Farmers' Market Friday ~ A Light Summer Dinner {Grilled Wild Pork, Cucumber and Peach Salad and Pita}

It is Independence Day today, and sure, I could be like all just about every other source posting food ideas and go with some recipes that are the typical for celebrating this day (e.g., potato salad, cabbage slaw, funky hot dog or hamburger toppings, or even a flag cake.) However, I figure if you're like me, you have your own way of doing the traditional meal and I'm not about to mess with that. Instead, I'm going to offer up something for the day after the usual celebration - a fairly light meal that is cool and refreshing and will be something different after a day of overdoing it with burgers or hot dogs and all the fixin's. 

We are in the midst of Central Texas' peach season. With so many different varieties planted, fruits have overlapping ripening windows. Essentially, these amazingly juicy, sweet and delicious fruits are available from early June to mid- August (depending upon variety)  It has always been family tradition to buy a bushel of these beauties, eat some fresh, and then spend some time and effort preserving them for use in the rest of the year (I'm sensing a pattern here.) When I was a kid, my mother was fond of preserving them via freezing. This preserved stock would then be used later in the year to make the most delicious Peach Cobbler (I still have to hit her up for the recipe on that one.) or just spooned over vanilla ice cream. A couple of years back, I did the same thing - adding another generation to the tradition. I've used those frozen peaches to make ice cream, and a variety of other sweet treats. I've also had peaches paired in a main dish as a glaze for pork or what have you, but when I ran across a recipe that used the peaches in a main dish salad, I was intrigued.

For this post, here's  the Farmers' Market Shopping list:

• Sweet, delicious freestone peaches from Star Farmers Market
• Red and sweet onions from Rock House Farms
• Wild Boar pork tenderloin from BLT Farm
• Whole Wheat Pita from Artisan Ovens
• Cucumbers from Two Happy Children Farm 
• Extra Virgin Olive oil from Central Texas Olive Oil

Grilled Wild Pork Tenderloin with Cucumber and Peach Salad

adapted from Grace Parisi

• 2 pork tenderloins, butterflied and pounded slightly click here for instructions on how to butterfly a pork tenderloin (about 1 1/2 lbs each; for our meal, I used the Wild pork tenderloin offered for sale by BLT Farm see notes below for more discussion.)
• olive oil for coating meat
• 1 Tbsp of seasonings of your choice ( I used black pepper, dried rosemary, red pepper flakes and garlic salt - be creative)
• 2 Tbsp fresh lime juice
• 2 Tbsp finely minced red or sweet onion (I used red onion, but use what you like)
• 2-4 peaches, pitted and diced
• 3/4 lb fresh crisp cucumber, peeled and diced (I usually remove the seeds, but the farm produce has had such small sweet seeds that I haven't had the need to do so.)
• 1/4 C Fresh Mint Chopped
• Pita bread for serving; plain yogurt(optional for serving)

1. Heat grill to moderately high heat. Combine your seasonings/spices in a small bowl and mix well. Rub the pork with a bit of olive oil and rub your spice mix all over it. Grill over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part reads 135F (approximately 8-10 minutes.) Transfer pork to cutting board and allow to rest for 10 minutes. Place pita bread on grill and watch closely, remove when heated through and grill marks appear but pita is still soft and pliable. 
2. While the meat and pita are on the grill - in a medium sized bowl, whisk together the lime juice and 1/4 C of olive oil. Season with salt to taste and then add the minced onion and let stand for 5-10 minutes to allow the flavors to meld. Add in the chopped peaches, cucumber and mint. Stir well so that the produce is fully coated with the dressing. 
3. Slice pork into strips, serve with a side of the salad, pita and yogurt. 

NOTE: We used the wild pork tenderloin for this recipe and while the flavor was incredible (seriously, like delicious pork and not at all gamey or rangey or anything that might come to mind when you hear the word "wild") we would not butterfly it next time. Instead, I would cut it into thickish filet steaks and grill that way instead *and* watch it more closely - I think it suffered from being slightly overcooked. So, if you've ever considered the wild pork, I say don't shy away from it - just be smarter than we were.

While the pork, cucumber-peach salad and pita would be sufficient, we added an extra vegetable side. This slightly sweet and spicy okra will make you rethink everything you thought you knew about the stuff.

FMF Extra - El Syd's Barbecued Okra

• 1 lb or so fresh okra
• 1 Tsp kosher salt
• 1 Tsp smoked paprika
• 1 Tsp brown sugar
• 1 Tsp ground coriander seeds
• 1/2 Tsp ground black pepper
• a dash of cayenne pepper
• 1 Tbsp olive oil

1. Preheat grill to moderately high heat.
2. In a large zip close bag, put all of the spices and the oil. 
3. Rinse the okra under running water; blot dry. Dump the okra into the spice/oil mix bag. Zip closed and shake to coat completely.
4. We have a nifty grill basket to grill the okra in a single layer without worrying that they will fall through the grill grate. If you don't have one then make sure that your okra are positioned cross-ways on the grill grates - or - skewer a few pods together to keep okra in place. 
5. Grill until browned to your liking (about 2-4 minutes per side) use tongs to turn easily.
6. Transfer grilled okra to plates and serve immediately.

This meal was surprisingly light and refreshing. The sweetness of the peaches and crispness of the cucumber paired with the lime and onion were fabulous with the hint of mint. Such a great side to go with that grilled pork. The okra provided a sweet and spicy kick. Grilled, it has none of its usual sliminess, and is a great way to win over non-okra folks. Again, all told this meal took a little over half an hour to make. Quick, simple, light, and fresh - sounds like just the thing after a little overindulging on Independence Day!

Happy Cooking!
sld


Disclosure: I was invited by Wolf Ranch Farmers'Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for the Friday Farmers'Market posts. I was not compensated to write this post and all opinions are my own.

Farmers' Market Friday ~ The Goodness of Summer {Calabacita & Chipotle-Strawberry Glazed Pork Tenderloin}

I visited Wolf Ranch Farmer's Market last Saturday with the family. We had a great time visiting almost every booth and seeing what the vendors had to offer. It is quite a good variety for the close to 30 or so vendors at the market. The expected items of fresh seasonal produce and locally farmed meats and eggs were offered for sale. In addition, there are a number of vendors offering up prepared foods - both main meal items (ie tamales, breakfast tacos, currywurst) and quite a variety of sauces and other meal components (eg, jams, jellies, chutneys, salsas and kimchi). The market also has honey, olive oil and freshly roasted coffee to offer as well.  I picked up a nice variety of these prepared items to be used in future Farmers' Market Friday posts. For this week's post, the focus is one of the most stunning gems of summer - sweet corn, as well as a beeee-utiful pork tenderloin.

Here, in Central Texas, sweet corn season is in progress. It only lasts about 5-6 weeks so it is a short window to fill your gullet with the versatile vegetable. It also just happens to be time for squash and onions, as well. Combined, these make a delicious dish of my childhood called Calabacita. There can be some confusion here as the word calabacita is Spanish and refers to a particular small, light green squash that tastes very similar to a zucchini. But, it also refers to the aforementioned dish or any variation of said dish (My grandmother's version included the most tender, simmered chicken as well.)

The following is my favorite version which really showcases and highlights the freshness of the summer season. (and makes for a good side to the pork tenderloin recipe that follows, as well as, charbroiled chicken, too.)

Here's what I used from the market for these recipes: 

• Calabacita squash and fresh garlic from Tiemann's Tasty Produce
• Samurai Sweet Corn from Two Happy Children Farm
• Sweet onions from Star Farmers Market
• Extra Virgin Olive Oil from Central Texas Olive Ranch
• Pork tenderloin from Richardson Farms
• Strawberry Balsamic Black Pepper jam from The Winemaker's Pantry

Calabacita

• 5 small or 2 large calabacita squash (or substitute zucchini) in small dice
• 2 Tbsp olive oil 
• 1/2 C sweet onion, chopped
• 3 cloves garlic, minced
• 2 C fresh corn kernels off the cob
• 1/2 C roasted red pepper, diced
• 1/2 C cotija cheese grated, for garnish
• 2 Tbsp fresh oregano chopped

In a large saute pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent. Add garlic and cook for 1 minute until oils begin to be released. Add squash and corn; stir and cook for 3 minutes or so. Keep vegetables moving to ensure even cooking. Add roasted red pepper and oregano. Saute until corn is cooked to your liking about 10 minutes or so. Season with salt and pepper. Serve with a sprinkle of cheese on each serving. Enjoy!

This dish is an incredibly sweet medley of the freshness of summer. The cotija cheese (a Mexican cheese with a lot of similarities to Parmesan.) provides just the right tang and saltiness to act as a foil to that vegetable sweetness. The perfect summer side dish!

Chipotle Strawberry Glazed Pork Tenderloin 

(adapted from Southern Living Magazine)

• 3 Tbsp butter
• 1/2 C sweet onion, finely chopped
• 2 cloves garlic, minced
• 1.5 tsp chipotle chilies in adobo, chopped (found canned in the international aisle of the grocery store)
• 1/2 C water
• 1/3 C Strawberry Jam
• 1/4 C orange juice
• 3 Tbsp apple cider vinegar

Melt butter in a small skillet over medium heat. Add onion, garlic and chipotle; saute for about 3 minutes or so. Stir in water, jam, orange juice, apple cider vinegar. Bring to a boil and cook, stirring rather frequently, until mixture is thick and syrupy (about 8-10 minutes). Put mixture into a blender or use a stick blender (my appliance of choice) and process mixture until smooth. Cool for about 10 minutes before using.

Use this sauce on roasted or grilled chicken or pork. Set aside some for serving with the meat. Brush directly on meat during the last 10 minutes of cook time to avoid burning the sugars in the sauce and having a bitter result.

For pork tenderloin: Heat oven to 425F. Place whole tenderloin on rack in a shallow roasting pan. Place in center of oven and cook to internal temp of 140F. Remove from oven, baste/brush with glaze and return to oven to cook until internal temp reaches 150F (total cooking time 25-35 minutes). Center will have a light pink blush. Remove tenderloin from oven and allow the meat to rest for about 10 minutes or so before slicing into 1/2-1 inch thick medallions. Serve with additional sauce.

The sweet smoky flavor of this sauce makes for a delicious accompaniment to meats. The chipotle adds just the right amount of spice and Mexican-inspired flair to go well with the calabacita.  As you can see, the focal points of the meal, the produce and the protein in addition to oil and jam, come from the farmers' market but additional items will come from either your pantry or the grocery store.  I just can't say enough good things about the quality of the items that I used. The vegetables are just amazingly fresh, tender with so much flavor. The same can be said for the pork tenderloin. My family remarked how tender the meat was, and the flavor was also noted. 

I hope you get out to the Wolf Ranch Farmers' Market, or to a farmers' market near you and pick up the items to make this meal. I'd love to see your photos if you do!

Happy Cooking!

sld


Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own. 

A few days late {Slow-roasted Pulled Pork}

The Superbowl happened. That means food...snacks...good ol' pub or bar food. For the past several years, I've whipped up chicken wings. We usually do a few flavors to please all palates: Traditional Hot Wings, Garlic-Parmesan, Asian-Inspired and either a Jamaican Jerk or a Sweet-Hot Jalapeno Jelly. However, this year, I really wanted to try something different and decided that in addition to the wings (there was no getting out of doing at least some wings) we'd add some Pulled Pork Nachos.  

Although the cooking process takes some time, Slow-roasted Pulled Pork is a fabulously easy thing to make and have shredded on hand for a variety of applications.  While I do not have any photos of what turned out to be some mighty tasty nachos, take a look at this pork...delectable!

Here's how you can do this too:

Slow-Roasted Pulled Pork

• approximately 3 lbs boneless pork butt roast
• 1 tsp ground mustard powder
• 1 tsp paprika 
• 2 tsp salt
• black pepper to taste 
• 2 Tbsp brown sugar

1. In a small bowl, mix up the spices and sugar until fully mixed into a dry rub. Completely coat the roast in the dry rub, pressing the rub to stick and sort of cake up on the surface of the meat. (at this point, you can loosely cover the roast and refrigerate a couple of hours to overnight if you choose. However, I was working in a tighter time frame (read: I forgot to do the prep work ahead of time) and it still turned out absolutely perfectly.)
2. When ready to roast, preheat oven to 250-275F (this is going to cook low and slow.)
3. Place roast (fat side down) on a rack in a roasting pan (no cover) or on a rack on a sheet pan. It is important to have the roast up out of the drippings so that the entire roast will get a fabulous crust that is not to be missed.
4. Place in oven and cook for 4-5 hours or until the roast is fall-apart-fork tender. 
5. Remove from oven; allow to cool a bit and then, while the meat is still warm and super supple, shred with two forks.
6. Once the shredded pork has cooled a bit, simply refrigerate and use in a variety of ways.

The crust that the brown sugar and spices create on this pork is divine. If you're not careful, sneaky hands will pop up from everywhere to steal it off of the cutting board while you're trying to keep it in the pile of shredded goodness!  We topped homemade tortilla chips with jack cheese and mounds of this stuff and good ol' jalapeno slices for the big game treat.

 It would be equally good mixed with a bit of your favorite BBQ sauce and served up on buns or on a corn tortilla topped with some pickled cabbage for a Mexican taco flair. Stir it into your favorite pot of beans to make a hearty side or even main dish. And, I have designs on adding some to a homemade mac & cheese as well. That truly is the beauty of this simple recipe - cook once and use a number of times in a variety of ways.

What ideas do you have on how to use slow-roasted pulled pork?

Happy Cooking!

sld

Best Laid Plans {Pork Fried Rice & Sauteed Napa Cabbage}

Yesterday, the kids both had Saturday activities in the morning and then we went, as a family, and did some Christmas shopping. I had been up ridiculously late the night before and was sort of a zombie by the time 4 pm rolled around. I told El Syd that I was going to "rest my eyes" but for him to wake me up at 5 pm so I could get started on dinner - Pork Ribs: Oven Roasted and then topped with delicious sweet & sour Sauerkraut. This is one of those dishes that reminds me of my childhood that I love to make when it is cold outside. It is delicious. However, after a quick phone call to Mama to review the procedure, I was reminded that this would take longer than one hour and would probably be best if I postponed until the next day. 

Well, shoot! What would we have for dinner then? A quick review of the fridge contents suggested that Pork Fried Rice would be an ideal, quick throw together. Add a side of sauteed Napa Cabbage and the dinner would be complete.

Here's what I did:

Pork Fried Rice (adapted (from all places) Martha Stewart)

• 2 Tbsp oil (your choice)
• 2 eggs, lightly beaten
• 2 Tbsp plus a smidge soy sauce
• 2 cloves garlic, minced (or thru the press, as I prefer)
• 1/4 Tsp ground ginger
• 1 bunch green onions, thinly sliced
• 1/2 lb ground pork (could also use chicken or small peeled and deveined shrimp)
• 1/2 C shredded (or matchstick) carrot
• 1/2 C frozen(gasp!) peas
• 2 C steamed white rice (great way to use leftovers from chinese take-out or if you don't have any on hand this would be about 3/4 C uncooked rice steamed for this purpose)
• 2 Tbsp rice vinegar

1. Beat 2 eggs with the smidge of soy sauce. In a non-stick skillet, heat 1 Tbsp oil over high. Add eggs and swirl to coat bottom of the pan. Cook until almost set, then fold into thirds. Transfer cooked egg to a cutting board and cut into 1/2 inch pieces or so. Keep for adding back into dish in a bit.
2. In a wok (or large skillet), add 1 Tbsp of oil and swirl to coat. Add garlic, ginger and green onions and cook stirring constantly about 30 seconds. (At this point, it will be extremely fabulous smelling and your family will begin to ask "what's for dinner?")
3. Add pork and cook, breaking up with a wooden spoon, until just cooked through (about 3 minutes). Add carrots, peas and rice and stir to combine. Add cooked egg back in and sprinkle mixture with soy sauce and vinegar. 
4. Cook, stirring constantly, until the rice is coated about one minute. Let cook (w/o stirring) until warm about 1 minute. Serve and enjoy.

Quick Sauteed Napa Cabbage

• 6-8 leaves from a large Napa Cabbage, cut crossways in 2 in sections
• 1 Tbsp oil
• 2 cloves garlic, minced
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1/4 Cup of water

1. Heat oil in large skillet (with lid). Add cabbage and stir around a bit until it begins to wilt and sizzle. 
2. Add garlic, soy, vinegar and water. Cover reduce heat to low and steam until cabbage leaves are soft and tender.
3. Serve and enjoy along side the fried rice or any other Asian inspired dish.

This was a super quick and satisfying meal. The whole thing took about 45 minutes but had I been more organized, it would have only been 30. (I cooked the rice and cabbage one at a time; had I had them both on at the same time, I'd have shaved some time there.)  This is a delicious way to use up that left over steamed rice and can be faster than takeout.

Happy Cooking!

sld

Egg Foo Yung

Last weekend, I decided to give a couple of recipes (that have been circulating for a while in my "to-do" folder) a whirl. Both items are from El Syd's childhood growing up as a Jewish lad in Brooklyn, bialys and egg foo yung.

First up, the bialys (short for Bialystocker kucken) are a small roll of Polish Ashkenazi origin. Grandma Selma (El Syd's mother) always has bialys at the ready for breakfast when we've visited and as a Texas gal, I'd not ever encountered them before. They are round, and slightly chewy like a bagel, but rather than a hole in the center, they have a deep indentation that has a smattering of cooked onions and, on some occasions, poppy seeds. Even though they are chewy, they are not as dense as a bagel and are dotted with quite a few big air pockets from the yeast action.  Split, toasted and served with a layer of melting butter, they are quite the breakfast treat. 

I followed the recipe, which is quite similar to pizza crust dough in its make-up, but noticed that the dough seemed rather tough at the get go. Not knowing what to expect, I forged ahead and followed the rest of the instructions. Let's just say, this was not a shining moment of glory in the kitchen. While they tasted fine, the yeast didn't seem to have the pep that it should and rather than puffy air pockets, we ended up with some oniony puck-like rolls.  Upon review, I think I made a fatal error in adding the salt by itself to the yeast mixture (in essence stunting it) rather than with the flour as should be the case. I will definitely be giving these another test in the kitchen and if the results are as they should be, I'll share the recipe then. 

Following that kitchen fail, I needed a success. Not that I was necessarily trying to be thematic in any way, but the second recipe is also an old favorite of many Jewish Gastronauts - Egg Foo Yung. Many of the first Chinese restaurants in the US were of Cantonese origin. The dishes served there, such as moo goo gai pan, chop suey and egg foo yung, which were once viewed as exotic offerings, lost some of their luster over the years. As immigrants from Hunan and Sichuan made their way to the US, their cuisines became au courant and those old Cantonese dishes were pushed to side and deemed passé  However, Egg Foo Yung is making a come-back and after making it myself at home, I say deservedly so. Golden, lacy omelettes filled with an elaborate mixture: bean sprouts and minced water chestnuts; bits of ground pork and fresh shrimp; chopped scallions. These pillowy delights are served with a sauce (many times referred to as gravy) that is savory and salty with a hint of sweetness to be drizzled over top of dish. 

Here's how you, too, can make these at home: 

Egg Foo Yung (makes approx 8 pancakes)

(adapted from Mei Chin)

For the sauce: 

• 1 C chicken stock
• 3 Tbsp. soy sauce
• 2 Tbsp. oyster sauce
• 1 Tbsp dry sherry ( I used light sake)
• 1 Tbsp cornstarch
• 2 cloves garlic, thinly sliced

 For the egg foo yung:

• ½ lb. ground pork
• 3 Tbsp. soy sauce
• 3 Tbsp. cornstarch
• 1 ½ tsp. rice wine vinegar
• 1 tsp. dry sherry( i used light sake)
• 1 tsp. plus 1 tbsp. sesame oil
• Kosher salt and ground black pepper
• 1/2 lb. raw shrimp, peeled, deveined, and finely chopped
• ½ cup water chestnuts, finely chopped, drained and squeezed dry
• ⅓ cup bean sprouts
• ⅓ cup sliced scallions, plus more for serving
• 6 eggs, beaten
• 1 tsp canola oil plus enough for frying

1. Make the sauce: Bring stock, 3 Tbsp. soy sauce, the oyster sauce, 1 tbsp. sherry or sake, 1 tbsp. cornstarch, the garlic, to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm. Keep an eye on the sauce as if left alone, it can cook down and get too thick rather quickly.
2.  Make the Egg Foo Yung: Mix the ground pork, 2 tbsp. soy sauce, 1 tbsp. cornstarch, the vinegar, 1 tsp. sake, 1 tsp. sesame oil, salt, and pepper in a bowl; set aside for 10 minutes. Heat 1 tsp. canola oil in a skillet over medium-high heat. Add pork mixture; cook, stirring and breaking up meat, until it is no longer pink, 3-4 minutes. Using a slotted spoon to separate the cooked meat from the fat, transfer pork to a bowl; set aside.
3. Pour canola oil into a 6-quart saucepan to a depth of 2". Heat until a deep-fry thermometer reads 350°. (You need the oil to be at this temp because if you put the batter into oil that is not ready, the pancake will absorb a ton of oil rather than fry quickly and putt appropriately. You'll be left with a oil-logged pancake.) Combine remaining soy sauce, cornstarch, and sesame oil, plus reserved pork, the shrimp, water chestnuts, bean sprouts, scallions, eggs, salt, and pepper in a bowl. Using a ladle and working in batches, gently lower ½-cup amounts of egg mixture into oil; cook, flipping once, until pancakes are puffed and brown, 1½-2 minutes. Using a slotted spoon, transfer pancakes to paper towels. 
4. Serve drizzled with reserved sauce; top with sliced scallions.

The results were light, pillowy pancakes filled with savory pork and tender shrimp, accented with the crispness of water chestnuts and bean sprouts. All of this set off with the salty, slightly sweet, garlicky sauce drizzled on top. El Syd (who obviously doesn't follow Jewish dietary restrictions as this recipe had not only pork, but also shrimp.) raved that it was the best egg foo yung he's had and since it was the first time I've ever had it, I'll have to agree with him.

Happy Cooking!

sld

Pork & Chicken Dumplings

On occasion, I get these urges - a wild hare, if you will - to make something that I've never, ever endeavored to do before. Usually, when these strike, I am able to squelch them until the weekend or some other time when it would be more "appropriate" to jump into a possibly big project.But not yesterday. It was a very lovely weather day here in Texas. The sun was bright, the air was breezy and I launched into cleaning my kitchen. (No, that's not the urge.) I moved things from my counters that I hadn't moved in a very long time. Evidently, unbeknownst to me, I have become a dust bunny rancher as I discovered herds of them behind the knife block and my cookbook stand which stand watch in the corners of my counters. I even cleaned the oven. It was long overdue. 
Once everything was clean and tidy, and I opened a window to keep me and Freckles (my daughter's bionic parakeet) from being overcome by the mélange of fumes, I sat down at my computer, only to find the most delicious looking photo and recipe in my inbox. Take a look at these beauties:  Chao Shou (Sichuan Pork Wontons). I was a goner. That had to happen and it had to happen right then and there. Trouble was, I didn't have any wonton wrappers. Why, oh, why, hadn't I had wonton wrappers on my freezer essentials inventory?! There were a few other ingredients that I didn't have, but I knew, from my pantry list, that I had enough items that I could substitute and make as close of an approximation to the original as possible without leaving the house. So, I searched around my cookbooks and the internet and found some commonalities in recipes/ratios of ingredients for making your own wrappers at home. Turns out, it is easier than you might imagine.

Homemade Wonton Wrappers

• 2 C All-purpose flour
• 1 egg
• 3/4 tsp. salt
• 1/4 - 1/2 C water (like with all pasta/noodle dough,  this amount is going to vary depending up the amount of moisture in your flour and the environment when you make your dough)

1. Sift flour into a large bowl and make a well in the center. Whisk together egg, salt and 1/4 cup water. Pour into flour well. Mix together (using a fork or your hands) adding additional water until the mixture will stay together in a ball. (You may need more or less than 1/2 cup, use your discretion. Keep in mind that you do not want it to be sticky.) 
2. Knead the dough until it becomes smooth and pliable. If you have pasta rollers/attachments, you can use them to fully knead. If not, you'll need to knead it by hand until it becomes quite smooth. Don't worry, it will happen.
3. Let rest for 30-60 min. (This is so the gluten can relax. The longer it sits the easier it will be to roll out)
4. Divide dough in half. Keep one half in the bowl covered (a damp towel works well) while you roll out the other one on a surface lightly coated with cornstarch (if you use flour the dough may toughen up). Roll out as thin as you possibly can using a rolling pin. If you are using pasta machine/attachments, roll dough on several passes starting at setting 1 and continue until you reach setting 5 or 6. You want these things as thin as you can get them while still allowing them to stay together since you will be filling them.
5. Cut into 3.5 inch squares (You should be able to get approx. 18 wonton wrappers out of each half). At this point, you can stack them as long as they are well dusted with corn starch between each one. Wrap them in plastic wrap and place into the fridge while you prepare the filling

.

Chicken and Pork Filling (inspired by Saveur)

• ½ lb ground chicken
• ½ lb ground pork
• 3 tbsp. cornstarch
• 3 tbsp. rice wine (I used Light Gekkeikan Sake from the pantry)
• 2 tbsp. light soy sauce
• 4 cloves garlic, minced
• ¼ tsp ground ginger
• ~40 3½"-square wonton wrappers
• 1 egg, beaten
• Kosher salt, to taste
• ½ cup Sichuan red chile oil, recipe to follow, or use store-bought) 
• 2 tbsp. dark soy (or light soy)

1. Mix pork, cornstarch, rice wine, soy, garlic, and ginger in a bowl. Lay out 3 or four wrappers and place about ½ tablespoon of filling in the center. Brush edges with beaten egg to act as a glue to seal the wrappers. Fold wrapper into a triangle, press edges closed. Overlap opposite points into a little bag/purse shape; set aside. (At this point, the filled dumplings can be stored on a parchment paper lined tray, covered with plastic wrap in the fridge for a few hours until you’re ready to cook them.
2. Bring a large pot of salted water to boil over high heat; working in batches of about 12 (depending on the size of your pot) cook wontons until firm and cooked through, approximately 5-7min.. Use a slotted spoon to transfer the dumplings to paper towels to drain, then place in a bowl; season with salt and toss with red chile oil and soy. Serve additional red chile oil and vinegar on the side, if you like.

Note: if you'd like these to be pan-fried, boil first, then heat some oil in a skillet and saute the cooked dumplings until their wrappers begin to bubble and crisp up. Another great way to  serve these, for sure.

Red Chili Oil

• 2 Tbsp red pepper flakes
• ½ c canola oil
• 1 tbsp sesame oil (optional)

1. Place pepper flakes in glass jar. Heat oil over medium high heat until it reaches about 225F. (Use candy thermometer to measure temp.) 
2. Carefully pour hot oil over flakes. You will hear sizzling and immediate peppery fragrance as the flakes get flash fried in the oil. (I put my jar in the kitchen sink for safety while pouring.)
3. When cool, cap and keep in the fridge.

Believe me, even if you forego making your own wrappers (which I hope you won’t), these are fabulous. The chili oil is a taste sensation. It is the perfect addition to the tender wrappers and the garlicky pork and chicken filling. Topped with a splash of soy for a salty note, these are just so outstanding! So tasty!

Happy Cooking!
sld