Given that it was a cloudy day today, we got it into our heads that we would make won ton for dinner (we were supposed to go over to a friend’s house, but those plans fell through). Christina, being the resident expert on Chinese food, began to put together the filling for the dumplings. Some pork, some shrimp, some mushrooms, some green onions, a little salt, a little pepper, some corn starch…
As I’m sitting at the dining room table listening to her toil away in the kitchen, I hear a “AIYA! I didn’t mean…” I look over, and she’s holding a bottle of VANILLA.
“What are you…”
“I only meant to put in a little bit!”
“Oh, man.”
(sniff) “It smells like cookies!”
Fast forward a few hours after the pork, shrimp, and mushrooms have been allowed to marinate in the VANILLA sauce. We sit down to assemble our dinner, and the filling smells like it should, but with a slight hint of sweetness that knows it shouldn’t be there, but is unapologetic for its presence.
Undaunted, we pressed on and created a new dish the likes of which has never been seen (and will never be again, we hope): Vanilla Infused Won Ton.
I know! You can hardly see the vanilla!
Emmett enjoyed it all
All in all, the vanilla taste was a bit shocking at first, but once you got used to it, you couldn’t really taste it anymore. Mark my words, you’re gonna start to see this dish on Asian Fusion restaurant menus across the world within DAYS.
You saw it here first!
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