Saturday, 13 January 2018

Super Crispy Sesame Balls | Street Food You Can Make at Home | Sesame Seed Balls Recipe - 煎堆 芝麻球 賀年小食















A popular snacks and famous dim sum fried sesame balls made with glutinous rice flour and filled with red bean paste, and then coated with sesame seeds and deep-fried. Nothing is better than homemade deep fried goodies. One of my favourite snacks and you just can't stop eating! I like them crispy on the outside and soft and chewy on the inside. The tradition eating sesame balls during Chinese New Year is resembles gold ingots or money pouches, either of which would bring good fortune to the maker's home.

Makes 10 
( 21g each dough )

Ingredients
(A)
For the wrapper dough
• 100g, 3/4 cup glutinous rice flour
• 1 tsp, 3g baking powder
• 2 tbsp, 22g sugar
• 100ml, 80g boiling water
• 1 tsp vegetable oil

(B)
Stuffing
• sweetened red bean paste
homemade / store-bought as you desire

(C)
For dipping and deep fry 
• plain water
• white sesame seeds
• oil for frying

1) In a big bowl, add glutinous rice flour, baking powder, sugar and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. add vegetable oil. Rest for 5 minutes, and knead by hand for a few minutes until the dough is soft and smooth. Rest for a while, 10 minutes to an hour. 

2) Divide the dough into 10 equal pieces, about 21g each, and roll them into balls. Keep the dough balls covered with a cling film to prevent them from drying out.

3) My secret recipe of making red bean paste or you can store-bought as you desire.
http://yummyeasycooking.blogspot.co.uk/2017/05/red-bean-paste-recipe.html - Keep refrigerated until ready to use.

4) With the palm of your hands, flatten the dough balls into disks and then place 1/2 tsp red bean paste in the center and gather the sides and roll into a ball. Repeat with remaining wrappers and stuffing.

5) Prepare two bowls, one with plain water and the other with sesame seeds. Take one ball with one hand dip with water and another hand coat thoroughly with sesame seeds. Set aside for frying.

6) In a large wok, heat vegetable oil over medium high heat until 150C. (You'll see lots of bubble around) Add sesame balls at a time, and fry over medium heat until golden and puffed up, about 7 minutes and increase the heat to medium high heat and fry about further 3 minutes. It should take about 10 minutes per batch. Serve warm or cool completely. Leftovers can keep in the room temperature and use to eat them as breakfast in the next day.

Recipe Source: JosephineRecipes.Co.Uk




Saturday, 6 January 2018

How To Make Chinese Dumplings | Potsticker Dumpling Recipe







This is my secret way recipe and most Chinese traditionally eat dumplings for luck during the new year for symbolic meaning. Also served during any festival season, especially on new year's eve, which is believed to bring good luck and good health for the coming year. By the way, it's my all time favourite for any meal, first bite of this crispy, crunchy coating and piping hot, tender, juicy meat and the best ever!

Makes 55-60 (8cm wrappers)

Ingredients

(A)
For the wrapper dough
• 2 cups plain flour
• 1 cup boiling water

1) In a big bowl, add plain flour, and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. Rest for 5 minutes, and knead by hand for a few minutes.

2) Lightly sprinkle a work surface with flour and place the dough on top. Hold the rolling pin and firmly hit the dough until it is evenly flattened. Dust additional flour on top of and below the dough, and roll the dough out to a 0.5cm in thickness. Cut out using round-shaped cutters and slightly duct each of them or freeze in air-tight bad, next time stay in room temperature until soften back and then place filling on the centre and wrap whatever shape as you desire. Repeat with remaining dumpling wrappers and stuffing.

(B)
Stuffing
• 50g chives / 5 stalk spring onions
• 1000g pork belly / 800g pork loin steaks
(Trim any fat and sinew, cut meat into thin strips,
using a large sharp knife to cutting into small pieces)
• 1 tbsp grated ginger
• a pinch of sea salt
• 1 tbsp brown sugar
• ½ tbsp chicken granules
• 1 tsp ground white pepper
• 1 tbsp sesame oil
• 2 tbsp light soy sauce
• 3 tbsp water / dry sherry or mirin
• 1 whole egg / 1-2 tbsp corn flour
• 1 tsp dark soy sauce

3) Mix (B) stuffing ingredients above, in a large bowl until thoroughly combined.

4) Ready to wrap with the wrappers and place the dumplings to a floured tray or with grease-proof paper, keep it covered with cling film until stuffed all the dumplings to prevent them from drying out. To freeze, put them in a containers or zip lock bag before putting them in the freezer or cook immediately.

(C)
To make a water mixture
For pan fried the dumpling with crispy skin
• 4 tsp plain flour
• 1 cup water, stir well

5) Heat up the pan, and add vegetable oil over medium-high heat. Place the dumplings flat-side down into the pan. Cook for 3 minutes, then pour over a water mixture (C) and cover with the lid and simmer until the dumplings are tender, about 10-12 minutes for frozen dumplings. Uncover the pan, reduce the heat and cook for a further 5 minutes or until the dumpling's edges and bottom are lightly golden brown and into a crisp crust. Repeat for remaining dumplings. Serve with your favourite dipping sauces.

(D)
For dipping sauces 
• ginger, (thinly slices)
• black rice vinegar, (chinkiang) light soy sauce, sugar and chilli oil or just adding sauce for dumplings, (Lee kum kee)

Helpful Tips:
You can make a big batch of these dumplings and freeze them in the freezer. no need to thaw at room temperature, Just straight to pan-fry and follow the step-by-step video instructional provided. They are perfectly served with ginger sliced with black vinegar.


Recipe Source: JosephineRecipes.Co.Uk


Thursday, 4 January 2018

🌹 Rose - Pan Fried Dumplings - Super Crispy & Perfect Potstickers Recipe 鍋貼、外皮酥脆、內餡爆汁、煎餃在家做!







This is my secret way recipe and most Chinese traditionally eat dumplings for luck during the new year for symbolic meaning. Also served during any festival season, especially on new year's eve, which is believed to bring good luck and good health for the coming year. By the way, it's my all time favourite for any meal, first bite of this crispy, crunchy coating and piping hot, tender, juicy meat and the best ever!

Makes 55-60 (8cm wrappers)

Ingredients

(A)
For the wrapper dough
• 2 cups plain flour
• 1 cup boiling water

1) In a big bowl, add plain flour, and then pour into boiling water, use a chopsticks to quickly stir well, until the water is incorporated. Rest for 5 minutes, and knead by hand for a few minutes.

2) Lightly sprinkle a work surface with flour and place the dough on top. Hold the rolling pin and firmly hit the dough until it is evenly flattened. Dust additional flour on top of and below the dough, and roll the dough out to a 0.5cm in thickness. Cut out using round-shaped cutters and slightly duct each of them or freeze in air-tight bad, next time stay in room temperature until soften back and then place filling on the centre and wrap whatever shape as you desire. Repeat with remaining dumpling wrappers and stuffing.

(B)
Stuffing
• 50g chives / 5 stalk spring onions
• 1000g pork belly / 800g pork loin steaks
(Trim any fat and sinew, cut meat into thin strips,
using a large sharp knife to cutting into small pieces)
• 1 tbsp grated ginger
• a pinch of sea salt
• 1 tbsp brown sugar
• ½ tbsp chicken granules
• 1 tsp ground white pepper
• 1 tbsp sesame oil
• 2 tbsp light soy sauce
• 3 tbsp water / dry sherry or mirin
• 1 whole egg / 1-2 tbsp corn flour
• 1 tsp dark soy sauce

3) Mix (B) stuffing ingredients above, in a large bowl until thoroughly combined.

4) Ready to wrap with the wrappers and place the dumplings to a floured tray or with grease-proof paper, keep it covered with cling film until stuffed all the dumplings to prevent them from drying out. To freeze, put them in a containers or zip lock bag before putting them in the freezer or cook immediately.

(C)
To make a water mixture
For pan fried the dumpling with crispy skin
• 4 tsp plain flour
• 1 cup water, stir well

5) Heat up the pan, and add vegetable oil over medium-high heat. Place the dumplings flat-side down into the pan. Cook for 3 minutes, then pour over a water mixture (C) and cover with the lid and simmer until the dumplings are tender, about 10-12 minutes for frozen dumplings. Uncover the pan, reduce the heat and cook for a further 5 minutes or until the dumpling's edges and bottom are lightly golden brown and into a crisp crust. Repeat for remaining dumplings. Serve with your favourite dipping sauces.

(D)
For dipping sauces 
• ginger, (thinly slices)
• black rice vinegar, (chinkiang) light soy sauce, sugar and chilli oil or just adding sauce for dumplings, (Lee kum kee)

Helpful Tips:
You can make a big batch of these dumplings and freeze them in the freezer. no need to thaw at room temperature, Just straight to pan-fry and follow the step-by-step video instructional provided. They are perfectly served with ginger sliced with black vinegar.

Recipe Source: JosephineRecipes.Co.Uk