Gyoza/Potsticker/Wor Tip/Jiaozi

Gyoza with Ginger vinaigrette.






Roll the dough into 1/10 inches x 3 inches round or bigger size if you prefer. Wrap the gyoza skin with the prepared pork filling, dap some water around the edges to sealed the dumpling.



A little bit of oil to pan fried the dumpling (for serving with soup no need to fry the dumpling)

After pan fired pour in some water, here I add in 1 cup of water and cover the pan to simmer until all the water dry up and cooked. Serve with ginger vinaigrette. Some people prefer to eat it with soup then you have to cook the dumplings in hot boiling water and serve with soup of your liking.



Last night dinner serving Gyoza with ginger vinaigrette dipping and fried noodle.

 GYOZA Skin

2 cup flour + a pinch of salt
1 cup boiling hot water.

1. I using my Kenwood cake mixer with dough hook. Add the flour and salt into bowl and with the machine on slowly pour in the boiling water. The mixture will look crumbly at first but continue to knead to combine to become a pliable dough, leave a side to cool, then only cover with cloth/cling wrap from drying. Let the dough rest at least for 1 hour before using.

PORK Filling

500 gm mince pork
2 tbsp spoon of soya sauce ( I use Japanese sashimi soya sauce)
1 tbps Ginger wine (sake, shaoshing wine)
2 tsp Miso paste
1 tbsp cornflour
1/2 tsp white pepper
1 tsp sugar
1/4 cup water
1 stalk spring onion - finely cut
salt to season

Mix the above ingredients together and set aside.

CABBAGE - finely shredded.
Salt

Heat 1 tbsp oil in a pan and stir fry the cabbage with salt for a while (half cook) and let it cool before adding to the pork mixture. Ready to use.

VINAIGRETTE

Fresh young ginger -  julienne finely
Black vinegar
Soya sauce
Note: you can you preserve ginger instead of fresh ginger.

STEW PORK WITH RADISH TAIWAN STYLE

pork (I like to use 'chung chui yoke' in cantonese-part near the neck), Chinese radish/Daikon, red chillies, cinnamon bark and star anise. Here I cook the pork in big slices 1 inches thick and cut into bite size when serving where the pork retain its juice when cook in chunks.

Also added some chicken feets and a whole clove of garlic and tung choi (preserved vegetable as in picture below)

I also added 6 nos of eggs.

Serve with rice.

Ingredients:

1kg pork (can use any of this: pork neck, pork belly, pig trotters)
1 no radish/daikon- cut into chunks
2 red chillies - halves
3 inches cinnamon bark
3 star anise
1 no garlic
3 tbsp 'tung choi' - washed
1/2 - 1 cup of soya sauce (adjust according to your taste)
1 tbsp dark soya sauce
Chicken feets (as you wish)
Eggs (as you wish)
Water (enough to simmer the pork or more to serve like soup)
Seasoning-pepper, salt and chicken stock.

Method: Put everythings into a sauce pot and simmer until pork tender, remove any scum and season to taste. Serve.

Note: I like to cook my stew pork in the morning and leave it to soak in the stock until dinner time to reheat before serving. Normally I just boil it for about 10-15 minutes in low heat then off the stove, put the covered sauce pot aside.

GULAI AYAM KUNING

1 whole chicken - cut into bite size
10 stalks of lemongrass ( serai)- smashed
4 pcs of asam keping (Garcinia)
4 pcs potatoes - cut into quarters (forgot to take picture)
200ml packet coconut milk
3 cups water
1 daun kunyit

To blend or pounded finely:
1 pc onion
 10 pcs shallots
 1 inches ginger
 1 inches fresh tumeric or 2tsp tumeric powder (here I use powder)
  5-15pcs bird eye chillis

Method:

1. In a sauce pot add in the water, coconut milk, lemongrass, asam keping, daun kunyit and the blended paste,  bring to boil.

2. Add in the chicken and potatoes, cook until tender. Serve.

SOYA SAUCE CHICKEN (LO KAI in cantonese)

Recipe: 10 pcs chicken drumsticks and wings marinate with
3/4 cup soya sauce
1 tbsp dark soya sauce
2 - 3 tsp Chinese five spice powder (if you don't have subtitute with cinnamon powder/mix spice/garam masala)
pepper

Note: if using 1 whole chicken, please do not cut into small pieces just leave its as it is and marinate with the above ingredients at least 2 hours as the longer the better. Can substitute with pork belly 1 inches thick strips.

In a wok add in 1 cup oil to fry (browning only) the chicken for few minutes in batches, removed put aside.

2.  After frying the chicken removed the oil with remainder 2 tbps oil in wok, add in few garlic pips, 2 pcs star anise and cinnamon barks to stir fry for a while.

3. Add in 1 to 2 bowls of water plus the remaining marinated sauce.

4. Add in the fried chicken pieces to simmer, season with salt, pepper and some sugar to taste.Simmer chicken to cooked and the sauce reduce to your preference.

Serve with rice, slices of cucumber, coriander and homemade chilli sauce.

Chilli sauce to blend and cook for few minutes :
 6 pcs fresh chilli
6 pcs bird eyes chilli
3 pips of garlic
salt, vinegar and sugar to taste

GULAI IKAN TENGGIRI (MACKEREL) DAN UDANG (PRAWNS)

6 pcs. Spanish Mackerel (Ikan Tenggiri) season with salt, pepper and 2 tsp. tumeric powder.
2 round  brinjals - cut into wedges
15 pcs lady's fingers
2 heap tbsp of tamarind pulps mix with 1 liter water
TO BLEND:
2 red chillies
10pcs shallots
4 pips garlic
a few slices of ginger
1 pc. torch ginger (bunga kantan)-here, I add in some slices of the flower to blend, remainder cut into half to add into the gulai during cooking. 

Brinjals and lady's fingers are fry with oil or you can blanch in hot water for a few minutes.

saute the blended ingredients with oil until the oil separated from the spices and aromatic.

Add in the sieved tamarind water to boil, add in the fish, prawns, torch ginger and cooked vegetables. Taste and season with salt and a bit of sugar.

serve with cooked rice