Exceedingly Flavorful Chaos – Baked Wontons

“Where are the hornless dragons which carry bears on their backs for sport? Where is the great serpent with nine heads and where is the Shu-Hu?” (Zhuangzi ca. 3rd-2nd centuries BCE).

figure-5-chinese-dragon-caption-in-chinese-culture-chaos-and-order-work-hand-and-hand

The dragon, it seems, is right here, but both Shu and Hu have gone visiting. Their host is none other than Mr Chaos, as Confucius scathingly calls him, otherwise known as Hundun, Hun-Tun, Wantan, or  – you got it! – Wonton. It all depends on your Chinese pronunciation, Beautiful People.

“The emperor of the South Sea was called Shu [Brief], the emperor of the North Sea was called Hu [Sudden], and the emperor of the central region was called Hun-tun [Chaos]. Shu and Hu from time to time came together for a meeting in the territory of Hun-tun, and Hun-tun treated them very generously. Shu and Hu discussed how they could repay his kindness. “All men,” they said, “have seven openings so they can see, hear, eat, and breathe. But Hun-tun alone doesn’t have any. Let’s trying boring him some!” Every day they bored another hole, and on the seventh day Hun-tun died.” (ibid.)

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Poor Mr Chaos! We’ll try to be much more gentle with him by instilling some order. First, we need all our veggies lined up: shredded cabbage, grated carrots, diced bell pepper, a few scallions, a nice piece of ginger, and a whole lot of garlic. Most importantly, instead of classic Chinese pork filling, we’ll use these beautiful protein-filled mushrooms.

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You need to mince those mushrooms, garlic, and ginger, or, alternatively, save your time and use your trusty food processor. I chose the latter option. Saute this mess for a few minutes and make it feel better by adding chopped scallions.

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Add the rest of your veggies, raise heat to medium, and toss this chaos together really well. Let it engage in some undercover activities for a few more minutes. You never know what Mr Chaos could be up to, so don’t keep it under cover for long, just until your veggies soften a little. Splash it with soy sauce and rice vinegar, stir, and remove from heat. Let it cool off while you preheat your oven and oil your baking sheet.

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I am using gluten free 3 x 3 inches (7.5 x 7.5 cm) ready made wonton sheets. I am sure similar products are widely available almost everywhere. Put a teaspoon of filling in the center, dip your finger into warm water, and slightly wet the edges. Make triangles. Press firmly to seal them and remember, if you leave any holes, there could ensue lethal consequences for Mr Chaos!

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Traditionally, wontons are either boiled and served with a soup or fried (steamed wontons are an option in some places). I have tried to keep Mr Chaos healthy, so we are baking them. To make them look golden and pretty, mist them with oil before baking. All it takes is about fifteen minutes at 400 F. Meanwhile, enjoy this astounding Echo Dance from House of Flying Daggers (yes, I am a sucker for Martial Arts movies!).

In American Chinese restaurants, wontons are usually accompanied by sweet and sour sauce or hot mustard, but my husband requested my signature Ginger Carrot sauce. All you need is some grated carrots, lots of grated ginger (I take equal amounts), and soy sauce, agave, sesame oil, and hot mustard to taste. Mix it all up, and you are ready to serve.

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As you see, it doesn’t take much time or effort to make order out of chaos and grace your table with a plate of flavorful, delicious, and healthy treats. This post is in response to the Daily Prompt FLAVORFUL.

INGREDIENTS

  • 2 cups minced mushrooms (approximately 1 pint)
  • 5 – 6 minced garlic cloves
  • 1 inch (2.5 cm) minced ginger
  • 2 tsp olive oil
  • 2 cups shredded cabbage
  • 1/2 cup grated carrot
  • 1/2 bell pepper, chopped
  • 3 scallions, chopped
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce

Ginger Carrot Sauce:

  • 1/4 cup grated ginger
  • 1/4 cup grated carrots
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon agave or honey
  • Hot mustard to taste

PROCEDURE

  • Sauté mushrooms, ginger, garlic, and oil on low heat for about 8 – 10 minutes.
  • Add the rest of vegetables, raise heat to medium, sauté about 5 minutes.
  • Add rice vinegar and soy sauce, stir, remove to cool.
  • Preheat oven to 400 F. Mist baking sheet with oil. Place 1 teaspoon of filling in the center of wonton sheet, wet edges, fold into triangle, press firmly to seal. Place wontons on baking sheet, mist with oil.
  • Bake for 7 minutes, flip them over, bake for 7 – 8 minutes until edges are crisp.
  • For Ginger Carrot sauce, mix all ingredients together.
  • Serve hot, with sauce on the side.

Enjoy!

 

 

 

38 Comments Add yours

    1. Thank you for reblogging.

      Like

  1. A_Boleyn says:

    I love wontons/potstickers/dumplings. And shaping the wrappers into little tart shells is the start of tasty appetizers or desserts. Have you ever tried crab rangoon made with them?

    https://a-boleyn.livejournal.com/126398.html … potstickers

    https://aboleyn01.wordpress.com/2015/09/06/july-round-up-part-2-other-stuff/

    Liked by 1 person

    1. Love your recipes! Your potstickers are shared into kreplach and pelmeni, which is something I am planning to do in a couple of weeks.
      I’ve never used wonton wrappers as little cups, but I’ve done that with spting roll wrappers that are a little thicker. I’ve never had crab rangoon but now that you’ve mentioned it, I am tempted to experiment with fake crab and fake cream cheese. Thank you for the idea!
      https://koolkosherkitchen.wordpress.com/2017/05/18/meatless-surprise-wrapped-in-mystery/
      https://koolkosherkitchen.wordpress.com/2016/10/11/more-awards-and-a-dinner/
      https://koolkosherkitchen.wordpress.com/2016/11/11/ratatouille-rosettes/

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      1. A_Boleyn says:

        Looks like we’ve both had fun with wonton wrappers. Crab rangoon is a tasty western invention. 🙂

        Liked by 1 person

      2. I’ve heard about it but have never seen it, probably because fake crab is not cheap, and even if they make it in a kosher restaurant, they’ll most likely use dairy cream cheese which I can’t have. It’ll be an interesting thing to try, though!

        Liked by 1 person

      3. A_Boleyn says:

        The fake crab I use are the imitation crab sticks and flakes that are used in sushi rolls. They’re not that expensive but then they’re not kosher.

        Here’s a link to my crab rangoon post

        https://a-boleyn.livejournal.com/135605.html

        Liked by 1 person

      4. So now I know your name (I suspected as much!) Your recipe is lovely, especially the different shapes, and I also use imitation crab sticks in sushi (there are kosher ones), but there is kosher imitation crab of much better quality. Do you think nutritional yeast could be used instead of Parmesan?

        Liked by 1 person

      5. A_Boleyn says:

        … shhh. It’s a secret. 🙂

        I’ve never used nutritional yeast so I couldn’t advise you but I’m sure that an internet search would give you some idea. There are all sorts of dietary/nutritional experiments out there. I googled ‘kosher crab rangoon’ and came up with a bunch of hits similar to this. The cream cheese didn’t seem to be an issue. And they just substituted lox for the crab.

        http://www.jwfoodandwine.com/kosherize-it-crab-rangoon

        Liked by 1 person

      6. Thank you for going through all this trouble! You are so sweet!
        (I know it’s a secret, but I can’t help singing the song from Bernstein’s musical – not saying which one)

        Liked by 1 person

      7. A_Boleyn says:

        There are about 5 different songs with the name. 🙂

        When you teach, it’s not a good idea to give people an entry into your life. Which is why I use the other names.

        Liked by 1 person

      8. Whatever your rationale is, as long as it makes you comfortable! 😸
        I also teach, you know, but your pen names are thought-provoking; I appreciate that!

        Liked by 1 person

      9. A_Boleyn says:

        It’s public high school … there have been issues with other teachers. I’ve been on line since the early 80s.

        Liked by 1 person

      10. I see what you mean. I teach college, so things are different here, and anyway, I am retired and teach part time, so what do I care!

        Liked by 1 person

      11. A_Boleyn says:

        PS: You can leave out the Parmesan cheese and just add a pinch more salt. That’s really why I used it. 🙂

        Liked by 1 person

      12. Thank you – I’ll experiment! 😸

        Like

  2. Garfield Hug says:

    You are good with the pronounciation too! Well done and these are yummy morsels indeed!😃

    Liked by 1 person

    1. LOL Pronunciation, right? 😸
      I am glad you like the recipe, darling!
      I keep forgetting to tell you that I have a stuffed Garfield sitting on my bed, but little Pyshka appropriated his glasses.

      Like

      1. Garfield Hug says:

        Aahhh yet another Garfield “mum” ….poor fella without reading glasses!! Garfield hugs!!🤗🤗😚

        Liked by 1 person

      2. You know little kids – they are curious and want to play with everything! I am sure she’ll give them back eventually! 😸

        Liked by 1 person

  3. You’re making me hungry. One bite, please. 😍

    Liked by 1 person

    1. I wish I could send it to you, dear Gail! 😸

      Liked by 1 person

  4. You make everything look so good. Then we make it and know it is real good. Thank you.

    Liked by 1 person

    1. I am so happy – you made my day! Thank you so much! 😸

      Liked by 1 person

  5. Yummy & mouth watering, one of my favorites😊

    Liked by 1 person

    1. Thank you, dear Ash, I am so glad you like it!

      Liked by 1 person

  6. Loved reading the story😊

    Liked by 1 person

    1. Thank you sweetheart! 😸

      Liked by 1 person

    1. Thank you for reblogging.

      Like

  7. Reblogged this on koolkosherkitchen and commented:

    Losing weight does not need to be restrictive or boring, or so I am trying to prove to my husband every day. Here is one of his favorite dishes, made exactly within the framework of his dietician’s list (hanging on my refrigerator) and totally delicious!

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  8. lifelessons says:

    This looks like a lot of time and effort to me, Dolly. Your husband is lucky to have you looking out after his needs.

    As to my honey cake, must I relate the truth to you? When I put it into the oven, I set two timers. I then retreated to my blog, and what felt like 20 minutes later, I smelled a suspicious odor and went to the kitchen to find that neither timer had gone off, even though they had both registered 40 minutes–who knows when? My loaf, alas, was burned bottom and sides, as stiff as boards. Once I wedged it out of the loaf pan and cut bottom and sides off, I wrapped it, still warm, in plastic wrap, hoping it would steam it a bit. Alas, I think the substitution chart I found on the internet was not correct re/ substitution of stevia for the Xilytol, for the loaf is not sweet at all. In spite of what you say, I continue to be jinxed when it comes to baking. I hope Grandma isn’t looking down on me and snickering. I’m with the neighbors. I think she fudged a bit on the measurements! ;o) If not that, then I am right. I am no baker.

    Liked by 1 person

    1. I am so sorry, Judy! I wish I could bake you one, but I think by the time it gets to you it would be ether stale or squashed.
      Meanwhile, I suggest you slice what’s left of it, drip your liquid stevia on top, and put the slices in the oven for about 15 – 20 minutes, until dry. You’ll have quasi-biscotti. Spread some butter and jam on them for a perfect breakfast or snack.

      Liked by 1 person

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