Weekly recipes and tips from a wide range of cooking styles. Something for everyone! For ease of searching, hit the 'Find' button in your browser (or use Ctrl + F) and type in what you're looking for (e.g. typing 'Profiterole' should take you to that recipe, typing 'Advanced' will let you skim through recipes in that category, typing 'Baking' or 'Desserts' will let you skim through recipes in that subcategory). If the desired entry doesn't show up right away, hit the 'Next' button until it does.
Who doesn’t love dumplings? This is the one that I make
when the mood takes me. You don’t have to make the salad to go with it (Low-Fuss
is about doing as little as possible), but I find that they work well together.
Don’t be fooled by the number of steps or ingredients in
these recipes, they are actually very, very simple.
PART A – PRAWN & SHITAKE DUMPLINGS
200g raw peeled prawns
200g shitake mushrooms
1 large garlic clove, minced
1 tsp minced ginger
1 spring onion, sliced
1 tsp rice wine
1 tsp soy sauce
1 tsp cornflour/cornstarch
½ tsp sesame oil
Gow Gee wrappers
I prefer these dumplings steamed, but you can also fry
them after steaming to get a bit of extra texture.
Use whatever dumpling wrappers you want, I just use Gow Gees
because they’re round and fit into my dumpling-crimper.
1. Place mushrooms in a food processor and pulse until
finely chopped, then place into a mixing bowl and set aside.
2. Place prawns into food processor and pulse until
minced, then add to the mushrooms and mix well.
3. Add the
garlic, ginger, spring onion, rice wine, soy sauce, cornflour and sesame oil and mix until combined.
4. Place a spoonful of filling in the middle of a dumpling
wrapper, wet the edges and fold over to seal. (As I said, I use a plastic
dumpling crimper because it’s just easier, but you can do this by hand, it just
might not look as neat.)
5. Repeat Step 5 as many times as you
need to, then place the dumplings aside until it is time to steam them.
6. Place a steamer tray over a pan of
simmering water. (I use a bamboo steamer basket, but I used to use a metal
steamer and the result was just as good.)
7. Arrange the dumplings on a plate
that has been lightly greased with some oil, then place into the steamer, cover, and
steam for 5-10 minutes. (You may need to do this in batches. You should be able
to tell when they are cooked as the dumplings will become slightly translucent
and the prawn will have an orange colour.)
8. Either serve as is, or fry them
in some oil until crispy. (Deep fry or shallow fry, it’s up to you. Just be
careful when you add them to the oil, as any leftover moisture will make the
oil spit and it could get messy and/or painful.) Can make up to 20 (or more).
PART B – PICKLED VEGETABLE SALAD
1 large carrot
1 large cucumber
½ white radish (Daikon)
¼ cup chopped mint leaves
¼ cup chopped coriander leaves
2 tbsp caster sugar
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fish sauce
Sesame seeds (to garnish)
When I first made this I was just
looking for something that would counterpoint the prawn dumplings, and I think
If you don’t want to make this, then
I understand. Not everybody has the same tastes!
1. Using a vegetable peeler, shave
the carrot lengthways until you have turned the whole carrot into ribbons. (Not
really sure how else to describe it.)
2. Repeat the process with the radish
and the cucumber, then place all of them into a bowl. (Stop shaving the
cucumber when you get to the core as it is mostly just seeds and water.)
3. Toss together until distributed, then add the chopped herbs.
4. In a small bowl, stir together the
sugar, soy sauce, vinegar and fish sauce until the sugar has dissolved.
5. Pour the dressing over the
vegetables and herbs, and toss together until everything is coated. Cover with cling film, and place aside
for 5-10 minutes. (This is the best time to steam the dumplings.)
6. Pour the salad through a sieve and
drain away as much of the liquid as possible. (If you want, save the dressing
as a dipping sauce for the dumplings!)
7. Place onto a plate (with the dumplings), sprinkle some sesame seeds over the
top, and serve.