Carmina asked Mom Violy what kind of food she would like to eat for her upcoming birthday. Mom Violy said she was craving for a restaurant that serves steak and lobster. Carmina gave Mom Violy a list of restaurants for her to decide with a link of the websites for her to see which one look something she would like to try. One week before Mom Violy's birthday she made her final choice where she would like to try Mamou . Carmina had picked up Mom Violy at her home before heading to Gateway 2 located in Cubao, Quezon City. Mamou is located ground floor inside Gateway 2. Upon entering the person asked if we had any reservations however, they do except walk as well was seated at the table of our choice. The person had handed us the menu. Beverages Menu Bread and butter were served after we had placed our order. Our appetizer was the Mamou's Bacon Steak. Mom Violy decided to order her lobster tail with rice. Carmina had ordered Beer Battered Fish and Malt Vinegar with choice of pot
Carmina wanted to make her own home-made wonton, but it turns out to be the same lumpia shanghai recipe of Manang V. Only difference my ingredients I added became my own special recipe.
The green onion I had growing in my window used some of it cutting the tips.
I also purchased half kilo fresh shrimp known to use for tempura at Farmers Market.
I couldn't believe the prices of food now realizing I use to live someone's home not fully paying my groceries.
Now, I can relate to my family and friends who has always complained about the expenses they have weekly on food.
We learn to start budget what we can only afford.
One reason I wanted to make my own dumplings having it stocked up in my freezer.
Those days I wanted to just eat soup or fried wanton I can just cook it at home.
Carmina's Special Dumpling Recipe
Ingredients:
- 1/2 Kilo Fresh Shrimp (remove shell, head and clean it)
- 1 - Pack of Molo Wrapper
- 1/2 Kilo Ground Pork
- 1 - Carrot (grated)
- 1/2 Cup Green Onions (chopped)
- Black Pepper (season to taste)
- Salt (season to taste)
- MSG (season to taste)
- 1 Tbsp. - Oyster Sauce
- 1 Egg (beaten)
- 1 Garlic bulb (minced)
The hardest work is when you are cleaning the shrimp because you will remove the shells, head (save it and place in the freezer) and the guts inside on both ends.
We will use a food processor to make portion smaller. I didn't want to use a knife too many when you're doing it alone.
I did the same with the carrot and garlic.
Simple way to get everything done.
Add all ingredients together mixing well place inside a plastic container make sure you test a sample by frying some pieces to see if the taste is alright before you just wrapping each one.
I used a half teaspoon of filling inside each molo wrapper and sealed it with just water.
Storing in Freezer:
Make sure you have a plastic container and having wax paper after each layer or can use what you have in your home.
There are ways you can cook your wonton deep drying to eat it with ketchup or sweet chili sauce with some rice.
Other people add it to a soup base just like what I made recently using instant ramen for my lunch.
All depends on your mood how you feel like eating your wonton.
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