Pot Stickers (Pan Fried Dumplings) 锅贴


IF

Potstickers (Pan Fried Dumplings)

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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INGREDIENTS

Filling

  • 1 lb ground pork or beef
  • 1 cup chopped green onion (white and green parts) or Chinese Chives
  • 1 cup chopped napa cabbage
  • 2 tbsp minced ginger
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup chicken stock or water
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp sesame seed oil
  • 1 tbsp vegetable oil
1 package of store bought dumplings(about 50 wrappers)
oil for pan frying
 

METHOD

  1. To make the filling, combine the pork or beef, green onions or Chinese Chives, and ginger in a bowl.  Using a fork, lightly mix the ingredients till combined.
  2. In a bowl, mix the remaining ingredients.  Pour these seasoning over the meat mixture, and stir to combine. 
  3. Cover the meat mixture and set aside for at least 1 hour.  Or you can prepare the filling 1 day ahead, and the filling is to be refrigerated.  Bring it to room temperature before wrapping the dumpling.
  4. Line few plates or a tray with plastic wrap and lightly dust with flour to avoid sticking. 
  5. In a small bowl, mix together 2 tbsp of cornstarch and 4 tbsp of water.  Stir well to foam a watery paste.  Place the bowl of paste on the table next to you. This paste is acting as a “glue” for wrapping the dumplings.
  6. If you are right-handed, hold the wrapper in the left hand.  For each dumpling, scoop about 1 tbsp of filling positioning slightly off center towards to upper half of the wrapper. 
  7. Use your index finger to dip into the watery paste, and spread it around the outer circumference of the wrapper.
  8.  Make the first pinch  between index finger and thumb.
  9. Fold over the front edge to form the first pleat and press it against the first pinch and the back edge.
  10. Pass the second pleat to the right hand, and press the second pleat to the back edge and the first pleat.
  11. Finish by pressing the edges together to seal well. 
  12. Repeat with the remaining wrappers till the filling is used up.  Cover the finished dumplings with dry kitchen tower or paper towel. 
  13. To pan fry the dumplings, heat about 2 tbsp of oil  in a non-stick frying pan. 
  14. Neatly arrange the dumplings touching each other. 
  15. Fry the dumplings for 2 minutes or till they are golden brown on the bottom under medium high heat. 
  16. Holding the cover lid of the frying pan, quickly pour water (about 1/4 cup of water) and cover with the lid immediately.  Note that the water will immediately splutter, so be careful. 
  17. Cover the pan tightly, and let the dumplings fry for 4 – 6 minutes (you will hear sizzling sound). 
  18. When the sizzling noise stop, you can remove the lid and transfer the dumplings to a serving plate with bottoms facing up.
  19. Serve with your favorite dipping sauce. My favorite dipping sauce:  Mix 1 tbsp of black vinegar with 1 tbsp of soya sauce in a saucer.  Place some finely sliced ginger in the sauce. 
  20. Gently dip the dumplings in the sauce, and eat it with few slices of gingers.  Yum!

 

Prawn Fritters (脆皮油炸虾)


Simple Chinese snacks, Deep fried prawn fritters. 

INGREDIENTS

20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
 
Seasoning-
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour
 

METHOD

(1)  Peel and devein prawns. 
(2)  Add seasoning to prawns, and leave aside for 30 minutes.
(3)  Mix the frying mix powder with water, and mix into a smooth batter.
(4)  Dip the prawns in the batter to coat evenly.
(5)  Heat the frying oil over high heat, and deep fry until golden. 
(6)  Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce. 
(7)  Dipping sauce:  Wasabi Mayo –  Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise. 
 

Korean Fried Chicken in Spicy Sauce (韩国辣鸡翅)aka Momo chicken


I first tried this spicy fried chicken in South Korea, where my parents-in-law ordered fried chicken for home delivery.  Love at first bite!  Crispy fried chicken covered with sweet, sticky and super spicy chilli sauce.  Addictive!  I have been making this spicy fried chicken with many variations, such as toppings like freshly chopped spring onion, roasted peanuts, or sesame seeds.

Korean Fried Chicken in Spicy Sauce

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: medium
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INGREDIENTS

  • 1 lb of chicken wings (or chicken meat of your choice)
Marinate ingredients for chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cooking wine
  • 1 tsp cornstarch
 
Coating ingredients
  • 1 cup plain flour + 1/2 cup rice flour + 1/2 cup cornstarch (this combination of different flours create the crunchy chicken)
  • little salt and pepper
 
Sauce Ingredients
  • 2 tbsp Korean red pepper paste (gochujjang) adjust accordingly
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seeds
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp Korean corn syrup
  • 1 tbsp mayonnaise
  • 1/2 onion, finely chopped
  • 1 tbsp minced garlic
  • dash of cooking oil
 

METHOD

(1)  Marinate chicken wings with marinating ingredients, and set aside for 1 hour or more.
(2)  Combine the coating ingredients and mix well.  Add to the marinated chicken wings.  Combine well with hands.  The texture of the batter should be thick and sticky.
(3)  Heat frying oil in a deep frying pot.  In a hot oil, slowly add coated chicken wings and deep fry till crispy.   
(4)  Repeat for the whole batch of chicken wings.  Remove and drain the fried chicken wings.
(5)  Reheat the frying oil, and fry the chicken wings for the SECOND TIME.  DOUBLE FRY is a must! 
(6)  Combine all sauce ingredients in a saucepan.  Heat the sauce under medium heat.  Stir well.
(7)  Coat each fried chicken wings in the spicy sauce, and set aside on a serving plate.
(8)  Garnish with your favorite topping, for instance toasted sesame seeds.
 

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Korean Stir fry Fish Cake


Main ingredient:  Korean fish cake, red pepper, onion, green onion, carrot

 

INGREDIENTS

3 – 5 sheets of Korean fish cakes (available in Korean grocery store)
1 carrot, cut into matchsticks
1/2 red pepper, slice thinly
1 green onion, cut into 3 inches long
1 onion, slice thinly
1/2 tsp salt
 
Seasoning:  1 tsp sugar, 1 tsp sesame seed oil, 1-2 tsp corn syrup, 1 tsp rice wine, 1 tbsp water
 

METHOD

(1)  Slice fish cake sheet thinly, and set aside.
(2)  Slice all vegetables thinly, and set aside.  Combine seasoning sauce in a bowl.
(3)  Heat 1 tbsp oil in a pan.  Add all vegetables and stir fry till soft.  Add 1/2 tsp salt.
(4)  Add fish cake and stir fry till everything is combined well.
(5)  Add seasoning sauce, and cook till sauce is reduced. 
(6)  Serve as a side dish, and it can be kept in refrigerator for up to 5 days.
 

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Korean Deep Fried Seaweed Rolls stuffed with JapChae Noodle (KimMaRi)


Last month, a friend of mine introduced this Korean street food to me.  She bought a box of KimMaRi from her friend whom she knew online.  I had few bites, and loved the taste of it.  I tried searching online for the recipe, but unable to find one written in English.  I remembered the look and taste of KimMaRi, so I decided to give it a try on my own.   After my first attempt, my husband tried it and loved the taste.  He said it is very close to Korean Street Food “KimMaRi”.  A success!

INGREDIENTS

few sheets of dried Seaweed sheets, cut into 5 inches wide
Japchae noodle, follow this recipe
1/2 package of Tempura mix 
Tempura dipping sauce
vegetables oil for frying
 

METHOD

(1) Prepare JapChae according to recipe, and let JapChae cooled down on a plate.
(2) Prepare dried seaweed sheets, and cut them into 5 inches wide.  
(3)  Place 1 sheet of dried seaweed on a clean plate.  Take 1 tbsp of Japchae and place on the bottom of seaweed sheet.
(4)  Roll them up like sushi rolls, and seal the end with little water.
(5)  Prepare batter according to package instruction.  Take a seaweed roll and dip carefully into the batter.  Drip off excess batter. 
(6)  Heat oil in a frying pan, and add 2 to 3 rolls in hot oil.  Fry till crispy.
(7)  Serve hot and enjoy with tempura dipping sauce. 

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Korean Pickled Garlic


INGREDIENTS

8 whole cloves of garlic (adjust quantity according to the size of pickling jar)
2 cups white vinegar
1 cup soy sauce
2 tbsp sugar
1/2 cup chinese cooking wine
1 tsp salt
1 jalapeno

METHOD

(1)  Soak garlic in water for 30 minutes.
(2)  Remove garlic, and cut off the top of garlic (see picture)
(3)  Fill pickling jar with white vinegar, about 2 cups.  Add garlic and leave to sit for 10 days. 
(4)  After 3 to 5 days later, throw away the vinegar in the jar.  Leave the garlic in the jar.
(5)  In a saucepan, combine soy sauce, water, wine, vinegar, sugar, salt and jalapeno.  Bring to a boil for 10 minutes.  Remove and let it cool down completely.
(6)  Pour the cooled marinate sauce in the jar with garlic.
(7)  Pickle for at least 1 month for full flavor.  It can be kept for a year or more!  No kidding 🙂 
 

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Korean Seasoned Dried Cuttlefish (Ojingeochae Bokkeum)


I received 2 huge bags of dried cuttlefish from my Korean mother-in-law in Pusan.  Dried cuttlefish tastes so good, especially those from Pusan.  We usually eat them as snack with beer or soju.  I personally love having cuttlefish as one of the side dishes, by marinating these cuttlefish as illustrated in this recipe.

INGREDIENTS

1 lb cuttlefish
2 tbsp cooking oil
dash of white sesame seeds
 
Seasoning sauce:
2 tbsp Korean red pepper paste (Gochujang) – adjust accordingly
2 tbsp Korean Corn Syrup
1 tbsp sugar
1/2 tbsp soy sauce
1 tbsp cooking wine
dash of ginger powder
dash of garlic powder
2 tbsp water
 

METHOD

(1) Combine all seasoning ingredients in a bowl.
(2)  Add 2 tbsp of cooking oil in a pan and heat under medium low heat.  
(3)  Pour in the seasoning sauce, and cook for 10 minutes or the sauce turns bubbly.
(4)  Add dried cuttlefish  and toss to coat evenly.
(5)  Remove and place in a shallow dish.  Sprinkle with toasted sesame seeds.
(6)  Serve as side dish and enjoy!
 

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Korean-style deep fried Oyster (Oyster Jeon)


We went for a fishing trip, and my husband harvested many oysters!  I made oyster dishes, like Korean spicy soup with fresh oyster, oyster omelette, and fried oyster in this recipe.  My favorite is fried oyster, and it is so easy to make.  Crispy on outside, and juicy inside.  Delicious!

INGREDIENTS

fresh oysters, cleaned and drained
frying batter ingredients
1/2 cup of flour
pinch of salt and pepper
little water, about 2 tbsp (adjust accordingly)
1 egg
green onion, green part, minced
1 jalapeno, minced
 

METHOD

(1)  Combine all batter ingredients, and mix well with fork.  Consistency should be wet, but thick enough to coat the oysters.
(2)  Add oysters, and mix gently to coat all oysters.
(3)  Heat frying oil in wok.  Add coated oysters, 3 at a time.  Fry till golden brown and crispy.
(4)  Serve with your favorite dipping sauce.  Enjoy hot! 
 

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