My first bite into a wonton, in Leo Ping’s on West Liberty
in 1975 in Ann Arbor, began my attraction to the delicate noodle ruffle, surrounding a little pocket of filling. Love at first sight!
Hiroko Shimbo has published this delicious Japanese flavored recipe in her latest book as “Wonton Ravioli” using a wonton skin for the bottom and another for the top; but because I love those slippery wing-like ruffles floating in clear broth, I made wontons rather than ravioli.
The dashi stock, flavored with sake, mirin and lemon juice is perfect. It’s dashi-smokey with a bit of sweet and sour accents.