Pot Stickers (Pan Fried Dumplings) 锅贴


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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!

 

Fresh Avocado Shake


Have you ever tried fresh Avocado shake?  Avocado shake is rich, creamy, sweet and delicious.  This refreshing drink is common in Malaysia, Indonesia, Vietnam, Thailand and in most Asia.  Try my recipe, and you will love it! 

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Avocado Shake

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
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INGREDIENTS

  • 2 medium hass avocados, skinned and pitted
  • 1/2 cup whole milk (I use almond milk for added flavor)
  • 1/ cup coconut milk (important ingredient)
  • 1/4 cup sweetened condensed milk (you can replace with 3 tbsp sugar)
  • 1 cup ice
 

METHOD

 
  1. Add all ingredients in a blender, and blend till everything is well combined.  It should be milk shake consistency. 
  2. Serve immediately.  Be aware that the shake will turn brown if leave aside for too long.
 

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Vietnamese Crispy Crepes (Banh Xeo)


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INGREDIENTS

Crepes batter
1 bag of Banh Xeo pancake flour mix (see photo @ slideshow) – Available in Asian grocery store
3 cups water
1 cup coconut milk
1 tbsp ground turmeric
1/2 tsp salt
4 green onions, sliced thinly
 
Filling
cooked meat of your choice, pork, chicken or beef
2 onions, sliced thinly
2 cloves garlic, minced
2 cups cooked shrimps (I usually use frozen cooked shrimps) 
2 cups straw mushrooms (or your favorite mushrooms)
1 lb of fresh beansprouts
 

METHOD

(1)  Prepare crepe batter in a large mixing bowl.  Combine water and coconut milk first.  Using a whisk, slowly add pancake mix and continue stirring.  Add turmeric powder and salt, and whisk till smooth. 
(2)  Add green onions and let the batter sit for 20 minutes.
(3)  Cook 1 crepe at a time.  Heat 1 tbsp of oil in a non stick pan.  Add a punch of garlic and few slices of onion, stir fry for a minute.  Add shrimps, meat and mushrooms.  Stir fry for another minute.  Season with little salt.  Stir fry till everything is combined. 
(4)  Spread the ingredients evenly.  Pour 1/3 cup of batter and swirl to spread evenly.  Adjust the heat to low, and cover the pan.
(5)  After 3 – 5 minutes, the crepes should be bright yellow and cooked, with crispy crust.  Add a handful of beansprout to one side of the crepe, and fold the crepes over to cover the beansprouts.
(6)  Serve immediately with your favorite dipping sauce. 
 

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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. 
 

Vietnamese Pork Chop Noodle


INGREDIENTS

1 package of Vietnamese Vermicelli noodle (available in Asian market)
Grilled Pork chops (follow this recipe “Thai Lemongrass Pork Chop“)
1 carrot, shredded finely
few leaves of green lettuce, cut in shreds
1 lime, quartered
1 cucumber, cut into strips
handful of bean sprouts
handful of cilantro
handful of mint
handful of Thai basil
Crispy Shallots and crushed peanuts
 
Dipping sauce Ingredients
3/4 cup hot water
4  tbsp fish sauce
2 tbsp sugar
1 tbsp fresh lime juice
2 Thai bird chiles, minced
1 garlic clove, minced
1 green onion, minced

METHOD

(1)  Blanch noodles according to package instructions.  Rinse with cold water, drain and set aside.
(2)  Sprinkle shredded carrots with 1 tsp sugar, 1/2 tsp salt and 1 tbsp vinegar.  Set aside in refrigerator.
(3)  Rinse all herbs, drain and set aside.
(4)  Assemble lettuce and cold noodle in a bowl.  Place herbs, and all vegetables in a bowl, or on a side plate.
(5)  Grill pork chops according to this recipe “Thai Lemongrass Pork chop“, and place the grilled pork chop over the noodles.
(6) Combine all sauce ingredients in a small bowl.  Sprinkle crispy shallots and crushed peanuts over pork chop and noodles. 
(7)  To serve, pour the sauce over the noodles and stir to combine.  Perfect cold noodle for Summer! 
 

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Vietnamese Pho (Beef noodle)


 
Modified recipe courtesy from Nicole Thai.   Thanks for your cooking tip and recipe, Nicole!

INGREDIENTS (SERVES 4)

1 lb beef bones
1 whole white onion
1 white radish, peeled
1 knob of fresh ginger
1 bag of PHO spice (see picture)
1/2 lb chicken bones
few cardamons
2 cinnamon sticks
11 cups of water
1 package Vietnamese Vermicelli
1 package of beef balls
1/2 lb thinly sliced beef sirloin
1/2 lb beef tribes (optional)
1/2 lb beef
handful of thinly sliced white onion
handful of beansprouts
handful of Thai basils
handful of jalapeno or red chilli
handful of cilantro
2 limes, quartered
salt and fish sauce to taste
Hoisin sauce & Sriracha chilli sauce for dipping

 
 
 
 

METHOD

(1)  Clean and scrub the beef bones till clean.  Blanch the beef bones in hot water for 10 minutes.  Drain and set aside.
(2)  Blanch the beef tribes, and cut into bite pieces.  Set aside.
(2)  Add 11 cups of water in a big stock pot, and bring to boil.  Add all ingredients (colored in purple), and simmer for 4 hours or more. The longer the soup is simmered, the better taste is the stock
(3)  Strain the stock, and discard the bones and spices.  Add beef balls to stock.  Bring to boil.
(4)  Bring a pot of water to boil.  Add salt in water.  Add vermicelli and blanch for 1 minute or according to package instructions.
(5)  Drain the noodles, and place them in serving bowl.  Top each bowl with sliced beef.
(6)  Pour boiling soup over the noodle and beef.  Be cautious of hot soup!
(7)  Place all vegetables and herbs on the side for individual to add to their bowl.
(8)  Serves HOT and enjoy!
 

 

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Vietnamese Fresh Spring rolls


INGREDIENTS

1 package Vietnamese Rice paper wrapper (available in Asian markets)
1 lettuce, washed
1 cup carrot, shredded finely
1 medium soft tofu
3 oz dried vermicelli
1 cup prawns, heads removed and deveined
1 chinese fried dough (油条)
2 cups bean sprouts
1 cup mint leaves
1 cup basil leaves
1 cup cilantro
1 cup roasted unsalted peanuts
 

 
DIPPING SAUCE
2 tbsp hoisin sauce
2 tbsp satay sauce or peanut sauce
2 tbsp ketchup
1 tsp sugar
1 tbsp lemon juice
1 tsp fish sauce
1 tbsp chopped roasted unsalted peanuts

 
 

METHOD

(1)  Tear lettuce leaves to smaller pieces, about palm size.  Spin the lettuce leaves in salad spinner to dry.
(2)  Shred about 1 cup of carrot in thin strips.  Pickle the carrot with 2 tbsp vinegar, 1/2 tsp salt and sugar.  Set aside in refrigerator for 30 minutes.
(3)  Heat 1 tbsp oil in pan.  Add tofu block and fry on both sides till golden brown.  Set aside to cool, and cut into 2 inches slices.
(4)  Bring water to boil in a pot.  Blanch the vermicelli for 3 minutes.  Drain well and use scissors to roughly chop the noodles.  Set aside in refrigerator.
(5)  Bring water to boil in a pot.  Blanch prawns for a minute.  Remove and slice in halves.  Set aside.
(6)  Toast fried Chinese Dough in oven till crispy.  Cut the dough into smaller pieces with scissor.  Set aside.
(7)  Rinse bean sprouts, and set aside.
(8)  Rinse all fresh herbs and set aside.
(9)  Place roast peanuts in a ziplock bag.  Using a roller, coarsely crush the peanuts.  Set aside.
(10)  Assemble all above ingredients on working table.
(11)  Place hot water in one shallow plate.  Working with one rice paper wrapper at one time, dip into hot water for about 20 seconds, or until the wrapper becomes soft.
(12)  Remove wrapper carefully and quickly.  Be careful as the wrapper can tear easily.
(13)  Place softened wrapper on a large plate.  Assemble little of every ingredients along the bottom third of the wrapper.  Top with 2 prawns halves.  Sprinkle crushed peanuts.
(14)  Take one side of wrap closest to your body, and fold over the ingredients.
(15)  Fold in the side towards each other and firmly roll up the wrapper.
(16)  Repeat with the remaining wrappers and ingredients, and place the spring rolls on a serving plate.
(17)  For the dipping sauce, mix the ingredients in a small bowl.
(18)  Serve fresh and enjoy!
 
 
 

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