Easy lunch for one - wontons in sour/sweet/salty broth
If I’m home by myself at lunchtime I’ll occasionally make this dish. It is so satisfying, I can hardly wait the few minutes to devour it as it cooks.
It’s super easy to make. I pull out a bag of frozen wontons that are always in my
freezer and cook up a batch. After they’ve sautéed and then simmered for a few
minutes, they get browned and crunchy on one side. I spoon them into a
warm bowl of a sweet/salty dipping sauce that is so unbelievably good, I decided a while
ago to call it a “broth”.
Don’t even try to figure out what ethnic type of food this is. I’m sure I’ve broken several rules along the way with this simple dish.
The Mini Chicken Cilantro Wontons come from Costco. They’re precooked, but frozen. I landed on the dipping sauce recipe many years ago, and usually have what I need on hand to make it. The whole thing comes together in less than ten minutes.
Sauce ingredients: (You’ll end up with more than you need if you’re making only a few servings, but it stores beautifully in the refrigerator.)
- ½ cup very hot water
- 3 tablespoons granulated sugar
- ¼ cup fresh lime juice
- 1 tablespoon rice vinegar
- 5 teaspoons fish sauce
- 2 serrano chiles, thinly sliced (optional)
Whisk all ingredients together until sugar is dissolved.
To fix wontons:
Heat a few tablespoons of cooking oil in a sauté pan over medium-low heat until very hot. Add frozen wontons. (I usually cook about 10 for myself.) They’ll spit, so either cover loosely with a lid, or use a spatter screen. After 4 or 5 minutes or until nicely browned, add about ¼ cup of water and cover immediately with tight lid. Let wontons heat through for another 3 minutes or so. Remove lid. You can continue to cook until water evaporates, or call it good enough.
Transfer hot pot stickers into preheated soup bowl and spoon on warm sauce. Refrigerate leftovers. (There won’t be any.)