Veggie Gyoza – Nasi Goreng – Recipes

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Sweet Potato Gyoza

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 gyoza 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 gyoza 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 gyoza 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 gyoza 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 gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza 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 gyoza 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 gyoza dumplings should be slightly translucent and the filling should be firm.
  6. Flip the gyoza 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).

Nasi Goreng – serves 4

Ingredients:

This recipe is the ideal use up of veg/ left overs etc.  Don’t worry too much about quantities, you want a similar volume of veg to rice – also add chicken or any left over meats.

  • 1.5 tablespoons oil
  • 1 large onion, chopped
  • Diced vegetables of choice (a similar quantity to the rice)
  • 500g cold cooked rice (preferably basmati or long-grain)

Sauce:

  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1.5 tablespoon rice or wine vinegar
  • ½ tablespoon Sriracha (increase to 1 for more spice)
  • 1 clove garlic, crushed
  • ¼ teaspoon ground white pepper
  • 1/2 tablespoon toasted sesame oil

To Serve (Optional):

  • 4 tbsp chopped green onions
  • 4 fried eggs
  • 4 chopped tomatoes
  • 1/2 an English cucumber, sliced

Method:

  1. Heat the oil in a wok or pan until hot.
  2. Add the chopped onion and diced vegetables and fry for five minutes.
  3. Add the sauce ingredients – you can mix together in a pan to incorporate the sugar – you don’t want to burn to the pan.  
  4. Add the rice to the vegetables and mix well. Pour the sauce over and quickly mix..
  5. Fry a further four minutes, stirring approximately every 30 seconds.
  6. Take off the heat and serve with chopped green onion sprinkled over, and optionally, one fried egg per serving along with wedges of tomato and sliced cucumber

Food Sorcery Chocolate Brownies

Ingredients – Makes: 24 brownies

  • ¾ cup (180g) unsalted butter
  • 8oz (250g) dark chocolate, coarsely chopped
  • 4 large eggs
  • 1 ¼ cups (250g) granulated sugar
  • ½ cup (100g) light brown sugar
  • ¼ tsp salt
  • 1 ½ tsp vanilla essence
  • 1 cup (150g) plain flour
  • 8 oz (250g) milk chocolate, coarsely chopped.

Method:

  1. Preheat the oven to 350F (180C gas 4 )
  2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  3. Line with foil leaving pieces to foil overhanging the sides.
  4. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  5. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
  6. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  7. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  8. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  9. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.