Jiaozi (Pork and Cabbage Dumplings)

Ingredients :

DOUGH

1. 2 cups all-purpose flour
2. 3⁄4 cup warm water

FILLING

1. 2 cups finely chopped Napa cabbage or regular cabbage
2. 2/3 lb ground pork or turkey (I used turkey here to make it healthier, but pork is more traditional)
3. 1/3 cup minced Shiitake mushrooms (if using dried, soak in hot water for 20 minutes to rehydrate)
4. 1⁄2 tsp salt
5. 1 Tbsp grated ginger
6. 1⁄3 cup chopped Chinese chives or scallions (Chinese chives are the traditional ingredient, but if you don’t like the flavor, you can substitute scallions)
7. 1 egg
8. 2 cloves garlic, minced
9. 1⁄4 tsp black pepper
10. 1 1⁄2 Tbsp soy sauce
11. 1/2 Tbsp oil
12. 1 1⁄2 Tbsp sesame oil
13. 1 Tbsp rice wine

DIPPING SAUCE

1. 1/3 cup soy sauce
2. 2 1⁄2 Tbsp rice vinegar
3. (or 1 Tbsp white vinegar + 1 Tbsp water + 1⁄4 Tbsp sugar)
4. 2 tsp minced garlic
5. chili oil (optional)

Direction :

MAKING THE DOUGH
People who make dumplings regularly, like the chef we took our class from or even my sister’s ayi (nanny) in Beijing, rarely use recipes for this dough. They gauge the proportions of water to flour by the feel of the dough and adjust accordingly. The dough can feel very different depending on the humidity of your environment, the amount and type of flour used, and even the amount and temperature of the water. So take all these factors into consideration when trying your hand at dumpling dough. In the end, it all just comes down to practice. 

1. Put the flour in a bowl and make a well in the center. Pour the water in and stir (either with your hand or with a spoon), evenly moistening the flour. Gently mix until all the lumpy bits have been incorporated. Add more flour or water as necessary. The dough should start looking shaggy and hold its shape when pinched, but it shouldn’t be too moist.

2. Transfer the dough to a lightly floured surface and knead the dough with the heel of your hand for about 2 minutes. The dough should be nearly smooth and somewhat elastic. Press down on the dough; the impression should slowly bounce back.

3. Smooth out the top of the dough and pinch the ends together on the bottom. Place the dough in a Ziplock bag and let it rest (alternatively, you can put it in a bowl and cover with a plate).

PREPARING THE FILLING
While the dough is resting, use this time to prepare your ingredients for the filling. Filling can be made ahead and refrigerated overnight. Letting it sit for a few hours or overnight can help bring out the flavors, but it’s not absolutely necessary if you’re short on time. There are all sorts of fillings you can put inside a dumpling, but here I have stuck with some of the classic ingredients.

4. Combine all the filling ingredients in a large mixing bowl. Add seasonings and mix well. Use your hands!

FORMING THE DUMPLING WRAPPERS
This might just be my favorite part of making dumplings! It is so much fun, and I love the challenge of trying to make the perfectly round and thin wrapper. 

5. Remove the dough from the bag and place on a floured surface.

6. Cut the dough into thirds and put two of the thirds back into the bag. Seal completely.

7. Roll the remaining third of the dough into a 1-inch thick log. Cut the log into even pieces, about 3/4 ” thick each. (If the ends of the log are thinner, make those cuts a bit longer, about 1″ thick.) Now here is the trick I learned in the dumpling class: After each cut, rotate the log a quarter turn, so that the dough pieces are pinched in different directions on each side (see photo above). As you’ll soon see, this is an important step in forming perfectly circular dumpling wrappers!

8. Roll the pieces lightly in flour and then set each piece on one of its cut ends. Flatten each piece of dough with the palm of your hand. Because of the quarter turn when cutting, the dough will naturally flatten into the shape of a circle. How brilliant, right? :) Without the turn, you’d get more of an oval shape, due to the way the knife pinches the dough flat. Then, if you take as much delight in this process as I do, you can simply reshape any pieces that don’t look as perfectly round as they should. :)

9. To roll the wrappers, start with a lightly floured surface. If you’re right-handed like me, hold one of the flattened pieces of dough in your left hand and the wooden rolling pin in your right. You’ll want to roll the rolling pin gently back and forth, while turning the dough in a counter-clockwise motion in your left hand. Roll up about 1/2″ – 1″ in from the edge, avoiding the center of the dough completely. This way, you’ll leave the center a little thicker — perfect for holding the heavy filling — while making the edges a little thinner — perfect for making delicate pleats to seal the top. After the dumplings are folded and the outer edges pressed together, the thicker center will have about the same amount of doughiness as the outer pleated edges. I love how perfectly this all works out. :)

10. Continue rolling until you have about 10 wrappers to work with. You don’t want to roll too many at a time, or else they will start to dry out (unless you have a partner to fill the dumplings while you roll!).

11. Fill your wrappers with about 1 tablespoon of filling. Flatten the filling a bit in the center. Fold using your favorite method! The Beijing method for boiled dumplings is very easy and involves simply folding the wrapper over, and then pinching it shut by holding the edges between thumbs and index fingers of both hands. Andrea Nguyen also has some fantastic videos on basic dumpling folds here and here (I tend to use the method in the second video).

At this point, your dumplings are ready to be fried, boiled, steamed, or frozen. I like to make a huge batch of dumplings and freeze them for later use. Be sure to put them on a nonstick tray (lined with freezer paper, or a Silpat mat works well) and space them out individually in the freezer; otherwise they will stick together and be impossible to separate once defrosted. After 30 minutes or more, the dumplings are frozen enough that you can place them all into a Ziploc bag for quick and easy meals. Frozen dumplings do not need to be defrosted before cooking — just add a few minutes of extra cooking time to each of the three methods below.

COOKING THE DUMPLINGS: 3 ways to cook fresh or frozen dumplings

My favorite go-to method for cooking dumplings is in a frying pan. I love the crispy bottoms and tender, steamed tops. Here’s how to get perfectly cooked dumplings every time:

Panfry1. Heat up 1-2 tablespoons of vegetable oil in a non-stick pan on medium-high heat. When the pan is hot, add in the dumplings in a single layer. Arrange them in a circular shape, allowing them to hug one another. Leave about 1/8″ between each dumpling because they will plump up.

2. Let the dumplings fry until the bottoms are golden brown.

3. Add in about 1/3 cup water (until there is about 1/4” of water in the pan) and cover with a lid. Let them steam for about 5-7 minutes, until you hear the dumplings begin to sizzle after all the water has evaporated.

4. Remove the lid. The dumplings should look translucent at this point. Fry just a little bit longer, until the bottoms are crispy again.

5. For a nice presentation, find a plate just slightly smaller than your frying pan. First flip the plate onto the dumplings in the pan, and then invert the pan of dumplings onto the plate.

Kkanpunggi (Deep Fried Chicken in Garlic Sauce)

Ingredient :

Meat and extras

1. Chicken breast 500 g1/2 a red capsicum
2. 1/2 a green capsicum
3. 1/2 an onion
4. 1 green chili (spicy)
5. 1/2 a lemon
6. Olive oil – 1 tbsp
7. Some vegetable oil for deep frying

Marinade Chicken (mix these together in a bowl)

1. Refined rice wine – 1 tbsp
2. Soy sauce – 1 tbsp
3. Pepper 3 sprinkles
4. Salt 3 sprinkles

Batter

1. Starch powder (I used potato starch) – 3 tbsp
2. White flour (I used all purpose flour) – 3 tbsp
3. Curry powder – 1 tsp
4. Water – 5 tbsp
5. 1 egg, beaten

Garlic sauce (mix these together in a bowl)

1. Vinegar (I used apple vinegar) – 2 tbsp
2. Soy sauce – 2 tbsp
3. Oyster sauce – 2 tbsp
4. Honey – 2 tbsp
5. Refined rice wine – 2 tbsp
6. Minced garlic – 1 tbsp
7. Ginger powder – 1 tsp
8. Sesame oil – 1 tbsp
9. Lemon liquid – 1 tsp

Direction :

1. Rinse the chicken in cold water.
2. Cut the chicken into bit size pieces, add the marinade sauce then soak it for 15 minutes.
3. Cut the capsicum and onion into small cubes.
4. Take the seeds out from the chili and thin slice it diagonally.
5. Thin slice the lemon.
6. Make the batter. (Sieve the powders and flour first, then add the water and egg, and mix them well in a big bowl)
7. Put the chicken into the batter bowl, mix it well.

Murgh Makhani (Butter Chicken)

Ingredient :

1. cup butter, divided
2. 1 onion, minced
3. 1 tablespoon minced garlic
4. 1 (15 ounce) can tomato sauce
5. 3 cups heavy cream
6. 2 teaspoons salt
7. 1 teaspoon cayenne pepper
8. 1 teaspoon garam masala
9. 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
10. 2 tablespoons vegetable oil
11. 2 tablespoons tandoori masala

Garam Masala

Tandoori Masala

Direction : 

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Apfelstrudel (Classic Apple Strudel)

Ingredients :

1. 6cups apples, tart, sliced
2. 3⁄4cup raisins
3. 1lemon, rind of, grated
4. 3⁄4cup sugar
5. 2teaspoons cinnamon
6. 3⁄4cup almonds, ground
7. 8ounces phyllo pastry, 1/2 box, thawed (also called Filo Pastry)
8. 1 3⁄4cups butter, melted (no margarine)
9. 1cup breadcrumbs, finely crushed

Direction :

• Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
• Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
• Place a second leaf on top and brush with butter again.
• Repeat until 5 leaves have been used, using about 1/2 cup of butter.
• Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
• Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
• Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
• Lift towel, using it to roll leaves over apples, jelly roll fashion.
• Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
• Repeat the entire procedure for the second strudel.
• Bake the strudels at 400°F for 20 to 25 minutes, until browned.

1. NOTE: 
2. Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.

Pambazos (Salsa-Dipped Potato and Chorizo Sandwiches)

Ingredients :

1. 15 dried guajillo chiles 
2. 1 clove garlic
3. ¹⁄₂ small white onion, roughly chopped
4. 2 ¹⁄₄ lb. Yukon gold potatoes, peeled and cut into ¹⁄₂" cubes
5. Kosher salt, to taste
6. ¹⁄₂ cup canola oil
7. 1 ¹⁄₄ lb. fresh chorizo, casings removed
8. 6 soft pambazos, teleras, or kaiser rolls, split
9. 3 shredded iceberg lettuce
10. 2 cups grated queso Oaxaca or mozzarella
11. ³⁄₄ cup crema or sour cream

Directions

1. Heat a 12" skillet over medium-high heat. Working in batches, add chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over 4 cups boiling water, and let sit until chiles are soft, about 30 minutes. Drain, reserving 1 1⁄4 cups soaking liquid, and remove stems and seeds from chiles. Transfer chiles and reserved soaking liquid to a blender along with garlic and onion; purée until very smooth, at least 2 minutes. Pour sauce into a bowl; set aside.
2. Bring a 4-qt. saucepan of salted water to a boil over high heat; add potatoes, and cook until just tender, about 10 minutes. Drain and set aside. Heat 2 tbsp. oil in a 12" skillet over medium heat; add chorizo, and cook, stirring to break up into small pieces, until browned and cooked through, about 8 minutes. Add potatoes, and cook until potatoes are very tender, about 2 minutes; season with salt and pepper and set aside.
3. Using your fingers, scoop out and discard the insides of rolls, leaving a 1⁄2"-thick shell. Place about 1 cup potato-chorizo mixture on roll bottoms, and cover with tops; press sandwiches lightly to flatten and compact filling. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Submerge two sandwiches in chile sauce until thoroughly soaked, at least 10 seconds; place in skillet, and cook, pressing constantly with a metal spatula to flatten and flipping once, until browned on both sides, about 5 minutes. Transfer to a cutting board; repeat with remaining oil, sandwiches, and sauce. Open sandwiches and divide lettuce, cheese, and crema among sandwiches; close sandwiches again and serve warm.

Tiropita (Greek Savoury Cheese Pie)

Ingredients :

1. 6 tablespoons butter
2. 1/2 cup all-purpose flour
3. 2 cups milk
4. 1 teaspoon salt
5. 1 pinch nutmeg
6. 1 pound feta cheese
7. 3 ounces grated Greek Kefalotyri cheese
8. 4 eggs, beaten
9. 1/4 cup chopped fresh parsley
10. 3/4 pound phyllo dough, thawed
11. 3/4 cup melted butter for brushing

Feta Cheese

Greek Kefalotyri Cheese

Direction :

1. Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.
2. Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well.
3. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
4. Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling.
5. Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
6. Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

Gado Gado (Indonesian Salad)

Ingredient 

• 8cups water
• 1teaspoon salt
• 4cups green cabbage or 4 cups Chinese cabbage, coarsely chopped
• 3 1⁄2cups bean sprouts
• 3cups green beans, cut (or canned)
• 2medium potatoes
• 3eggs, hard boiled
• 1⁄2English cucumber (long cucumber)
• 1 2⁄3cups peanut sauce

Direction

• Bring the water to a boil; add salt, cabbage, bean sprouts, and green beans.
• Boil vegetables for 5 minutes; drain.
• Boil potatoes in a separate pot until tender then peel them.
• Cut potatoes, eggs and cucumber into slices.
• Heat peanut sauce on low heat.
• Arrange the green vegetables on a very large platter.
• Cover them with the sliced potatoes, eggs and cucumbers.
• Pour the peanut sauce over the entire platter and serve.
• Serving Ideas : Serve with white rice and a meat dish.

NOTES : The peanut sauce may be made by hand or bought.
We put the Gado Gado in a large casserole dish.

Nam Khao With Som Moo ( Rice Balls and Sour Pork)

Ingredients

1. 2 tbspfish sauce
2. 1lime, juiced  
3. 1 tspwhite sugar 
4. 4kaffir lime leaves, finely shredded
5. pinch of salt
6. 65 g(½ cup) crushed roasted peanuts, plus 70 g (½ cup) roasted whole peanuts
7. ½ cupthinly sliced spring onions
8. ½ cupcoriander leaves
9. butter lettuce cups or betel leaves (see Note) whole peanuts and deep-fried dried chillies, to serve

Som moo (sour pork)

• 500 glean pork, minced twice
• 1 cuppork skin, finely shredded 
• 5garlic cloves, crushed
• 2 tspsugar
• 2 tspsalt
• ½ cupcooked sticky rice, washed

Red curry paste

• 6large dried chillies, soaked, drained, seeded and sliced
• 1kaffir lime, rind finely shredded, or 6 finely shredded kaffir lime leaves
• 10red Asian shallots
• 1small knob fresh galangal 
• 2lemongrass stalks, white part only
• 1 tbspshrimp paste
• 2 tbspsweet paprika, optional

Nam khao (rice balls)

• 740 g(4 cups) hot steamed jasmine rice
• pinch of salt 
• 1 cupshredded fresh coconut, soaked in warm water to cover, squeezed and juice reserved
• 175 g(1 cup) cooked crabmeat, flaked
• 2 tbspfish sauce
• 2 tspwhite sugar
• 3eggs
• 2 tbspcornflour
• vegetable oil, for deep-frying

Coriander Leaves

Kaffir Lime Leaves

Directions :

To make the som moo, combine all ingredients and using very clean hands, knead mixture for about 15 minutes, or until it forms a sticky dough. Pack tightly in an airtight container, cover closely with plastic wrap, then seal and stand at room temperature overnight. From the following day, refrigerate for 3 days to allow the pork to cure.

To make the red curry paste, use a mortar and pestle to pound all ingredients until a paste forms.

To make the rice balls, season the hot jasmine rice with the salt and cool for 15 minutes. Combine the rice, red curry paste, squeezed coconut, crabmeat, fish sauce, sugar and 1 egg. Gently mix through, then roll mixture into large golf ball-sized round.

Combine cornflour and reserved coconut juice. In a separate bowl, beat the remaining 2 eggs. 

One-third fill a deep-fryer or wok with vegetable oil and heat to 180°C. Dip the rolled rice balls into the cornflour mixture and then the beaten egg. Deep-fry in batches for 3–4 minutes, or until golden and crunchy. Drain on paper towel and cool for 15 minutes.

To make the salad, break sour pork into small pieces and place in a mixing bowl. Season with the fish sauce, lime juice, sugar, lime leaves and a pinch of salt.  Break rice balls into mixture and toss through with peanuts, spring onions and coriander. Serve in lettuce cups or on betel leaves and scatter with whole peanuts and deep fried chillies.

Note
• Betel leaves are leaves from the pepper tree and are available from Asian supermarkets.