Tip:
Highlight text to annotate it
X
BEHOLD, THE GREAT AMERICAN MEGA-MART.
AT NO TIME IN HUMAN HISTORY HAVE SO MANY EDIBLES
BEEN AVAILABLE TO THE GENERAL POPULATION.
BUT DID YOU KNOW THAT THE AVERAGE AMERICAN SHOPPER
HAS A LIST OF FEWER THAN 100 ITEMS
FROM WHICH HE OR SHE RARELY DEVIATES?
TO PUT THAT INTO PERSPECTIVE, CONSIDER THE FACT THAT THIS STORE
HAS THAT MANY DIFFERENT KINDS OF CANNED SOUP.
WHY IS THIS?
WELL, I THINK WE'VE LOST OUR SENSE OF CURIOSITY, OF WONDER.
WE'RE SO BUSY FOCUSING ON OUR SHOPPING LIST
THAT WE DON'T ALLOW OURSELVES TO DISCOVER NEW INGREDIENTS,
AND THAT IS A CRYING CULINARY SHAME
BECAUSE AS YOU RUN YOUR USUAL CIRCUIT FROM CEREAL TO SOUR CREAM,
YOU MAY BE WALKING RIGHT PAST SOMETHING
THAT COULD CHANGE YOUR CULINARY LIFE.
THE CURE... JUST STOP.
STOP!
STEP AWAY FROM THE CART, LOOK AROUND,
LOOK FOR SOMETHING YOU'VE NEVER SEEN BEFORE
THAT YOU'VE NEVER TASTED OR USED BEFORE.
TAKE THESE WONTON WRAPPERS.
I USED TO PASS THESE BY WITHOUT A SECOND THOUGHT,
BUT NOW I REALLY CAN'T LIVE WITHOUT THEM.
SURE, THEY LOOK INNOCUOUS ENOUGH,
BUT INSIDE THIS LITTLE ENVELOPE LURKS A CULINARY CURRENCY
CAPABLE OF CONVERTING ANY STANDARD STUFFING INTO CULTURED CUISINE.
YOU CAN BAKE THEM, BROIL THEM, FRY THEM,
SAUTE, STEAM THEM... WHATEVER.
THE SECRET IS OUT, OR AT LEAST, WE'RE GOING TO LET IT OUT.
STICK AROUND AS WE DISCOVER MORE ABOUT THIS TREASURE OF THE MEGA-MART
EXCLUSIVELY ON...
♪♪
THE WORD WONTON IS ACTUALLY AN ANGLICIZED VERSION OF A CANTONESE PHRASE,
WA H N T A N , WHICH MEANS CLOUD SWALLOW.
THANK YOU VERY MUCH.
IT'S A MONIKER THAT MAKES SOME SENSE
WHEN YOU LOOK INTO A BOWL OF WONTON SOUP,
A DISH WITH WHICH MOST AMERICANS ARE FAMILIAR.
THEY DO LOOK A LITTLE BIT LIKE CLOUDS...
KIND OF... SORT OF... MAYBE.
BUT WONTON WRAPPERS HAVE MANY OTHER USES BESIDES CLOUD SWALLOWS.
I MEAN, WE'VE GOT POT STICKERS, STEAMED DUMPLINGS.
HECK, EVEN THOSE LITTLE NOODLES THAT THEY SERVE FOR YOUR HOT AND SOUR SOUP
CAN BE MADE SIMPLY BY CUTTING WONTON WRAPPERS INTO STRIPS
AND DEEP FRYING THEM.
LIKE FRESH PASTA, WONTON WRAPPERS ARE MADE WITH FLOUR, SALT, EGG, AND WATER.
SO WHY NOT MAKE YOUR OWN AT HOME?
I'LL GIVE YOU TWO REASONS.
ONE, IT'S ALMOST IMPOSSIBLE TO ROLL NOODLE DOUGH THIN ENOUGH,
EVEN WITH A PASTA MACHINE.
AND TWO, WHEN THE TEMPORAL CHIPS ARE DOWN,
MEANING I'M OUT OF TIME,
I'D RATHER SPEND MY TIME WORKING ON THE PAYLOAD, RATHER THAN THE MISSILE,
IF YOU GET MY DRIFT... WELL, YOU WILL.
SINCE A LOT OF THINGS LOOK LIKE WONTON SKINS THAT AREN'T WONTON SKINS,
WE SHOULD TAKE A LITTLE BIT OF TIME FOR PRODUCT REVIEW.
ACTUAL WONTON SKINS, OR WRAPPERS,
USUALLY COME IN STACKS OF 60 TO 70 3-INCH SQUARES.
NOW I DIG THE SQUARE SHAPE BECAUSE I THINK IT'S VERSATILE AND EASY TO USE,
BUT IF YOU'VE JUST GOTTA HAVE ROUND,
LOOK FOR GYOZA WRAPPERS OR POT STICKER WRAPPERS.
THEY ARE EXACTLY THE SAME THING AS WONTON WRAPPERS,
ONLY THEY ARE ROUND.
NOW GOING UP IN SIZE, WE'VE GOT SPRING ROLL WRAPPERS
AND EVEN LARGER EGG ROLL WRAPPERS.
NOW THEY ARE NOT EXACTLY THE SAME RECIPE AS WONTON SKINS.
THEY'RE NOT AS FLEXIBLE, AND THEY'RE HARDER TO SEAL.
SO I DON'T USE THESE FOR DUMPLING-TYPE APPLICATIONS.
MOVING ON UP, WE'VE GOT RICE PAPER,
WHICH IS A BRITTLE, TRANSLUCENT COUSIN OF THE WONTON SKIN.
IT IS IDEAL FOR STEAMING.
BUT YOU HAVE TO SOAK THEM BEFORE USING THEM,
AND YOU DON'T KEEP THEM IN THE FRIDGE,
AND THEY ARE NOT INTERCHANGEABLE WITH WONTON SKINS.
NEITHER ARE MOO-SHU SHELLS, WHICH ARE USUALLY CALLED CHINESE TORTILLAS
BECAUSE THEY HAVE SO MUCH IN COMMON
WITH THEIR SOUTH OF... SORRY, THAT WOULD BE OUR SOUTH-OF-THE-BORDER KIN.
WELL, YOU KNOW WHAT I MEAN.
I'M STICKING WITH THESE.
CHINESE DESIRE TO ACHIEVE BALANCE IN ALL THINGS,
CULINARY AND OTHERWISE --
YIN-YANG, DARK-LIGHT GREAT TASTE-LESS FILLING.
NOW IN A WONTON, THIS IS ALL WRAPPED UP IN THE PRINCIPLE
OF FAN T'SAI.
FAN, OR STARCHES AND GRAINS, NEED TO BE BALANCED WITH T'SAI ,
THAT IS THE MEAT AND VEGETABLES.
BY DEFINITION, A WONTON HAS PERFECT FAN T'SAI,
THANKS TO ITS BALANCE OF FILLING VERSUS WRAPPER,
THOUGHTFUL FLAVOR COMBINATIONS,
AND THE CONTRASTING KU GAN , OR MOUTH FEEL.
NOW THE PERFECT POT STICKER, FOR INSTANCE,
HAS BOTH A CRUSTY, GOLDEN SURFACE
AND A PLUMP, MOIST BODY.
OF COURSE, THE ONLY WAY TO ACHIEVE THIS
IS TO GO AGAINST EVERY NATURAL INSTINCT
AND ACTUALLY ENCOURAGE THE FOOD TO STICK TO THE PAN.
FIRST, THE PAYLOAD SOFTWARE.
WE HAVE...
NOW WE NEED TO MIX, THE BEST TOOL FOR THIS, YOUR HAND.
PUT ON THE GLOVE FOR YOUR PROTECTION.
I LIKE TO KEEP MY WONTON WRAPPERS COVERED WITH A MOIST PAPER TOWEL
SO THAT THEY DON'T DRY OUT.
PLACE IT BEFORE YOU AND THEN WIPE TWO EDGES WITH WATER.
THAT WILL BECOME GLUE LATER.
THEN PLACE A MERE 1/2 TEASPOON OF FILLING IN THE MIDDLE.
I LIKE TO USE A MELON BALLER FOR THAT.
SQUEEZE TO SEAL.
BE SURE YOU PUSH OUT AS MUCH OF THE AIR INSIDE AS POSSIBLE.
IF YOU DON'T, IT WILL EXPAND AND BLOW UP LATER
DURING THE COOKING PROCESS, THAT'S NOT GOOD.
THEN WE DO THE FINAL PLEAT, TWO ON EACH SIDE.
AWWW, IT'S CUTE.
ONE OF THE REALLY COOL THINGS ABOUT WONTONS
IS HOW FABULOUSLY FAST THEY CAN GO FROM FREEZER TO FRY PAN,
USUALLY WITH LITTLE OR NO THAWING.
IF YOU WANT TO LOOK AT A LONG-TERM STORAGE SOLUTION,
JUST FREEZE THEM ON THE PAN AND THEN MOVE THEM TO A ZIP-TOP BAG.
YOU CAN STORE THEM, IN THE FREEZER, AT LEAST, FOR AT LEAST SIX MONTHS.
WHEN IT IS TIME TO EXECUTE YOUR POT STICKERS,
HEAT YOUR LARGEST SKILLET OR FRY PAN OVER MEDIUM HEAT.
NOW YOU DON'T WANT TO USE A NONSTICK PAN HERE
BECAUSE IF YOU DO, THE POT STICKERS WON'T STICK,
AND THEN THEY WON'T BE POT STICKERS.
YOU FOLLOW, OKAY.
HOW DO YOU KNOW THE PAN IS HOT ENOUGH?
WHEN THE WATER JUMPS AROUND LIKE THAT,
YOU KNOW THE PAN IS PLENTY HOT.
THERE, NOW BRUSH ON A VERY, VERY THIN LAYER OF VEGETABLE OIL VERY QUICKLY.
NOT MUCH, WE DON'T WANT TO SAUTE.
THEN INVITE 8 TO 10 POT STICKERS TO THE PARTY.
DO NOT OVERCROWD THE PAN, OR THE HEAT WILL DROP,
AND YOU WON'T GET ENOUGH HEAT TO STICK.
LET THESE SIT WITHOUT TOUCHING THEM FOR TWO FULL MINUTES, OKAY.
NO MATTER WHAT YOU SEE OR HEAR OR THINK IS GOING ON IN THIS PAN,
JUST WALK AWAY!
TWO MINUTES IS UP, LET'S SEE IF WE'VE GOT STICKAGE.
INDEED, WE DO, CEMENTED TO THE BOTTOM.
HOW WILL WE RELEASE THEM?
CHICKEN BROTH, CHICKEN STOCK, YOU COULD USE EITHER.
YOU CAN EVEN USE WATER, BUT IT DOESN'T BRING MUCH FLAVOR TO THE PARTY.
I'VE GOT 1/3 CUP HERE, I'M GOING TO DUMP IT ON
AND IMMEDIATELY CLAMP ON THE LID.
READY?
REDUCE THE HEAT TO LOW AND WALK AWAY FOR ANOTHER TWO MINUTES.
WHOO, I'VE GOT TO CLEAN MY GLASSES!
TWO MINUTES HAVE PASSED, AND LOOK, I'VE BEEN IN CRAFTS CLASS.
OF COURSE, WE NEED A PLACE TO KEEP OUR POT STICKERS HOT
WHILE WE COOK THE REST OF THE BATCH,
SO I MADE MY OWN LITTLE ALUMINUM FOIL WONTON, WHICH I'LL STASH IN THE OVEN.
SO THE LID COMES OFF.
SEE HOW THEY DEFLATED RIGHT AWAY?
THAT GIVES US THE CHARACTERISTIC WRINKLE OF A POT STICKER,
IF YOU'VE EVER SEEN THOSE IN A CHINESE RESTAURANT.
THAT'S A SIGN WE'VE DONE THINGS RIGHT.
SO I'M JUST GOING TO SCOOP THESE UP.
BE GENTLE.
JUST BECAUSE THEY'VE LET GO ONCE
DOESN'T MEAN THEY WON'T REAPPLY THEMSELVES TO THE BOTTOM OF THE POT.
DO NOT TURN THE HEAT OFF
BECAUSE WE'RE GONNA GO WITH ANOTHER BATCH RIGHT AWAY.
THAT ONE STUCK A LITTLE BIT, BUT THAT'S ALL RIGHT.
TAKE YOUR TIME, APPROACH THE POT STICKER FROM THE BACK...
AND BE CAREFUL HOW YOU HOLD YOUR CONE.
NOW I'M GOING TO SEAL THIS AND PUT THESE INTO THE OVEN.
BEFORE WE DO ANOTHER BATCH, I'M GOING TO QUICKLY DEGLAZE, OR CLEAN, THE PAN WITH WATER
SO IT WILL BE READY FOR THE NEXT BATCH.
MMM, DIP IN A LITTLE HOISIN SAUCE,
OR MAYBE SOME SOY MIXED WITH HONEY,
AND I PROMISE YOU YOU'LL NEVER ORDER CHINESE TAKEOUT AGAIN...
WELL, NOT VERY OFTEN, AT LEAST.
OF COURSE, WHO'S TO SAY WE HAVE TO STICK WITH CHINESE FLAVORS HERE?
I CAN THINK OF A DOZEN OTHER CUISINES
THAT WOULD PERFECTLY FIT IN WITH THE WONTON TREATMENT.
♪♪
YOU KNOW, STEAMING IS AN EXCELLENT WAY TO CREATE HEALTHFUL WONTONS
WITHOUT SACRIFICING TEXTURE OR FLAVOR.
OF COURSE, IF WE'RE GOING TO CONTEMPLATE STEAMING,
WE'RE GOING TO HAVE TO CONTEMPLATE STEAMERS.
W, WHAT DO YOU HAVE FOR US?
A BAMBOO STEAMER.
IT'S BEEN USED FOR SEVERAL MILLENNIA IN CHINA, AND IT WORKS WELL.
MY PROBLEM WITH THESE HAS ALWAYS BEEN THE FACT THAT THEY FALL APART,
YOU CAN'T PUT THEM IN THE DISHWASHER,
AND THE BAMBOO HARBORS NOT ONLY BACTERIA
BUT FLAVORS FROM EVERYTHING THAT YOU COOK IN IT.
NOPE, GOT ANYTHING ELSE?
SURE, 2000 YEARS OF TRADITION JUST NOT GOOD ENOUGH FOR YOU.
NO.
ALL RIGHT, WE HAVE A STAINLESS-STEEL STEAMER,
JUST LIKE THE BAMBOO STEAMER.
EXCEPT IT IS EFFICIENT, EASY TO CLEAN,
AND IT COOKS A LOT OF FOOD AT ONCE.
YOU KNOW, THE PROBLEM WITH THESE IS, THEY'RE REALLY LOUD,
AND THEY'RE GENERALLY PRETTY EXPENSIVE,
AND THEY TAKE UP A LOT OF SPACE,
AND YOU KNOW, STEEL CAN GET SO HOT
THAT I'M AFRAID IT WILL ACTUALLY BURN THE OUTSIDE OF THE WONTONS
AND MAKE THEM TOUGH BEFORE THE STEAM HAS DONE ITS JOB.
NOPE, DON'T LIKE IT, GOT ANYTHING ELSE?
MULTI-TIERED ELECTRIC STEAMERS.
DISHWASHER SAFE, EASY TO USE,
AND IT COMES IN LOTS OF SIZES.
IT LOOKS LIKE MY DAUGHTER'S HUMIDIFIER.
YOU KNOW, EVEN IF I HAVE THE SPACE ON THE COUNTER FOR THIS,
WHAT IF I LOSE ONE OF THESE 50 PARTS?
I MEAN THIS THING IS LIKE TAKING A CAR APART.
AND, OH, THESE KIND OF TIMERS, THESE ARE REALLY IRRITATING
BECAUSE THEY ARE ALMOST ALWAYS INACCURATE,
AND THAT CAN BE A REALLY BAD THING
WHEN YOU'RE DEALING WITH WONTONS.
NO, I DON'T THINK SO, WHAT ELSE HAVE YOU GOT FOR ME?
WHAT ELSE... NO, THIS IS IT.
I MEAN, UNLESS YOU WANT TO MAKE ONE OF THOSE STUPID THINGS...
YOU DO, YOU WANT TO MAKE ONE OF THOSE STUPID CONTRAPTIONS!
YOU HAD ME BRING ALL THIS STUFF IN IN HERE, IN THIS...
GIVE ME THAT, I'M OUT OF HERE!
(sound of whistling)
(W) ANIMAL, YOU'LL HEAR FROM MY LAWYER!
ODDS ARE GOOD THAT EVERYTHING YOU NEED
TO MAKE YOUR OWN MULTI-LAYERED STEAMER IS ALREADY IN YOUR KITCHEN,
OR AT LEAST AT THE GROCERY STORE.
THE SECRET, PERFECTLY PERFORATED PIE PANS,
THE DISPOSABLE KIND WITH SPACERS IN BETWEEN.
YOU CAN USE EITHER PASTRY RINGS OR TUNA CANS
WITH BOTH THE TOP AND BOTTOM CUT OUT.
IN THE BOTTOM OF THE POT, HALF AN INCH OF WATER.
THE FOCAL POINT OF OUR NEXT FILLING IS FIRM TOFU,
A 1/2-POUND BLOCK OF IT, IN FACT.
BUT BEFORE WE CAN WORK WITH IT,
WE NEED TO WRING OUT SOME OF THE MOISTURE IT WAS PACKAGED IN.
SO WE FIRST MAKE A CUT HORIZONTALLY ACROSS THE CURD,
LAY IT OPEN AND SCOOT IT ONTO SOME PAPER TOWELS.
YOU CAN DO THIS ON A TEA TOWEL, TOO.
THERE WE GO.
NOW SIMPLY LAYER THE PAPER TOWEL OVER THUSLY,
FOLDING.
FLIP IT OVER SO MOST OF THE PAPER TOWEL WILL BE ON THE BOTTOM,
ADD A LITTLE WEIGHT ONTO SOMETHING FLAT LIKE A COLORFUL PLATTER,
AND LEAVE FOR 20 MINUTES.
MEANWHILE, WE CAN CONTEMPLATE ANOTHER INGREDIENT.
THE PEPPERY, YET SLIGHTLY SWEET FLAVOR OF GINGER
MAKES IT A PRIME-TIME PLAYER IN ASIAN CUISINES
AND OF COURSE, IN CERTAIN TRADITIONAL ENGLISH COOKIES.
GINGER COMES IN MANY FORMS --
WE'VE GOT GROUND, PICKLED, CRYSTALLIZED,
BUT OUR INTEREST IS IN THE FRESH RHIZOME
FROM WHICH THIS POPULAR ORNAMENTAL SPRINGS.
NOW WHEN SHOPPING, YOU WANT TO PICK OUT A HEAVY HAND,
THAT'S WHAT THIS RHIZOME IS CALLED.
IT SHOULD HAVE A FRESH, SPICY FRAGRANCE AND SMOOTH SKIN.
UNLIKE CERTAIN MIDDLE-AGED TELEVISION PERSONALITIES,
A WRINKLY RHIZOME IS PAST ITS PRIME, IT SHOULD BE AVOIDED.
NOW TO KEEP THIS FRESH, STORE IT IN THE FRIDGE, WRAPPED IN A PAPER TOWEL
AND INSIDE A PLASTIC BAG.
THERE, YOU'LL PROBABLY GET ABOUT THREE WEEKS OUT OF IT.
IF YOU WANT TO GET THREE MONTHS,
JUST SEAL IT UP TIGHT AND TOSS INTO THE FREEZER.
OH, DO NOT TRY SUBSTITUTING THIS WITH THIS.
THE GROUND IS OKAY IN DESSERTS,
BUT IT WILL NOT WORK LIKE FRESH IN WONTONS.
OH, AND IF YOU ARE LUCKY ENOUGH TO SHOP IN A STORE THAT HAS YOUNG GINGER,
JUST KEEP IN MIND THAT... WELL, THAT'S EXACTLY WHAT IT IS, YOUNG.
SO THE FLAVOR IS GOING TO BE A LITTLE MORE SUBTLE
THAN IT IS IN THE MATURE VERSION.
YOU CAN USE THEM INTERCHANGEABLY,
YOU'RE JUST GOING TO HAVE TO USE MORE OF THIS.
MMM.
THERE YOU GO, EXCUSE ME.
♪♪
NOW TIME TO ASSEMBLE THE PAYLOAD
FOR OUR VEGETARIAN WONTONS.
WE HAVE...
PLEASE BUY THE NAPA STUFF, DON'T USE REGULAR GREEN CABBAGE,
IT WON'T BE THE SAME.
THIS IS A SAUCE YOU CAN FIND
IN THE ASIAN SECTION OF YOUR LOCAL MEGA-MART.
TWO TEASPOONS OF SESAME OIL,
WHICH YOU'LL FIND RIGHT NEXT TO THE HOISIN SAUCE.
THIS IS JUST TO BRING THE MIXTURE TOGETHER
AND KEEP IT FROM FALLING APART INSIDE THE WRAPPER.
NOW WE NEED TO BRING THIS TOGETHER,
BUT UNLIKE OUR PREVIOUS FILLING,
WE DON'T WANT TO SQUISH THIS ONE UP,
OR THE TOFU WILL FALL APART.
SO LIGHTLY STIR.
SO WE'LL REMOVE ANOTHER SKIN
FROM OUR LITTLE SAFETY SPOT,
BUT INSTEAD OF ONLY WETTING TWO SIDES,
THIS TIME, WE WILL WET ALL FOUR EDGES OF THE SKIN.
ABOUT 1/2 TEASPOON OF THE TOFU FILLING GOES IN THE MIDDLE.
FOLD TWO OF THE OPPOSING CORNERS TOGETHER,
THEN THE OTHER TWO CORNERS TOGETHER,
SQUEEZING OUT THE AIR AND CREATING FOUR SEAMS, THAT'S IT.
OUR TOFU DUMPLINGS ARE COMPLETE,
BUT WE STILL HAVE ONE PRE-STEAM MANEUVER TO ACCOMPLISH,
AND THAT IS, WE'VE GOT TO LUBE UP THESE PIE TINS,
OR THEY WILL DEFINITELY STICK TO THOSE WONTON SKINS.
I'M GOING TO GIVE IT A QUICK BLAST WITH NO-STICK SPRAY.
I'LL DO THIS SOMEWHERE ELSE.
♪♪
MMM, I LIKE TO SET MY LITTLE PURSES AFLOAT IN CHICKEN BROTH,
BUT YOU CAN SERVE THEM HOWEVER YOU'D LIKE.
NOW I KNOW WHAT YOU'RE THINKING.
"HEY, WHEN IS HE GOING TO FRY SOMETHING?"
WELL, I'VE BEEN WAITING FOR DESSERT.
COMBINE 1/4 CUP OF SUGAR WITH 1/4 CUP OF WATER
IN A SMALL SAUCEPAN OR SAUCIER.
BRING THAT TO A SIMMER OVER MEDIUM HEAT, STIRRING OCCASIONALLY.
WE JUST WANT TO DISSOLVE THE SUGAR HERE.
IN THE MEANTIME, SPLIT AND SCRAPE ONE VANILLA BEAN.
REMOVE THE NEWLY BORN SYRUP FROM THE HEAT,
STIR IN A TABLESPOON OF ORANGE LIQUEUR AND THE VANILLA BEAN INSIDES,
STIR TO COMBINE.
WHILE THE SYRUP COOLS DOWN, WE WILL CONTEMPLATE SIX OUNCES OF DRIED PEARS.
MR. VAN GOGH, WE FOUND YOUR... OH, NEVER MIND.
WE'VE GOT TO CHOP THESE UP, BUT THEY'RE PRETTY STICKY
BECAUSE OF THE SUGAR CONTENT,
SO YOU MIGHT WANT TO USE A GLOVE,
AND MAKE SURE YOU KEEP YOUR FINGERS OUT OF THE WAY.
I USUALLY STACK UP ABOUT THREE.
DON'T CHOP DOWN, SLICE ACROSS THEM,
YOU'LL FIND THE GOING A LOT EASIER.
YOU CAN USE JUST ABOUT ANY DRIED FRUIT YOU'VE GOT AROUND.
I'M USING PEARS, THOUGH, BECAUSE IT'S WHAT I'VE GOT LAYING AROUND,
AND THEY TASTE GOOD.
NOW MOVE THESE TO THE WORK BOWL OF YOUR FOOD PROCESSOR.
I KNOW WHAT YOU'RE THINKING,
"WHY NOT USE THE FOOD PROCESSOR IN THE FIRST PLACE?"
WELL, WHEN THESE PEARS ARE WHOLE,
THEY ARE SO STICKY THEY JUST GRAB HOLD OF THE BLADE AND SPIN,
YOU DON'T REALLY GET ANYWHERE.
ONCE THEY ARE CHOPPED, HOWEVER, THEY'LL CHOP EVEN FINER.
SO PULSE A FEW TIMES.
JUST UNTIL THEY GET CLUMPY AND THEN ADD THE SYRUP.
JUST DUMP IT RIGHT ON TOP.
AND PULSE UNTIL SMOOTH.
LAST, BUT BY NO MEANS LEAST, 1 1/4 OUNCES OF CHOPPED WALNUTS,
TOASTED FIRST, PLEASE, ABOUT 1/4 CUP.
WE'RE GOING TO PUT THAT IN A BOWL AND ADD THE PEAR MIXTURE.
YOU'RE PROBABLY WONDERING, "WHY NOT CHOP THE NUTS IN THE FOOD PROCESSOR?"
WELL, BECAUSE WE TURN THEM INTO WALNUT BUTTER, WHICH IS GOOD, BUT ANOTHER SHOW.
NOW SINCE THE SYRUP IS STILL A LITTLE BIT ON THE WARM SIDE,
STASH THIS IN THE REFRIGERATOR FOR AT LEAST ONE HOUR
BEFORE YOU MAKE YOUR DUMPLINGS... WONTONS, WHATEVER.
YOU COULD DO THIS A DAY AHEAD,
BUT I WOULDN'T GO ANY MORE THAN THAT,
OR THE MIXTURE WILL DRY UP AND GET GUMMY,
AND THAT'S NOT GOOD EATS.
THIS TIME, WE'RE GOING TO BUILD THINGS A LITTLE BIT DIFFERENTLY.
PLACE THE WONTON WRAPPER ON THE TOP OF YOUR FIST AND PUSH THE CENTER DOWN
INTO THE LITTLE WHOLE BETWEEN YOUR FINGERS.
DAB ON A LITTLE BIT OF WATER AND A LITTLE BIT OF FILLING.
THEN CRIMP AROUND THE FILLING, BEING CAREFUL TO GET OUT THE EXCESS AIR,
THEN FLAIR OUT THE EDGES.
THERE.
AS SOON AS ALL YOUR PERFECT LITTLE PURSES ARE STUFFED AND TWISTED,
COVER THEM WITH A MOIST PAPER TOWEL AND SET THEM ASIDE
WHILE YOUR OIL HEATS UP TO 360 DEGREES.
WHEN I SAY OIL, I MEAN HALF A GALLON OF EITHER VEGETABLE
OR PEANUT OIL.
NOW YOU COULD CERTAINLY DO THIS IN AN ELECTRIC FRYER IF YOU LIKE,
BUT I KIND OF LIKE USING THIS WIDE DUTCH OVEN
BECAUSE IT ALLOWS FOR MORE CIRCULATION AND MORE MOVEMENT,
WHICH MEANS THE DUMPLINGS ARE GOING TO COOK A LOT FASTER,
AND IT WILL ENSURE THEY DON'T STICK TOGETHER.
IT ALSO GIVES ME AN OPPORTUNITY TO USE MY FAVORITE ANALOG THERMOMETER,
WHICH NEVER TELLS ME A LIE.
NOW I WANT THESE TO ALL BE DONE AT THE SAME TIME,
SO I'M GOING TO PUT THEM ALL IN AT THE SAME TIME
VIA THIS WIRE STRAINER, OR SPIDER, AS THEY CALL IT.
I'M GOING TO ADD ABOUT EIGHT AT A TIME HERE.
THAT WILL PREVENT THE TEMPERATURE OF THE OIL FROM DROPPING TOO DRAMATICALLY.
WE'RE TALKING ABOUT TWO MINUTES.
I'M GOING TO SET THAT, BUT I'M REALLY GOING TO USE MY EYES
BECAUSE I'M LOOKING FOR GOLDEN-BROWN AND DELICIOUS,
AND IT'S HARD TO KNOW EXACTLY WHEN THAT IS GOING TO BE.
OH, ONE OTHER THING YOU WILL NEED IS, OF COURSE, A LANDING SPOT.
WHENEVER I DEEP-FRY, I LIKE TO USE A COOLING RACK TURNED UPSIDE DOWN
ON SOME NEWSPAPER.
I THINK THAT IS A BETTER DEVICE
FOR WICKING OIL AWAY FROM THE FOOD.
THERE WE GO, POKE THEM AROUND
TO MAKE SURE THEY DON'T STICK.
AS SOON AS THE FOOD GOES IN,
YOU'LL PROBABLY NOTICE A TEMPERATURE DROP,
SO YOU WANT TO BOOST THE HEAT A BIT TO RECOVER TO 360.
THAT IS EXACTLY WHAT I AM LOOKING FOR, GOLDEN-BROWN AND DELICIOUS.
LET THEM DRAIN, THERE'S A GOOD BIT OF OIL CAUGHT ON THERE,
AND DELIVER THEM TO THEIR FINAL RESTING PLACE.
WELL, NOT FINAL, BUT CLOSE TO FINAL.
♪♪
WE TOOK THE TIME TO EXPLORE OUR MEGA-MART.
NOW I HOPE YOU ALL WILL PROCEED IN A SAFE AND ORDERLY MANNER
TO YOU OWN GROCERY STORES.
IF YOU ARE WILLING TO TAKE A LITTLE TIME
AND TO TOSS ASIDE YOUR SHOPPING-LIST BLINDERS,
I PROMISE RIGHT AROUND THAT NEXT END CAP,
YOU'RE GOING TO DISCOVER SOME NEW AND EXCITING GOOD EATS!
Captioned by Scripps Networks, Inc.