Category: RECIPES

DIM SUM BEEF

Bite sized morsels, filled with savoury soy mince, leek & ginger. Served with dipping sauce, sprinkled with sesame seeds & chilli flakes.

Serves 36 pieces

Prep & cook time: 45 minutes

Difficulty: Easy

Ingredients:

• 36 Pieces of gyoza dough

• 1 C Soy mince, soaked in 2 C water

• 2 T Smoke liquid

• 1 Leek, finely chopped

• 1 Ginger thumb, finely chopped

• Oil, to cover pan

• Water, 1 c

• Soy sauce

• Sesame seeds

• Chilli flakes

Method:

• Defrost gyoza dough, so take those out the freezer at least 2 hours before commencing.

• To make the filling, add soy mince to bowl, add water, smoke liquid, leeks, and ginger. Allow to soak for 15 minutes, then heat on low to reduce moisture. The mix should be as dry as possible prior to filling dough circles. Set aside.

• Lightly dust counter, separate gyoza dough, fill each circle with 1 T of filling. Fold over and holding with both hands, begin to fold the ends, creating 4 – 5 pleats. Complete all, cover with slightly damp cloth as you proceed.

• Drizzle oil to a large hot pan, adding 10 gyoza at a time, flash fry, tossing to turn. When slightly browned and crisp, carefully throw in quarter cup water to steam, then remove, and repeat with the rest.

• Plate, serve with separate soy with either fresh chopped chilli or chilli flakes. Sprinkle dish with sesame seeds.

Note: Gyoza dough can be found at most Asian stores, Pick n Pay, Checkers.

好胃口    !

MEZZELUNE OKA

Half moon dumpling pockets, filled with butternut mix, topped with sauce dillon.

Serves: 4

Prep & cook time: 30 minutes

Difficulty: Easy

Ingredients: 

• 28 Pieces of dumpling dough (round)

• 1 Butternut, peeled, seeded, chopped

• Handful walnuts, lightly processed

• 2 Garlic cloves, chopped

• Nutmeg pinch

• Salt & pepper to taste

• Handful parsley, chopped

• Sauce dillon

• Cherry tomato, as garnish

Ingredients for sauce dillon:

• 2 T Oil

• 1 T Flour

• 1 Can coconut cream

•  1 t Salt

• 1/2 t Pepper ground

• Nutmeg pinch

• 6 T Dill, finely chopped

Method: 

• You will need to defrost your dumpling dough beforehand so, take out the freezer at least two hours ahead of time.

• Start with butternut filling. Boil butternut until soft, drain, then add nuts, garlic, nutmeg, and salt & pepper to taste. Hand mash. Reduce moisture consistency in the mix. The consistency of the mix should not be wet. Set aside.

• Lightly dust down counter with flour, separate dumpling dough, spoon butternut mixture to the centre of each circle using 1 T.

• Fold each circle over, then bind them together using the back of a fork, pressing down the edges. Cover with clean slightly damp dish towel.

•  Continue with sauce dillon. Heat oil in  pan, add flour, stir out any lumps, then add cream and the rest of the ingredients, stir.

• Turn sauce down to low, gently slip mezzelune into the sauce to cook for 10 minutes, remove, cover, keep hot, and proceed with following batch.

• Plate, serving 7 pieces to each portion, drizzle left over sauce dillon to dishes, garnish with cherry tomato.

Note: You are welcome to make your own dumpling dough however, in order to save on time, you can also make use of ready made, available at most Asian stores, Pick n Pay, and Checkers.

Buon appetito !