Fried Dumplings Recipe

I’ve officially started my maternity leave as of this weekend and I’m now 32 weeks pregnant. Millie (my unborn daughter’s name is Amelia) is very healthy and very active. As confirmed by one of my many midwives (we don’t get a permanent midwife here in Edinburgh) an active baby is a healthy baby and Millie is very active!

I think I’ve been quite lucky my with pregnancy so far as she tends to move around a lot during the day but less so during the night, let’s hope she stays like this when she’s born!. I’ve heard of a lot of pregnant women complaining about babies kicking them and they can’t get enough sleep but “so far” I’ve been lucky.

People have been asking me what it feels like to have a baby move around my belly and the best way I can describe it is it feels like a flower blossoming, albeit a strong one. I can feel her waving her arms and legs and if you can imagine it really does look/feel like a flower blossoming.

Any discomfort at this stage of my pregnancy? Yes! Recently I’ve been suffering from constant heart burn but I’ve learnt how to control it. Soy milk and ginger tea have been really helping me. Apart from that everything is good but I’m really confident that years of working as a chef have made me fairly strong and really fit so even though my belly has grown considerate, everything else; my bum/arms etc, are still fairly normal.

So this is my first recipe in a really long time (sorry!) and I decided to share with you a recipe for “Fried Dumplings” which I also cooked for my colleagues during my last two shifts. I promised them a really long time ago that I would bring in dumplings and finally I did.

If you follow my blog you will know I have cooked dumplings before. This time I changed the recipe a little bit for the filling and the cooking method is different compared with the older dumpling recipes.

Please find the recipe for the dumplings I made previously here: Dumplings Shui Jiao

The reason I changed the ingredients from Chinese chive to spring onion is Chinese chive has, during my pregnancy, made me feel quite ill. On the couple occasions I have eaten it I have felt really bloated so I replaced it. I also added some chopped fried eggs into the filling as it improves the texture but most importantly gives it a stronger flavour.

About changing the method of cooking, last time I boiled the dumplings, which I of course had to do again but I finished the dumplings off by frying them. When I lived with my parents my mother would fry left over dumplings from the previous night’s meal and turn them into a really delicious snack. In effect it gives the dumplings a new life!

Dumplings are fantastic as both a snack and a meal. Whether you fry or just boil them, they are really quick to make (we made around 140 dumplings and it took us about 1 hour although we are really quick nowadays at making them), they’re extremely healthy and they’re filling. Here is one recipe that I often use to make Fried Dumplings.

fried dumplings
fried dumplings

 

 

Fried Dumplings Recipe

Course Main Dish
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 120 dumplings

Ingredients

Ingredients

  • 1 kg pork mince
  • 2 bunches spring onions chop finely
  • 3 slices ginger chop finely
  • 6 large eggs beat and season with 1 tsp soy sauce, 1/2 tsp salt and 1 tsp sugar
  • 1 tbsp dried shrimp soften in hot water and chop finely (available in most Chinese supermarkets)

Seasonings

  • 1 cup light soy sauce
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp sesame oil

Instructions

  1. Fry the eggs as thin as a crepe and chop it finely when it has cooled down
  2. Mix all the ingredients and seasonings evenly and leave it for 30 minutes
  3. Make the dumplings as the procedure photos from the link above shows. You can use a little bit of water to help the edge of the dumpling pastries to stick together
  4. Boil a big pot of water and cook dumplings in the boiling water
  5. When the dumplings have risen and are floating on top of the water, they are cooked (please note this applies to fresh dumplings only, if they are frozen you will need to wait for the water to boil then add more water. Wait to boil again, repeat twice, then they are cooked)
  6. Cool the dumplings down under cold water and drain. Gently mix some oil with the dumplings to prevent them from sticking together.
  7. Heat up a little bit of oil in the frying pan and fry the dumplings until they are golden brown on the outside. They are ready to serve!

 

Taiwanese Home Made Noodle Salad Recipe

We often eat this Taiwanese home made noodle salad during the summer but as I’m pregnant this year and I feel my body temperature is quite high, I’ve been really craving this dish. I believe a lot of pregnant ladies can understand how I feel when their bodies are growing and you feel really quite hot. Normally in Scotland I’m absolutely freezing but even with the recent temperature drop I’m feeling comfortable.

So now rather than me chattering I’m enjoying watching my husband and my cat chatter instead.

My good friend Lorenzo, remember the Italian guy I used to live with, once asked me if it’s difficult to make good noodles at home. Without a pasta machine it’s very difficult but with a pasta machine it’s just so much easier and so much more consistent. With this in mind we popped out to a local Italian patisserie that we go to and bought a really fantastic little pasta machine.

Taiwanese home made noodle salad is great for pregnant woman but also really good for people trying to lose weight as the ingredients are very light and fresh. There’s no frying here and in the case of the chicken I steamed it. I also made a sesame sauce which is really delicious.

taiwanese home made noodle salad
lye water
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home

 

Taiwanese Home Made Noodle Salad Recipe

Course Main Dish
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 3 people

Ingredients

Ingredients for noodles

  • 350 g water
  • 1 tsp salt
  • 850 g bread flour
  • Lye water lye water is like bicarbonate of soda in a bottle

Ingredients for salad

  • 1 cucumber julienne it
  • 1 small carrot julienne it
  • 2 chicken breasts
  • 2 large eggs

Ingredients for sesame dressing

  • 150 g toasted white sesame
  • 1/2 cup water
  • 1 tbsp sunflower oil
  • 1 tsp salt
  • 1 tsp vinegar
  • 2 cloves garlic
  • 2 tbsp soy sauce
  • 1 tsp sugar

Instructions

Procedure for noodles

  1. Mix all of the ingredients for the noodles together in a large mixing bowl. Kneed the dough until it’s loose and even.
  2. Flatten the dough as per the fourth preparation below and cut into even amounts.
  3. Roll each load of dough until it’s thin enough to fit through the pasta machine (approximately 1cm thick).
  4. Use the pasta machine to flatten the mixture. Repeat this process several times and each time make the rollers in the machine closer. In the case of the machine I used I set it at the end to setting number 4 (1 being the thickest, 9 being the thinnest).
  5. After the dough has been flattened feed the mixture through the rollers that cut the dough on the other end. Cover the noodles with flour and set aside.
  6. When you’re ready to cook the noodles, boil a pan of water and cook the noodles for approximately 2-3 minutes. After they are cooked cool the noodles down with cold water and then drain the water. Cover the noodles with a little cooking oil (sesame/sunflower etc) to stop the noodles sticking together).

Procedure for salad

  1. Julienne the cucumber and carrot.
  2. Season the chicken breast with salt and pepper. Roll the chicken breast in some cling film and steam the chicken breast until it has cooked.
  3. After it has cooked remove the cling film, allow it to cool down and then julienne the chicken.
  4. Beat the eggs, mix with the soy sauce and a little white pepper powder. Heat up a frying pan and make a crepe-thin fried egg. After the egg has cooled julienne it.

Procedure for sesame dressing

  1. Toast the white sesame in a frying pan. Use a food processor or smoothie machine to puree the white sesame with 1 tablespoon of sunflower oil.
  2. Add all of the ingredients into the machine and continue to mix everything together until there are no lumps. Taste the sauce before service. You can adjust the seasoning yourself to suit personal preference. I like the dressing quite strong but adjust the amounts of salt and soy sauce to suit.

 

Smoked Haddock and Prawn Fried Rice

So I’m now 16 weeks pregnant now! One of the main things I have learnt about pregnancy, at least for myself, is one has to eat really healthy. I’m finally getting over morning sickness and I don’t really have any hunger cravings but I’ve found if I eat unhealthily (ie if I eat a curry or deep fried food) then my morning sickness comes back.

With this in mind I’ve changed my diet quite a lot recently. I still enjoy some junk food sometimes (for example a curry / kfc etc) but my body can only handle food like this once in a blue moon. Maybe it’s my baby being demanding but my morning sickness is best controlled when I eat home made fresh food. Recently Chris and I have been eating a lot of seafood and we’re fortunate in Edinburgh to have a really great fishmonger called Eddie’s Seafood. It’s a Hong Kongnese run fishmonger in Marchmont so it’s really nice for me to pop in and have a chat in Chinese but most importantly they sell really gorgeous fresh seafood at excellent prices and a large variety of fish.

Another issue I have, and this is one of the reason I’ve been struggling to update my blog, is I’ve been really busy. I’m studying at college full time, working part time, suffering from morning sickness as well as back ache so I really have to cook quick but really healthy food and fried rice for me is an obvious choice.

This isn’t to say I won’t cook other things but right now fried rice hits the spot perfectly and today I had a craving for a smoked haddock and prawn fried rice

I’m going to try to update this blog more regularly than I have been in the last couple of months and certainly when I go on maternity leave next year I’ll do a lot more cooking (I plan to cook most if not all of my babies food so I’ll be cooking like crazy).

Also a bit more personal, I had my 16 week midwife’s appointment Tuesday this week. We were the first couple to arrive and very annoyingly had to wait for two couples who were booked after me to be seen first as they needed translators (next time I might demand a Chinese translator out of spite) and we heard the baby’s heartbeat. Just like the scan this was really amazing. Our baby’s heart rate was 150bpm and we heard it kick, so awesome!

It looks like we’re going to have a really healthy baby to bring home next year, exciting times!

Hope you like this recipe for smoked haddock and prawn fried rice.

smoked haddock and prawn fried rice

 

Smoked Haddock and Prawn Fried Rice

Course Main Dish
Prep Time 45 minutes
Total Time 45 minutes
Servings 3 people

Ingredients

  • 1 smoked haddock fillet
  • 200 g raw king prawns
  • 3 large eggs
  • 2 spring onions finely chopped
  • 1 medium carrot
  • 1 can sweetcorn
  • 1 handful peas
  • 2 cloves garlic
  • 1 shallot finely chopped
  • 1 tsp rice wine
  • 2 tbsp soy sauce
  • 3 bowls cooked rice
  • Salt and pepper to taste

Instructions

  1. Cut the smoked haddock into small dices and heat up a wok with one tablespoon of oil. Stir fry the garlic and shallot first and then fry the smoked haddock together with the garlic and shallot. After putting the smoked haddock in the wok add the rice wine and cook together. Once the smoked haddock is cooked leave it aside for later.
  2. Clean the wok and heat up again with a little bit of oil. Fry the prawns and add a little salt and pepper to season it. Once the prawn is cooked (changed colour) leave aside just like the haddock in step one.
  3. Boil some water in a pan and cook the carrots first then add the peas and cook. Once cooked drain the water and add the sweetcorn (sweetcorn doesn’t need cooking).
  4. Beat the eggs and heat up a wok with 2 tablespoons of oil. Fry the eggs first and put the cold rice in the wok and mix them together. Keep mixing together and make sure there are no lumps in the rice.
  5. Add step 1 and spring onions and mix them evenly with the last step. After that mix everything else together evenly and use soy sauce, salt and pepper to season the fried rice to taste. It’s now ready to serve.

 

Coriander Chili Beef Mince

When I was a child coriander chili beef mince was one of my favourite dishes. It’s a very popular dish within my family and my mother and grandmother used to cook this dish often. I always pigged out on this coriander chili beef mince with a big bowl of rice and my grandmother always felt really proud I loved it so much. My grandmother loves cooking for people and is happy when people walk away from the table feeling pregnant from eating.

Coriander is also known in the Far East as “Chinese parsley”. We use a lot of coriander in our dishes in Taiwan. Coriander has a special fragrance and the taste can really enhance the flavour of the fish.

I had bit of a problem making this dish though. British Supermarkets only sell chopped coriander but in China and Taiwan we can buy whole stalks of coriander. For us the stalks/roots have the most flavour so while this dish has a coriander taste it’s not as strong as I would have liked. So as compensation I added a small amount of celery diced really small to enhance the flavour.

Before service you can deep fry some shredded sweet potato for garnish for this dish. The colour alone of the sweet potato makes this dish look a lot better and it tastes really great.  You can also use Chinese celery instead of coriander if you have problem finding coriander.

Here is another tip to make this dish even more delicious. Don’t use packet mince from a supermarket. I bought rib eye steak (or you can use sirloin steak) and froze it for 40 minutes to 1 hour. The meat will be a little bit hard but not “frozen” hard. Shred the steak first then chop really really finely. Steak chopped up always tastes so much better than mince although it’s really up to you if you want to do this or not.

coriander chili beef mince

 

Coriander Chili Beef Mince

Course Main Dish
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

Ingredients

  • 1 bunch coriander stalk chop finely
  • 400 g rib eye steak or sirloin stake, mince it
  • 2 cloves garlic chop finely
  • 1 chili remove seeds and chop finely

Marinade for beef mince

  • 1.5 tbsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 1 pinch pepper powder
  • 1 tsp Shaoxing rice wine

Instructions

  1. Wash the coriander and remove the leaves, chop stalk finely
  2. Take the ribeye (or sirloin) and freeze it for 40 minutes to 1 hour. The meat will be a little bit hard but not frozen hard. Shred the steak first then chop really finely.
  3. Marinade the steak mince with all the seasoning and leave it for half an hour.
  4. Heat the wok with some oil until the oil is smoking and stir fry the steak mince for 10 seconds. Get rid of the oil and place the mince on to a plate.
  5. Heat the wok with some oil. Turn to a low heat and stir fry the garlic and chili first and then add the coriander and stir fry for another 10 seconds. Add a little bit of salt to season it and turn the gas to strong heat and add beef mince to stir fry it together for 1 minute. It’s now ready to serve.

 

Prawn and Scallop Shumai Recipe

prawn and scallop shumai recipe

It’s only 12 days now and I’m going back home for two weeks. I try to go back to my home country, Taiwan, once every couple of years so I can catch up with friends, see my family, do some shopping and perhaps most importantly have a rest.

I’m especially desperate to go home this time as two of my relatives died last year but I wasn’t able to go back. So with this in mind I’m making food that I regularly eat in Taiwan.

This recipe, called Prawn and Scallop Shumai doesn’t have a story behind but even though it originates from China it’s a popular dish in Taiwan. If you remember some time I made another kind of shumai which contained glutinous rice and I’ve been wanting to make another kind of shumai since then.

Shumai itself is basically dim sum, but with a different name. They can be made really quickly and you can put whatever you like inside but for this recipe I chose one of my favourite things which is scallops.

I have bit of a love hate relationship with scallops. I really like the taste of scallops but one of my regular jobs in my chef job is to empty live scallops from their shells. For anyone that’s opened a scallop before you’ll know that can have a nasty bite to them but nonetheless they’re really tasty.

Hope you enjoy this recipe.

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

prawn and scallop shumai
prawn and scallop shumai
prawn and scallop shumai
prawn and scallop shumai
prawn and scallop shumai

 

Prawn and Scallop Shumai Recipe

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 20 shumai

Ingredients

  • 300 g scallops
  • 225 g prawns for garnishing the shumai afterwards
  • 1 pack shumai pastry available from Chinese supermarkets
  • 1 spring onion
  • 1 tsp sea salt
  • 1/4 tsp pepper powder
  • 2 drops sesame oil

Instructions

  1. Use a food processor to blend all of the ingredients.
  2. Put the filling use a teaspoon into the fillings as shown in the procedure photos below.
  3. Cut the ten spare prawns in half and then place one on top of each shumai.
  4. Steam the shumai for around 15 minutes.
  5. It’s now ready to serve. Shumai can be eaten on it’s own or you can dip it in some soy sauce.

 

Egg Spinach and Squid Roll Recipe

egg spinach and squid roll

Egg Spinach and Squid Roll Recipe. Recently I’ve been busy doing a series of speeches in Glasgow for Chinese New Year. I was asked by www.ricefield.org which is based in the trendy Trongate building in central Glasgow if I could present some speeches as part of their celebrations for Chinese New Year.

These have now finished, spring is coming and I can now focus properly on my blog once again. I’m also going back to Taiwan for a couple weeks at the end of March which I’m super excited about.

Today I felt like making a roll and while I didn’t want to do sushi I wanted to make something that looks fairly similar.  This recipe doesn’t have a story about it but it has a delicious egg skin filled with squid, carrots and regular seasonings.

This dish is light to eat but tastes really good if you like squid.

Hope you enjoy this recipe. I’ll also be doing another Western recipe in the next couple of weeks, this time a Focaccia, so keep an eye on my site for that.

egg spinach and squid roll
egg spinach and squid roll procedure
egg spinach and squid roll procedure
egg spinach and squid roll procedure
egg spinach and squid roll procedure
egg spinach and squid roll procedure
egg spinach and squid roll procedure

 

Egg Spinach and Squid Roll Recipe

Course Main Dish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 4 people

Ingredients

Ingredients for filling

  • 270 g squid
  • 1 egg white
  • 1 small carrot
  • 1 spring onion
  • 1 tsp salt
  • 1/4 tsp pepper powder
  • 2 drops sesame oil approximately

Ingredients for egg skin

  • 1 egg yolk that we got from the egg white
  • 3 eggs whole
  • 2 tsp potato starch or corn flour
  • 1 tbsp water

Other ingredients

  • 150 g spinach to wrap between the layers as explained in the procedure

Instructions

Procedure for filling

  1. Remove the skin and insides from the squid and give it a thorough clean.
  2. Cut the squid into small dices and chop up in a food processor until the mixture is fine.
  3. Add the egg white, salt, pepper powder and sesame powder and blend for another couple of minutes.
  4. Chop the carrots and spring onion. Mix with the mixture from the previous steps evenly. Leave aside for later.

Procedure for egg skin

  1. Mix all of the ingredients together and heat up a frying pan with a couple drops of oil. Fry the eggs as you would do when making a crepe (the skin should be quite thin).
  2. An important part of the procedure is to make sure the potato starch or corn flour has been mixed with the one tablespoon of water before it’s added to the egg mixture. This is to stop the potato starch having lumps.

Procedures for wrapping

  1. Blanche the spinach, rinse under cold water and squeeze out as much water as you can but don’t squeeze so much as to damage the shape of the leaves.
  2. Lay out the spinach on the egg skin as the photo below shows.
  3. Spread the squid mixture evenly on top of the spinach as the photos below show.
  4. Roll the egg skin, spinach and squid filling and cover with cling film. Roll the cling film on the counter or chopping board a few times to make sure the roll has been rolled evenly.
  5. Use a steamer to steam the rolls (including the cling film) for around 20 minutes.
  6. Once steamed cool the rolls in a fridge or leave aside. Once cooled chop into suitable sized shapes. I wanted to mimick sushi with my rolls so I chopped everything about the same size as I would do with sushi (each slice is maybe 1.5cm wide). It's now ready to eat!