For the won tons (modified won ton recipe from Briahna Cooks) :
2 cups flour (We used freshly ground, heirloom einkorn wheat, to purchase go here)
1/3 cup water
1/2 teaspoon sea salt
1 organic pasture raised egg (duck egg preferred)
Rice bran oil
1/2 pound 100% grass-fed bison (for a link to the bison I buy, go here)
2 tablespoons ginger
2 cloves elephant garlic
1/2 pound mushrooms
1 teaspoon paprika
1 cup organic tamari
2 tablespoon tomato paste (in a jar)
1 teaspoon ginger
1 tablespoon coconut nectar (For a link to the coconut nectar I use, go here)
1 teaspoon fresh lemon
The wheat we eat today isn’t like they ate thousands of years ago. In nutrition sampling tests, Einkorn has been found to be a “more nutritious” grain. Einkorn contains higher levels of protein, essential fatty acids, phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene (lutein).
- Wheat gluten studies have found einkorn wheat may be non-toxic to suffers of gluten intolerance
- Einkorn wheat has 14 chromosomes while modern wheats have 42 (Friendly to the body’s digestive system)
- Einkorn contains 3 to 4 times more beta-carotene than modern wheats (Boosts immunity, helps prevent cancer and heart disease)
- Einkorn contains 2 times more Vitamin A (retinol equivalent) than modern wheats (Healthy eyes, reproductive organs and prevention of many cancers)
- Einkorn contains 3 to 4 times more lutein than modern wheats (Prevention of macular degeneration and cataracts)
- Einkorn contains 4-5 times more riboflavin than modern wheats (Used by the body to create energy and is an antioxidant that slows aging)
- Einkorn is a “hulled” wheat, whereas modern wheats are not. The hull can protect the grain from stray chemical contamination and insects making it an easier grain to grow ORGANICALLY!
For more information, see my post under: Types of Flour
We ground up 2 cups of einkorn flour.
Then we added the flour to the mixing bowl for our KitchenAid mixer.
We made a well in the middle of the flour and then added a mixture of one beaten egg, 1/3 cup water, and 1 teaspoon sea salt.
(If making this recipe by hand, kneed the dough for 20 minutes)
After the dough formed into a nice ball (about 10-15 minutes), we took it off of the KitchenAid mixing hook and cut it in half. We then made two equally proportioned dough balls.
Then we placed them on a wet cloth.
We covered them and let them sit for 20 minutes (only let them sit for 10 minutes if using regular flour).
Then we dusted them with flour (because they were too sticky) and cut each one into four equal pieces.
We then rolled them out into eight pieces
And rolled them out with a rolling pin. Dusting them with flour when needed.
I found that rolling them out was difficult for me and so I decided to try using my pasta machine. I rolled them out on the thinnest setting which seemed to be sufficient.
We then made the stuffing. We shredded the leeks, yams, ginger, elephant garlic, and mushrooms. We then added the (cooked and finely chopped up) bison and paprika.
We wrapped a spoonful of the mixture into each wonton folding and pressing the won ton together until it formed a bond.
We fried them in 1 cup of rice bran oil for around 5 minutes.
Next we made the sauce by mixing, tamari, tomato paste, ginger, coconut nectar, and fresh lemon.