Kuo Tie (Pot Stickers/gyoza)

Description:
My fave snacks!

Ingredients:
4 pcs garlic, peeled and crushed
50 g young ginger, sliced
150 g savoy cabbage

200 g spring onion, cut into 3 segments

2 Tbsp tapioca starch
1 Tbsp soy sauce, Kikoman
1 Tbsp Shao Xing wine
0.5 Tbsp caster sugar
2 tsp sesame oil
1 tsp salt
0.5 tsp white pepper

800 g mince pork
150 g prawn meat

1 kg gyoza skin


Sauce:
Soy sauce
Chingkiang vinegar
Sesame oil



Directions:
Use a food processor to mince the ingredients. Add garlic, ginger and cabbage, mince until cabbage is finely cut. Add spring onion and the seasonings, blend in until spring onion is finely cut. Add mince pork then blend for one minute. Add prawn, continue until well blended.

Prepare a baking sheet and sprinkle some tapioca starch. Put half a tablespoon of filling onto the skin, wet the edge then pleat the skin. Put the dumpling on the baking sheet. Continue the wrapping until finish. Leave a bit of space in between the dumplings.


How to cook?
Put 1.5 Tbsp of oil on a flat non stick frying pan and heat on medium heat. Put the dumplings on the pan and cook until the bottom start browning. Add some water up to nearly the one fifth of the height of the dumpling. Cover the pan with the lid. Cook until water evaporates. Open the lid and cook further until the bottom of the dumpling is golden brown.


How to keep the bulk amount?
If the dumplings are not going to be eaten at one go, they can be frozen. leave the dumplings on the baking sheet (make sure that the baking sheet fits in the freezer). Leave the dumpling until rock solid (hard), once the dumpling is frozen, put the dumplings in a bag.

Steamed Chicken and Prawn Dumplings (Siomay Ayam Udang)

Description:
This is the Chinese Indonesian dumpling style... please don't call them dim sim... ckckck

All volume measurements are with US measuring spoons.

Ingredients:
360 g prawn meat
0.25 cup Shao Xing wine, dry sherry or white wine

700 g chicken breast, skin off
140 g waterchesnut, chopped coarsely
2 eggs, 59 g mass
150 g tapioca starch

1.5 Tbsp spring onion, thinly sliced
1.5 Tbsp fish sauce
1.5 Tbsp sesame oil
3 Tbsp fried shallots, ground
20 g garlic, finely grated
1 tsp ground white pepper
1 tsp ginger powder
1 tsp caster sugar

1 pack of wonton or gyoza skins/wrappers

Note: The seasonings and the wrappers are available at the Asian grocery.



Directions:
1. Peel and devain prawn. Wash. Marinade prawn meat with wine for about 15 minutes. Then, drain the wine and wash with water. Pat dry.
2. Mince prawn and waterchesnut in a food processor. Put aside in a mixing bowl.
3. Cut chicken breast into small pieces and mince in the food processor.
4. Mix prawn, waterchesnut, chicken and the other ingredients until combine in the mixing bowl.
5. Prepare steamer and boil water
6. Take one piece of wonton skin, wet the skin with a bit of water (about a quarter of a tsp) and put 1 rounded Tbsp of filling in the centre on the wet side. Wrap the side of the filling with the skin and pleat the skin.
7. Steam for 20 minutes. Serve with chilli sauce or peanut sauce

Steamed Pork Dumplings (Siomay Babi)

Description:
Another version of siomay Bandung :D

Ingredients:
1 kg mince pork butt
1 chayote (labu siam), about 200 g after peeling and decoring, finely grated
3 eggs, 59 g mass each
15 g garlic, peeled and finely grated
1.5 Tbsp fish sauce
1 tsp caster sugar
1 tsp white pepper
a dash of salt, optional

275 g tapioca starch

Boiled potatoes
Boiled and steamed cabbage leaves
Firm tofu




Directions:
1. Mix mince pork with the seasoning until combine. Add tapioca starch and mix until combine.
2. Shape or wrap with wonton skin.
3. Steam for 20 minutes.
4. Serve with steamed cabbage, tofu and potatoes. Drizzle some peanut sauce, sweet soy sauce, chilli sauce and tomato sauce.