Pork and Cabbage Gyoza

Makes: 24

This David Herbert gyoza number is right on the money.

It is exactly what you would expect from a Japanese noshery and the gyoza are dead simple to make.

So simple, we made an extra batch, formed the gyoza and froze them as an easy weeknight meal for the boys.

Rather than heating store-bought mini quiches, do these next time people come around for an afternoon beer.

So good.

Ingredients

Gyoza

150gm pork mince
1 cup finely shredded Chinese cabbage (wombok)
2 spring onions, trimmed, finely chopped
1 garlic clove, crushed
2 tsp Japanese soy sauce
2 tsp sake
1 tsp sesame oil
1/2 tsp caster sugar
Pinch ground white pepper
24 gyoza or gow gee wrappers
Cornflour

Dipping sauce

3 spring onions, trimmed and thinly sliced
1/4 cup low-salt soy sauce
1/2 tsp finely chopped chilli
1/3 cup rice vinegar

Method

  1. To prepare the dipping sauce: mix all of the ingredients and set aside.
  2. For the gyoza, combine the all of the ingredients except the gyoza wrappers and cornflour. Mix well.
  3. Place a gyoza wrapper on a clean surface or in the palm of your hand. Spoon a heaped teaspoon of pork mixture onto the centre of the wrapper. Brush the edge with a little water. Fold to enclose filling; lightly press edge together to make a semi-circular parcel. Use fingertips to pleat the edge 4 or 5 times, keeping the filling in the centre. Place on a plate dusted with cornflour and repeat with the remaining pork mixture and gyoza wrappers.
  4. Heat half the peanut oil over a high heat in a large non-stick frying pan that has a lid. Remove from the heat and arrange half the dumplings over base of the pan. Return to the heat and cook for 3 – 4 minutes or until the bottom of the dumplings is golden. Sprinkle 1 – 2 tablespoons of water evenly over the gyoza. Place the lid on the pan and cook for another 3 – 4 minutes or until the dumplings are cooked through and the water is evaporated.
  5. Take off the heat, remove the gyoza and set aside whilst you repeat the process with the remaining gyoza.
  6. Serve with the dipping sauce or Japanese soy.

Chinese Ground Chicken Bowl

Serves: 4

Name aside, this is a wonderful mid-week dish I found on a blog, Ominvore’s Cookbook.

I have adjusted it slightly and it really is a set-and-forget sort of dinner.

Get your chicken simmering, cook your rice, prepare your bok choy and heat up the pan to cook the eggs.

Which means more time for a wine on the couch discussing the progress of your new baby. Or puppy. Or whatever is progressing in your life.

We have done a few minced pork and chicken recipes lately and could there be anything better after a long day?

This dish is no exception.

Ingredients

4 tbsp light soy sauce
2 tbsp rice wine (or Japanese sake which we used)
2 tsp sugar
¼ tsp Chinese five spice powder
¼ tsp salt
1 tbsp vegetable oil
1 tsp minced fresh ginger
2 tsp minced fresh garlic
500gm ground chicken breast (chicken mince)
50gm shiitake mushrooms
1 cup frozen baby peas
4 eggs
2 cups of steamed rice
Baby bok choy, sauteed quickly in a hot pan with a splash of vegetable oil, sesame oil, light soy sauce, black bean sauce and chilli sauce

Method

  1. In a small bowl, mix together the light soy sauce, rice wine, sugar, five spice powder and salt.
  2. Place the shiitake mushrooms in a bowl and pour over boiling water. Leave for 5 minutes, drain well and chop.
  3. Heat a wok over a medium heat and add the oil; when warm, add the ginger and garlic and stir, cooking for a minute until fragrant. Add the chicken mince, breaking up and stir until the chicken is slightly browned.
  4. Add the shiitake mushrooms, the light soy sauce mixture and 1 cup of hot water. Partially cover and cook for 30 minutes or until the sauce is mostly absorbed. Add the peas, stir for a minute and take off the heat, stirring until the peas are warmed through.
  5. Meanwhile, cook the rice and prepare the bok choy.
  6. When the chicken is close to done, add some oil to a pan, heat to medium and cook the eggs, crisping the edges though keeping the yolk runny.
  7. Cook the bok choy.
  8. Serve the chicken mince on the rice with the egg on top and the bok choy at the side.

Ken Hom’s Spicy Sichuan Noodles

Serves: 2 – 4

Ken Hom is a pretty impressive guy and everything of his I have ever cooked has been just as impressive.

This is a man that doesn’t put his name to anything that isn’t but awesome.

We don’t hear a lot about Ken Hom in  Australia and he is fairly retired now I gather; though growing up with an American mother, I heard plenty about him and know his style well.

This particular recipe is as wonderful as it is quick to prepare.

It is that wonderful, spicy dish you get in a Taiwanese restaurant that you wish you had the time and knowledge to recreate. Part of this is achieved by keep the dice of your spring onions as small as you can; delicate ingredients, wonderful taste.

The only caveat is around the use of the chilli oil, which – if you have used chilli oil before – you will know can be quite a thumper of an ingredient. I haven’ adjusted the original recipe though we halved the chilli oil and were happy for doing so.

Blow your socks off however you will.

Oh, there is a second caveat.

We didn’t deep-fry the pork mince and frankly, I don’t think you should either. I don’t doubt Mr Hom’s recipe, though if you aren’t a kitchen used to splashing around liters of oil and deep frying meat, I wouldn’t start here. Pan fry your mince in a bit of oil like we did and enjoy.

And so I have adjusted the recipe to reflect this.

This is a cracker of a mid-week dinner and you should get onto cooking it as soon as you can.

Ingredients

250gm pork mince
1 tbsp soy sauce
1 tsp salt
2 tbsp vegetable oil
3 tbsp finely chopped garlic
2 tbsp finely chopped ginger
5 tbsp finely chopped spring onions
2 tbsp sesame paste or peanut butter
2 tbsp (light) soy sauce
2 tbsp chilli oil (we used 1)
1 tsp salt
250ml chicken stock
350gm fresh Chinese thin egg noodles or dry Chinese thin egg noodles
1 tbsp Sichuan peppercorns, roasted and ground
1 red hot chili, seeds removed and finely chopped for garnish

Method

  1. Combine the pork, soy sauce and salt and mix well. Heat a wok until it is hot, add 1 tbsp of oil and fry the pork mixture until browned, working to break it up. Set aside.
  2. Add the remaining 1 tbsp of oil to the wok, reheat and add the garlic, ginger and spring onions and stir fry for 30-seconds. Add the sesame paste (or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes,
  3. Meanwhile, cook the noodles according to the packet instructions. Drain and divide into individual bowls. Ladle on the sauce, garnish with fried pork, Sichuan peppercorns and chopped chilli.

Café Green Salad

 Serves: 4 – 6

This is a really sweet little vinaigrette with the addition of the soy.

To the greens I added thinly sliced radishes and snippets of chives, though you could really do anything and it would be amazing.

Served with a steak w/ black olive butter, some sautéed mushrooms with garlic and a smashing mac and cheese. You can imagine the smiles and red wine cheers!

Ingredients

3 tbsp extra virgin olive oil
1 clove garlic, minced
1 tsp Dijon mustard
1 tbsp Balsamic vinegar
Small splash soy sauce
Salt and pepper
Salad greens

Method

  1. Whisk together the ingredients except the greens to make the vinaigrette. Taste for seasoning.
  2. Dress the greens with the vinaigrette.