The Fourth Annual Spreading Smucker’s Tradtions recipe contest was a perfect fit for Junko Weeks of Pahoa, who cooks regularly with her mother.

"Since the contest was about spreading family traditions, I thought of what I learned from my mother. We make potstickers, and we came up with this recipe," said Weeks of the Creamy Won Tons with Guava Jalapeño Dipping Sauce dish that earned her a top spot in the national contest. She is one of five finalists.

The grand prize is $20,000 for a family reunion.

"I wanted the recipe to be something from Hawaii, and this one fit right in. It mixes the flavors we always use here," she said.

The recipe combines pineapple preserves, cream cheese, ginger and green onions for the won ton filling, while the dipping sauce features guava jelly with rice vinegar and jalapeños. The preserves and jelly are Smucker’s products.

"This recipe is a great hit with everyone," Weeks said.

Though she lives on Hawaii island and her parents are on Oahu, Weeks and her mother cook together regularly, whenever they get together.

"To this day, I am still her sous chef," she said. "Mom is 83, and I still chop and wash vegetables for her. She’s the boss in the kitchen, and I try to learn as much from her as I can. It’s a great way for my mother and me to connect."

Weeks’ mother has clearly passed on a cooking gene. Her daughter calls cooking "a passion."

"I bake bread every week, I make yogurt every week, I pack my husband a lunch every day, I cook just about every night of the year. I even cook for our dog and parrots. I love food and I like to try new things. I’m always experimenting."

Weeks’ circle of friends at home includes other cooks, and it was cooking partner Kara Penwell who encouraged her to enter the Smucker’s contest.

The friends will travel to New York together for the finals, where a winner will be selected March 8.

"I’m just thrilled," said Weeks, who’s entered about eight contests. "It’s the first time I’m a finalist."

CREAMY WON TONS WITH GUAVA-JALAPENO DIPPING SAUCE
Courtesy Junko Weeks

>> Dipping sauce:
1/2 cup guava jelly
1/4 cup seasoned rice vinegar
1 large or two small fresh jalapeño peppers, seeded and chopped
1/2 teaspoon toasted sesame oil

>> Won tons:
8 ounces cream cheese, softened
1 tablespoon pineapple preserves
2 tablespoons chopped green onion
1 teaspoon grated fresh ginger,
or 2 teaspoons powdered ginger
1/4 teaspoon salt
24 won ton wrappers
3 tablespoons cornstarch
1 cup corn oil

To make dipping sauce, combine jelly, vinegar and jalapeños in a small saucepan. Bring to boil, reduce heat, cover and simmer 10 minutes.

Remove from heat and whisk in sesame oil. Set aside.

For won tons, in medium bowl, combine cream cheese, preserves, green onions, ginger and salt; stir well.

Place 1/2 tablespoon won ton filling in center of wrapper.

Coat outer edges with water and immediately fold each wrapper in half, then seal edges firmly.

On cookie sheet lined with wax paper, sprinkled lightly with cornstarch, place won tons in single layer. Do not let them touch.

In medium skillet, heat about 1 inch of oil. Add 6 won tons, being careful not to crowd them. Fry 1 to 2 minutes or until golden brown on both sides.

Drain well on paper towels. Repeat with remaining won tons, adding more oil as needed.

Serve warm with heated dipping sauce. Serves 6.

Nutritional information unavailable.