Tuesday, August 23, 2011

Week 5: Some Chinese dishes…

Pot stickers with sauce

The hit of the Chinese Cuisine night is always the POT STICKER DUMPLINGS, I think that’s because the name is intriguing and they look way more complicated than they actually are. Sure, there are a number of steps to get lovely crisp bottoms on those soft steamed dumplings but it’s not had once you know how… the filling is really easy too. What are you waiting for? Go and pick up some gow gee wrappers from the local Asian grocery store and make some this weekend!

There are lots of videos on YouTube that show you how to fold the dumplings. I prefer to use the method shown at 2:15 in this video. Really, you could use any method that keeps the filling inside whilst you cook the dumplings. It will still taste the same!

We also made STIR FRIED EGGPLANT AND SNOWPEAS, a colourful VEGIE FRIED RICE and cute little ALMOND COOKIES to finish.

I hope you attempt at least one of this week’s recipes!

pleating pot stickerpot sticker ready to cookpot stickers cooking


Serves: 8 as part of a meal

Preparation: 20 minutes

Cooking Time: 20 minutes


Chopping board, food processor, large fry pan with lid or electric fry pan


1 x 2 inch piece ginger, peeled

1 clove garlic, finely chopped

100 grams Chinese cabbage, finely shredded

125 grams silken tofu

25 grams dried shitake mushrooms, soaked in warm water for 15 minutes

80 grams mushrooms, wiped, stalk removed and finely chopped

1/2 carrot, grated

1 green onions, finely chopped

1 tablespoon soy sauce

1 tablespoon mushroom oyster sauce

1 teaspoon sesame oil

½ tablespoon Shao Hsing wine (or dry sherry)

1 packet gow gee pastry wrappers

1 cups water

1 tablespoons plain flour

1 tablespoons vegetable oil

Dipping sauce:

¼ cup soy sauce

2 teaspoons red wine vinegar

1 x 1 inch piece ginger, peeled and grated

1 chilli, thinly sliced (optional)


1. Combine the first list of ingredients in a food processor and pulse gently.

2. Lay out the gow gee wrappers and brush edges with water.

3. Place a tablespoon of mix on each wrapper.

4. Fold into little parcels and place on a tray and set aside.

5. To make dipping sauce combine all ingredients and set aside.

6. Combine water and flour in a jug and set aside.

7. Heat 1 tablespoon oil in a large sauce pan with a well fitting lid.

8. Place as many dumplings in the pan as will fit snugly, cook 1 -2 minutes.

9. Add 1 cup water and flour mixture and cover immediately.

10. After 2-3 minutes remove lid and let the rest of the water evaporate and brown the bases.

Serve immediately with dipping sauce.

fried rice


Harder vegetables will need to be precooked for this quick meal.

Serves: 6 as part of a meal

Preparation: 15 minutes

Cooking Time: 10 minutes


Chopping board, large knife, wok, chan, small bowl.


1/3 cup canola oil

4 eggs, lightly beaten

2 tablespoons canola oil, extra

2 tablespoons ginger, finely grated or minced

4 cloves garlic, finely minced

1 onion, finely diced

2 cups mixed vegetables*, chopped into bite size pieces and pre cooked if necessary.

1 teaspoon white sugar

2 tablespoons Shao Hsing wine (Chinese cooking wine)

5 cups cooked medium grain rice

2 tablespoon vegetarian oyster sauce or mushroom soy sauce

½ teaspoon sesame oil


1 cup spring onion (shallots), finely sliced on the diagonal

¼ cup light soy sauce

1 chilli, thinly sliced

*Carrot, broccoli, cauliflower, beans and sugar snap peas -precook for 2 minutes.

Zucchini, cabbage, peas, snow peas, bok choy, capsicum and baby corn -are OK raw.


1.Heat 1/3 cup oil in the wok till it shimmers; lightly scramble the beaten eggs for c. 1 minute.

2.Lift out with a slotted spoon and set aside.

3.Wipe wok with paper towel and heat remaining oil.

4.Add garlic and ginger and stir fry for 1 minute without burning.

5.Add onion and stir fry for 2 minutes being careful not to over brown.

6.Add vegetables and stir through to warm for 2 minutes.

7.In a small bowl combine the sugar, shao hsing wine, oyster or mushroom sauce and sesame oil.

8.Add rice to the wok and stir fry for a minute or so till warmed through.

9.Add the egg and combined sauces and stir fry a further minute.

To serve: Spoon desired quantity onto plates and garnish with finely sliced spring onion and a little bowl of chilli soaked in soy sauce.

eggplant & snowpeas


The smoky eggplant is delicious with crisp snow peas.

Serves: 8 as part of a meal

Preparation: 10 minutes

Cooking Time: 5 minutes

Equipment: Chopping board, knife, wok with lid, chan, measuring cup.


500gm Japanese eggplant, cut into 2” lengths

500 gm snow peas, washed and trimmed

1/3 cup canola oil

2 large red chillies, washed and cut into thick slices

3 cloves garlic, peeled and bruised with a heavy knife

50 ml water

2 tablespoons dark soy sauce

1 tablespoon white sugar


1. Heat oil in a wok till it shimmers

2. Add chilli and garlic cloves and cook for 20 seconds. Don’t colour the chilli.

3. Remove the chilli and set aside.

4. Add the eggplant pieces and gently stir fry for 2 minutes.

5. Add 1 tablespoon of water at a time till you have used half the water.

6. Add the snow peas, stir in dark soy sauce and the sugar, stir well.

7. Add remaining water and cover with lid on for 1 minute.

8. Uncover, add reserved chilli and toss for 30 seconds before serving.


almond cookies


These cookies are great with tea & coffee. They are also wonderful for gifts!

Serves: yields 25 – 30 cookies

Preparation: 10 minutes

Cooking Time: 15 minutes

Equipment: large bowl, small bowl, fork, 2 x knives or pastry cutter, small jug, pastry brush, 2xbaking paper lined cookie trays.

Preheat oven to 160C


2 ¾ cups plain flour

1 cup sugar

½ teaspoon baking powder

¼ teaspoon salt

2 eggs, beaten

2 teaspoons almond extract

225 grams cold butter, cut into small cubes

25 – 35 whole blanched almonds

Egg wash (1 egg yolk + 1 teaspoon water)


1. Combine dry ingredients in a large bowl.

2. In a small bowl combine eggs and almond extract.

3. In a small jug make the egg wash and set aside.

4. Rub the butter into the dry ingredients till it resembles small peas.

5. Add the egg & extract mixture and mix well with a wooden spoon till just combined.

6. Take tablespoons of the mixture and quickly roll into 1” balls.

7. Place on a lined cookie tray spacing them out well as they expand a little.

8. Press an almond into the centre. Don’t squash them!

9. Coat with the egg wash using a pastry brush.

10. Bake for 15-20 minutes till lightly golden.

11. Cool well before serving or storing.

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