Aidel's Recipe Blog

Won Ton wrapped chicken with apricot dipping sauce

Marinated Chicken 
3 tsp brown sugar 
2 tsp salt 
4 cloves garlic minced 
4 tsp dry sherry 
2 tsp corn startch 
6 T. vegetable oil 
1 tsp soy sauce 
1 lb boneless skinless chicken breats cut into approximately 32 1 inch squares 
1 12 oz package wonton wrappers 
2 cups peanut oil 
Apricot Dipping Sauce 
6 oz apricot preserves 
2 tsp yellow mustard 
2 tsp teriyaki sauce     
Marinate chicken in mixture for (preferably at least) 8 hours. 
Wrappers: Lay the wont ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the wont ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the the chicken by bringing each of the corners to the center of thesquare, overlapping slightly, like a squared envelope. Heat the peanut oil in a large skillet until hot. Cook the wont ton wrapped chicken for about 2 minutes per side turning once. 
Serve won tons on a plate with the dipping sauce in the center.  
Freezes well. To reheat, bake at 475 for 10 minutes.

Hamentaschen for Purim

2/3 cup sugar 
6 T. stick margarine or butter, softened 
1 teaspoon vanilla extract 
1/4 cup (2 ounces) block-style fat-free cream cheese 
1 large egg 
2 cups all-purpose flour 
1 1/2 tsp bakign powder 
1/4 tsp salt 
Any jam, choc chips, cookie crumbs with jam, rum balls, crushed nuts with jam, prune butter     

 To prepare dough, combine first four ingredients in a large bowl; beat at med speed of a mixer for two minutes or until light and fluffy. Add eggs beaten on high speed for 1 minute or until very smooth. Add flour, baking powder and salt, beating at low speed just until flour mixture is moist. Chill 30 minutes. Preheat oven to 400. Divide dough in half. Shape each ball of dough into a log. Cut each log into 10 - 1 inch slices. Place on tray lined with wax paper. Flatten each to a 3 1/2 in circle. Spoon 1 level spoon filling into center of each. Fold dough over filling to form a triangel and pinch edges together to seal. Bake for 10 minutes or until lightly browned. Yield: 20 pastries.


2 chicken breasts 
1 pack wonton wrappers (not eggroll wrappers) 
Soy Sauce      
Cut chicken breasts into small pieces about the size of a nickel or quarter (not too small to eat but not too big that it will rip the wonton wrapper when folded over).  Trim down the wontons so that they’re a perfect square instead of a slight rectangle.  Place one “nickel-piece” of chicken in the center of each wonton square.  Chiffonade (ultra-fine-slice) the scallions and sprinkle a few pieces atop the chicken.  Fold the wonton and seal shut by moistening the edges with water.  Place in a lightly greased frying pan.  Continue with remaining 50 pieces and lie them closely together in the frying pan (2 or 3 shifts) just slightly overlapping if necessary.  When the pan is full, turn on the flame to medium heat and allow to fry for just about 2 minutes until lightly brown and oil is almost gone.   Fill a cup of a water ¾ full and add 3 tbsp of soy sauce.  Pour the liquid over the potstickers in the pan, lower the heat, and cover the pan for about 8 minutes or until the water is basically gone (don’t let it stick).  Serve hot or cold.   Simple and incredible.  If the soy sauce taste is too strong for your liking try a lighter soy sauce or lessen the proportion to the water – or vice versa.

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