I'm on a wonton wrapper kick. These things are great. You can put just about anything in them, and there are plenty of ways you can cook them. Earlier this week, I made kale ravioli in a thyme-lemon broth and tomato and goat cheese wonton cups with balsamic glaze. Last night: potato and poblano pepper wontons.
Nearly everything going on in my kitchen lately is an attempt to plow through as many CSA vegetables as possible. I don't think we've ever been able to completely finish a week's share without letting a few things go to waste; we need to get better.
Since the earlier recipes were boiled, baked, and not actually wontons, we decided to do a simple steamed wonton with some of our CSA veggies. We'll probably try out fried wontons next!
Recipe: Potato and Poblano Pepper Wontons
- wonton wrappers
- potatoes (we used the Katahdin variety)
- poblano peppers
- soy sauce
- dipping sauce of your choice (we used a ginger soy sauce and a store-bought spicy dumpling sauce)
- Finely chop potatoes and peppers into small cubes or chunks. Optional: remove pepper seeds for less heat.
- Pan fry potatoes and peppers to desired doneness. (Trying putting the potatoes in first and adding the peppers as the potatoes began to brown.) Include a splash of soy sauce.
- Place small spoonfuls of the potato and pepper mixture into the center of each wonton wrapper and fold according to the directions on the package (or get creative and do your own thing).
- Place the wontons into a steamer basket. Steam for 5-10 minutes.
- Serve with a dipping sauce or two. We used a ginger soy sauce and a store-bought spicy dumpling sauce.