Dumplings a la Alex… Modified

When we first moved into this dream home of ours, which I helped design along with my builder and his architect to be not only aesthetically beautiful, but handicapped accessible, I was especially excited about the kitchen, which was totally my design. As it turned out, Alex, my soon-to-be son-in-law was the first to actually cook in it. I didn’t mind that at all. I think he appreciated it even more than I did. I was exhausted from the stress of moving and happy to have a beautiful meal served to me at the end of the day, and I have had the privilege of cooking in it all these years. For several years of college in the joint program of Columbia University and The Jewish Theological Seminary (where he met my daughter), he cooked incredible meals for fellow students in tiny, ill-equipped New York kitchens.

These dumplings, or wontons, were something he threw together from leftovers in my refrigerator. We were so anxious to be able to re-create them that we sat him down with pen and pad and would not let him out of his chair until he wrote down the recipe as well as he could remember it, so I actually have a written recipe in this case, in his hand, for “Dumplings a la Alex” as he called them. In the true spirit of the recipe, we modify it slightly depending on the contents of the refrigerator and what we have found in the market. I encourage you to do the same.

Dumplings a la Alex… Modified

• 2 Tbsp. toasted sesame oil
• 1/2 medium red onion, peeled and chopped fine
• 1/2 large clove elephant garlic, peeled and chopped fine
• 1 Tbsp. grated fresh ginger
• 6 large white mushrooms, wiped clean and chopped fine
• 2 medium carrots, peeled and chopped fine
• 4-6 oz. kosher salami or hot dogs, minced fine
• 1 large raw chicken cutlet, snipped with kitchen shears into tiny pieces
• 1/2 lb. fresh water chestnuts, peeled and chopped fine
• 1/4 to 1/3 cup soy sauce
• 1 tsp. hot sauce such as Sriracha, or to taste
• fresh ground black pepper
• 2 raw large egg whites
• 2-3 packages frozen wonton wrappers, defrosted
  

Heat oil in large skillet and add onion, garlic, ginger, mushrooms and carrots. Saute gently, stirring occasionally until liquid from mushrooms has evaporated so that the mixture looks relatively dry.

Add salami/and or hot dogs and chicken and cook for 5-10 minutes until chicken is cooked through. Add water chestnuts and cook for another minute. Add soy sauce, hot sauce, and pepper to taste. When the mixture tastes right to you, let cool. Refrigerate for several hours or overnight. Mix in lightly beaten egg whites.

Place a wonton wrapper circle in front of you. Place about 2 tsps. of the filling in the center of the circle. Wet your finger with cold water and moisten all the way around the edge of the circle. Fold in half carefully pressing the moistened edges together for a good seal. Use your fingers dipped in water to moisten one edge of the semi-circle and press the two corners together for a good seal. Arrange, not touching, on a baking sheet and freeze. When frozen solid, these may be removed from the sheet and stored in freezer bags to be dropped into boiling soup as needed. Boil gently for 10 to 12 minutes before serving. If you do not wish to freeze them, they can be dropped immediately into gently boiling soup for 5 to 7 minutes. Makes approximately 100.