Wonton Fun

I never knew it could be so fun to stuff and fold Chinese wontons until Christina, Suzy and I had our wonton making date.

Suzy came a few hours early to make a batch of homemade chicken stock, which she planned on serving with the wontons. She arrived ready to go, a huge stock pot in one hand and an overstuffed grocery bag in the other. She marched right into my kitchen, unloading not just her stuff but some guilt as well, apologizing for taking over my kitchen every week. She even threatened to stop our regular Tuesday gig. I quickly interrupted her purge, reminding her that we’d be cooking every week regardless of her kitchen renovation like we’ve done for years. Plus, I reminded her, these cooking dates benefit me as much as her. What better way in my busy life to get dinner on the table than to spend a blast of a time with a friend?
So, she settled comfortably in and started her chicken soup, throwing veggies, herbs and chicken into her pot to boil and simmer. Her original intention was to leave and let the soup slow cook while I worked. But as she settled in, a magazine in hand, she decided to hang out and wait while I worked. It was fantastic for me since she soon dropped her magazine and began helping me make pizza and soup for our pre-wonton making lunch. Plus, I really like when people make themselves at home in my kitchen.

Christina arrived a tad late but we greeted her with a cup of a hearty squash soup, which Kathe and I made the day before and a delicious flatbread Zucchini and parmesan cheese pizza. This was designed to provide energy to twist and seal her 60 wontons and some of mine too. Since there’s no room in my small kitchen for three bowls, trays and grown-ups, we spread out into my dining room.

I got teased a bit for my wonton folding ability (or lack there-of), requesting that Christina demonstrate several times in slow motion. As Christina’s wontons remained upright neatly lined on her baking tray, mine just lay down, relaxed and ready to take a nap. Suzy, who laughed that she usually isn’t that coordinated with crimping other foods like empanadas, proudly got the hang of it, cranking out a good bunch herself. As usual, I set out to make double everyone else since it’s not that much more work and I’ve got a wonton loving bunch in my house. I made two fillings, a pork and chicken. The only difference: scallions were added to the chicken.

Here’s the recipe, guided by an expert Chinese cook, my pal Christina.

Enjoy!

Wontons
Makes 60

1 pound ground chicken (or pork)
1 teaspoon ground ginger
1 garlic clove, minced
A few pinches of salt
Several splashes of soy sauce
Several splashes of sesame oil
1 egg, lightly beaten
Corn starch
Handful of chopped scallions
Package of wonton wrappers (60)

In a large bowl, mix all ingredients together. Stuff, twist and fold the wontons: place a teaspoon of filling into the wrapper, facing point side down. Moisten the edges and fold over the filling into a triangle. Twist on corner under the other and seal. Repeat. Lay on parchment paper lined baking sheet until hardened, freeze until hard and then transfer to freezer bags. Boil in water (or chicken stock) for about 7 minutes. Serve in homemade chicken soup with chopped chives and steamed spinach.

Cooking Ahead with an Expecting Friend

I am so thrilled that one of my closest friends in the whole world is expecting her fifth child in just a few weeks. I am truly elated to have a new baby to hold, hug and love. Having been through this before, my dear friend knows it’s going to be a busy summer and she’s smart enough to be thinking ahead. You see, she’s determined to feed her family healthy and homemade foods, but knows that it may be tough to accomplish this with a new baby. That’s why we’ve decided to cook and freeze meals ahead of time; delicious dinners she’ll be able to simply re-heat at the end of a long hot day. Last week, we got together an in just two hours made several pounds of chicken tenders and five lasagnas, kid tested dishes guaranteed to please her family. We figure she’ll be able to build a dozen or so dinners around these basics.

While time ticks away, two challenges await us in the next few weeks:
Will she resist the temptation to use those dinners before the baby comes? (No biggy if she doesn’t since they are helpful no matter what and we can make a big batch to replenish.) And will we be able to carve out more time in the next few crazy busy weeks to make more meals together? (If not, it’s ok since my friend Christina and I are planning to make more meals for her. Shhh. . .don’t tell!)

It’s all good: cooking with my wonderful friend for an exciting time ahead. Food is a fulfilling gift, and making it with a friend adds a meaningful dimension.

Golden Chicken Tenders
Makes 48 chicken tenders

It’s the simplicity of this recipe that makes it so enticing. Well, that plus knowing that our families will do everything short of licking their plates clean after a meal of these crispy, succulent tenders! They freeze and reheat well, making them a sure bet for kids’ weekday meals and a healthy alternative to fast food. To shake things up and introduce new flavors to otherwise picky eaters, pair them with fun dipping sauces, or add a bit of your favorite spice to the flour, such as a curry powder or Cajun seasoning. Other options are to use the chicken tenders as a topping on a pesto pizza, as the base for Chicken Parmesan or on top of a salad.
2 pounds boneless, skinless chicken breasts
4 cups unbleached all-purpose flour (more if needed)
6 large eggs, lightly beaten
1/2 cup olive oil (or enough to generously coat the bottom of a large skillet)
Kosher salt

Prepare your workspace: place plastic wrap over the counters near the stove (this helps make cleanup easier), and line a plate with paper towels. Place a chicken breast on your work surface. Hold your hand flat on top of the breast and, using a sharp knife, slice horizontally through the middle of the breast to make two thin cutlets. Slice the cutlets crosswise into thirds. (You should get 6 strips per chicken breast.)
Set two shallow bowls next to the stovetop. In the one closest to the stove, add the flour and in the other, whisk together the eggs.
Heat the oil in the skillet over medium-high heat. Coat a few pieces of chicken with flour, tapping off the excess, then dip in the egg to coat, and then dredge through the flour, tapping off the extra. When the oil is hot, add the chicken pieces (enough to comfortably fit in the pan without overcrowding and cooling the oil) and cook until browned and crisp, 5 to 7 minutes. Sprinkle with salt and turn the chicken pieces over, cooking the other side until browned and crisp, another 5 to 7 minutes. Transfer to paper towels and repeat with the remaining chicken tenders. (Add more paper towels if the first layer gets too soaked with oil.) To freeze, lay chicken tenders on a baking sheet and place uncovered in the freezer until tenders harden, from 30-60 minutes. Transfer to gallon sized freezer bags.

Inspiration Comes Full Circle

While Suzy and I were making pot pies together last week, the “what’s for dinner” conversation happened, as it often will. I suggested she try the simple apricot curry pork I made the night before and showed her our leftovers. She asked for the recipe, remarking how delicious it looked. As I took her through the simple steps – a quick sear and seasoning, a deglazing of the pan and a 30 or so minute bake in the oven – I remembered that it was in fact her curry pork dish that first inspired me. We were in her kitchen quite a ways back, baking a batch of biscotti together, when she raved about her grilled curry pork tenderloin served with apricot chutney and its popularity with the family. I couldn’t resist the sweet and savory flavor combination of curry and apricot and proceeded to create my own recipe, which was entirely new and different. (So dissimilar that Suzy didn’t even recognize her own pork dish as the influence.) I’m always motivated by friends and marvel at how sneaky inspiration can be sometimes.
Here’s my simple curried apricot pork recipe. It’s an easy yet impressive weekday dinner that can be whipped up in no time.
Curried Apricot Pork Tenderloin
Serves 4

Simple yet delicious, this pork dish is a perfect weekday dinner when you’re short on time and want something easy.

3 tablespoons olive oil
1 2-pound tenderloin of pork
¾ teaspoon Madras (or other) curry powder
½ teaspoon salt
Pepper to taste
1 medium onion, diced
4 ounces apricot preserves
¾ cup chicken stock

Pre-heat the oven to 350 degrees. In a large skillet, heat the olive oil. Add the pork loin and season with half the curry powder, salt and pepper. After a few minutes, flip and season the other side. Cook for another few minutes. Add the onions to the skillet and cook for a few more minutes. Meanwhile, coat the pork with the apricot preserves and transfer to a baking dish. Next you’ll want to deglaze the pan, mixing in the stock and scraping up the pan drippings. Pour the stock from the skillet over the pork and bake for approximately 45 minutes until tender and cooked all the way through. Spoon the sauce and onions over the pork and serve with a steamed vegetable and rice.