center of each wonton skin, bring the edges up over the filling, and press together to enclose the filling and form a money-bag-like shape. Place the finished wontons on a cookie sheet that has been lightly dusted with cornstarch.

3. In a deep pot, heat the water until boiling. Add the wontons and cook for about 8 minutes, until the filling is cooked, reducing the heat to medium when the water reaches a boil again. Remove the wontons with a handled strainer, or drain in a colander, and arrange on a serving platter or in a serving dish with a lip. Drizzle the spicy sesame sauce on top and serve.

More From This Book:

1. Spicy Sichuan-Style Wontons with Spicy Sesame Sauce

2. Flakey Curry Turnovers

3. Barbecued Tofu Wraps

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