Showing Tag: "dumpling" (Show all posts)

Asian Dumplings. All about them.

Posted by Kroocrew on Tuesday, December 21, 2010, In : China 





Chinese version
Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:
  • Boiled dumplings; (shuijiao) literally "water dumplings" (水餃; pinyin: shuǐjiǎo).
  • Steamed dumplings; (zhengjiao) literally "steam-dumpling" (蒸餃; pinyin: zhēngjiǎo).
  • Shallow fried dumplings (guotie) lit. "pan stick", known as "potstickers" in N. America, (鍋貼; pinyin: guōtiē), also referred to as "dry-fried dumplings" (煎餃; pinyin: jiānjiǎo).
Dumplings that use egg ra...
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Pork & Shrimp Mushroom Dumplings – Siu Mai ( Khanom Jeep )

Posted by Kroocrew on Tuesday, December 7, 2010, In : Thailand 


Almost but not quite.


 



Ingredients:
Wrappers 
  • 200 gms. (7 oz) Wheat Flour
  • 2 Tablespoons Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 2 Eggs
Filling 
  • 20 fresh shrimp with heads and legs removed
  • 100 gms ( 3½ oz) minced pork
  • 3 dried Shitake mushrooms
  • 2 carrots
  • 1 Spring Onion
  • 30 gms (1 oz) cilantro/coriander leaves
  • 1 egg
  • 2 teaspoons salt
  • 2 Tablespoons oyster sauce
  • 4 garlic cloves
  • 2 Tablespoon cassava starch (or corn starch)
Preparing the wrappers
  1. Put the salt, sugar, and flour into a bowl and mix it.
  2. Beat the eggs togethe...

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Banh It (Sticky-rice Dumplings)

Posted by Kroocrew on Sunday, November 21, 2010, In : Vietnam 





Ingredients:
  • 450 gm (16 oz) bag of glutinous rice powder
  • 400 ml (1 2/3 cups) water
  • 1 tsp salt
  • 225gm (1/2 lb) small to medium shrimp, cleaned, de-shelled and deveined cut into small 0.5-1 cm (1/4-1/2 in) pieces
  • 225 m (1/2 lb) pork belly cut into small 0.5-1 cm (1/4 to 1/2 in) pieces
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2 tsp pepper
  • 1 tsp dark soy sauce
  • 1 cup split mung beans, soaked in water for at least 4 hrs
  • banana leaf or aluminium foil, cut into small 7.5-10 cm (3-4 in) squares
  • 1 green onion/scallion, thinly...

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Mattar Ke Kachori (Pastry Fritters of Spiced Peas)

Posted by Kroocrew on Tuesday, November 16, 2010, In : India 





Ingredients:

For crust
  • 1 cup All Purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • Approximately 1/2 cup chilled water
For filling
  • 1 cup green peas
  • 1 teaspoon oil
  • 1 tablespoon coriander powder
  • 1 teaspoon fennel seed powder
  • 1 teaspoon red chili powder
  • 1 teaspoon shredded ginger
  • 1/2 teaspoon mango powder
  • 1/2 teaspoon salt (personal pref)
  • Oil to deep fry
Method:

Pastry Crust
  1. Add the flour, salt and oil in a bowl and mix it well.
  2. Add the chilled water slowly, mixing with your fingers as you pour the water.
  3. Do not...

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Chinese Rice Dumplings (Buk Chang/Zongzi)

Posted by Kroocrew on Friday, May 7, 2010, In : China 

CC license





Ingredients:
  • Glutinous rice
  • Bamboo leaves
  • Chicken thighs
  • Dried chestnuts
  • Chinese mushrooms
  • Seasoning:
  • Dark soy
  • Light soy
  • Salt
  • Sugar
  • Pepper
  • Chinese cooking wine
  • Corn flour
  • Oyster sauce
Method:
  1. Soak bamboo  leaves in hot water overnight.
  2. Soak rice in water overnight. Drain very well before continuing.
  3. Season chicken with soy sauce, salt, sugar, pepper, oyster sauce, wine and corn flour and refrigerate for at least 2 hours.
  4. Soak mushrooms until rehydrated. Squeeze out the water and cut into slices.
  5. Soak chestnuts...

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Pork and Chives Dumplings

Posted by Kroocrew on Friday, May 7, 2010, In : China 


CC license





Ingredients:
  • Spring Roll Wrappers
  • 120gm (4 oz) minced pork,
  • 100gm (3 1/3 oz) chinese chives,
  • 1/2 tsp salt,
  • 1 tsp light soya sauce,
  • 1 tsp sesame oil,
  • dash of pepper,
  • 1/2 tsp cornstarch

Method (Filling):
  1. Mix minced pork with seasoning till sticky paste form. Chill in fridge for 30mins.
  2. Add 1 tbsp oil in wok, stir-fry minced pork till cook, stir-in chives. Remove from heat. Set aside till cool.

Assembly:
  1. Cut spring roll wrapper into 6.5 cm (~2.5in) wide.
  2. Place some filling on the corner of the wrappe...

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Pork and Leek Jiaozi 豬肉和韭菜餃子

Posted by Kroocrew on Wednesday, March 3, 2010, In : China 


CC license


Ingredients: (makes ~ 100 Jiaozi)
  • 1 pkt of round Chinese dumpling skins (be sure it is Chinese Dumpling skins and not Wonton skins).
  • 750 gm (~1.5 lbs) mix of lean and fatty ground pork
  • 1000  to 1250 ml (4-5 cups) of chopped Chinese Leeks 1 cup of chopped Napa cabbage
  • 3 tbsp of corn starch
  • 2 tbsp soy sauce.
  • ground pepper

Method:
  1. Mix up your lean and fatty ground pork in a large mixing bowl.
  2. Chop Chinese Leeks and Napa Cabbage to about 1/4 inch pieces and mix in with the meat. Add 3 tbsp of corn st...

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Manti (Uyghur Dumplings)

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 







Ingredients:
  • 1000 ml (4 cups) flour
  • 1 egg white
  • 1 tsp salt
  • 500 gm (~1 lb) chopped or ground lamb
  • 1 Tbsp minced lamb fat
  • 240 ml (1/2 cup) onions, minced
  • 1 small cooked carrot, minced
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon each of salt, pepper, and sugar
  • 1 Tbsp sesame seeds
  • 1 tsp minced fresh coriander

Method:
  1. Mix flour, egg white, salt and a cup of warm water and knead until smooth. Let this dough rest for an hour, then roll it out to about twice the thickness of a wonton skin. Cut into three-inch squares...

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Vegetarian Siu Mai 素食燒賣

Posted by Kroocrew on Wednesday, February 3, 2010, In : China 

CC license



Ingredients:

  • 2 tablespoons peanut oil
  • 1 garlic cloves
  • 1 teaspoon ginger -- minced
  • 1 scallion -- chopped
  • 1 onion -- coarsely chopped
  • 1/2 small cabbage -- coarsely chopped
  • 2 teaspoons thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon cornstarch dissolved in 1 tsp cold water
  • 24 dumpling wrappers, 3 inch diameter
  • 1/2 cup parboiled or frozen green peas
  • 10 lettuce leaves


Method:

  1. Pre-heat a wok on medium-high heat, add the oil, then the garlic, ginger, and scallion. Stir-fry 15...

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Chicken Momo (Nepali Chicken Dumplings)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 

CC license





Reference:  Momo – Chicken MOMO (Nepali Food Recipe)
 
Ingredients:

Dough for wrappers:
  • 720 ml (3 cups) All-purpose flour
  • 1 Tbls. oil
  • 1 cup water
  • Pinch of salt

Filling:
  • 1 Kg (~2 lbs.) lean ground chicken
  • 240 ml (1 cup) onion, finely chopped
  • 120 ml (1/2 cup) green onion, finely chopped
  • 45 ml (3 Tbls.) cilantro, chopped
  • 1 Tbls. fresh garlic, minced
  • 1 Tbls. fresh ginger, minced
  • 1/2 tsp. timur (Szechwan pepper)
  • 1/2 tsp. turmeric
  • 2 Tbls. curry powder
  • 5 fresh red chillies, minced
  • 3 Tbls. cooking oi...

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Vegetarian Dumplings with Mushroom and Tofu (素食水饺蘑菇和豆腐)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 





CC license


Ingredients:

  • 2 tbsp olive oil
  • 1 block tofu, well pressed, and crumbled
  • 1/2 cup shiitake mushrooms, diced small
  • 1/2 cup Napa cabbage, diced small
  • 1/2 tsp minced fresh ginger
  • 2 cloves garlic, minced
  • 3 scallions, diced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • dash red pepper flakes (optional)
  • 2 tbsp chopped fresh cilantro (optional)
  • wonton or gyoza wrappers


Method:

  1. Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes.
  2. When the tofu and mushrooms are almost don...

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Chai Kueh (Vegetable Dumplings)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 




This is a very popular dumpling with both vegetarians and meat eaters. It's light and flavoursome and with the see through kaleidoscope adds to the anticipation and enjoyment of the eating.

This is the first documented recipe where I have notice the substitute of water-chestnut with Jicama and although i had read this many times I had never come across the frontline use of Jicama in such recipes.


Fillings
Ingredients
  • 300-400g (10 - 14 oz) jicama (yam bean)
  • 3 Tbsp Dried Prawns ( optional)
  • 100g (3...

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Har Kow (Shrimp Dumplings)

Posted by Kroocrew on Monday, January 11, 2010, In : Malaysian (Nyonya) 




 
Ingredients:

CC license


  • 125 g Wheat starch
  • 1/2 cup boiling water
  • 1 tablespoon cornflour
  • 1 teaspoon lard
  • Filling:
  • 1/2 egg white
  • 300g Shelled shrimps
  • 30g bamboo shoots
  • Seasoning:
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon cornflour


Method:

Pastry:

  1. Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
  2. Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
  3. Roll into a l...

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Mandoo Guk (Korean Dumpling Soup)

Posted by Kroocrew on Sunday, January 3, 2010, In : Korea 





CC license


Ingredients:

  • 60 ml (¼ cup) crushed toasted sesame seeds
  • 500 ml (~2 cups) bean sprouts
  • 1 tbsp. vegetable oil
  • 500 gm (~½ lb.) Ground beef
  • 250 gm (~½ lb.) Firm tofu, mashed
  • 1 tsp. minced garlic
  • 120 ml (½ cup) sliced green onion
  • 2 tbsp. soy sauce
  • 250 gm (~½ lb.) Wonton wrappers
  • 1400 ml (6 cups) beef broth
  • 500 ml (~2 cups) water
  • salt and pepper

Method:

  1. To make the filling, heat oil in a skillet over medium-high heat. Add beef and stir fry until beef is cooked.
  2.  Add tofu, garlic, 2 teaspoons of sesame seed...

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Siomay Bandung (Steamed Dumplings Bandung Style)

Posted by Kroocrew on Friday, October 30, 2009, In : Indonesia 




CC license
Base Ingredients:

     350 gr ground chicken
     250 gr ground shrimp
     100 gr cornstarch
     2 cloves garlic, mashed
     1 Tbs. sesame oil
     1 tsp. salt
     ½ tsp. ground pepper
     1 egg, beaten

Skin Ingredients:

     10 pieces of won ton skin
     6 soybean cake size 5 x 5 x 1 cm
     5 medium size potatoes
     5 buah bitter melon
     5 pieces of cabbage leaves, slice the stem thin
     5 cucumbers

Sauce Ingredients:

     100 gr fried peanuts
     50 gr fresh fried candlenut
     2 cloves fri...
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Jaozi for a dim sum banquet (饺子的宴会点心)

Posted by Kroocrew on Sunday, October 18, 2009, In : China 




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Jaozi breakfasts are a great way of sharing food. In China the mecca is Hong Kong but just about every significant sized place has their own styles and outlets for jaozi. The most enjoyable jaozi restaurants are in Beijing, Hangzhou, Shanghai, Xi'an, Guangzhou and of course Hong Kong. I was speaking to a director of a company in Beijing who generously was taking myself and another for lunch to a jaozi restaurant. Of course I asked him which jaozi was his favorite and he simply smiled and s...

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Gyoza

Posted by Kroocrew on Monday, October 12, 2009, In : Japan 




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Gyoza - Japanese style dumplings originally Chinese and always fried rather than the commonly steamed Chinese style.


Ingredients:
(for 30 Gyoza)

•    Dough:

o    170 mL water
o    200 g general purpose flour


•    Filling:

o    200 g ground pork
o    Cabbage
o    Nira*(can be substituted by leek or green onion ) 
o    Leek or Green onion
o    Garlic
o    Ginger
o    Sake*
o    Soya sauce, salt, and pepper
o    Sesame oil


•    Dipping Sauce:

o    Soya sauce
o    Vinegar


Preparation:

Dough:

1.    Mix the wat...

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Vietnamese Shrimp and Pork Breakfast Dumplings (Banh Bot Loc)

Posted by Kroocrew on Sunday, September 27, 2009, In : Vietnam 

The gelatinous dumplings are sometimes thought to be associated with sticky rice but rather the translucent nature of this breakfast dish is due to tapioca.  Banh Bot Loc is a traditional Vietnamese breakfast dish topped with fresh scallions or caramelised onion and crispy pork fat. Served with a chillie infused fish sauce.


CC license


Ingredients:


For filling

  • 250 gm (1/2 lb.)shrimp
  • 10 large shrimps (with heads)
  • 250 gm (1/2 lb.) pork belly or pork back
  • 2 tablespoons vegetable oil
  • 1 tablespoon nouc mam (Vietn...

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Vietnamese Dumplings (Banh Cuon)

Posted by Kroocrew on Friday, September 11, 2009, In : Vietnam 


CC license



Ingredients : Makes 20-24

Ingredients:
  • 500 g (~1 lb) Lean pork, minced
  • 2 Tbsp Dried black fungus, soaked and finely chopped
  • 2 Small shallots, finely chopped
  • 2 cloves garlic, finely minced
  • 1 Green chillie, finely minced
  • 25 g (~1 oz)Coriander leaves and stalks
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Tbsp Vegetable oil
  • 1 Tbsp Corn flour
  • 2 Tbsp Water
  • 20-24 Wonton wrappers

 
Garnishing :
  • ½ Cucumber, slice thinly into sticks
  • 5 Shallots, chopped and made into Crispy Fried Shallots
 


Method:
  1. Mix the pork, black fungus, shallots, ...

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Momos: Tibetan style 西藏莫莫斯

Posted by Kroocrew on Monday, August 17, 2009, In : China 


The fillings:

Ingredients:
  • Ground beef &/or ground lamb
  • Onions
  • Garlic
  • Mushrooms
  • Cabbage
  • Cauliflower
  • Cilantro
  • Carrots
  • Potatoes
  • Chillies
  • Black pepper
  • Salt

Method:
  1. Sauté the onion, leeks etc and smashed garlic in a pan or wok with a little oil. Add some ground cumin powder. Cook until translucent.
  2. Dice or shred the vegetables:
  3. Blanch the vegetables: Cabbage, cauliflower florets, carrots for a couple of minutes in boiling water and drain. Refresh in cold water to stop the cooking process.
  4. Mix the vegetables wit...

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Momos: Nepal style

Posted by Kroocrew on Sunday, August 16, 2009, In : Nepal 


Nepalese Dumplings.



 The process is identical to the Tibetan Momo, the filling is the variation.


Filling for Nepalese Momo:
Filling 
500g minced meat (buffalo or yak, Pork is great if those are not available!) 
4-6 spring onions 
1 tbsp fresh crushed ginger 
1 1/2 tbsp crushed garlic 
1 1/2 tsp salt Handful of coriander/cilantro 
2 green chillies (remove seeds for less spice) 
2 tsp garam masala
1 tsp turmeric
2 tbsp oil

Note: I have the distinct...

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