Gyoza or Dumplings

Asian loves dumplings.

• We have Chinese dumpling; do you know that Northern part of China (e.g. Beijing) celebrate the important Chinese New Year with dumpling in soup, mainly due to the cool weather?
  
• We have Japanese Gyoza
• We have Korean/Kimchi Gyoza
• We have Nepali Mo-Mo

We have different version of dumpling which is actually quite similar across the Asia regions.
Once you get hold of the basic, it is really easy.

Recipes for the dumpling skins:

1. Mix 150g 60'C warm water & 100g room temperature water into 500g all purpose flour.
2. We can use a bread machine to knead it or knead it with hand for about 10-15 mins until the dough surface become smooth.
3. Let it sit for about 15 mins
   
4. You may need to adjust the water due to the flour absorption. Pls do not add too much water unnecessary.
5. Then, divide the dough into small portion (you can make big dumpling or small dumpling depends on your personal liking.)
6. Use a rolling pin to roll it into a round shape. You can even use your finger to make it round.
   
7. After filling the dumpling, cook a big pot of hot water, throw the dumpling it. When it float on the surface, it is done.
8. If you like pan fried dumpling, you can use a little vegetable oil to fry the cooked dumpling in a non-stick pan. Then, it will have the crispy skin texture.
   

Put the mince meat mixture on the dumpling skins & wrap it accordingly.


When I make the dumpling filling, I normally make a big bowl to stuff into other vegetable as well (e.g. bitter gourd & fried tofu).

Recipes for the fillings:
The below recipes is for making 100g dough dumpling. Pls double or triple it.
50g leek
100 minced meat (any poultry)
15g minced ginger
10g sesame oil
8g salt
3g white pepper powder
1 tsp of water with 1/4tsp corn starch (optional, I find adding this is more easy to handle)

MIX until well combined.

A closer look at the wrapped dumplings.

Personally, I prefer pan fried dumplings.

Yum Yum.........

You can also use the filling with store bought wanton wrapper.
Attentions!! Do not over fried the wanton skin ...hehehe...........

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Tom Yam & Chawanmushi (Japanese Egg Custard)

My confession, I use short cut in my cooking especially when I need it ASAP like yesterday. For a modern working mummy with kid, ready made sauces is always handy e.g. you need to ready the dinner in 30 mins. With these 'tools', I mean the ready made sauces, you can do it. To me, it is just another version of Asia comfort food. There is nothing wrong to cook like Nigella Lawson.

Choose your favorite brand - Tom Yam Sauces.
Tom Yam is my favorite Thai cuisine.

Just prepare some fresh big prawn + squid & tomato. Cook according to the instruction. That's it.
To make it more presentable especially if you have guests. Add in some vegetable like tomato, big red chili & peppermint for decoration. You can add some lime juices for more sourish tom yam. Tom Yam is good when serve with fragrant jasmine rice.

My kid always like the surprise on the dining table. She enjoyed everything, but still need more training to take spicier food.

The below is an authentic recipes for Japanese Egg Custard:
85g chicken breast (no skin)
4 big prawn (peeled, deveined)
4 button mushrooms

Stock:
450ml dashi (see recipes in Japanese style soup -Dashi soup)
0.5tsp salt
1tbsp mirin
1tbsp shoyu
3 eggs beaten

Mix the stock ingredients together, let the stocks settle down a little. The mixture shouldn't has any bubble or foam so that the egg custard is smooth.

Divide the prawn, chicken, mushrooms or even crab sticks into 4 bowls. Pour in the custard mixture & steam for low heat for 25 min. Cover the bowls with foil while steaming.



It is best serve hot.

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Japanese Style Soup - Dashi Soup

I would like to start my new blog in 2011 with something light & refreshing. Japanese food is always very light & nourishing. It is very easy to make. To make delicious food, you need to make sure all the raw material is fresh & good.

Dashi Clear Soup:
10 cm of dried konbu (kelp)
40g hana katsuo (dried bonito flakes)

Method:
Wipe the kelp clean with damp cloth. Soak the konbu in the saucepan with 3 cups of water for 1 hour. Heat it uncover for about 10 mins. Remove the konbu & add in the dried bonito flakes to boil for a few minutes. Do not stir. Let it stand for a few min until the dried bonito flakes settle down to the bottom of the pan. Then, drain.


Prawn in dashi soup:
Prawns
Take amount of the dashi soup you need (depends on the servings).
1tsp of shoyu (soy sauces)
3 tsp sake (optional)
Salt ...adjust it by tasting
Spring onion

Just add the prawn into the dashi soup+ shoyu+ sake +salt & quickly boil it. Last in some spring onion. Simple & tasty.

Remarks: Always keep the shrimp skin intact for better flavoring. You can remove it later when serving. That's was what I did.

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