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.

Pot Pies





Make this pot pies last weekend with leftover from our ABC soup, the soup was all finished off with  only the potatoes, carrots, chucks of chicken meat left. Is a waste to thrown it away so I turned it into my pot pies filling. First I shredded the cooked chicken meat, cutting the potatoes and carrots into smaller pieces. diced one big onion and sauteen with some butter, add in one tablespoon of flour and fry for a while then I added in chicken soup (I used instant soup in a mug one packet mix with water)then follow by the shredded chicken, potatoes, carrots and some frozen green peas. Cook for a while to thicken the sauce and add in salt, pepper to taste. Filled the pots with the filling, grease the rim of the pot and paste on the savoury pastry onto the rim to sealed. Glaze with eggs wash and poked some hole to for the air and steam to escape during baking. I cooked some brown sauce to serve with the pies and this is our dinner that evening. It was delicious with the crusting buttery pastry plus the sauce.

This picture was taken with my handphone.

Parmesan & Sun Dried Tomato bread mix

My front neighbour's  Mrs Liew  gave me a pack of this bread pre mix that her brother brought back from UK. Even before the packet of flour is open you can smell the wonderful aroma of herbs and parmesan cheese. Only last week I manage to baked it and is really delicious. The mix works in bread machines but I mix it with my Kenwood cake mixer then rolled by hand into different shapes. Rest the dough and baked, there easy instruction to follow at the back of the wrapper. Unfortunately it only available in England, Let check it out at their website at  http://www.wrightsflour.co.uk/index.aspx .

                                            

Pancakes

Make this soft and light yummy pancakes for brunch last Sunday. This recipe is a keeper and I going to try on my waffle maker soon. We have the pancakes with maple syrup and cold butter plus  cups of black hot coffee, but my husband like it with butter and jam. Here the recipe and hope you will give it a try.

300 gm flour
2 tsp of baking powder       
6 tbsp castor sugar
240 ml milk                           } hand whisk all the ingredients into a smooth mixture
1 tbsp vanilla paste
3 tbsp oil
6 nos egg yolks

6 nos egg whites } whisked into medium stiff (not dry)

1. Take 1/3 of the egg whites and fold into the egg yolks mixture, mix thoroughly
2. Gently fold in the remainder of egg whites to the batter bit by bit until finish
3. Pan cook the pancakes in low heat, turning both sides.

Note: my maid manage to make only 9pcs 6inch round pancakes.

BUNS

Buns with red beans paste, cheddar cheese and vanilla custard fillings.

Herbs Wholemeal Scone



Recipe

1 cup self raising flour

1 cup wholemeal flour

1/2 tsp baking powder

Pinch of salt

30 gm butter, cut into small pieces

3/4 cup milk

Method

1. Heat oven 200 C, grease baking tray.

2. Sift flour, wholemeal, baking powder and salt into a bowl.

3. Add butter and rub in lightly using your fingerstips.

4. Add in milk and mix with a flat bladed knife to a soft dough

5. Turn dough into a floured surface (use self raising flour). Knead dough briefly and lightly until smooth.

6. Roll dough to  2cm thick and cut into 5cm round or shape you prefer. Glaze with milk.

7. Bake 10-15min or until golden brown. Serve with jam and whipped cream.

milk, extra for glazing.

RAISIN CREAM BREAD PUDDING

I will come back with recipe later.

GIANT BREAD

I am not going to include this bread recipe here as I do not have a proper one. I made this bread with all the different kind of left over flour. There are wholemeal flour, plain flour, high protein flour and some premix bread flour. This morning I toasted a few slices, ate them with butter, rosehip jam and a hot cup of black coffee. Although the bread is already four days old, the texture remainded moist and soft just like its was freshly baked from the oven.

JAPANESE CURRY BUNS

With the remainder of the Japanese Chicken Curry, my sons suggested I baked some buns for Sunday breakfast and some for them to pack to work. Also gave some to my neighbours.

COCONUT TARTS

Sweet Pastry
A     150 gm butter      
        70 gm icing sugar

B      1 egg

C       260 gm flour
          1 tbsp. milk powder

Method:
1. Mix ( A) until well combined
2. Add ( B) cream until smooth.
3. Add in sifted ( C) and mix until well blended
4. Refrigerate for 30 min. until firm
5. Rolled firm dough to desired thickness and size.
6. Place the coconut filling onto the prepared pastry shell
7. Brush with egg wash onto the filling and pastry, bake at 190 C for 35minutes until golden brown.

Coconut Filling:
A     2 eggs
        125 gm sugar
        100 gm milk
         1/8 tsp. salt

B      60gm melted butter

C       30gm flour
          1 tsp. baking powder
          140gm desiccated coconut
           some yellow food colouring
Method:
1.Mix (A) until sugar dissolves.
2.Add (B) mix until well blended.
3. Lastly add in (C) mix until well combined.

Bought this recipe book in 2004, before that many years ago I have attended one of his classes held in Chang Tung, Petaling Jaya. I remember I have a good time during the class on the Chinese Walnut Cookies(Hup Toh So), Kaya Puff, Egg Tart and Century Egg pastry. In fact I still have the photocopies of the hand written recipes with me. Remember well that Alex Goh says its in Cantonese "yat chao tin gai" if you master this 4 recipes meaning we can make a living out of this four recipes making $$$$$ when we only pay rm50 for the 3 hours lesson. He sure did as he has a few recipe books in the market up to date and Alex Goh is well known in the bakery world nowaday.Congratulation, you did it.



TUNA ONIONS BUNS

BELOW ARE THE DOUGH FOLDING METHODS

Flip either side of the dough as the top surface, here I uses both sides and I got two difference look.

For DOUGH recipe please refer to my previous post on BUNS on 6th.December, 2010

Tuna Onions Filling:

1 can tuna in oil/brine-smashed a bit

6 large onions- sliced

2 red chili-finely sliced

1 tbsp flour mix with a little water

salt and pepper for seasoning.

1. Sauteed sliced onions until tender

2. Add in chili, stir fry a few seconds

3. Add in the tuna to combine

4. Season with salt and pepper to taste

5. Add in the flour mixture to thicken the tuna sauce.

6. Cooled and ready to use.

CURRY POTATO CHICKEN PIES

Shortcrust Pastry:

500 gm flour

300 gm butter

1/2 tsp salt

2 grade A eggs- beaten

80 gm cold water

Method:

1. Mix flour and salt for a few seconds (I use Kenwood cake mixer with dough hook)

2. Add in the butter and mix until crumbly.

3. With the mixer on slow speed (below no.1) Add in the beaten eggs.

4. Slowly add in the water and mix to form a dough( if the dough too dry add in water a little at a time)

5. Shape into a ball and press it flat. Wrap with plastic sheet and refrigerated it for 30minutes.

6. Roll out the dough between 2 plastic wraps to 1/2cm thickness and it is ready to use.

7. Use a large round cookie cutter to cut the pastry.

8. Take a piece of the dough, scoop the filling onto it,

9. Cover the top with another piece of the dough, pinch the round edge

10. Try to shape it nicely, seal and press the pastry edges together with a fork.

11. Brush with egg wash, bake at 200 C for 30 minutes or until golden brown.

Note: I sprinkled some sesame seed on top to beautify a bit.

CURRY POTATO CHICKEN FILLING

1 large piece of chicken breast - cut into thin strips

5 large potatoes - cook in boiling water, skinned and diced

1 large onion - diced

2 tbsp dried chili paste   }

5 tbsp curry powder      }

1 tsp coriander powder  }  mix together

1 tsp fennel powder       }

1 tsp cumin powder    }

1 small packet of instant Campbell chicken soup -mix according to the packet directions, put a side

2 tbsp flour - mix with some water for thickening (optional)

Few stalks of Chinese celery (daun sup)- chopped finely

Salt and pepper

Method:

1. Heat a few tablespoons of oil in a wok, add in onion, cook until soft.

2. Add in the chili paste and stir fry a few minutes until the oil separated (pecah minyak in Malay)

3. Add in chicken, cook until tender, add the curry powder and stir fry for a few minutes

4. Add in the cooked potatoes, chopped celery and the chicken soup, season with salt and pepper.

5. Add in some flour water mixture to further thicken the sauce.

Note: I used a large ice cream scoop to scoop the filling on to the dough so that the pies will have an even look and the popped up shape.

BUNS

For the last two weeks I into the mood of baking breads, tarts, muffins and pies. Some of you may know that I'm a baker at home baking cakes only from taking order through friends, relatives and from my cake blog. Although my ovens (3units) are in used everyday baking cakes, in between I do have some space to bake others 'stuffs' but the mood is not there.

The past two weeks I've baked some buns, tarts, muffin and a few cakes that is not included in my cakes menu for order.

The recipe for this buns is very simple, taste good, soft even the next day. I got the recipe from YUM YUM edition 62, 2009. Here I made four flavours for the buns (36 buns) with 3 recipes for the dough. The buns disappear fast after giving away some to my neighbours. My younger son's love bread. Here the recipe.......must try. Make your own bread is much healthy, save money and no preservative or artificial flavouring in it.

RECIPE FOR BASIC SWEET DOUGH

300 gm high protein flour

3 gm salt

60 gm caster sugar

15 gm milk powder

6 gm instant dry yeast

210 ml water

30 gm butter

Dough Method:

1. Mix all ingredients (except butter) into a dough, I use Kenwood cake mixer with dough hook.

2. Add in butter and knead into a pliable and elastic dough.

3. Cover with a piece of damp cloth and rest for 1 hour.

4. After resting stage proceed to the BAKING METHOD as below;

Filling 1: Cream cheese

150 gm cream cheese + 80 gm icing sugar = beat together smoothly. Set a side.

Filling 2: Potatoes Chicken Curry

3 potatoes- boiled, skinned and diced

1 big onion - diced

1 small chicken breast - cut it into small strips

2-3 tbsp. curry powder

salt and chicken granules

Cooking Method:

1.Sauteed onion until soft, add in chicken cook until tender.

2.Add in curry powder and stir for a few seconds.

3. Add cooked potatoes and mix well

4. Season with salt and chicken granules

Baking  Method  for Filling 1 & 2 ( bake at 200 C for 15min.)

1.  Divide sweet dough into 50gm each, form into rounds and rest for 10 minutes.

2.  Flatten the rounds dough, wrap with filling,

3.  Sealed the edges and roll into round shape, place into paper casings.

4.  Cover with damp cloth and rest for 1 hour or until double in size.

5.  Glaze with beaten egg, bake at 200 C for 15min.

Filling 3: Pizza

1 big onion - sliced finely

1 green capsicum- sliced

4 slices cheddar cheese- sliced

4 sausages - sliced

Pasta Sauce (any brand)

Tomato sauce

Season with salt and black pepper

Cooking Method:

1. Sauteed sliced onion for a while, add in sausages, stir fry until cooked through.

2. Add in pasta sauce, tomato sauce and capsicum stir for a few seconds.

3. Add salt and pepper for seasoning. Remove from heat and cooled.

4.  Add the cheddar cheese and mix thoroughly.

Baking Method:

 1.  Divide sweet dough into 50gm each, form into rounds and rest for 10 minutes.

 2. Roll to flatten rouds dough and put into paper casings.

 3. Spread the pizza filling on top, leave in a warm place to rise for 1 hour or double in size

 4. Glaze the dough with beaten egg, bake 15min at 200 C.

Filling 4: Cheesy Ham

6 pcs. ham-  cut each into half

6 pcs. cheddar cheese- cut into half

Baking Method:

 1.  Divide sweet dough into 50gm each, form into rounds and rest for 10 minutes.

 2.  Roll out into oblong shape, arrange ham and cheese on top, roll up neatly.

 3.  Leave in a warm place to rise for 1 hour or double in bulk.

 4.  Brush with beaten egg, bake.

                                     HAPPY BAKING !