wonton squishees...naughty curry style

[aargnzarf]

The cream cheese really makes this recipe! In fact, I think the cream cheese filling would make a great spread for bagels or as a dip for vegetables. The only unusual ingredient is the asafetida, also known as hing powder, but make sure you have it. It gives the filling a rich garlic-y flavor. Letting the filling sit in the fridge overnight will help the flavor develop if you are using it as a dip.

As for finding the asefetida, my local larger Safeway had bottles stocked in the ethnic isle. Indian markets or online would also be a good place to shop.

WonTon Squishies

* 20 wonton wrappers
* 8 oz cream cheese-- whipped, low fat, or soy
* 1 green onion, minced
* 1 tsp coriander seeds
* 1 tsp cumin seeds
* 1/2 tsp asafetida
* 10 or 20 jalapeno rings depending on if you are going to use a whole or a half ring for each wonton
* a light sprinkle of salt, optional

1. Pre-heat your oven to 350 degrees. Get a small bowl of water handy.
2. In a small skillet, dry roast the coriander, cumin and asafoetida until the cumin seeds have darkened a bit. Whizz to a powder in your coffee grinder
3. Mix together the spices, green onion and cream cheese with a fork. You may want to nuke the cream cheese a bit first to soften it, unless you're using 'whipped'.
4. Place the wonton wrappers on a plate. Plop a little glob of cream cheese mixture in the middle of each wrapper, then place the jalapeno ring (or half-ring) on top in the center.
5. Dip your clean fingers in the small bowl of water and moisten the top left corner of the wrap. Take the bottom right corner and fold it up onto where the water was placed (like a hat shape). Then gently take the other corners and squeeze them all together.
6. Arrange the stuffed wontons straight up on a greased baking sheet and spray a little of oil on top of each wonton. Put in the oven for about 10 minutes.

Pineapple-Tamarind Dipping Sauce

* 6 oz pineapple juice
* 1 Tb sugar
* 1 tsp cornstarch
* 1/2 tsp tamarind concentrate
* 1 tsp soy sauce
* 1 tsp ketchup

1. Mix the sugar and cornstarch in 1 Tb water. Set aside.
2. In a small pot, mix the pineapple juice, tamarind paste, soy sauce, and ketchup and bring to a boil.
3. Now add the cornstarch mixture, stir well and cook for a few minutes.

OPTIONAL AND RECOMMENDED: In a small skillet, heat a dab of oil and roast a crumbled chile pod and about half a teaspoon of sesame seeds. When they have darkened a few shades, dump them over the dipping sauce. Do this before serving, They will float on top. It looks cool. And it gives great texture. We like texture.