Summer Camp 2013 – Cooking with Ah-lan Laoshi

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 sauceIMGP0465
  • 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

IMGP0374

  • 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

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