Broccoli Is Your Friend

I was going to post the recipe for the Beef & Broccoli Wontons that were such a big hit at New Year's, but rather than re-type it here, I found the same recipe on epicurious.com. Stop by there and this way you can print out the perfect size to fit your recipe box or binder.

Just a few thoughts on this recipe after cooking them twice now:
The recipe calls for peeled minced ginger, which might be hard to find in some grocery stores. Instead, I found jarred ginger in the Asian section of the store. As long as you chop it up real fine, it works just as well. Plus, it lasts longer so you can use it in other Asian cooking in the future.

While this recipe doesn't specify whether the broccoli should be fresh or frozen, we used the chopped frozen florets for speed in the prep stage. Just measure the amount you need and nuke 'em.

Lastly, depending on the heat of your stove, 3 minutes per side might a little long. You know they're ready to be flipped when they are browned and a little translucent on the edges. And as Matt C reminded me, don't be afraid to add the sesame oil with each new batch that goes into the pan.

Let me know how yours come out. I'd love to try some different ideas for fillings. Maybe next time some seafood and cheese like a rangoon. Or a spicy bbq pork!