This spring, my friend Carrie had me try wontons again. You know the ones-- deep fried and filled with cream cheese. And for the first time ever, I liked them. So when I was visiting with my Mom in Missouri and we went to the Korean restaurant, I had them again. Yup. Definitely like them.
So earlier this week, I went to the local Korean grocery store for supplies. To make tonight's Korean Stir-Fry, first, I made pulled pork two days ago....although that was actually just to make pulled pork barbeque, so I'll share that recipe as well.
Get a pork shoulder and a deep baking dish. Season your meat as you will (I used garlic powder, onion powder, salt and pepper). Seal the baking dish with tin foil. Bake over night at roughly 200. I put it in at 6 pm the night before and pulled it out at 7:30 the next morning. Then you separate the meat from the fat and the bone and 'shred' the meat with a couple of forks. I like to mix mine with barbeque sauce and horseradish before putting in on a kaiser roll.
So, back to the Korean Stir-Fry (;
Whole button mushrooms (Okay, that's probably -not- what they're actually called, but they're the little ones, not shittaki or anything)
Spinache Kimchee (Rinse both of the Kimchees to take off the majority of the spice, or don't if your family likes their meal spicy)
Prepare the Glass Noodles as directed on the package (It general reads-- bring water to a boil, boil for 5 minutes, then rinse under cold water twice before mixing with other ingredients).
In a Stir-Fry pan, heat the Sesame Oil-- you can start out with about a tablespoon or so, but you'll need to add a little more as you cook to make sure you have enough to lightly coat everything. When it's warm, toss in the pork, season with the spices, then add the mushrooms. When the mushrooms begin browning, add the carrots and give a couple of stirs. Then add the zucchini. Just before adding the noodles, stir in the kimchees. It was easier for me to put the noodles back in the pot and dump the rest of it on top of them and stir them in from there.
Like the Korean Stir-Fry, I wasn't going from a recipe. You can probably tell since nothing comes in measurements (; I was shopping at Wal-Mart the other day and saw Wonton wrappers and figured I'd give it a go. When I headed over to the cream cheese section, I saw these new little containers labeled 'for cooking'. My family adores garlic, so I got the garlic seasoned cream cheese.
I use a fry-daddy. One of the best and frequently used purchases Mark and I have every made. We keep ours filled with Canola Oil.
I like to get set up-- a plate for making the wontons on and setting the finished ones off to the side, and a bowl of water. Then you place a single square of wonton wrapper on the plate, put a spoon drop of cream cheese in the very center, then dip your finger in the water. Run it along an 'L' (2 edges that join in a corner) of the square. I usually have to dip my finger in the water again before doing the second side of the L . Then fold the dry side over in a triangle to the wet sides and press down all the way around the edges. If you don't put too much cream cheese in the center, they won't leak out. After you've sealed the edges, gentle pick up the corners and put a small press in the center to fold the two ends together. Press them together. There are pretty comprehensive directions here if mine are unclear (I headed there looking for a good picture of what they look like (lol)).
Once the oil is hot and you have at least 8 made, gently put them in the oil. They don't need flipped over or anything. They sink, then rise. And they're done -very- quickly. Get them out with a metal straining spoon when they turn golden brown, and put on paper towel to drain a little bit before serving. My guys and I enjoyed them so much, I'm fairly certain I'll be making more again later this evening (: