DAVE A. at firstname.lastname@example.org e-mailed "Hi, I am away from home and I need a good recipe for won tons. Can you help?"
A ton of fillings
Cookbook author Deirdre "Dd" Kieko Todd features 20 recipes for won ton fillings in her recently released "Dd's Table Talk" (Morris Press, 1997, $24.95).
"You will not believe how close the Spam stuffing is to traditional won ton tastewise, because they both have pork," said Todd, a Kapiolani Community College food service graduate who serves as Liberty House food and beverage secretary in charge of banquets and catering.
Imaginative fillings include Asian vegetable, Thai-style, chili-cheese, Mexican, Tex Mex, crabmeat, surimi crab and Dad's (pork sausage). Also, kalua pig, poke, shrimp and pesto, garlic sour cream, lamb, Greek lamb, Greek-style, herbed ricotta, and pepperoni.
Todd said she freezes six to eight won tons in zip-lock bags for quickie meals for husband Glenn and herself -- fishcake dumplings to be slipped into boiling saimin, and lamb or shrimp/pesto won tons to be steamed for ravioli.
Her three-ring cookbook features eight chapters over 280 pages. The versatile collection of 788 recipes includes Big Batch Prune Apricot Mui, broccoli-aburage salad, Chinese barbecued pork with garlic sauce, Pat's Favorite Potato Mac Salad, mochi-mango bread, and five grilled-fish toppings.
Todd autographs cookbooks from 5 to 9 p.m. today at a craft fair in Ilikai Hotel's ballroom; and 9 a.m. to 2 p.m. Sunday at a Lunalilo School craft fair.
She also hosts cookbook signings/samplings 1 to 4 p.m. Saturday in Kahala Mall Liberty House housewares department; 11 a.m. to 2 p.m. Dec. 13 at Liberty House Pearlridge; noon to 3 p.m. Dec. 14 at Liberty House Ala Moana; and noon to 4 p.m. Jan. 17 at Borders Waikele.
Here's a trio of Dd's tasty won tons and a pair of her zesty dipping sauces for holiday grazing.
Combine stuffing ingredients well. Place in the center of the won ton wrappers and fold to desired shape. Seal edges with a bit of water.
Won Ton/Gau Gee
Cooking method 1: Deep fry until golden brown, about 10 minutes. Drain on paper towels.
Method 2: Drop in boiling water or steam on an oiled steam basket until cooked through, about 15 minutes.
Method 3: Preheat oven to 350 degrees. Brush mini-muffin cups with olive or sesame seed oil, depending on stuffing type.
Press won ton wrapper into each muffin cup; fill with generous tablespoon of preferred mixture.
Bake until wrapper edges begin to brown, about 10 minutes. Transfer to a baking sheet; bake 10 more minutes, until bottoms are crisp.
Each stuffing recipe fills 24 to 30 won ton pieces.
Spam Stuffing12-ounce can Spam, gratedApproximate nutritional analysis per serving with 30 pieces, fried or baked: 100 calories, 6 grams total fat, 2 grams saturated fat, 10 milligrams cholesterol, 210 milligrams sodium.
6-ounce can water-packed tuna, drained
8-ounce can water chestnuts, coarsely chopped
2 stalks green onion, chopped
Approximate nutritional analysis per serving with 30 pieces, boiled: 80 calories, 4 grams total fat, 1 gram saturated fat, 10 milligrams cholesterol, 210 milligrams sodium.*
Shrimp Stuffing1 pound shrimp, peeled and choppedApproximate nutritional analysis per serving with 30 pieces, fried or baked: 80 calories, 3.5 grams total fat, 0.5 grams saturated fat, 35 milligrams cholesterol, 115 milligrams sodium.
1/4 cup shiitake mushrooms, soaked, stemmed and sliced
1/4 cup water chestnuts, chopped
1/4 cup fresh cilantro, chopped
3 stalks green onion, chopped
1/2 carrot, grated (optional)
1/2 teaspoon fresh ginger, grated
1 tablespoon sesame seed oil
1 tablespoon soy sauce
3 tablespoons cornstarch
1 teaspoon sugar
1/4 teaspoon white pepper
Approximate nutritional analysis per serving with 30 pieces, boiled: 60 calories, 1 gram total fat, no saturated fat, 35 milligrams cholesterol, 115 milligrams sodium.*
Fishcake Stuffing1/2 pound raw fishcakeApproximate nutritional analysis per serving with 30 pieces, fried or baked: 100 calories, 6 grams total fat, 1.5 grams saturated fat, 20 milligrams cholesterol, 210 milligrams sodium.
1/2 pound ground pork
1/2 pound cooked ham, chopped
1/2 (8-ounce) can water chestnuts, chopped
4 stalks green onions, chopped
1/2 teaspoon fresh ginger, grated
Salt and white pepper to taste
Approximate nutritional analysis per serving with 30 pieces, boiled: 80 calories, 3.5 grams total fat, 1 gram saturated fat, 20 milligrams cholesterol, 210 milligrams sodium.*
Chinese-Style Mustard1/3 cup dry mustardCombine all ingredients well. Makes 1/3 cup.
1/4 cup water
1 tablespoon honey
2 teaspoons rice wine vinegar
Approximate nutritional analysis per 2 tablespoons: 80 calories, 4.5 grams total fat, no saturated fat, no cholesterol, 5 milligrams sodium.*
Sweet and Sour Sauce1/2 cup chicken brothIn a small saucepan, combine all ingredients except cornstarch mixture. Bring to a boil, reduce heat, then add cornstarch mixture, stirring until thickened. Makes 3/4 cup.
4 tablespoons white vinegar
4 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon cornstarch mixed with 3 tablespoons water
Approximate nutritional analysis per 2 tablespoons: 25 calories, no fat, no cholesterol, 210 milligrams sodium.*