Category Archives: Meaty

Pork & Cabbage Dumplings

pork dumplings

For 4 Person (ca. 60 dumplings)

1kg   ground pork
640g flour
400-500ml water
1    large white cabbage
8    cloves of garlic
1    large egg
3    tablespoon soy sauce
1    teaspoon sesame oil
1    teaspoon salt
1    teaspoon pepper
1    teaspoon corn starch

1. For the dough combine flour and water in a bowl. You have to knead the dough around 5 minutes until it’s very smooth and free of air bubbles. Roll into a ball and set aside.

dumpling dough
2. Clean white cabbage under running water and cut in pieces, then use a food processor to get it very fine. Set aside in a bowl. Chop garlic very finely and give it into a bowl with the ground pork.

filling

3. Press all the liquid out of the chopped cabbage (you can use your hands or a cheese fabric). It has to be as dry as possible; otherwise the dumplings get too soft. Mix it together with the ground pork and garlic and add salt, pepper, egg, soy sauce, sesame oil and corn starch until well combined and set aside in the fridge.

4. Now to the fun part: Roll the dumpling skins! Cut a piece out from the dough and roll I into a finger thick roll. Cut the roll into small pieces (0,5cm x1cm). Then roll the pieces into small balls and flatten them with a bottle or pastry roller. They should be thin like a paper sheet and about the size of your palm.

Steps to make dumpling skins

hand made dumpling skins

5. When you’re done with the skins gibe a tablespoon of the pork filling in the middle and fold the skin end on end. Start with the folding from one side, in one direction. The dumpling will get the fort of a half moon or U.

dumplings

6. Give dumplings into a large saucepan with hot oil and roast until the bottom is browned well. Then add one cup water or chicken broth and let it simmer with closed lid until the liquid is boiled away.

gyoza-pan

7. Serve hot with dumpling sauce*. Enjoy!

Crispy pork dumpling

gyoza-carryer

• For 1 portion mix 3 tablespoon soy sauce, 1 tablespoon sweet soy sauce, 1 teaspoon freshly chopped chili, 1 teaspoon black vinegar (or rice vinegar) and ½ teaspoon chopped fresh garlic. Add a few drops sesame oil!

Crispy pork dumpling

Steamed Chinese Chicken Buns

chicken bun

For 8-10 pcs

Dough:

380g  flour
1 1/2 tsp yeast (regular one or super GS for Bak Pau)
1      tsp baking powder
85g   powder sugar
150ml water
20g   white margarine
1/2    tsp salt

Filling:

160g  chicken (breast or tights)
1        onion
4        cloves of garlic
1        Tbs Oyster sauce
1        Tbs Sweet soy sauce
1        Tsp salt
2        Tsp white pepper
1        Tsp sesame oil
1        Tsp corn starch (with 2 Tsp water)

1. Mix 200g flour, 10g powder sugar and 1,5 tsp yeast in a bowl, then add 110 water (best is room temperature); mix everything well and knead for 5 minutes until the dough is smooth and elastic. Cover the bowl with a wet kitchen towel and put aside at a warm place. The dough hast to sit 1 hour to rise.

dough for buns

2. Bring a pot with 500 ml water to a boil and add the chicken; let it simmer for about 15 minutes (you need the broth for the filling). Chop onions and garlic finely and put aside separately. When the chicken is cooked, remove it from the broth and cut into small cubes.

garlic and onions for bunscooked chicken for buns

3. Heat up a pan with 1 tablespoon oil and add onion cubes; roast for about 2 minutes before adding garlic and chicken. Roast for another 1-2 minutes, then add soy sauce, oyster sauce, pepper, salt and 100ml chicken broth; turn down the heat and let it simmer for about five minutes. Add the water-cornstarch mixture and stir very well, the sauce will thicken a little so it’s not too liquid as bun filling. When the consistence is a bit jelly, turn off the heat and add sesame oil (you add it last because it gets bitter very easy over too much heat).

Filling for chicken buns

4. When the dough was sitting for one hour, it should have doubled in size. Now remove it from the bowl and put aside on a plate. Add 180g flour, baking powder, 175g powder sugar, margarine, salt and 40ml water in the bowl. Mix it together with the dough you already made. Knead very well for several minutes until the dough is very smooth, elastic and even.

5. Now you can make your first bun. Remove a piece of the dough and flatten it on the table (sprinkle with a little bit flour before). It should be 3-4mm thick and cover the size of your hand. Add one tbs filling in the middle and close the bun (if you practice a bit you can close it with folds, but in the beginning just close it like a little sack).

6. Cut out a piece of baking paper in the size of the bun and put the bun on top of it (I put the bund upside down, to have an even surface. It looks nicer if you are not able to close the buns using the folding method.

Chicken buns in steamer

7. Repeat for 8-10 buns until the dough is finished. Then heat up a steaming pot and add the buns; steam for 10 minutes. Remove from the pot and let them cool down for 5-10 minutes before serving. Enjoy!

Chicken bun

Chicken bun

Gyoza with spicy minced chicken and cabbage

Gyoza with chicken and cabbage

For 2 people (ca. 30 pieces)

1  chinese cabbage
1  bunch of spring onions
1  piece of ginger (2cm)
1  chili
3  cloves of garlic
30 dumpling skins
5 cl soy sauce
200g minced chicken

Salt and pepper to taste

ingredients

1. Clean cabbage and spring onions under running water and put aside. Peel ginger and garlic and chop very finely and give in a large bowl. Chop cabbage and springonions and put aside.

Chopped ginger, garlic and cabbage

2. Mix the minced chicken meat with the ginger and garlic very well, add cabbage and spring onions. Use your hands to mix it well; add 1 teaspoon salt or soy sauce, and 1/2 teaspoon chili powder.

Minced chicken filling for Gyoza

3. Prepare a dry cutting board to fold the dumpling skins and a glass water to moisten the sides). Add one skin on the board and give 1 teaspoon filling in the middle. Use a little bit water and moisten the underside with your fingertip. Then start to fold the upper skin. Start from one end to the middle and then change direction. Make sure you press every fold on the wet skin to give it hold.

How to make Gyoza

4. Repeat with all your skins and put the finished Gyoza on a dry plate.

Gyoza uncooked

Heat up a large pan with oil and add the Gyoza with the heavy side downwards. Roast for about 2-3 minutes until the underside is browned well. Meanwhile bring a steam pot to a boil (you can also steam the dumplings in the pan). Add the Gyoza in the steamer (or add a cup (200 ml) water or chicken broth into the pan and close the lid); steam for 5 minutes.

gyoza steamed

5. Serve while still hot with a little bit soysauce and chili oil. Enjoy!

Gyoza with minced chicken and soy sauce

Red chicken curry

Red chicken curry

For 4 people

400g chicken breast (or drumsticks if you prefer)
250ml coconut milk
250 ml chicken broth
100g mushrooms
50g snow peas
1 package red thai curry
2 cloves of garlic
1 broccoli
1 cauliflower
1 zucchini
1 large carrot
1 eggplant
2 small red onions
Salt and pepper to taste

1. Cut carrot, eggplant cauliflower and broccoli in bite sized pieces and put them aside in a bowl. Chop garlic and slice onions in stripes, put them aside. Cut zucchini and mushrooms in bite sized pieces and cut off the ends of the snow peas. But all aside in a separate bowl (these veggies have the shortest cooking time).

Veggies for red chicken curry

2. Cut the chicken breast in bite sized pieces. Heat up a large pot with oil (I used coconut oil) and add chicken breast and ½ of the red curry paste. Roast for 2-3 minutes until the breast begins to get brown, and add garlic and onion.

currypaste

Chicken breast roasted with red curry paste

After another minute add chicken broth and coconut milk. Let it simmer for 5 minutes before adding eggplant, cauliflower, broccoli and carrot. Mix it well, so all veggies are surrounded by liquid and let it simmer for 3-4 minutes.

Red chicken curry

Then add the remaining vegetables. Cook curry with the lid closed for 10 minutes until the veggies are done.
3. Season to taste with salt and pepper; if necessary add more curry paste. Arrange in bowls and enjoy! I usually serve the curry with boiled potatoes, rice or fresh bread.

Red chicken curry

Red chicken curry

Classic – Spaghetti Carbonara

Spaghetti Carbonara with bacon, egg and parmesan

For 4 people

500g   spaghetti
4            egg yolk
1            whole egg
200g    bacon or pancetta
100g   grated parmesan
150ml pasta water

Salt and freshly ground black pepper to taste

1. Cut bacon in small cubes and put aside. Heat up a pot with salted water and cook pasta until aldente for 8-9 minutes. Mix egg and egg yolks very well in a bowl with half of the grated parmesan.

Egg and parmesan mix for Carbonara sauce

2. Heat up a pan and add bacon cubes, then roast them for several minutes until they are a little bit crispy. Turn out the heat and wait until the pasta is done.

bacon for Carbonara sauce
3. When the pasta is ready, save 100ml of the cooking water and put aside. Drain pasta and add to the bacon in the pan. Add egg-parmesan mixture while stirring on very low heat, and add as much pasta water as you need to make a creamy sauce. Season to taste with salt and black pepper (I use a lot pepper for this sauce, because I love the combination between the creamy sauce and crunchy pepper pieces). Be careful with the heat, if it’s getting too hot, the egg will curdle and the sauce will not look smooth and creamy. Arrange on plates and add the remaining cheese. Enjoy!

Spaghetti Carbonara

 

Stuffed mushrooms

stuffed mushrooms

For 2 people

10    mushrooms (medium size)
1       small zucchini
1       small onion
2       cloves of garlic
3       tablespoon cream cheese (or cottage cheese)
1       small branch of rosemary
2       slices cooked ham
25g feta cheese

Salt and freshly ground black pepper to taste

1. Chop onion, garlic, chili and rosemary and put aside. Cut zucchini and ham very finely (very small cubes) and put aside. Clean mushrooms with a paper towel and remove the stalks.

Zucchini and ham filling for stuffed mushrooms

2. Heat up a pan with olive oil and add onion, garlic, chili and rosemary. Roast for 1-2 minutes before adding zucchini and ham, then roast for another 2 minutes. Turn off the heat and mix with cream cheese and crumbled feta cheese and season to taste with salt and black pepper.

3. Add filling I the mushrooms and bake in the oven for 25 minutes (180°). Arrange on plates (I like them most with mashed potatoes, green salad or potato salad) and enjoy!

Mushrooms stuffed with zucchini, hamand feta
Mushrooms stuffed with zucchini, hamand feta served with pink potato salad

 

Chicken/mushrooms with sesame crust, pumpkin mashed potatoes and spinach

Chicken in sesame crust with mashed potatoes and baby spinach

This recipe is in the categories meaty and vegetarian because you can prepare it with mushrooms or chicken (or both). You can also use other vegetables like zucchini or eggplant cubes.

For 2 people

200g chicken fillet (6 pieces)
200g mushrooms
200g fresh baby spinach
4         potatoes
1/4    Hokkaido pumpkin (or butternut)
3         tablespoon coconut cream
1         onion
2         cloves of garlic
6         tablespoon flour
4         tablespoon sesame
1         tablespoon pesto
1         egg
1         piece of butter
Salt and freshly ground black pepper

1. Chop garlic and onion very finely and put aside; clean the mushrooms with a paper towel, remove stemps and put them aside. Cut pumpkin and potatoes in cubes and boil them in salted water for 10-15 minutes until they are done (soft).

2. Meanwhile you can prepare the crust for chicken and mushrooms. Give one egg and 1 tablespoon pesto in a bowl (big enough to dip chicken fillet in the liquid) with a pinch of salt and ground black pepper and mix it well.

pesto egg mixture

Give flour on one plate (4-5 tablespoon) and a mix of flour and sesame on another one (2 tablespoon flour, 4 tablespoon sesame). Season chicken fillets with salt and pepper and coat them in flour. Afterwards dip them in the pesto-egg mixture and roll them in sesame and flour until fully covered. Do the same with the mushrooms. Put all on a plate and go back to the mashed potatoes.

chicken and mushrooms in sesame crust

3. Drain potatoes and pumpkin and put them back in the pot. Mash them with a potato masher or a big fork while adding coconut cream until the mass is creamy with a few pieces in it. Season to taste with salt and pepper (you can also add a small piece of butter for the taste).

mashed potatoes

4. Heat up a pan or wok with oil ( I used soy oil) and add chicken and mushrooms gently; Turn them around after 2-3 minutes when one side is golden brown and roast them for another 2 minutes. Remove them from the pan and keep warm while preparing the baby spinach.

Chicken fillet and mushrooms in pesto sesame crust
5. Put the pan back over heat with a piece of butter and add chopped garlic and onion. After 2 minutes add baby spinach and let it sauté for 1-2 minutes while stirring.

Sauteéd baby spinach

When the spinach is done season with a pinch of salt, arrange it on plates with mashed potatoes and chicken/mushrooms and enjoy!

Chicken fillet and mushrooms in pesto sesame crust with mashed potatoes and baby spinach

Penne Emiliana

Penne Emiliana

For 4 people

500g      penne
250 ml cream
50g        parmesan or yellow cheddar (grated)
150g     green peas (frozen or fresh)
150g     cooked ham
200g     mushrooms
2             cloves of garlic
1             small onion
1             chili
Salt and ground black pepper to taste

1. Chop garlic and onion very finely and put aside; Slice mushrooms and chili and cut ham in small cubes. Bring a pot of salted water to a boil for the pasta.

2. Heat up a pan with a teaspoon olive oil and add the ham cubes and sliced chili. Roast them for 2-3 minutes until they are light brown. Add garlic, onion and mushrooms while stirring and roast for 2 minutes until the mushrooms are a little bit soft. Add cream and peas and let the sauce simmer on small heat until the pasta is done.

Roasted ham and mushrooms for sauce emiliana

Add cream and peas and let the sauce simmer on small heat until the pasta is done.

sauce emiliana

3. Cook pasta until aldente; 1 minute before add the grated cheese to the sauce and season to taste with salt and pepper. Drain the pasta and mix it with the cream sauce in pod or pan on small heat for 1 minute. Arrange on plates and enjoy!

Penne Emiliana

 

Spaghetti with chicken ragú alla bolognese

A variation of an old favorite

Spaghetti chicken meat sauce

For 4 people

500g    spaghetti
400g    minced chicken (you can also use beef or pork)
150ml water
1,5 kg   fresh tomatoes
2             carrots
1             large onion
2             cloves of garlic
1             chili
½             bunch of fresh basil
½             bunch of fresh oregano
2              tablespoons tomato paste
Salt and ground black pepper to taste
Optional: 100ml red wine

1. Cut carrots and onion in very small cubes and slice the chili; put all aside in a bowl. Cut tomatoes in bite sized cubes (about 1cm) and put them aside. Chop garlic cloves finely and put aside.

veggies for meat sauce

2. Heat up a pan with olive oil and add onion, chili and carrot cubes; roast for about 3 minutes until the onions are translucent. Remove from the pan and put aside in a bowl. Put the pan back over heat and add meat and garlic and roast for 2 minutes while stirring. Add tomato paste and roast for another 2 minutes before adding onion/carrot/chili mix. Mix everything well and add tomato cubes and 150 ml water (and optional 100ml red wine). Let the sauce simmer for 30 minutes with the lid closed.

Chicken meat sauce

3. Meanwhile cut the herbs finely and put them aside. 10 minutes before the sauce in finished, heat up a pod with salted water and cook spaghetti until aldente. In the last minutes add herbs to the meat sauce and mix it well.

herbs for chicken meat sauce

Season to taste with salt and freshly ground pepper. Drain pasta and arrange on plates with the meat sauce; decorate with a few basil leaves or grated parmesan. Enjoy!

Spaghetti with chicken ragú alla bolognese

Spring pasta with broccoli, spinach, leek and ham

Spring pasta

For 4 people

500g     penne
150g     cooked ham (5-6 slices)
250ml  cream
50g        cheddar or parmesan cheese
1             broccoli
1             leek
1             bunch of fresh spinach
1             chili
1             onion
2             cloves of garlic
Salt and pepper to taste

1. Chop onion, garlic and chili finely; cut broccoli in bite sized pieces and put all aside together in a bowl. Cut ham in cubes and slice leek in rings. Wash spinach and pluck off the leaves.

broccoli. ham and leek

2. Bring a pot of salted water to a boil and cook pasta until aldente. Meanwhile heat up a pan with olive oil and add broccoli, onion, garlic and chili; roast for 2-3 minutes before adding leek and ham and roast for another 2 minutes. Add spinach leaves and stir for 1 minute, then add the cream and let it simmer until the pasta is done.

steps for sauce

3. Season sauce to taste with salt and pepper and add the cheese. Drain pasta and mix it with the sauce in the pot on low heat for 1 minute. Arrange on plates and enjoy!

Spring pasta