I love having food in the freezer ready at a moment’s notice but I hate buying prepared foods. I loath going to the grocery store and buying something already made*. Maybe it is a result of my upbringing where preparing for winter seemed to always be on the mind or a certain laziness that comes from not wanting to brave Costco more than once or twice a month. Either way, I try to always have a homemade dinner option ready in the freezer at all times.
One of my favorites is this simple filled Wonton recipe. Using pre-made Wonton wrappers makes this a breeze to put together. You can make your own dough (to be posted soon) but the ease of the store bought kind is wonderful. It takes time to fill each yummy little pouch but not too much work. Just simple shredding and mixing really. Since you make a bunch at once, you have endless possibilities just sitting there waiting for your ideas.
Sometimes, and I will admit this openly, I like to have some friends over and drink maybe a few too many gin and tonics, a bit too much wine. Whichever elixir the night demands, it is usually enough to warrant a greasy snack. At those times, I am so happy to have a bunch of these Wontons ready to fry up. 5 minutes in hot oil, a little sweet chili dipping sauce, and even the sloppiest of my friends is back in business for the rest of the night’s shenanigans. That said, they have non-drunk uses as well. A simple broth becomes a hearty soup with the addition of some veggies and a few of these Wontons.
I don’t want to say I have found the magic all-purpose food…but maybe I have. You will just have to try for yourself and see.
Wontons for Soup or Frying
Fry, bake, or put in soups
Makes 40 dumplings
- 40 2” by 2” wonton wrappers
- 1 lb ground pork, turkey, or shrimp
- 1 medium onion, shredded
- 2 medium carrots, shredded
- 4 scallions, finely chopped
- ½ cup finely chopped cilantro leaves
- 4 cloves garlic, crushed
- 1” piece ginger root, grated
- 1 medium jalapeno, finely chopped
- 2 tbsp lemongrass paste
- 2 tbsp sesame oil
- 1 ½ tbsp fish sauce
- 1 tbsp oyster sauce
- salt and pepper to taste
- Mix all vegetables and herbs together in a large bowl; gently fold in ground protein and sauces
- Cook a small amount of the meat mixture; taste and adjust seasoning as needed
- Working in small batches, spoon small amounts into the center of each wonton wrapper; brush edges with water and seal, making sure to push all air bubbles out of the dumpling
- Freeze on a cookie sheet or use immediately
- To cook from frozen, fry or add to soup and cook for approximately 4-6 minutes
*I make an exception for puff pastry. This something that is almost as good as what I would make for myself and, let’s be honest, with the amount of work puff pastry takes, I won’t be making it any time soon.