Thursday, 5 November 2009

Pork & Jerusalem Artichoke Won-Tons

Jerusalem artichokes, if cooked only briefly, have nice mild crunch to them, much like water-chestnuts, so unlike my other won-tons these ones seem fairly traditional.

If you don't want so many won-tons, either cut the recipe in half, or form the leftover filling into little meatballs. Brown them, then add them to broth to simmer for about 10 minutes. You can add any leftover won-ton wrappers, cut in strips like noodles as well if you like. Much less work, and very tasty.

72 won-tons, at least
1 hour prep time, also at least

Pork and Jerusalem Artichoke Wontons
450 grams (1 pound) lean ground pork
6 to 10 large Jerusalem artichokes
1 small leek
2 to 3 cloves of garlic
2 to 3 tablespoons finely minced or grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon salt

1 package won-ton wrappers

Peel the Jerusalem artichokes, putting them in icy cold water to soak as you work. When they are all peeled, chop them fairly finely and put them in a mixing bowl. Trim the leek, discarding any tough dark green parts and the roots. Mince the leek very, very finely, and add it to the bowl. Peel and mince the garlic, and peel and mince or grate the ginger. Into the bowl they go along with the pork, the sesame oil and salt. Using your clean hands, mix the filling thoroughly.

Have a small bowl of cold water standing by, and also a plate or tray to put the finished won-tons. Put a teaspoon of the filling - no more - onto a wonton wrapper. Dip a finger in the water, and wet 2 sides of the wrapper along the edge. Fold the wrapper in half, dry sides to wet sides, and pinch sealed. Dampen the three corners slightly, and fold the outside corners in and up, pinching them against the top corner. Set the finished won-ton on the plate or tray, and do it again. And again... until you have finished all of the filling or the wrappers, you have made enough, or you just can't stand it any more.

Cook the won-tons the same way as pot-stickers; by cooking them in a heavily oiled pan on one side for 1 or 2 minutes, until nicely browned. Turn them over, and add about half a cup of water. Cook steadily until the water has evaporated, and the dumplings are firm. Add a little more water if needed. Lift them out carefully, and serve them with a dipping sauce of 1 teaspoon soy sauce to 2 teaspoons rice vinegar, if you like.

You can also put them in chicken broth and cook them for 10 minutes for soup, or deep fry them.

Last year at this time I made Swedish Meatballs.


monica said...

how would you go about freezing them? I was thinking on trays right after they are assembled... not sure if that would work. My boyfriend is obsessed with the cheap frozen wontons from the grocery store, so I was going to try and make these with him to show him how much tastier they can be.

Ferdzy said...

Yeah, I would think that would be the way to go. Once they are frozen, pack them loose, but as airtight as possible, in a bag. A lot like freezing pieces of fruit.

If you are afraid they might stick to the tray, you could line it with parchment paper but my feeling is that as long as they are dry when they get put on it, they should be fine.

Joanne said...

Another delicious filling idea! The perfect carnivorous complement to your veggie version.