The Hawthornes have been doing a bit of entertaining lately.
We're terribly popular, you know.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWtPdKTD4kqr3ap0thB87jbOuxyWhWVj_-Jexca2e2gIbDoC0eUkh_B11qjPKnw_iyOQLSLLmV3GXEqRRo8PC4xidakZMde_8UrVYChX4BfTLXkAQRrmxfMTYKx61QjzIJEMasflOvd3Q/s400/056.JPG)
My stuffed and fried wontons have been consumed with gusto.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3UQIVRiAmqOmy1_RtRg-W9Z13bTgHfYxSm45fxJ3PthwdcCX-Czn1eQKYn1MrsDjtdLJlZdklZSztTJfMC0L7B0cB11sqS03Y4dNl-mdVo5hQny2CzcoeVxexKEcU5G9emruq02y1ZvF/s400/044.JPG)
Here's what the little dumplings looked like
before going into the fry pot.
The dumplings were filled
with a
delicately seasoned pork and shrimp mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bbHYFbz42IYcU8hnF4bEG6qYLFKd6pd5MQUxmnEb1xVcJRy0oWaxNnonIkwhlQa2gTyqTs7K7zPmVOwW6ubeFREiO6wSichMhuaKFHV3cAjj20QiiZHLdG4ICs67udlOmQ4MnmTlKjlS/s400/058.JPG)
And here's what they looked like after a fry bath.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf_kFwyFTJeTRvAKiPpwOOSR_I-e4k1Ws8EUSlc_PXQnEWj8FcP_oEemdHzim4dZuzrxxCo8lZ-d5oSsaCSeayK2M9WaecQaoELVeCn3oXLPpUzXhN3ocDaumqRNqyI9X68kunPI-M_0_/s400/064.JPG)
Serve with a dipping sauce and some hot mustard.
Dipping sauce:
2 TB soy sauce
1 TB rice vinegar
1 TB sriracha sauce
minced pickled ginger
minced cilantro, to taste
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYySiGzF5sR7pe1XKVsQQSoqWL0FSF43VzqaVaOxwfkylxh0lUAHB26ex70-m8RxKX3U1-uhg9XnhrZVD04OkMaF9UOVZrztoNLymsntR8btNSbn2rwLMSm69iUfVidAMRjebwvlFbf0Lo/s400/069.JPG)
My ingredients for the filling:
6 ounces ground pork
6 ounces shrimp
2-3 TB minced water chestnuts
2-3 TB minced celery
1-2 TB cilantro
minced ginger and juice (1-inch cube)
freshly ground salt & pepper
a few drops of sesame oil
Mix all ingredients until well combined.
Always remember,
these amounts are not etched in stone.
I give you my permission to adjust for your own tastes.
First, let's prepare the shrimp.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUhqYLl6F8N3fHHUMSQdYIG1vxSJd-iCavI8_u1FN8NxjH1wNK1BSEYa-8i4XHkY7ZvbVijKvhrLWpxHcEq4nzxHGUyVZ90Ulg3AwXS8DBD-ChzUL2h2POSjRyP2isvKWuKdV7PhMZtZ4/s400/072.JPG)
Peel and devein the shrimp.
Make a shallow slit down the back and ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pBhKAn0RZtXvzYGN5P4gQ3Dr0MevPIwCzxI0ktgUaZW4-5tZEvReNjvvTfV2E0tkvGV09DqQgFi1fjEpVlUqTr9_kRnOE25C50lmz65LigXTYS0GWliazjnW1_C5T-jXuiMgsSNPNzFa/s400/073.JPG)
... remove the vein.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaK6kuxFdYh6h49n4hh8jFJoSQK3QJwNPnoUUAiyJRuLSGymQPyNqQeON5ygDn54oVYMxHRli8vcYPnqWIxr4ALHCATznep-5GNiQr_wIcl3JVzZ7bkZVB274IvoifBj6zcr_y4eRMDjUa/s400/074.JPG)
Lots of times,
I use a paper towel to pull out the vein.
The vein will stick to the paper towel
and it's easier to pull out.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaDqFf2YPNdwpGfHzaGiCbrI2TWvnpiSO-PyN1v3EprWuKNQBPG4Qj8PcY1zc6Jk7jjdx0Y7Ec81JwT9JjimeUx25cCpmxj1hUCMc87i4X0b-krvQkTMTZv1M7Nii2pR_rQ8iHH0wKh_N/s400/079.JPG)
You want to make a shrimp paste,
so take your cleaver and smash with the heel of your hand,
then spread the shrimp.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWW6Hb_I4HY946V03MWJArXCWcj5mkwZRnl-ZAveEMO_TIAe5CfUHWxe5VHRS6sK5tB6FDFnFikqS5EgQIkpehUPoC1Y1wRfOJTEvmefm3jkfKMNnebJu2AgfbxrK-WL4GFofD6ehAZkG/s400/080.JPG)
Thusly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgk2sjEoC_PgMM6oNpKbspJ21MWLW_EGrX_DZQiWXGcUvpPTcPdSAvbo7AAWsORtNNfjydGPVEoCjXfV40ZZngwV2vMlgOGYtxlXTj8wyV_43-MWxHThzlXmLbH39z1VNCfA91TC2QtXA/s400/085.JPG)
Chop chop chop.
Mr. Hawthorne prepares the shrimp.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFhm1-CCarmaB4GZtDiuk0hbXz3T6JBDC0onduTs2Z7B1TG0qafI419tzfqWtNA7rlmqf3EQqhqtjC7D83I83RojPYs2rwAoScNykB2I8q6WJSxiF9kwwsTB8f4LngoM0L24idCYn-4nN/s400/087.JPG)
Chopchopchop the pork.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmGR_jdphGAMhxLGbJDxlSvVc3LFB4HHsF3mPeJDefAmKOX09SDKbwBQ7y6o23YBsBtnPJbJXt7UIDmWvwuw1iGmj0Qons5o-qdtKXFAJHoWDsWZ69zNhyL-UivdlHKLDV3hWDnjGYf8J/s400/090.JPG)
Basically, equal amounts pork and shrimp.
Maybe a little more pork than shrimp.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3KcaNjSm2j-Aru6rjLiDpKqPAZ3HCCDdSVuKDpYluLf581ZzoDhV4Q8fMUO6uYXcXuQ_ytW7AMcR60oyKTFUfzaXMos6rTXASnbuzAWdmNEY8RgqcWsX6rYeIBDj3F8k8aXq2Y1-aH2E/s400/095.JPG)
Mix well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-4vdsSbV61GmxrIJIVqWAU2e9xn3QHddWK4awcsyAdJO3dJhTKfaWqwMy5Fwwxu2OE7XRhCE7GFFHja_SWdmGs22mrFzIIBm7C26nc-QybbzMlfktC1AY6s_q9wEm_FQIT-wmbAA4qOU/s400/097.JPG)
I took a one-inch cube of frozen ginger
and nuked it about 20 seconds.
That way you can squeeze all the juice out.
That little puddle above is all ginger juice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB5MGSNnp5Az2effSB5fouHGWPOO_2SgHMNf9aZJKDAct1zZNxgk-eTGtDf4qM5FivcJOnvWRJEAejgy3LnVBBoLpZrTAiS7yvbBqXJKXG8RpxERb048fg-qF1dUOJCyHA928Z8aCeOaB/s400/099.JPG)
Chopchopchop the ginger and ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFIDL_azN4-QGFbJRVxKcG8stSzO4MJAQkcoXnCi5Cqm0qaQ-ebmNmRnrBvH-UAOr8lk_3rj4eI28o4uqGQKIy4pmDIqe6TI-TnvJoCIH199bvacDjxr9xt6SSru4xJNKgnwct2munsKb/s400/100.JPG)
... add it to the mix.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivR6heuCyy-gESUDCRjUSPPQ6eL4jB9PHy0dHG4phjqXOZA1-dR0Jpdae3IyquLivXR8xA6UF6A2aVajWe09STogZMjgONgI2msjRoQfYSRvchqGjxp18__XYpsC3VYtRv6NUEwBDdbVI/s400/104.JPG)
I minced a little celery, some water chestnuts, and cilantro.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTW9l3oJv6GFrQ7THajoinBEwyJa0xh6uqkoPqLxLkGoIwWvlRrxiuO2aklHdUawvuYEnJfSNEifT7JcA9NyBwW2R5GzKgrpq9ay4iRE2LpK76vK6YjVCkn2SD2V1kRRY6qhrhUHFM6w4O/s400/105.JPG)
Add that to the pork and shrimp mix.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxr6gjZ9LL0GSaKvuzDMCDp6rXibO2raEeHIyKeFfgCDlDC9KyG8Tb2mUVpxFROT12eS3WBLA4h9vGv0RwcoZvL9dsh01k2Io_ONTSrTialSpS3dskYo9xnm5ihUr2uCfsssFRalVfFdSO/s400/111.JPG)
1 teaspoon each soy sauce, rice vinegar, and corn starch.
A few drops sesame oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN2xOxs2kQKhPinMVDXYZ3SvKCJCPx4K_IWhlywWBy0YnPCLu7mQr18GKrhyphenhyphen79_jPFQL5Lcg6lwJ_H1d9JBCN6UKtKmZ6Pe8fVp219xxOowBSvgMpuJhWNpVJyD8rz_UoJHiukAzbPM_-j/s400/113.JPG)
Corn starch in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkKiSHGJR07yd00FJzx9jXXiLWkb9JZLjKxT5DKXtahePpQTGxnzVzWba097h5Isw_WcxMWA-07TvNPbR0wvOQ0XRAiW3Abld7x-aLaYW2p7ThTc2ElCidUGxrQxxl_oxVTL1KKuu-Ovt/s400/114.JPG)
A teaspoon soy sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwljvWuFIdlCtIx3FDwVwQTrHUQ_-c2qad1k0RnJWd8E1KuCB-w-s83OvUjg05UCBV1vB9fBTJzx2PEdbQZxTxD5KJyz1vlcVltBj9C5ifZAzYaIzmD7kqSGOJUC-vnA_mlPiRcgkDRO_T/s400/115.JPG)
A teaspoon of rice wine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMbyVzOZcKowpkHSVd0LiWSLb848kmQFUXEV2bikKRpqqvSGR3Y2QpVg67Q00mvt736WBDi-YPb6mk_NBeDr_O4yNL0khFfMxUYUUcL0LIJ6niJla0rhc0bV6lypTlpPwK87DLyjpVRdu/s400/116.JPG)
Few drops of sesame oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaq_e_EZRGGzJIUMomHFrnIzHcceCGusJXaNvr3DbldzZ9ntYF_C8w8G53wRStibvqB_matZnn8U_AM1pUh_NH-V08GklKqjXY-kpKxzK1QvzC-BTrWzTeli8WRLnpNHYj6jXhipcJmLn8/s400/117.JPG)
Mix well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybnXmX-MbQDmH05tq1o0kM8ZIFB8pMJkBZsRZhpdkpP40cnvo1rrUCy-ZRn_MOR3xSex2Uq1IPvxf-ZChURBjAJ0vgBbuwc6-ryU4oF3yMJkWpN3KIzleP1vCfD3tXGyK36QEXTx1de6c/s400/130.JPG)
Place a teaspoon of filling in center of wonton and wet the edges.
Do not overstuff.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKVrMDRGRQ159tgDt5SdjkZ1VuLElebzHcEJKJqNgsC9qq291m3TI2GZdnRL5FZ7fb6AzC1btO_VgJPaM4J5E5_SNxjr721ACByfldCPY5jDwJpk_1hsq43sLF666h_ly0xyuylkWid7L/s400/132.JPG)
Pull corners up and press and seal into a triangle.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUEVACymIKtzi-0b633EkFFa4QTH1W-gKAMNDQ-57DAdiFXof7Uo6HVJVMdwaXkl8XTY3YQ-FPHuk7DYcvfBfvhtM96W8baUJEwctbtgQrxqn-3cGJm8dAGSJtMmSCS02NKFOE9oqWN9q/s400/133.JPG)
The only way I can show you how this takes shape ...
... is to show you the video of Mr. Hawthorne's folding technique.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3odcZ5Hueo2jFGKMLR2ogyUSsiFFodffoOwt8A0xEgNAfRvotY8DaWSwCcO9pP8iUmdDb-H6Fed0pTPTUPZRocT7efU2CQ9yqDtyamLuYvzCbTI2mBfAKknGT_NrqvFrUgLk-lOjy5D9/s400/136.JPG)
Aren't these cute?
Little sailor hats.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYbaK2T08o5EGJxWvl6VCoKS2C44GlPoi6bBbrKOz7I8VZi4rFi3k1ifQqIFhgDZnMOx46KhvBo8gjWW9R-zC0yplNXpkwxVNQbiow8AOl7KPZ1rXupg87ih4BRaPDD5n_QhzwKI68zrt/s400/139.JPG)
Looks like little butt cracks to me.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRhO4sw1qjCZh1aWpLzFaS_yIB9uMQMX2rZUf-RO_nVjLe8u9fEVVlAT-PJwSNYXhKv_c4xDyxaP76WFVwi9hdXDOCxTiuRjfz-LcgDQpEgdrd4a7mIGRAy99mlXY1xiroWdz7kFFkst5/s400/150.JPG)
Fry 3-4 minutes in 350-375 degree oil until crisp and golden.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkGsOPBQUFP8oluC0qEg6ReSGfOB1XK6crwCqyADAzXKRO0_hR1EhGE8EIUP-T_pDlyTFcQmRBqjP63M3ujO4Rqk4Ffo48XgYhJZA2yqXbeF5ssp2zLiB8potuvnp_lz3vSRrDGCDf1Eq/s400/151.JPG)
Almost ready.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5OV1FQmRUsIRpwQM0ebpuARIS896_09lKN3ho_aiviYJzEl9t29El6QvNySpZUbt5frjBIjx1n9SJ9XhqvEJkrFUUH_KmjpEAFghPpK814Sxl66bCKewXaK8NgdfJUzArsJ0RQnO6_vc/s400/153.JPG)
Drain on paper towels.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ktiJRwYuynHxKmsBk4JVLbbW7aEYdyI2P7yGsQTGit3ZRsm1o5KGjjR0OCJ8YruwSUJAU-RWGAes3baSrDVTm5TWSYUjnLppdAwqrQ57T8tZevcovaN2QM85Cd5gUVAYTgGd4kYjYBGI/s400/156.JPG)
Stay tuned for Rosie's pot stickers.
Same ingredients.
Different preparation/method.
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