Wontons

My grandma's wontons taste better than any restaurant and I finally got her to show me her secrets. The soft texture comes from a lot of added water to the meat, while the incomparable flavour profile hinges on dried flounder powder. I had never heard of this powder before but I will not make wontons without it now. It adds this extra bump of umami that you just can't get from anything else and it brings the flavour from a 9/10 to a 10/10.

I love storing the raw wontons in the freezer and then popping a few into my soup or noodles for a quick delicious meal.

Extra wrappers can be cut up and used like noodles or you can add oil and onions to make simple scallion pancakes!

Link to recipe.