a new year’s eve tradition in the watson family since i was a baby, wonton has its groundings in a visit from some foreign military pilots. that’s about all i knew until i asked my parents to write a short history of the tradition. this is what they came up with.
At some point in the late 50′s or early 60′s the US government sold jets to the Taiwanese government. As part of the deal, the US agreed to provide training to the Taiwanese military about these jets, which also include flight training. The training was at Chanute AFB in Rantuol, IL.
Someone, somewhere decided these folks should experience how americans celebrated the Thanksgiving holiday. Mom can’t remember how or why but three of these pilots ended up at Grandpa & Grandma B’s place. Apparently all
three had escaped from mainland China and all three had family that had been left behind.
They returned at least once more around the Christmas, New Year holidays and while there, MADE and taught your grandfather how to make wonton as they did at home. Mom seems to recall they mixed pork with the beef, added the soy
sauce, lettuce and scallions. Of course they had a big meal. Whether that was actually Xmas or New Years mom can’t remeber but It started a tradition in the Beasley household.
New Years Day, and ONLY that day was reserved for
WONTON. As I recall grandpa started by running the beef and pork thru an old fashion meat grinder. Cut the scallions and lettuce to just the right size and start mixing soy sauce to the mixture untill it was JUST RIGHT! Of course, being the way he was, grandpa didn’t just do it, he wrote down the measurements of everything used. That recipe was changed most every year too, but he kept it written in his records.
Grandpa started some time before New Years day so the mixture could set together and all the flavors meld together. You know, it is sort of like a good stew. Cook it up and let it set together in the fridge a day or two and it just plain tastes better. Think jungle stew.
First time I met your grandparents was the New Year holidays in 1971. Won Ton was the menu for the day. Man I can’t remeber if there was anything else but there was a ton of wonton. Back then evryone was up making them and
there certainly were no “pre-made” skins. Flour and water, rolled out and as I recall cut using a biscuit cutter. Usually done during the Rose Parade! Wow was that a chore, but the eating was fantastic.
I think we made it Mattoon for New Years ’76 when I was in California and Mom & Greg flew out to be with me for the holidays. New Years of ’77 we were in San Diego and we carried on the wonton tradition in our house. No, not
as crazy as grandpa, but we did it anyway. I don’t think we have missed it since. That would be 37 years if you’re counting, and God willing we’ll continue on for a while. Grandma still has every year. Certainly not as much
as when everyone was around, but she does have it.
