Ana Berry: This is our lovely chef for the night and he is going to teach us how to make Wonton in the Chinese style, even though I am wearing my Japanese Kimono. Now, would you mind telling them, kind of briefing everyone how we are going to create this Wonton majesty.
Stephen Day: Typical Wontons are a combination of half ground shrimp and half ground pork, but you can use any meat you want, we are using chicken. All meats are wonderful, I have got some green onions there, they are diced and I am putting them in with the meat. That's not going in the Wonton, that's for something else. I can't work like this.
Ana Berry: What is that, is this chocolate?
Stephen Day: Yes, that's chocolate. Now, I am not doing necessarily the typical Wonton, I am doing with ground chicken, freshly ground black pepper, green onion, sesame oil, and oh, where is the lovely Ana? Would you mind getting the soy sauce, could you --
Ana Berry: Oh yeah, this is the best.
Stephen Day: Liquid aminos are very healthy for you, even more healthy than soy sauce, less in sodium, wonderful replacement, suggested non-genetically modified, very important for sleep pattern.
Ana Berry: Okay, we'll start chopping and then we will come back and show you exactly how you roll them, right?. Do you roll Wontons or you --
Stephen Day: You wrap.
Ana Berry: You wrap.
Stephen Day: You wrap liquid aminos. Grounds coarse and this is ground thin, so I am going to put a little bit of both, because it's nice to have a little chunky pepper.
Ana Berry: I agree, I love a good chunky pepper.
Stephen Day: So then we are putting fresh garlic or ginger, green onions, the water is to seal the wrappers.
Ana Berry: Okay.
Stephen Day: What you do is, you get yourself.
Ana Berry: Like a little triangle.
Stephen Day: A little triangle, grab your spoons, grab a little chunk of meat and now you can very but use, the more you put in, the harder it is to roll. You role it, you give it a little roll like that and then you roll it again.
Ana Berry: You roll it another time forward.
Stephen Day: Right, and then what -- this is the thing that's important, you don't -- you pull them towards each other so that the flap comes up like that.
Ana Berry: Oh my gosh, they are totally messed up. Okay, you do it with that and let me do this again. I can do this, I am a sculptor.
Stephen Day: I guess it's true, time, yeah, one more time over.
Ana Berry: Like that, okay.
Stephen Day: And then you put your fingers down on the ends, on the very end, very tippy-tippy and you just pull them towards each other. Don't alter it at all, keep your fingers on the plate and then you put the other flap over it as if it's crossing it's legs and then you press down.
Ana Berry: Oh, it's so cute. I will make it good and better, I think so. These are going to be so yummy. Oh my gosh, it's sambanova.
Stephen Day: Exactly, but it is marinated.
Ana Berry: Thank you, there they are.
Stephen Day: If I made them too salty or not.
Ana Berry: How exciting, that first one. Okay, give me hot. Now, are you sure the chicken is cooked?
Stephen Day: Yeah, it cooks very quickly.
Ana Berry: Okay, ching, ching.
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