Cook Club: Wow with wontons

In my family, it's not a new year until we've gathered around a table to play games, watch football and eat finger foods.

It's appropriate, then, to launch January's Cook Club with an appetizer.

Celebrate the New Year all over again on Feb. 19 with the Chinese with this month's recipe — Sweet Potato & Mushroom Wontons with Honey, Horseradish and Soy Dipping Sauce.

Don't be distracted by the long title. It is surprisingly simple recipe; truly a lot of fun to make.

The Chinese dumpling has been served for nearly 1,000 years with slight differences from region to region. Wontons are wrapped in of a square shell similar in consistency to pasta dough, which is then traditionally filled with ground meat, shrimp or vegetables and either steamed, boiled or fried.

Find wonton wrappers in the refrigerated or produce section of the grocery store.

We decided to turn tweak tradition by swapping out the meat filling for sweet potato mushroom baking the wontons.

I shredded sweet potato and sautéed it with chopped mushrooms and onions. Once this cooked, I mixed it with whipped cream cheese and added flavor with smoky paprika and fragrant cilantro. I kept the dip a bit more traditional with a soy sauce that is sweet and tangy thanks to honey and horseradish.

I chose to bake, instead of fry, for a healthier alternative. Honestly, you won't notice much difference. The wonton crisps well on the outside while steaming the ingredients on the inside into a perfect creamy, savory center.

Filling and folding a wonton was a new experience for me. After much research, I decided to forgo the more traditional — and let's be honest trickier — fold for a middle-of-the-road technique that basically involves folding and pinching the corners into the middle. The result looks a bit like a star sitting on a pillow, making for a very attractive presentation.

Once you get into the rhythm, it is easy and fairly quick. In fact, I found the process quite relaxing. See how easy it really is on a video at TheGazette.com/Living.

I also found satisfaction in knowing that wontons are no longer just a take out treat.

Time saver

Wontons can make for a quick dinner if you are able to prepare some or all of the recipe ahead. Make the filling and refrigerate for up to 3 days or freeze for up to 3 months. You can also assemble the wontons and freeze them unbaked. Pull them out of the freezer and put them directly in the oven and cook as directed, though they will take a few minutes extra to bake from frozen.

MacGyver magic

Out of paprika? Recreate its smoky flavor with chili powder or hot sauce instead. Cayenne pepper can also stand in but cut the amount in half due to its heat.

Drink up

Beer: Look no further than Kalona Brewery's Lewbricator to find a wheat dopplebock beer that pairs well with these savory wontons. The wheat complements the honey and sweet potato while the darker doppelbock enhances the smoky flavors of the paprika and mushrooms. If you cannot find this beer, opt for any dark, malty porter.

Wine: Choose a dark cabernet sauvignon that is both earthy and fruity with notes of currant and black cherry. The 2008 Calathus cabernet sauvignon would be a fine choice.

Recipe

Sweet Potato & Mushroom Wontons with Honey & Horseradish Soy Dipping Sauce

Makes: 36 to 48 wontons

4 ounces mushrooms, diced

1/2 onion, finely diced

3 cloves garlic, minced

8 ounces whipped cream cheese

2 cups shredded sweet potatoes, peeled and shredded

1 egg

1 tsp. salt

1/2 teaspoon pepper

1 teaspoon paprika

1/4 cup chopped cilantro

1 package Wonton wrappers

Olive oil, for cooking and brushing

1 tablespoon sesame seeds

Heat one tablespoon oil in a large saute pan over medium heat. Add mushrooms, onions and garlic and sauté' for 3 to 4 minutes. Add in the sweet potato and cook for 5 to 8 more minutes or until vegetables are starting to soften. Remove from heat and let cool slightly.

Whisk the egg in a large bowl. Stir in the cream cheese and remaining spices and mix until all is incorporated. Add in sautéed vegetables and mix well.

Place parchment paper on a large baking sheet. Fill a small bowl with water and another with olive oil. Place wonton wrappers in rows on paper. Working two at a time, dip a finger into the water and wet the outside edges of the wrappers. Place a scant tablespoon of the filling into the middle of the wrapper. Take two opposite corners in each hand and meet them in the middle above the filling. Press together lightly to seal. Take one of the remaining corners up to the middle and tuck into the other corners. Do the same with the final corner. Once all corners are in the middle, press them to seal and continue to seal along each edge until you cannot see any filling. Brush lightly with olive oil and sprinkle with sesame seeds. Bake in a 400 degree F oven for 10 to 12 minutes or until they edges are lightly browned. Serve warm or at room temperature with dipping sauce.

Honey & Horseradish Soy Dipping Sauce

1/2 cup low-sodium soy sauce

2 heaping tablespoons honey

1 to 2 teaspoons horseradish, depending on heat desired

Place all ingredients into a small bowl and whisk until incorporated. Serve with wontons.