Often, I try to make new dishes, but sometimes I like to make something repeatedly, or tweak a dish. I’ve tried to make brussel sprouts for K since we started dating. But nothing ever worked. Not cooking them my favorite way (steamed with a little butter to serve), not roasting them with bacon, not sauteing them…not even eating them at restaurants where professionals could try to sway him. I gave up. But, I haven’t given up on making the Fudgelet eat everything. I even have him eat food I don’t like, just so that he can be better than both of us! He enjoys brussel sprouts, but prefers them cooked crispy on the outside and soft on the inside. Roasting is the best for that.
For some time I had wanted to make wontons from scratch. I still haven’t done it fully since I used premade wrappers this time. I figured, if I can do it with store wrappers and get in practice, then I will move to making the wrappers from scratch as well. You can hold me to that goal, too! Many wontons are made with pork and shrimp, but while I am able to eat pork in this kind of dish (I normally don’t care for it), I am supposed to limit my shrimp intake (hello baby inside of me!). I decided to make these with pork and mushroom instead. You could even make them vegetarian with just mushrooms because shiitake mushrooms have great flavor on their own. Maybe add tofu for some protein? Anyway…my idea met with approval from the mother-in-law, so I knew I was good to go.