What happens with too much fresh chives

Wontons is the answer. Lots and lots of them.

Went to 99 Ranch on Friday and found some incredibly fresh chives on sale. I couldn't resist so I bought some. But what to do with all that chives? I guess I'll have to make wontons! I've never made my own before, though I've had plenty of my mom's. So it's a challenge!

Sunday noon found G and I busy chopping, defrosting and mixing. Mostly chopping though. We added chives, pork, and shrimp. For binding and other flavorings: 2 eggs, rice wine, corn starch, white pepper, sesame oil, vegetable oil, garlic, ginger and soy sauce (生抽, it's less color for more saltiness). We saved the adjustment of salt level for last because neither one of us were experienced in using the particular soy sauce. We had to cook a little bit of the filling to taste whether it's salty enough. If there's one thing that ruins a good wonton, it's over salting the thing.

Then on to the wrapping!

(Paratroopers vs. militias!)

This is the wrapper I will be using the next time as well. All together, I used almost four packages for that much filling.

Remember the Panda brand!

I used a premade soup base I bought also at 99 Ranch. It comes with seaweed, flavor packet and a dehydrated packet of green onions and carrots. I used the first two, but prefer to use fresh green onions and cilantro.

With wontons:

Inside to make sure they are cooked:

They looked and tasted a bit more eggy than they should. Surprising, considering I only used two eggs. Maybe next time I should reduce that to one, or just use egg whites.

Anyway, they tasted really good. And now I have a whole bunch in the freezer. I'm quite proud of our accomplishment.