Today begins the Kitchen Series.
I'm really excited about starting this link up of recipe blog posts from other bloggers and us. You just link up below and share a recipe blog post, it's that simple. I'm going to need help to spread the word about the Kitchen Series link up so please invite others to join. I would love to build a foodie community.
We eat a lot of Asian inspired dishes at home because they are usually quick, easy and the perfect size for little fingers. We love our foodie magazines and have an extensive recipe book collection it's often bedtime reading in our house. This one was a great find from the latest Donna Hay and we've enjoyed eating them a lot this winter.
pork and mushroom pot stickers
1/2 cup (80ml) vegetable oil
100g shiitake mushrooms, finely chopped
1 clove garlic, crushed
200g pork mince
1 green onion, finely chopped
1 x 1cm piece of fresh ginger peeled and finely grated
2 tsp soy sauce
2 tsp oyster sauce
1 tsp sea salt flakes
1/2 tsp cracked black pepper
1/2 tsp of dried chilli flakes
1 egg white
30g gow gee or won ton wrappers
rice flour, for dusting
Chinese black vinegar, soy sauce and chilli sauce for serving.
how to make
Heat 1 tbsp of oil in a large non-stick frying pan over high heat. Add mushroom and garlic and cook for 3-4 mins or until lightly golden. Place in a large bowl and leave to cool slightly. Add the pork, green onion, ginger, soy sauce, oyster sauce, salt and pepper, chilli flakes and egg white and mix well to combine. Place the gow gee wrappers on a clean bench top dusted dusted with rice flour and brush edges with water. Place 1 tsp of the mixture into the centre of each wrapper. Fold the edges of the wrappers over and press together to seal. divide the remaining oil between 2 large non-stick frying pans over a medium heat. Add 1/2 cup water to each pan and add dumplings. Cover the pans with tight-fitting lids and cook for 5 minutes. Remove the lids and cook for a further 2-3 minutes or until the water has evaporated and the dumplings are golden on one side. Serve with the dressings and chilli sauce on the side. Miss Three likes them with a Keepee Japanese Sesame mayonnaise available at any good Asian food store.
how to make in the thermomix
chop mushroom and garlic for 6 sec/ speed 6. Scrape down side and cook with a dash of oil for 1 min/ varoma. Set aside.
Place all other ingredients in the TM bowl and chop for 6 seconds/speed 6 to combine. Place in a bowl with mushrooms and garlic and stir.
Place the gow gee wrappers on a clean bench top dusted dusted with rice flour and brush edges with water. Place 1 tsp of the mixture into the centre of each wrapper. Fold the edges of the wrappers over and press together to seal.
You can cook as above or for a steamed Varoma version. Place dumplings in an even layer over the two Varoma trays for steaming. I have used a piece of baking paper and placed dumplings on that so they don't stick. Place 400 grams of water in the TM bowl and cook Varoma/8 mins/speed 2. Check to see if dumplings are cooked through if not cook for another few minutes.
Variations to dumplings
Use diced tofu, chicken, or duck mince instead of pork mince. You can grate carrot in the dumplings and finely chopped kale, cabbage or spinach into the mix alongside the other ingredients.
Serve with the dressings and chilli sauce on the side.
* I usually prepare in the thermomix and then cook in a frying pan as l like the golden crust to the dumpling but steaming them is healthier.
You can cook half and freeze half of the uncooked dumplings between baking paper in a tupperware container. They keep for 3 months in the freezer.
Source: Donna Hay magazine Issue 70, pg 96.