In the interest of full disclosure (What’s that?  You don’t want to know all  my deep dark secrets? Too damn bad.), I feel that I should warn you of the impending photographic horrors about to be inflicted upon you during these next few posts.  My photography skills are not legendary, friends, and some recipes just don’t lend themselves to beautiful photos.  Wontons are one such dish.  That does not, however, mean that they weren’t completely delicious.


I’m not sure what it is, but I’ve had Asian food on the brain bigtime lately.  Maybe the reason is that Boyfriend’s roommates were in the process of ordering dim sum last week when I was supposed to be on a plane, and even though my flight was delayed for two and a half hours (thank you, shitty snowy OCTOBER weather), I wasn’t there late enough to partake.  Instead, I ate at Wendy’s.  It honestly had not occurred to me that the entirety of Logan airport would be closing up shop for the night when I strolled up at 7:30, a half hour after this plane was originally scheduled to depart.  I mean really?  Did anyone else know that those check-in kiosk things only operate till 6PM?  Or that only one person works at each airport check-in counter at that time of the night on a Sunday?

I digress.  But when I finally flung myself into bed at 1AM after what could have been a much shorter day of traveling and a much more satisfying dinner, I was still salivating for the Asian food I had missed out on…for the entire two minutes it took me to pass the hell out and sleep like a rock until my god forsaken alarm went off at the absurdly early (and dark) hour of 7AM.  And after my 12-hour day of work, I dragged my tired self home to make the dinner I had been wanting for a full 24 hours.


There was little to no plan involved here.  I did no shopping – if it wasn’t already in the fridge, I wasn’t eating it that night – and I sort of just started pulling ingredients out and adding them to the pan all willy-nilly.  Considering this, and the fact that my eyes were hardly open, I was pleasantly surprised astonished to find that I had actually created something so delicious that I made it again, from the beginning, the next night, so that I could measure and photograph it.  Not that the photographing portion of the evening went particularly well, but hey – the cooking part was a raging success, and isn’t that why you’re all here to begin with? That’s what I thought.


Vegetable Wontons

Serves one

1 tsp minced garlic

2 tsp olive oil

1/8 cup chopped onion

1/4 cup chopped celery

2 baby carrots, grated

1 tbsp chopped red pepper

1/4 cup chopped eggplant

1 tsp chopped walnuts

1 1/2 tsp chunky peanut butter

1/2 tsp soy sauce

1 tbsp beef broth

Wonton wrappers

Extra soy sauce, salt and red pepper flakes to taste

In a saucepan over medium-high heat, heat oil.  Add garlic and onion and cook until transluscent and slightly brown.  Add the rest of the vegetables and cook till soft.  Add peanut butter, beef stock and soy sauce, mixing everything together to coat all the vegetables.  Add walnuts, stir to combine.

On a sheet of waxed paper, lay separated wonton wrappers flat.  Place about a teaspoon of filling in each wrapper, then seal by dipping your finger in water and running along the rim of the wrapper.  Fold wrapper over filling and squeeze egdes together.

Heat a large pot of water to just under a boil, then drop in wontons in small batches, cooking (but not boiling) until transluscent.  Remove from water and place in bowl.  Top cooked wontons with salt, red pepper, and soy sauce.