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Sunday, September 19, 2010

Chouriço and Green Olive Wontons

Chouriço and Green Olive Wontons

Colin Killick
September, 2010

3/4 lb mild to hot chouriço, according to taste
3/4 cup pitted green olives, preferably un-stuffed
Olive oil, as needed
1 pkg small-size wonton wrappers
Small bowl of water
Dash sweet paprika
Dash black pepper
A few sprigs dried rosemary, crumbled
2 Tablespoons balsamic vinegar
1/2 teaspoon pimentón (Spanish smoked paprika)
Thin strips of leek, for garnish

1.              Finely chop chouriço and olives together: the resulting mixture should be in very tiny cubes, but not as fine as ground beef.
2.              Sauté mixture in a little olive oil until chouriço is cooked through and slightly browned.   Mix with rendered fat, taste, and add a little olive oil if mixture seems dry. Add rosemary, sweet paprika, and black pepper.  Set aside and chill until ready to prepare wontons.
3.              Stir meat mixture well to distribute fat, then place about 1/2 teaspoon of the mixture on a wonton wrapper.  With your finger or a small brush, moisten all four edges of the wrapper, then fold over into a triangle and crimp the edges tightly closed with your fingers.  Repeat with remaining ingredients.
4.              Oil a bamboo steamer or a metal steamer basket lined with lettuce leaves, and fill with a single layer of wontons.  Bring 1” of water to a boil in the bottom of a deep pot; place steamer on top, cover, and steam 7-10 minutes, or until wrappers become limp and slightly translucent.  Remove to a platter and keep warm; repeat until all wontons have been cooked.
5.              Mix vinegar and pimentón together and drizzle over wontons; serve immediately.
 Makes about 50 wontons

 You can pan fry the wontons after steaming if you like, for a crispy texture.

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