Pork dumpling豬肉餃子

豬肉餃子

Zhūròu jiǎozi

Pork Dumplings

Hi there, already an other recipe! I want to update my blog more often. Today I want to show you how to make dumplings. I need to practice my folding because I want to be able to make pretty dumplings like in restaurants. But at least my dumplings are juicy and tender, and flavourful. There are 4 ways to cook dumplings, by steaming, boiling, pan frying or deep-frying, which is sometime served for the Chinese New Year, and is popular in America but less in China.

My recipe is steamed dumplings. Steamed dumplings has to be eaten quickly or the skin may come harder. I used frozen commercial jiaozi skin, but frozen skins aren't very stretchy, and homemade ones are way better and more opaque.

My recipe is actually an accident but it turned into my formula A dumpling! I grabbed the vinegar bottle, thinking it was soy sauce and pourred on my meat, then, I realised it was vinegar.... But it turned out very good! :)

Stuffing:

-1 lbs pork

-2 garlic cloves, finely chopped

-1 big bunch of green onion, finely chopped

-1 bird eye chili, finely chopped and seed removed (optional)

-1 egg

-1 ts dark soy sauce

-1 tbs light soy sauce

-1 tbs vinegar

-1/2 tbs sesame oil

-1 tbs of potato starch

-1 pinch of asian 5 spices

-1 pinch of black pepper

Mix well together. It may looks too light or too liquid but that's what will make your dumpling not dry.

And the potato starch will help the meat to keep a good constancy.

MARINATE 2 to 5 HOURS.

How to fold dumpling: I couldn't have anyone to film me folding a dumpling so I will send you a link of a video from my favorite blogger (Margo Zhang): How to fold a Jiaozi

Put your dumplings on the both stages from your bamboo steamer. Put the steamer on a pot full of water and start boiling.

When it boils, start counting 25 minutes and the dumplings are cooked!

Mapo Tofu麻婆豆腐

麻婆豆腐

Má pó dòufu

Ma Po Tofu
Hey, I got internet, and I moved in another city, with a bigger variety of exotic products! This time, I
wanted to teach you a bit of Sichuan cooking. This is how we make a traditional Mapo tofu!

2-3 servings

Here are the ingredients:

-150g-200g of ground pork
-1 pack of tofu
-4 tbs of Black Beans In Chili Oil
-6 tbs of Dou Ban Jian (Chili and bean sauce)
-7 tbs of water
-1/2 onion strips
-salt and pepper
-2 spring onion in small pieces
-cooking oil
-chili oil
-1/2 egg (to mix with pork)
-3 cloves of garlic

Brown the onions and the garlic. Add the pork.

When half-cooked, add the sauce, the beans, and the chili oil to taste. Cover and simmer at mid-low heat for minutes

When everything is well cooked, add water and more sauce if needed (Depending on your preference, if you like it more dry or more saucy)

When well cooked, add the tofu and simmer again for 3 minutes.

Season and serve with some spring onions on the top!

Bap Xao

炒玉米

Chǎo yùmǐ

Bắp Xào
Hi guys longtime no see. Last time I wanted to eat street food, so I cooked vietnamese Bap Xao. It is very simple but it's so tasty. There is many variation but I'll go with the most popular one.

Ingredients:

- 3 cup frozen extra sweet corn

- 4 green onions, cut into thin rings

- 3cup of chopped of pre-cooked shrimps

- 2 table spoon of white sugar

- 1 1/2 tea spoon of salt

- 2 1/2 table spoon of golden butter

black pepper

sriracha sauce 

Melt the butter and add the shrimps and the corn until well cooked.

Add the sugar, the salt and black pepper to your taste, then add the green onion.

Cook a few more minute. And serve with some sriracha sauce

Shrimps sautéed noodles

蝦炒麵條
Xiā chǎo miàntiáo
Shrimp sautéed noodles

Hi everyone. For my first recipe I'll show something pretty simple to make. Here i'm using noodles that are usually used for Yetcamein noodles soup, but you can use any non-swelling noodles, even ramen noodles can do!

Hi everyone. For my first recipe I'll show something pretty simple to make. Here i'm using noodles that are usually used for Yetcamein noodles soup, but you can use any non-swelling noodles, even ramen noodles can do!

For 2 serving

9 shrimps-} marinated-1 ts de chicken stock powder, 1 tbs of shaoxing wine or xeres, and black pepper (I use pre-cooked shrimps all already shelled) 1 spring onion, in rings 1/2 red bell pepper in strips 1/3 green bell pepper in strips

4 white mushroom in slices 1 big carrot in fine rectangles 1 chunk of ginger, chopped (around 1 tea spoon) 3 big cloves of garlic, chopped 1 small hand of non-swell noodles (see pictures) Some drops of sesame oil Black pepper

sauce: 2 tbs Light soy sauce (Kikoman's is ok) 1 tbs Dark soy sauce (You can find in any asian grocery stores, but if you can't, VH soy sauce is acceptable) 1 ts water 1/2 ts potato starch (mix the sauce in a bowl, and mix occasionally, the starch must not stick to the bottom when being added to the meal) In some cooking oil, cook the ginger and garlic until good smell, then add the carrot. At half-cooked, add the mushrooms, the white part of the green onion and the bell peppers. When everything is cooked, add the shrimps, sesame oil, black pepper, the noodles, the green part of the green onion, and the sauce. Stir until the sauce get stickened and that everything is well mixted, and serve Man Man Chi, have a good meal!

To vary: Change the white mushrooms for shiitakes. Add bean sprouts. Add chinese cabbage. Add onions. Add sesame seed. Add sugar.