Pot Stickers/ Gyoza

Tuesday, March 17, 2009


* 1/2 pound ground pork
* 1/2 medium head cabbage, finely chopped
* 1 green onion, finely chopped
* 2 slices fresh ginger root
* 2 water chestnuts, drained and finely chopped
* 1 teaspoon salt
* 1/2 teaspoon white sugar
* 1 teaspoon sesame oil
* 1 (14 ounce) package wonton wrappers
* 5 tablespoons vegetable oil
* 3/4 cup water

Dipping Sauce:
* 1/4 cup soy sauce
* 2 tablespoon rice vinegar
* chili oil to taste
* 1 tsp fresh grated ginger
* 1 tbsp minced green onion (green parts only)


1. In a small bowl, combine all the dipping sauce ingredients. Mix well and adjusting proportions to taste. Cover with cling wrap and set aside.

2. Toss cabbage and salt in colander and place inside a medium bowl - tthe salt will help to draw out the extra moisture in the cabbage and after around 10 -15 minutes, the cabbage should get really wilt.
Drain the cabbage and using both hands, compact the cabbage to squeeze as much liquid out as possible, otherwise the potsticker center will be loose and too wet.
Add the cabbage to the large mixing bowl with other filling ingredients and mix thoroughly. Cover tightly with plastic wrap and refrigerate for 30 minutes or over night.

3. Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Use enough of the mixture to fill out the wrapper completely without over-stuffing it. Be sure to keep the edges clean giving you room to enclose the filling with the wrapper.
Fold the bottom half of the wrapper to meet the top half that moistened with water. Work from one edge of the skin to the other, making pleats by crimping the bottom half of the wrapper to meet the top half.

4. In a large, deep skillet, heat 2 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Lightly browned them until golden on the bottom then poured 1 cup of water into the skillet and covered immediately. Cooked them over medium heat until most of the liquid was gone. Uncovered and continued cooking until the liquid was entirely gone and they were golden on the bottom.

5. Remove pot stickers from heat and serve hot with dipping sauce.

Pork Buns

Monday, March 16, 2009

2 tbsp cooking oil
1 lb Ground pork
4 cloves fresh garlic minced
1 small onion, chopped
1 bunch scallions, chopped
Splash of chinese wine
2 tbsp Oyster sauce
2-3 tbsp soy souce
2 tbsp sweet soy sauce
1 tsp Chinese 5 Spice powder
½ cup water
1 tbsp Cornstarch mixed with 1 1/2 tbsp water
salt and pepper to taste

Preparation pork filling:
1. Combine chinese wine, oyster sauce, soy sauce, sweet soy sauce, 5 spice powder and water, mix well and set aside.
2. heat the oil in a large saute pan or wok and add the onion and garlic. Cook over medium heat for about 5 minutes, or until the onion is softened.
3. Stir in the ground pork, stir fry until pork no longer pink. Add in soy sauce mixture and Simmer for 5 minutes.
4. Whisk in the cornstarch mixture Stir until the mixture is thick, heavy, and glossy. Then stir in the scallions, cook for another 2 minutes and remove from the heat.
5 Let it cool before filling the buns.

Makes 16 buns

375g bread flour
100g cake flour
35g milk powder
75g white sugar
3/4 teaspoon salt
7g (2 and 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste :
25g (about 2 and half tbsp) bread flour
125ml (1/2 cup) water

*Water-Roux is basically 1 part bread flour to 5 parts water.

Preparation Water-Roux :
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ÂșC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling wrap over the paste and leave until lukewarm, or room temperature, before using.
Leftover water roux can be kept in an airtight container in refrigerator and should be used within 2 days.Water roux must return to room temperature before using. DO NOT use the water roux has turned greyish in colour.

For the Bun Dough:
1. Put all ingredients into bread machine and start the dough cycle.
2. Once the dough cycle is completed (1hr and 50 minutes for my bread machine), remove dough and punch down to release the air. Then divide into 16 equal portions. Form each into balls and let rest for 10 minutes.
3. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling wrap, and let rise until double in size (about 1 hour in warm weather, longer in winter months).
5. Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown

Left Over Chicken Sandwich

Tuesday, March 10, 2009

6 inch sourdough or any hard crusted bread.
4 pieces romaine leaves
1 cup leftover cooked chicken
1/2 cup grated or shredded cheese
some garlic butter as spread

Wash and cut half the romaine leaves.
Cut the bread open lengthwise.
Scrap the center of the bread out.
Spread the bread with garlic butter.
Layer the romaine lettuce.
Then add the leftover chicken on top of the lettuces.
Sprinkle evenly with some grated cheese.
Toast the bread open in the toaster oven until the cheese melted.
Remove from the toaster oven and bring the sandwich together.
Serve warm.

Herb Rubbed Sirloin Tip Roast

Monday, March 09, 2009


* 1 1/4 tablespoons paprika
* 1 tablespoon kosher salt
* 1 teaspoon garlic powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 2 tablespoons olive oil
* 1 (3 pound) sirloin tip roast


1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

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