How did you spend the first hours of 2020? Me? I came across the debate on whether we are entering a new decade now or next year, but luckily I stopped before falling any further into the rabbit hole. Whatever your view is, I hope you’ll have a fresh beginning, with exciting resolutions and plans to follow through. I hope you’ll gather around your loved ones, laughing and feasting on good food and fond memories.
The past year was one of changes to me. I quit my job, moved
to a new city, made new friends and met more people from different walks and
stages of life who inspired me to write more and embrace rejection. There were
times when these changes felt overwhelming and the uncertainty took me over.
But faithfully wine husband has been there to keep my sanity in check. There
are a lot of things to be happy about. For instance: Snow! I saw snow for the
first time!
Introducing my new favourite thing to do: watching snow fall by my apartment’s window. Luckily the working desk/dinner table is just right next to that, where I’m moving most of my activities to. There’s an inexplicable joy in seeing buildings engulfed in a majestic layer of thick white cloud, snowflakes making an elegant and demure dance before blanketing concrete roofs with a gentle touch. I watch in pure bliss as cars run, their tire tracks making abstract strokes on the snow-covered road.
I’m reading by the window, writing by the window, and wrapping these wontons by the window. It’s a therapeutic process that keeps your hands busy while calming the mind once you get used to the rhythm. Before you know it, you’ll have a tray of wontons in front of you. The broth on the stove is also ready. You can’t wait to slurp these wontons by the window in your snuggly sweater, watching the snow fall. Never be afraid of the extra wontons, you can always freeze the uncooked ones and the broth to save them for another day. I did that – one tiny step better at my meal prep game.
I’m enjoying the last few months of being a twenty-something adult like how I enjoy these wontons. With calmness, peace and diligence.
Happy new year dear reader!
What you’ll need (makes 30 wontons, 3-4 servings)
For the wonton filling:
300 gr minced pork
10 gr dried black fungus mushroom, rehydrated
1 onion, diced
1 stalk of scallion, chopped
1 stalk of cilantro, chopped
1/2 tsp salt
1 tsp sugar
1 tsp fish sauce
2 tsp corn flour
Freshly ground pepper
To wrap:
30 wonton wrappers
For the broth
1.5 l water
1 daikon/carrot, cut into bite-size chunks
1 onion, halved
Yu choy (any leafy green vegetables of your choice, I just happened to have that on hand)
Water for boiling wontons
To garnish:
Finely chopped scallion
Cilantro
Here’s how:
- In a mixing bowl, combine all of the ingredients for the filling and mix thoroughly.
- In a medium pot, cook the daikon or carrot and onion together with the water until tender. Season with salt and pepper to taste. You can use the broth to blanch the yu choy before serving.
- While waiting for the broth to cook, start wrapping the wontons. Keep a small bowl of water nearby and use your finger to wet the upper edge of each wrapper after every step.
4. To cook the wontons: fill a pot with water enough to submerge the wontons and cook them until they float, about 5 minutes.
5. To serve: Place 5-6 wontons and a few stalks of blanched yu choy in a bowl, pour over the broth, garnish with scallion, cilantro and a freshly ground pepper.
