Jiaozi

Dough
500 g Plain Flour
1 Cup Water (room temp)
1 Tbsp Oil
Pinch of Salt

Filling
300 g Minced Pork
300 g Minced Prawns
500 g Chinese Cabbage (chopped, squeeze with some salt, strain)
1 Cup Kucai (cut finely)
1/2 Cup Chopped Spring Onion
2 Tsp Chopped Ginger

Seasoning
3 Tbsp Sesame Oil
1 Tbsp Soy Sauce
2 Tbsp Rice Wine
1 Tsp Corn Flour
Salt and Pepper to Taste

Dipping Sauce
1 Part Soy Sauce
1 Part Black Vinegar
Shredded Ginger

Method

1. Mix dough ingredients and knead well. Let it rest for 30 minute
   
2. Mix filling ingredients with seasoning.


3. Knead the dough until smooth and divide into small balls.
   
4. Roll the portion into circle
   
5. Place a small portion of filling in the middle of each wrapper, fold them inot the shape of a crescent, or make small pleats along one side of skin.


6. Blanch dumplings in boiling water, strir lightly to prevent sticking.


7. When water is at rolling boil, add a small amount of water for it to subside, and wait till rolling boil again.


8. Repeat 3 times.


9. Remove, strain and serve with dipping sauce.


10. Alternatively, pan-fry to make gyoza. Serve with dipping sauce.

Chinese Style Beef Brisket

Made this "Mann Ngau Lamm" a few days ago for the Pot-Luck Brunch. I know the picture don't look too good, but was quite yummy (praising myself here!!! :-D )


Ingredients
Beef Brisket (Cut into chunks)
White Radish (cut into chunks)
Garlic
Green Shallots
Soy Sauce, Black Sauce
1/2 Star Anise and 2 cloves
2 Pcs "Fu Yue" (Fermented Bean Curd)

1. Fry garlic and green shallots fragrant.
2. Add in the beef chunks, and fry for about 5 minutes.
3. Add in the white radish, sauces, Fu-Yue and the spices, plus water to cover.
   
4. Wait till boil, then turn the fire down.
   
5. Simmer till the beef brisket is soft and tender.