Wasabi Pork Wontons
February 6, 2012
I bought the powdered wasabi so I could just mix it with the flour. I thought that because this powder needs to be microwaved with water when making wasabi paste, maybe it would be ok to steam and not lose its flavor. The filling was just pork mixed with scallions, garlic, ginger, soy sauce, and hoisin. When I am steaming asian style wontons I don't like to seal them. In 10 minutes the pork will be fully cooked and the wonton wrapper will be nice and soft. My friend Rich always sets a nice table when he has friends over to eat. Note the soup - that recipe is coming later this week. Again delicious, but not much wasabi flavor going on.I used almost the whole tin of wasabi powder to 4 cups flour, 2 eggs, and enough water to make the right dough consistency, but the flavor was still pretty subtle. The filling was just pork mixed with scallions, garlic, ginger, soy sauce, and hoisin.