We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
- Pork Mandu
- Lamb Momos
- Apple & Cinnamon Empanadas
- Spinach Tortellini
Ingredients – Makes 25:
- – 130g minced pork (or beef) (4.6 ounces), excess water / blood removed with kitchen paper towel
- – 2 spring onions, sliced
- – 10g garlic chives (0.3 ounces), finely chopped
- – 2xm of ginger, minced
- – 1tsp fish sauce
- – 1tsp soy sauce
- – 1tsp fine sea salt
- – 1tsp sesame oil
- – 1/2tsp minced garlic
- – A fewsprinkles ground black peppers
- Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Seal the wrapper then place it on a non-stick flat surface. (I’m still a newbie when it comes to folding dumplings, so here is an awesome video instruction on “6 ways to fold a dumpling“. Don’t get intimidated by it if yours don’t look pretty at first. It takes some practice to make them pretty.)
- Repeat step 2 until you use up the remaining ingredients.
- Cook mandu per your preference.
In a well heated pan, add some cooking oil. Place some mandu and cook over medium high heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium low. Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).
Place some non-stick materials (e.g. cabbage leaves or baking paper) on a steamer and place the mandu in it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over rolling boiling water (in a sauce pan) and cook the mandu for 15 to 20 minutes on medium low heat.
- Serve the mandu on a plate while still hot and with Korean dumpling sauce.
Ingredients – Serves 2:
- – 150g of minced lamb
- – 1x spring onion, sliced
- – 1/2 tsp of ground cumin
- – ½ tsp of mild curry powder
- – 2xclove of garlic, minced
- – 1x small red chilli, finely chopped
- – 1x shallot, diced
- – 1x lime zest
- – 1x handful of chopped coriander
- – Seasoning
- Mix all the filling ingredients in a mixing bowl and chill for 30 minutes.
- Divide the dough into balls (each should weigh about 20g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
- Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold (you can use cold water to seal).
- Continue to pinch along the edge of the circle and work your way all the way round.
- Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
- Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
- Place the momos on the baking parchment and steam for 20 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest (if doing in batches).
- Serve with dark soy sauce
- – 200g plain flour, plus extra for dusting
- – 5 tsp sunflower oil
- – 100ml of warm water
- Tip the flour and a pinch of salt into a bowl.
- Add the oil to the flour and combine well with your hands.
- Slowly add 100ml water and knead the dough until it is stretchy.
- Cover with cling film and leave the dough to rest
Apple & Cinnamon Empanadas
Ingredients – Serves 4:
- – 1x quantity of sweet empanada dough
- – 4x large cooking apples
- – 1tbsp of cinnamon
- – 3tbsp of caster sugar
- – 1x big knob of butter
- Peel the apples, core them and dice into small cubes (about 1cm).
- Get a frying pan hot, foam the butter and tip in the sugar.
- Wait until it melts and starting to caramelise.
- Add cinnamon and apple and cook until apples are al dente.
- Set aside and cool completely
- Divide the pastry into 12equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin – use a biscuit cutter or saucer for an accurate round.
- Spoon 1 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
- Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter (or with custard and ice-cream).
Sweet Empanada Dough
- – 150g plain flour
- – 75g unsalted butter
- – 50g icing sugar
- – 1 egg yolk
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes.
Spinach and Ricotta Tortellini
For the pasta (makes more dough than needed for this recipe)
- 70g spinach (blanched)
- 4 large free-range egg yolks
- 200g ‘00’ flour, plus extra for dusting
For the hazelnut pesto
- 25g whole blanched hazelnuts
- 15g Parmesan (or a similar vegetarian hard cheese), grated
- 1 tbsp hazelnut oil
- 1 tbsp rapeseed oil
For the filling
- 150g ricotta
- 50g Parmesan (or a similar vegetarian hard cheese), grated
- 1 lemon, zest only
- pinch grated nutmeg
- salt and freshly ground pepper
- knob of butter, to serve
- Put the spinach and egg yolks in a food processor and process until smooth. Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto.
- For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool.
- For the filling, mix the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off.
- To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils.
- To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.)
- Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape.
- Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well.
- Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through.
- Serve the tortellini with the pesto spooned over the top.