Did someone say wonton? My secret addiction. Did you know you can put ANYTHING in a wonton and fry it and it is just wonderful? These are tried and true. The pork/shrimp filling can be boiled for soup, or fried. Either way is great. I suggest you fry a small amount of the mixture in a pan to taste test first to adjust seasoning. I was lucky enough to have a brother marry a Korean and a sister marry someone from Viet Nam. Wonton Soup/Fried Wontons (follow part one only) PART ONE: (one pound ground turkey can be substituted) one pound each shrimp and ground pork 6 tablespoons oyster sauce 3 tablespoons sesame oil 1 cup each finely chopped onion and mushrooms PART TWO: (put this in the bottom of each soup bowl) fresh cilantro chopped (one pinch) fresh scallions finely chopped (one pinch) sesame oil (2-3 drops) pepper to taste Mix part one together and put one teaspoon size into a very thin wonton wrapper until all meat is wrapped. You can fry these in oil and serve as fried wontons. For soup put part two into the bottom of soup bowls. Bring chicken stock to a boil in one pot. Boil the wontons in water in a second pot. Ladle out wontons into bowl after you drain them, ladle chicken stock over them. (if you boil the wontons in the soup stock, the soup stock turns cloudy) Enjoy. Dipping Sauces: Vietnamese Sauce 1/2 cup fish oil 1/2 cup water 1/2 cup white vinegar Shaved carrots Soy Sauce 1/2 cup soy sauce Chopped cilantro Chopped green onion Canola oil, for frying 8 tablespoons cream cheese 3 tablespoons ricotta cheese 2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish) 1 egg 3 tablespoons milk 10 thick egg roll skins 1 cup raspberries, fresh preferred 1 tablespoon ground cinnamon Heat 1-inch of canola oil in large saute pan, to 325 degrees. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended. Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired. Makes 5 servings

Whenever I have to make some new ethnic recipes, I would use the English name of the recipe, go to Google Translate, using the translated name in the native language, and search for the recipes. Then Google Translate the native language recipes back to English. This is one I got using the above method: extracted from the hot and sour soup recipe �x�w Peimei Three Friends Books Material: a couple of lean pork b tofu (two inches square) piece of c half a chicken blood (optional) d cup fungus (soaked) e shoots a (cooked) f one egg g six cups of broth h a teaspoon of salt i two tablespoons soy sauce j three tablespoons cornstarch k a teaspoon of pepper l two tablespoons of vinegar m tbsp sesame oil Practices: 1. Will be a cup with a five-Shui Zhushu. About 20 minutes. Leave to cool. Cut filaments. Tom retained 2. Bcde were cut into two inches long filaments. 3. The remaining broth into six cups of water at home. And then the pot boil. Down (2) of the prepared material. Then add soy sauce, seasonings h i salt. Boil water transfer into viscous starch corn starch. Transfected small fire 4. Slowly pour the egg wash and gently twist the next move. Then remove from heat 5. Bowl ready klm. And then entry into the soup. And into the north of the hot and sour soup flavor dcarch

Square or round, they are handy for so many things. Also freeze well before or after filling. I've used the squares for individual lasagna and both shapes for ravioli...spinach, ricotta, parm, basil leaf, sometimes chopped sun dried tomato, olives. It is basically fresh pasta sheets and very easy work with. Pork for gyoza, shrimp for shumai. I have never used both together and never chicken. (a personal unjustified 'ick' factor using raw chicken or turkey ground). When I see 1 tsp fresh ginger I up it to 1 Tbsp. Love ginger. Nice strong homemade vegetable stock w/white miso, Garlic chips, bonito flake, crushed nori flake to the table. Growing baby bok choy on the kitchen deck harvesting now so that would be a good addition to the broth. Made ravioli, gyoza, shumai, in my first apartment 40yrs ago. Must have been in a magazine. Much thinner than America-Italian store bought ravioli, and the packaged 'pot stickers'. I have a small lobster tail in the freezer for a fish chowder but might just use it for ravioli.

Having nothing else to do at a wakeful 2am, I took a magnifying glass to the mark on the back of this spoon and found Sipelia which clue gave me similar spoons for sale online but still no explanation for it's use. It also featured on a What is This? website. Some suggestions did not fit, like a peeler and draining combo. The edge isn't that sharp and the spoon would be too awkward to hold. As it is listed as Vintage, I am guessing it was for serving an old fashioned dessert of some kind.