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.

PORK MUSHROOM STEW

With the ready steam mushroom aromatic smell all over the house how can I wait any longer to taste the juicy smooth mushroom. Here is a simple and fast cooking one pot meal best served with warm cooked rice. Drooling.....................

500 gm pork belly - cut into bite size
1 whole garlic - removed skin
1 Chinese cabbage - cut into long strips
lots of soy sauce to taste and season with pepper. (you can add in seasoning or oyster sauce if you like but I did not add in any of this as the mushroom is so aromatic and sweet plus the soy sauce)

1. In a sauce pan add a few tbsp. of oil, sauteed the garlic pips lightly brown.
2. Add in the pork stir fry a few minutes then add in the ready steam mushrooms.
3. Then slowly add in some soy sauce stir fry for awhile then add enough water to simmer (you need to adjust yourself to taste as different brand of soy sauce saltiness varied.)
4. When the pork is tender add in the Chinese cabbage to cook for a few minutes until tender.
5. Mix some water with cornflour to thicken the gravy and is ready to serve.

P/s Irene hope you like it.