Chinese Recipes

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We Cooked:

Wartip

Ingredients – Serves 2

  • 100g shredded cabbage (Nappa or any other softer white/green cabbage)
  • 1/2 block of diced tofu
  • 100g mashed sweet potato (plain, unseasoned)
  • 1 tablespoon grated fresh ginger
  • 1 minced garlic cloves
  • 1 spring onion
  • 1tbsp of crispy-fried onions
  • 1tsp of soy sauce
  • 1 teaspoons white miso paste
  • 1 teaspoon sesame oil
  • 1/4 teaspoon caster sugar
  • 6-10 dumpling wrappers

Method:

  1. To make the sweet potato puree/mash – simply roast the whole sweet potatoes in their skins until super soft.  Then when cooled, remove the skin.  Can be done a day in advance.
  2. Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
  3. Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar and all the other ingredients. Mix everything together with a wooden spoon.
  4. Line a large tray with baking paper. Fill a small cup with cold water.
    Place a wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
    Dip one finger in the cold water and trace a line along half the edge of the wrapper (see picture above).
    Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
    Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the  dumplings.
  5. For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
    Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the wartip in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the dumpling is golden.
    Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
    Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the wartip is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
    The dumplings should be slightly translucent and the filling should be firm.
  6. Flip the dumplings on a large serving plate, browned surface up. Cover with aluminum foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
    Serve with the dipping sauce (mix the ingredients in a small bowl)

Dumpling Dressing – Starter

Ingredients – Serves 2:

  • – 1 tablespoon soy sauce
  • – 1 tablespoon of ponzu
  • – 1 teaspoon black vinegar
  • – 1 tablespoon water
  • – 1 tablespoon of honey
  • – pinch of black pepper and/or gochugaru (red chili pepper flakes)
  • – 1 clove of garlic, grated
  • – 1cm of fresh ginger, grated

Method:

  1. Mix all the ingredients in a bowl and refrigerate until needed.

Chicken with Sweet and Sour Sauce  Noodles

Ingredients – Serves 2:

This dish works equally well with pork tenderloin, chicken thighs – boneless and skinless, salmon or cauliflower.

  • – 350g pork tenderloin, chicken thighs or your preferred alternative
  • – 2 cloves of garlic, crushed and minced
  • – 2tbsp of sticky teriyaki
  • – corn flour
  • – Vegetable oil for cooking
  • Method:
    1. Place all the ingredients into a bowl and massage together. Let marinade, for an hour or ideally overnight. Remove from the fridge for at least 30 minutes before cooking.
    2. Place a non-stick frying pan on high heat.
    3. Coat in corn flour
    4. Fry on both sides until golden, place aside to rest.
    5. Toss in sauce to heat up

Sweet Sour Sauce

Ingredients – Serves 2:

  • – 1x shallot, diced
  • – 2 cloves of garlic, minced
  • – 2cm of ginger, grated
  • – ¼ of pineapple, diced
  • – 1tsp of dark brown sugar
  • – 1tsp of rice vinegar
  • – 1x red chilli, chopped
  • – 2tbsp of banana ketchup (or regular)
  • – 1tbs of tamari
  • – 1tbsp of sticky teriyaki
  • – Splash of water
  • – Vegetable oil for cooking
  • – Salt and pepper to taste
  • – Chopped coriander
  • – Mixed sesame seeds to garnish
 

Method:

  1. Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
  2. Bring to simmer and cook for 10 minutes on low heat until thickened.

Stir-Fried Noodles – Main

Ingredients – Serves 2:

  • – 2x ready to wok udon noodles or you can pre cook rice noodles
  • – 1 red onion sliced
  • – 2 cloves of garlic, minced
  • – 1 red pepper, sliced
  • – Handful of tender stem broccoli
  • – 3tbsp of soy sauce
  • – 1x lime, zest and juice
  • – Vegetable oil for frying
  • – Handful of mint
  • – Handful of coriander

Method:

  1. Place a wok on high heat with a splash of oil and sauté the onion until caramelised, followed by garlic. Sauté all the other vegetables until just softened.
  2. Splash in soy sauce and lime juice and place the noodles on top to heat up.
  3. Toss together and finish with chopped mint and coriander.
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