I totally suck, I was meant to share this a month ago and time totally slipped from me… but y’all don’t care about that, you want the recipe for this. Yes, you do.
Nasoya contacted me to ask if I wanted to try some of their wonton wraps and play with them to see what’s up. Now, if you’re familiar at all with me and my life story, I am – count it – descended from French, Irish and Chinese peoples. Yup – I love cheese and wine and drinking whiskey and eating a lot. (Though I’m terrible at math, not so good at eating with chopsticks, I don’t get hangovers…) But I grew up mostly Chinese, and spent many weekends helping mom wrap dumplings when I was very young, because it’s mindless work you can stick a 7 year old in front of and once you’re sure they’re not going to eat the raw meat mixture, and that they understand the basic concept, they can churn those babies out…
My mom always bought the wrappers from a Chinese supermarket, and to this day, that’s where I get my Asian ingredients (it’s so hard going to Whole Foods to spend $15+ / pound on fish that’s responsibly raised/farmed/line-caught/whatever that week’s catchphrase is, when I can just as easily go to the Chinese market and get a fish that’s still swimming – they kill it on the spot for you and scale it, no lie – for roughly $6/lb. Or even salmon fillets – they don’t kill those on the spot for you – but those are also roughly $6-7/lb, you just have to remove the pinbones yourself…). I live in NYC and do not want for access to ethnic ingredients – not just Chinese, but Korean, Japanese, Indian, Spanish – some of them require a subway ride or walking a little farther, but I can get to all of these easily, and I do. On a regular basis.
However, I am fully aware that I have readers from all over the country – and even all over the world! – who may not be so fortunate. On the rare occasions I post a recipe that’s Asian in theme, maybe you want to make them but can’t find wonton wrappers anywhere.
Enter: Nasoya. I found these at my local market easily (next to the tofu products, which are in the produce section – literally next to spinach and broccoli and whatnot, but that market is super small). I’ve seen them in various non-ethnic grocery stores constantly, so I imagine you can probably find these somewhat easily wherever you are. Wonton wrappers are amazing to make quick ravioli with (thawed/squeezed of liquid spinach mixed with ricotta and a beaten egg or two to bind the mixture), you can make wonton crisps to top a soup with or just to snack on – maybe for an “Asian tostada” … I mean, the possibilities are endless. Don’t you love that?
It would be foolish of me to share this news with you and not share a recipe-ish (what, the above wasn’t enough?), so let me tell you what I filled mine with. I eat a reduced amount of meat now (despite what you see on my Instagram!), so I chose to make wontons filled with mushroom duxelles. Because… why not?
I don’t really have a recipe for the duxelles because that’s not like me, but basically mince the heck out of 1-2 packages of white button mushrooms, cook them down in a bit of butter until there’s no liquid at all (it takes a while), squeeze of lemon and some fresh chopped parsley, season with salt. Voila – it’s a delicious mixture that is great to add to roast beef sandwiches, by the way – and then fill your wonton wrappers with it carefully, and fry on both sides. I did a simple triangle fold because I wasn’t feeling very inspired to make more creative twists.
These were delicious as is – the lemon really shines through and I’m a sucker for citrus – but you could also try making a dipping sauce to go with it. I munched on these while watching football. Dipping sauces I could recommend: soy sauce with a little Sriracha; ricotta whipped with lemon; dumpling sauce that you buy bottled. Depends on how heavy you want to go, what you’re craving, what else you’re serving with it.
Now the fun part: I have a couple of vouchers for packages of Nasoya, and I want to give YOU the chance to try this for free! All you have to do is comment below with what you’d like to make with the Nasoya wonton wraps — maybe you’ll give me an idea for the wraps I have in my fridge!
The usual disclaimers apply: previous employees of Feisty Foodie are not eligible (sorry), nor are family members. While I was provided the materials with which to hold this contest and to create this recipe, I was not compensated nor required to write a positive opinion in any manner – opinions expressed are my own.
Good luck!! There are 3 prizes, so there is a lot of opportunity to win 🙂