Knowing the importance of matching food with wine, Robert Mondavi Private Selection has collaborated with Justin Warner to create a few seasonally-appropriate recipes. A self-taught cook, Warner is the owner and chef at Brooklyn's Do or Dine restaurant. In 2012 he appeared on Food Network's The Next Food Network Star and took home the eighth season title. The following year, the chef started his own television show called Rebel Eats.
Together, Mondavi and Warner hope to encourage consumers to think outside the box and experiment with pairing home cooked meals with California wines. Warner crafted this particular recipe for broccoli and cheese wontons to show that just because Sauvignon Blanc sounds French, it doesn't mean it can't pair well with Asian- and American-influenced food. Playful and fun, this recipe is party friendly and can be used as a snack or a meal.
Broccoli & Cheese-y Cheese Wontons
Preparation Time: 10 minutes
Cook Time: 10 minutes
Makes: 23-30 wontons
Pair Alongside: Robert Mondavi Private Selection Sauvignon Blanc
Ingredients for Stuffing:
Ingredients for Preparation:
Ingredients for Dipping Sauce:
Directions for Stuffing:
Moisten some paper towels and wrap the broccoli with them. Put the moistened broccoli parcel on a microwave-safe plate and microwave for two minutes on high power. Carefully place the florets in a mixing bowl with the cheeses, shallots, parsley and kosher salt. Using a wooden spoon, a fork, or a rubber spatula, mix the ingredients until thoroughly combined.
Directions for Preparation:
Put heaping teaspoons of the mixture in the center of the wonton skins. Brush some of the egg white on the edges of the wrapper and seal. Continue until you run out of filling. Place these guys in the fridge while you make the sauce. Preheat the oil in a Dutch oven to 350F.
Directions for Dipping Sauce:
Put the soy sauce and the Sauvignon Blanc in a saucepan and slowly bring to a boil. Remove from heat and stir in the sugar. Refrigerate until you're ready to use it.
Directions for Frying:
Fry the wontons in the 350F oil, in batches of three, or until they are golden brown. Drain on paper towels and serve hot, with the sauce and a cold glass of Robert Mondavi Private Selection Sauvignon Blanc.