Wok on the Wild Side

2/3 lb boned chicken breast, cut into matchstick pieces
2 heads iceburg lettuce
corn oil for deep frying
2 oz rice sticks
1 tbs tapioca mixed with 2 tbs cold water

Marinade:
1 tbs dry sherry
1 tbs heavy soy sauce
2 tsp oyster sauce
2 tsp sesame oil
4 large cloves garlic, finely minced
1 tbs finely minced ginger

Vegetables:
6 dried black mushrooms, soaked in hot water until soft (30 minutes). Save water, as it will be used in the sauce
1 cup finely diced red sweet pepper
1 cup finely diced fresh water chestnut or jicama
4 green onions, cut in 1/4-inch widths
1 cup finely diced Japanese redish (daikon)
1 cup finely diced snow peas (about 1/4 lb)

Sauce:
2 tbs dry sherry
1 tbs heavy soy sauce
1 tbs oyster sauce
2 tsp hoisin sauce
2 tbs mushroom soaking water
1 tbs sesame oil
1/2 tsp sugar
1 tsp chili paste with garlic

Preparation:
Mix chicken with marinade. Let rest 30 or more minutes. When mushroom soften, cut off stems and discard. Finely chop. Combine with remaining vegetable ingredients. Combine sauce ingredients. Cut choke from lettuce. Separate leaves. Cut very large leaves in half.

Last Minute cooking:
Heat oil in wok. Deep-fry the rice sticks a few at a time. Drain on paper towels. Form an even layer on serving platter. Oil from wok can be strained and saved. Clean wok.

Heat wok to hot. Add 1 tbs peanut oil. Stir fry meat. When done, add all the vegetables. When vegetables brighten, add sauce. Thicken with tapioca mixture. Tip out onto rice sticks. Serve at once. Fill lettuce cups with mixture and eat with fingers.

Makes 8 appetizer servings

You can either make your own using the recipe below, or purchase Wiechuan brand frozen dumplings.

Filling:
1 12-ounce bunch spinach, stemmed
6 water chestnuts or 5-ounces jicama
2 green onions, finely chopped
1 lb ground chicken, turkey or veal
2 tsp finely minced fresh ginger
1 tbs light soy sauce
1/2 tsp Chinese chile sauce/paste
1 egg, beaten

1 egg white
2 tbs peanut oil
30 round wonton skins

Sauce:
1/3 cup unsweetened coconut milk
1/3 cup chicken broth
2 tbs dry sherry
2 tsp oyster sauce
1 tbs curry powder
1/2 tsp sugar

Garnish: minced cilantro minced green onion

Drop spinach into rapidly boiling water. Blanch 10 seconds. Dump into colander, rinse under cold water. Press out all water with your hands. Mince finely. Peel water chestnuts or jicama. Mince water chestnut or jicama finely. Combine and mix all filling ingredients thoroughly. Combine sauce ingredients and set aside. Place 1 tbs filling in the center of won ton. Moisten edges with egg white. Fold skin over filling. Press edges together, with a crimping pattern. Place on non-stick cookie sheet. Refrigerate or freeze.

Heat oil in a 12 inch pan. Add dumplings. When dumplings are brown on bottom, add water, cover and steam until dumpling begin to turn translucent. Add sauce, cover and continue cooking 2 minutes. Remove cover. Continue cooking, gently stirring dumplings, until sauce glazes dumplings. Place on platter. Sprinkle with cilantro and green onions. Serve.

Note: Pre-made dumplings from Chinese market work very well in this dish. The sauce is very flavorful.

Filling:
1/2 lb ground turkey or chicken
1/2 lb cleaned shrimp or crab meat, chop shrimp or flake crab meat
6 water chestnuts or 1/3 lb jicama, finely minced
6 dried chinese mushrooms, soaked, destemmed and minced
1 tbs light soy sauce
1 egg
1/4 tsp hot chili sauce
1 tbs sesame oil
1/4 tsp sugar
pinch salt
3 thin slices fresh ginger, finely minced
2 cloves garlic, finely minced
3 tbs finely minced green onion

40 round won ton skins
egg white mixed with 1 tbs water

Sauce:
2 tbs minced fresh cilantro
2 tbs finely minced green onion
2 tbs light soy sauce
1 tbs dry sherry
1 tbs sesame oil
2 tsp hoisin sauce
3/4 tsp hot chili sauce
1 tbs balsamic or red wine vinegar
1/4 tsp sugar

Garnish:
2 tbs minced green onion
2 tbs minced cilantro

Combine all ingredients for filling and mix well.

Note: If you want to test the flavor of the filling, saute a teaspoon of the filling in a little oil or microwave. When cooked, taste and adjust the flavors as needed.

Place about 1 1/2 teaspoons of filling in the center of a won ton. Lightly moisten edges with egg mixture. Fold dumpling skin in half over the filling and press edges together. Place dumpling on wax paper dusted with tapioca or corn starch. Dumplings can be refrigerated for up to 2 hours prior to cooking. Dumplings may also be frozen on a cookie sheet. When completely frozen, pack in a container and keep for up to 6 months.

Combine sauce ingredients.

Bring 5 quarts of lightly salted water to a rolling boil. Thaw dumplings if frozen. Add dumplings, and cook on highest heat until dumplings float to surface (about 7 to 9 minutes). All dumplings should be floating. Then dump carefully into a colander to drain. Mix with sauce. Garnish with green onion and cilantro.

These dumplings can also be served with Spicy Mango Sauce instead of the sauce above.

Makes 30 dumplings

Modification of Hugh Carpenter Recipe

You can either make your own using the recipe below, or purchase Wiechuan or Shirakiku brand frozen dumplings.

Pot Stickers:
1 bunch watercress
4 dried black mushrooms
½ lb raw shrimp, shelled, de-veined and very finely minced.
½ lb ground chicken, turkey or veal
6 water chestnuts, finely minced
2 green onions, finely chopped
1 tbs light soy sauce
2 tsp dry sherry
1 tsp sesame oil
2 tsp finely minced fresh ginger
pinch of sugar
½ tsp salt

1 egg white
3 tbs peanut oil
30 round won ton skins

Sauce:
½ cup chicken stock
1 tbs oyster sauce
½ tsp chili paste with Garlic (hot, be careful)
2 tbs dry sherry
2 tsp finely minced orange or tangerine skin
¼ tsp sugar
1 tsp hoisin sauce

Garnish:
toasted sesame seeds
minced cilantro
minced green onion

Drop watercress into rapidly boiling water. Blanch 10 seconds. Dump into colander, rinse under cold water. Press out all water with your hands and mince finely. Soak black mushrooms in warm water for 1/2 hour. When mushroom soften, discard stems and mince finely. Combine and mix all filling ingredients thoroughly.

Combine sauce and set aside.

Place 1 tbs filling in the center of won ton. Moisten edges with egg white. Fold skin over filling. Press edges together, with a crimping pattern. Place on wax paper dusted with corn starch. Refrigerate or freeze (up to six months) until ready to use.

Heat oil in a 12 inch pan. Add dumplings. When dumplings are brown on bottom, add water, cover and steam until dumpling begin to turn translucent. Add sauce, cover and continue cooking 2 minutes. Remove cover and continue cooking, gently stirring dumplings, until sauce glazes dumplings. Place on platter. Sprinkle with sesame seeds, cilantro, and green onions. Serve.