Showing posts with label CABBAGE. Show all posts
Showing posts with label CABBAGE. Show all posts
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Wednesday, 30 May 2018
Japanese Dumplings Gyoza
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Tuesday, 31 May 2016
Cabbage and Ham Hock Gumbo
1 cup vegetable oil
1 cup flour
1 1/2 cup chopped onions
1 cup chopped celery
1 cup chopped bell peppers
4 cups Savoy cabbage, julienned
2 pounds smoked ham hocks
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 bay leaves
7 cups chicken stock
1 tablespoon Essence
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon gumbo file powder
2 cups cooked white rice
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Wednesday, 7 October 2015
Gyoza (Japanese Dumplings)
1 packet 50 gyoza wrappers
Filling:
1/8 cabbage
1 teaspoon salt
400 g lean pork or chicken
1/2 bunch garlic chives, finely chopped
4 dried shiitake mushrooms, soaked in hot water and finely chopped
1 tablespoon grated ginger
2 teaspoons soy sauce
2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
Pinch of salt
Dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
La-yu (Japanese chilli oil), optional
PREPARATION
Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.
With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.
Friday, 18 September 2015
Butter Mandu (Butter dumplings)
2 cups green cabbage, roughly chopped
2-inch knob of ginger, minced
4 garlic cloves, minced
2 pounds ground pork (80 percent lean)
1 tablespoon kosher salt
1 pound (4 sticks) unsalted butter, cut into chunks and softened to room temperature
45 refrigerated or frozen and thawed round Asian dumpling wrappers
Fresh Napa Cabbage Kimchi for serving
Light soy sauce, for serving
Vegetable or sesame oil, as needed (optional, for panfrying)
PREPARATION
Place the cabbage, ginger and garlic in the bowl of a food processor and pulse until finely chopped. Place the cabbage mixture in a large bowl.
Using your hands, fold the ground pork into the cabbage mixture just enough to combine. Evenly sprinkle it with the salt and fold it in. Gently fold the butter into the mixture until thoroughly combined.
To assemble the mandu, place about 2 tablespoons of the filling in the center of each wrapper. Be careful not to overfill or the filling could leak while cooking. (If your wrappers are small, decrease the amount of filling per dumpling; the mandu should be full but not hard to close.) Dip your fingertip in a glass of water and paint the edge of the wrapper. Fold the wrapper over to form a half-moon and pinch the edges together to seal. (This is the easiest fold, for simplicity's sake, but you can fold your mandu in a number of fancy ways, like the pros do.) Mandu can be cooked right away or frozen for later (see below).
TO STEAM:
In a large pot, bring a few cups of water to a boil over high heat and insert a lightly oiled steaming basket above the water; do not submerge it. Carefully place the dumplings in the basket in one layer. Cover and steam for 5 to 7 minutes, or until the wrapper is a little translucent and the filling feels firm. Serve immediately with kimchi and soy sauce.
TO FRY:
Coat a sauté pan with some vegetable or sesame oil and place over medium heat. When the oil is shimmering-hot, place the fresh or thawed mandu in the pan, just enough to fit comfortably in one layer, and sauté each side for a few minutes until golden brown and cooked through. Serve with kimchi and soy sauce.
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