dumplings

Pan-Fried Chicken Gyoza

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Ingredients:
gyoza or dumpling wrappers
beansprouts (optional)
Filling:
250 grams ground chicken lean
4 cups cabbage, chopped into small pieces
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine ground chicken, cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into sizzling plate together with beansprouts. Serve with dipping sauce.

Steamed Pork Dumplings

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Ingredients:
250 grams ground pork
1 cup cabbage, chopped into small pieces
20-25 pieces gyoza or dumpling wrappers
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, ground pork, combine cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a steamer, arrange the pork dumplings lined with cabbage leaves. 2. Cover and steam for 10 minutes.
2. Serve with dipping sauce.

Beef Mami

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Filipino Style Recipe: Beef Mami is one of the most popular noodle soup dish that can be served during rainy or cold season, because of its hot and delicious soup and the tender of beef brisket gives warmth and comfort.

Ingredients:
500 grams beef brisket, cut into serving pieces
200 grams Asian or egg noodles
1 water or beef stock
3 cloves garlic, minced
1 red onion, chopped
1 beef bouillon cube
3-5 pieces star anise
a bunch of Chinese cabbage or baby bok choy, cleaned and chopped
small handful of spring onion, chopped
3 tablespoons vegetable oil
salt and pepper to taste

Choices of toppings:
steamed dumplings
hard-boiled eggs

Procedures:
Part 1
1. Prepare noodles based on cooking instruction. Set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add beef brisket then cooked until color turns to light brown.
3. Add water, beef bouillon and star anise then simmer until beef is very tender. Add water if needed.
4. Season with salt and pepper according to taste. Keep warm.

Part 3
1. In a large bowl, arrange noodles and Chinese cabbage.
2. Pour soup then top with beef brisket and other toppings.
3. Sprinkle with spring onions. Serve immediately with fish sauce.

Gyoza Dumplings

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Filipino Style Recipe: Gyoza Dumplings is a popular Asian dumplings originated in Japan. This dish is usually made from ground meat, cabbage and other vegetables wrapped in dumpling wrappers. Steamed and cooked for a few minutes then served with dipping sauce. This is commonly served as side dish together with Ramen or any noodle soup.

Estimated time of preparation: 30 minutes
Estimated time of cooking: 10 minutes
Good for 20 dumplings

Ingredients:
4 cups cabbage, chopped into small pieces
250 grams ground pork
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

gyoza or dumpling wrappers

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine cabbage, ground pork, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the gyoza into plate then serve with dipping sauce.