Tag Archives: asian

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

Asian vermicelli salad

Asian vermicelli salad

For 2 person (as main dish or 4 as starter)

250g  rice vermicelli
1        carrot
1        cucumber
1        hand soy bean sprouts
1        hand fresh mint leaves
1        hand fresh coriander
1        hand thai basil
1        small lettuce
4-6    spring onions
3        tablespoon soy sauce
2       tablespoon rice vinegar
2       tablespoon sesame oil
1       teaspoon cayenne pepper
1       soy bean cake (or other tofu)
2       cloves of garlic

A few peanuts and basil leaves for decoration

1. Soften the vermicelli in a bowl of water (room temperature) for 2-3 minutes, then drain water and put aside. Clean the veggies under running water; Slice salad and spring onions finely and give them in a large salad bowl together with mint, coriander, thai basil and bean sprouts. Cut cucumber and carrot in thin stripes and add them into the bowl. Cut soybean cake in cubes and put aside separately.

2. Cut garlic very finely and heat up a frying pan or wok with oil, add vermicelli and stir fry well for 3-4 minutes until they are done. Put them aside to cool down a bit while preparing the dressing and tofu.

3. Heat up the pan again and add the tofu cubes; roast for a few minutes until they are light brown and a bit crispy (if you like it spicy you can add a bit dried chili or curry). For the dressing mix vinegar, sesame oil and soy sauce together with cayenne pepper.

4. Mix all ingredients in the salad bowl, arrange on plates and top with basil leaves and peanuts (I love the garlic peanuts from Mr.P). Enjoy!

Asian vermicelli salad

Asian vermicelli salad

The salad also tastes great the next day, just make sure you choose a firm salad sort like romana or radicchio.

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