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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

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One pot linguine – Phat Thai style

One pot linguine phat thai style recipe

The one pot technique is a method i recently tried for the first time, and now absolutely adore! It’s so simple and quick and the pasta is full of flavors. And you only need to clean one pot afterwards! I love phat thai noodles, so I mixed typical ingredients of this dish in the pasta pot.

For 2 portions

250g linguine (the cooking time for rice noodles is too short for the veggies)
80g peanuts (roasted and salted; I used a sort with chili and salt)
1carrot
1onion or 3 spring onions
1 red capsicum
2 tablespoon soy sauce
1 teaspoon sesame oil
1 piece of ginger
3 cloves of garlic
1 tablespoon sweet soy sauce
1 teaspoon red chili flakes
4 limes (from 2 only the juice)
3 cups vegetable broth
2 tablespoon peanut butter
Peanuts, chili and lime for the decoration, optional fresh coriander

1. Clean carrot and capsicum and cut in thin stripes. Peel ginger and garlic and chop finely; peel onion, cut in half and slice finely. Clean 2 limes and cut in half.
2. Place all ingredients in a large pot (except sesame oil, juice of 2 lemons and peanuts).

one pot linguine a la phat thai

one pot linguine a la phat thai

Close the lit and bring to a boil, then let it simmer for 11 minutes until the pasta is aldente and the liquid reduced to a creamy sauce. Stir every 2 minutes to avoid that the pasta gets sticky, add peanuts after 5 minutes cooking time.

phat thai linguine, one pot

3. Season to taste with salt and pepper and add sesame oil; arrange on plates and garnish with lime juice, peanuts and chili. Enjoy!

one pot linguine a la phat thai

one pot linguine a la phat thai

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

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.

Fennel-Prawn Conchiglie

Fennel-Prawn pasta

For 4 people

500g     Conchiglie pasta
15-20   fresh prawns (I used Vannamei prawns)
1             large fennel (or 2 small ones)
1             red chili
2             cloves of garlic
4             shallots
1             zucchini (I used a yellow one to have more colors on the plate)
1             piece of celery (and a few leaves)
1             can pureed tomatoes
2             tablespoon good olive oil
1             teaspoon of fennel seeds
Salt and freshly ground black pepper

1. Cut the shallots and fennel in thin stripes; Slice chili, celery and garlic finely and put aside. Cut the zucchini in half and slice it. Clean the prawns under running water; Bring a big pot of salted water to a boil for the pasta.

prawns and vegetables

2. Add the pasta into the boiling water and cook for about 10 minutes. Meanwhile heat up a large pan (or wok) with 1 tablespoon olive oil; Add vegetables and fennel seeds and roast for 1-2 minutes while stirring. Afterwards add the prawns (turn them around after 1 minute, when they changed color). Add tomato sauce and simmer until the pasta is done.

Prawns and vegetables roasting in pan

3. Before draining the pasta, add 3 tablespoons pasta-water to the prawn sauce. Season sauce to taste with ground pepper and salt. Mix sauce and pasta in the pan while adding the remaining olive oil and arrange on plates. Enjoy!