Saturday, December 6, 2008
Friday, Wonton Wrappers, Jewellery
We took the glass lid back to the store and couldn't find anything nearer in size as it was only a few millimeters out. What a pity, I like glass lids - one can see what is happening. Serves me right for dropping both of the ones we had. I was hoping to have lunch out, but it really wasn't necessary so we came home, lunched and then went bowling. Yesterday I didn't do too badly. Matt has decided he can't bowl on Fridays, his scores were not up to his usual standard. We then popped in to see a friend to collect some Avon and I had a second look at the jewellery she is now selling. Latasia see here. There are some very attractive pieces and if I were in the market for more jewellery I would certainly be tempted. I was invited to attend a party last night but couldn't make it. Obviously a lot more pieces than shown in the picture. I am sure she will do well with it. Years ago there was Sarah Coventry jewellery and I bought quite a bit of it which in fact was a waste of time. I rarely, if ever, wore it and gave most of it away. Because we are planning to make some pot stickers for our party on Wednesday, Matt is concerned about purchasing wonton wrappers. Having phoned the store, they assure me they have them, but until he gets them, I don't think he will be convinced. We used to see them all the time in the States, but we have never had occasion to buy them here. The last time he made the pot stickers was for a party in the US where they were very popular. Oriental Pot Stickers 1/2 lb mixed scallop/shrimp (cod or haddock) 1- 1/2 tsp veg oil 1 tsp peeled, grated gingerroot 1 clove garlic minced 3/4 cup finely chopped leek 3/4 cup finely chopped water chestnuts 2 Tbs finely shredded carrot 1 Tbs dry sherry 1 Egg white 30 Wonton wrappers 2 tsp cornstarch Veg cooking spray 2 tsp veg oil 1/2 cup water Ginger Soy Sauce 1/2 cup plus 2 Tbs water 1/4 cup low sodium soy sauce 1 Tbs thinly sliced green onions 1 tsp sugar 1 tsp peeled grated ginger 2 tsp rice vinegar 2 tsp dry sherry Coarsely chop seafood by hand or processor. Set aside. Heat 1 1/2 tsp oil in skillet over medium heat. Add ginger and garlic, saute 30 secs. Add leek, saute 3 mins til tender. Combine fish, leek mixture, water chestnuts and next three ingredients in a bowl, stir well, set aside. Work with 1 wrapper at a time (cover rest with a damp cloth) spoon about 2 tsp of mixture in each wrapper. Moisten edges with water bring opposing corners to centre, pinch, repeat with other corners. Place on baking sheet sprinkled with cornstarch and set aside. Coat a nonstick skillet with spray, add 2 tsp oil heat over medium. Arrange potsticker in skillet, cook 3 mins until bottoms lightly browned. Add 1/2 C water, cover and cook 1 min til bottoms are crisp. Serve with warm Ginger-soy sauce. Sauce: Combine all ingredients in a bowl; stir well. Yield about 1 cup. Serving size about 3 tbs. Note: the picture looks somewhat different to the end result, but I couldn't find a picture that looked exactly the same. Have a great weekend.