Wontons with Ah-lan Laoshi
== You will need ==
- 2 packets of Wonton wrappers
- Ah-lan Laoshi uses the brand Wei Chuan; net weight 14 oz; these packets have 44 wrappers each; you can find them at Ranch 99
- 1lb ground pork
- ½ lb fish paste
- Ah-lan Laoshi says that Ranch 99 has two kinds; one darker and one lighter, both kinds are fine.
- 2 tablespoons oyster sauce
- 2 tablespoons cooking wine
- salt & pepper (to taste)
- green onions (to taste)
- grated ginger (to taste)
== This is how you do it ==
First part – Making the wontons
- Combine all the ingredients and stir
- Add water until the mixture is soft (no more than ½ cup), and stir; stir in one direction only!
- Drop a small spoonful of the meat mixture into a wrapper
- Used water to “paint” the edges of the wrapper, and seal the wrapper (e.g., into the shape of a fortune cookie); seal well, or they will open up when boiling
Second part – Cooking the wontons
- Boil 2 cups of water in a large pot
- Carefully drop half of the wontons into the water
- Stir carefully so the wontons don’t stick to each other, or to the bottom of the pan
- Bring to a boil
- Add 1 cup of cold water
- Stir again and bring to a boil; avoid intense boiling or the wontons will open up
- When foam appears, add 1 cup of cold water
- Stir and bring to a boil again
- The wontons should come up and float
- When foam appears, add 1 cup of cold water (this is the third cup of cold water that you’re adding)
- Stir and bring to a boil again
- When foam appears, turn off the water
- Scoop up the wontons with a large spoon with holes so the water drains
- Place on a large serving plate
- Wait just a little moment before eating; they’re hot!
- Use the water to cook the second batch of wontons
Spring Rolls with Ah-lan Laoshi and Hwang Laoshi
== You will need ==
- 3 packets of Spring Roll sheets
- Ah-lan Laoshi uses the brand Kimbo; net weight 12 oz; these packets have 25 sheets each; you can find them at Ranch 99
- If you don’t use all the sheets, you can freeze them until you make another batch. Use only defrosted sheets; frozen sheets break and cannot be used
- ground pork
- chopped (strips) carrots
- chopped (strips) cabbage
- cooking wine
- corn starch
- cooking oil
- oyster sauce (to taste)
- chicken paste (to taste)
- salt & pepper (to taste)
- green onions (to taste)
- grated ginger (to taste)
- mushrooms (to taste)
- bamboo (to taste)
- savory baked tofu (to taste)
== This is how you do it ==
First part – Preparing the filling
- Sauté the meat with a little oil and cooking wine; cover when cooking so the wine does not evaporate, and the meat can absorb the wine; set aside
- Sauté the vegetables
- When the vegetables are ready, combine them with the meat
- Refrigerate this filling overnight
Second part – Folding the Spring Rolls
- Place a little of the filling in a Spring Roll sheet
- Wrap the sheet tightly (or it will open during the deep frying process)
- To do this, turn a sheet 90º so a corner of the sheet points toward you; fold the bottom corner over the filling; fold one of the corners tightly over the already-folded bottom corner; fold the third corner tightly over the two already-folded corners
- Roll the Spring Roll tightly until you almost reach the top corner
- Dab wet corn starch on the edge of the remaining top corner, and fold it tightly over the roll, sealing the Spring Roll
Third part – Frying the Spring Rolls
- Pour 3 cups of vegetable oil in a deep pot
- When the oil is very hot, using tongs or chopsticks, deep fry the Spring Rolls
Ah-Lan Dance 