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Chicken-Ginger
Dumpling
Egg Drop Soup
SERVES 4 | ACTIVE: 35 MIN
TOTAL: 45 MIN
1∕2 lb. ground chicken
3 cloves garlic—1 finely
chopped, 2 thinly sliced
1 tsp. grated peeled
fresh ginger
3 scallions, thinly sliced
1 tsp. toasted sesame oil
3 large eggs, beaten
16 wonton wrappers
11∕2 quarts chicken stock
4 shiitake mushrooms,
stemmed and sliced
Pack this takeout
mash-up in a thermos
to keep it hot, and then
pour it into a pretty
bowl at your desk.
Zojirushi 17-Ounce Food
Jar, $31, amazon.com.
West Elm Low
Bowl in Adobe Rose,
$10, westelm.com
DIY Desk Picnic
TOASTS Brush baguette
slices with olive oil and
sprinkle with chopped fresh
thyme leaves, salt, and
pepper. Bake at 350° until
toasted, about 10 minutes.
TOPPINGS Pack the
toasts in a bento box with
your favorite cheeses,
cured meats, and a little
container of fig jam.
DRINK Using a vegetable
peeler, remove the zest from
an orange in long strips,
leaving the white pith
behind. Add to your favorite
hot tea and let steep for
15 minutes. Chill the tea in
a thermos. When you pack
your lunch, slice the orange
and add it to the chilled tea.
DESSERT Stick a few
Apple Pie Energy Bites (see
the recipe below) in the
bento box for a sweet treat.
Apple Pie
Energy Bites
MAKES ABOUT 18 | ACTIVE:
10 MIN | TOTAL: 10 MIN
3∕4 cup walnuts, toasted
11∕2 tsp. ground cinnamon
11∕2 cups (packed) dried
apple rings
1 cup crispy rice cereal
1∕2 cup old-fashioned
oats, toasted
1∕2 cup maple syrup
1 tbsp. plus 11∕2 tsp.
peanut butter
1∕4 tsp. ground nutmeg
- In a food processor,
pulse 1∕2 cup walnuts until
finely ground. (Do not
make a paste.) Transfer to
a small bowl and mix in
1∕2 t s p. c i n n a m o n.
- In a food processor,
pulse the remaining 1∕4 cup
nuts and 1 tsp. cinnamon
with the remaining
ingredients until finely
chopped and blended.
Using damp hands, roll
rounded tablespoonfuls
of the mixture into balls.
Roll in the ground
walnuts, pressing so the
nuts adhere. Refrigerate
in an airtight container
for up to 1 week.
- In a small bowl, mix the
chicken, chopped garlic,
ginger, a third of the scallions,
the sesame oil, 11∕2 tsp. salt,
and 1∕2 tsp. pepper. Fold in
2 tbsp. of the beaten eggs.
- Place the wonton wrappers
on a work surface. Using a
pastry brush or your fingertip,
brush the edges of a wrapper
with water. Place 11∕2 tsp.
of the filling off-center on the
wrapper. Fold the wrapper
over to make a triangle, then
press to seal. Fold the sides
toward the center, then dab
with water and press to seal.
Repeat with the remaining
wrappers and filling.
- In a large pot, bring the
stock and sliced garlic to
a boil over medium-high
heat; season with salt and
pepper. Add the dumplings
and mushrooms and cook,
stirring occasionally, until
the dumplings are cooked
through and the mushrooms
are tender, 6 to 7 minutes.
- Reduce heat to medium.
While stirring the soup
gently, slowly drizzle in the
remaining eggs. Simmer until
the eggs are cooked, about
1 minute. Add three-quarters
of the remaining scallions;
season. Using a spoon, break
up any large pieces of egg. Top
with the remaining scallions.
48 RACHAELRAYMAG.COM | SEPTEMBER 2019
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