Asparagus Wontons

Since the Memorial Day weekend is upon us, I've decided to post the weekend recipe a day early. Asparagus and Cream Cheese Wontons. AND...seafood Wontons. Thanks to Chef Tracy for teaching me to fold wontons and eggrolls properly!!!

Yes, I took this picture, and yes they are my wontons in the recipe!


I LOVE LOVE LOVE asparagus!!! It is one of my favorite foods, and it is oh so good for you. It is currently in season here in California, so I can purchase it without having to sell my soul for it.

This recipe looks a little daunting, but one you do, you realize that's it's actually pretty easy (just a little time consuming).

Cook Joyfully!


Asparagus Wontons

1 bunch of asparagus

1 clove garlic-crushed and minced

½ tsp kosher salt

½ tsp Shichimi Togarashi

1 shallot minced (about ¼ cup)

6 oz. cream cheese at room temperature

1 egg white

1 package (about 50 total) of wonton skins

1 egg yolk mixed with 2 Tbs. water and beaten




Trim off the top 1/3 of the asparagus bunch and discard the bottom 2/3-or freeze for another use. Cut the tops lengthwise into quarters and then dice.  Place in a large bowl with the next 6 ingredients, and mix gently to combine.



Place one wonton skin on a clean work surface and brush lightly with the beaten egg yolk mixture. Place about ½ tsp. onto the skin and fold in half to make a triangle. The fold two corners into each other and press gently to form a little bonnet shape. Place on a parchment or waxed paper lined sheet pan. Repeat with the remaining wonton skins and filling until everything is used up.





Freeze the wonton 1 hour, or up to 2 weeks.



 Bring 4 quarts of salted water to a gently boil. Drop the frozen wontons into the water 6-8 at a time. Simmer for 4-5 minutes until cooked through.  Serve with Asian Cucumber Salad.




Asian Cucumber Salad

 1 large Cucumber-seeded and diced

1 clove garlic chopped

2 inch piece of ginger diced

½ bunch of green onions-diced

¼ cup soy sauce

¼ cup brown sugar

¼ cup rice wine vinegar

Mix everything together in a bowl and refrigerate for at least two hours to allow the flavors to combine



Seafood wontons

8 oz. raw shrimp finely minced
1 Lb cooked crabmeat
1 cup minced chives
1 chili finely minced
½ tsp. Grated ginger
24 wonton wrappers

Mix the first 5 items together and stuff wontons:

To stuff wontons...Whisk one egg and 2 tbs. of water together in a small bowl, and place near your work surface. Place one wonton down on a clean work surface with one corner facing you, so that it looks like a diamond instead of a square. Place a tiny amount of the stuffing mix in the center (about 1 tsp.), and with your finger, dip a little eggwash out of the bowl and spread it onto two sides of the wrapper. Fold the wrapper in half and pinch to seal. Repeat this process until all the wontons wrappers are gone, or you run out of filling. Then steam on lettuce leaves in bamboo steamer, or place into gently simmering salted water for 3-5 minutes.

Wonton Sauce Mix:
1/2 cup Rice wine vinegar
1/4 cup Tamari sauce
1/4 cup water

2 Tbs. Sesame oil
1/4 cup Chopped cilantro
1/2 cup Roasted, cleaned and diced red bell pepper.

1/4 cup sliced pickled ginger, chopped up finely

Mix everything together in a large bowl, and let stand 5 minutes. Sprinkle a little of this mixture over the plated wontons before service. 

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