Pot-Stickers

Whenever I make dumplings, which is around once every two weeks, I prefer to eat them boiled as they are freshly made. But once they have been frozen, my favorite way is to eat them as pot-stickers.

[100% organic, shrimp from Thailand]

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Seafood & Pork Dumvioli

I was going to make ravioli or tortellini but the recipes that I’ve looked at all include a necessary piece of equipment: a food processor. Oh my god, you have no idea how many times I’ve dropped my head down in defeat after looking at a recipe and then finding out that I don’t have a food processor.

I miss my own kitchen. I also miss Austin, where the “western ingredients” in my recipes were so convenient to find. Even though there are places like C!tySuper, supermarkets that offer western ingredients do not compare to that of Whole Foods Market. I really was spoiled in Austin, wasn’t I, having the landmark store 3-minutes driving distance away from me.

Grocery shopping in Hong Kong mainly requires public transportation and that can tire you down. Even for me, I get hyper when I go grocery shopping but not so much over here since it’s such a pain!

I also don’t feel very creative stuck in Hong Kong. I need to be on my own again, in my own apartment, and in my own kitchen. That’s when I’ll feel right at home. But for now, I guess this will do.

When I was little, I hated cilantro but now, it seems that I’ll put it wherever possible! Hehehe…

[100% organic & sustainable farmed shrimp]

  • 1 lb ground pork
  • ½ lb shrimp
  • 1 leek
  • ¼ lb cilantro
  • 2 dried scallops, soaked overnight
  • 2 eggs
  • Salt
  • Soy sauce
  • 2 TBS corn starch

Finely dice the shrimp, finely chop the cilantro, finely slice the leeks, and hand shred the scallops. Add the corn starch to the ground meat. Mix everything, along with the eggs, together thoroughly. Splash soy sauce and a dash of salt to the mixture. If mixture is too dry, add 1 TBS water each time and mix.

Make the dumplings/ravioli.

Boil a pot of water, when water boils, leave it on high heat, put in however many dumplings that will fit for it not to be crowded. When the dumplings boil, boil for another 10-15 minutes, depending on how many dumplings there are.

 

Meatballs with Chrysanthemum Leaves & Udon Noodles

肉丸蒿子杆乌冬面

I’ve been eating a lot of udon noodles lately, A LOT! Tonight, I decided to make the regular meatball + Garland chrysanthemum leaves soup but with udon noodles! I was too lazy to wait for the rice to cook.

[Ground pork is 100% organic]

  • ½ bunch of serrated Garland chrysanthemum leaves
  • ½ lb ground pork
  • 2 TBS corn starch
  • 1 TBS ginger, minced
  • 1 scallion, minced
  • 1 chicken bouillon cube
  • Salt
  • Udon noodles

Boil water half way to the top of a pot with the bouillon cube inside. Mix the corn starch, ginger, and scallion with the ground pork, add a little water (1-2 tsp) if necessary. The ground meat should be thick but not too thick.

Use your hands and roll them into a ball (not too big or else it’ll take forever to cook). Once the water is boiling, first add the meat balls. Meat balls are cooked once they float to the surface. Add the vegetables and noodles once the meat balls float. Cook for 5 minutes. Make sure the meat balls are cooked by cutting one through, you should not see any pink color.

Boiled Dumplings

You know those foods that you never liked as a child, and then refused to eat them as you grow up, and then one day you eat them cooked differently, and you’re like “wow, I’ve missed out so much!” Well dill is one of them. I’ve always hated them whenever my mom cooked with them but last winter break, my mom added them into the dumpling filling and she insisted that I try it. I did and it was really good.

Cilantro is another one of those missed out foods. In Chinese, dill (茴香) and cilantro (香菜) both share one character and it means fragrant/scented/spiced. I can smell those two herbs miles away!! I used to runaway from that smell at home because I didn’t like it.

However, there is still one more vegetable that I still refuse to eat: bitter melon/bitter gourd/balsam pear. It is so bitter and I hate it! You can never get the taste out of your mouth! UGH!

猪肉茴香白菜饺子

[100% organic]

  • 1 lb ground pork
  • 3 bunches dill
  • 3 scallions
  • 1-inch ginger
  • ½ lb Napa cabbage
  • sesame oil
  • soy sauce
  • salt

Green Beans with Ground Pork & Dried Shrimp

干煸四季豆

I love ordering this dish whenever I go out to eat in Mainland China. Nothing here in the U.S. compares to what real Chinese people cook and eat in China. Over here, you have to go to many places and find somewhere where they might do a good job at this dish but in China, anywhere makes it perfectly.

When I made this before, it never turned out right… that was until I realized that there is a reason why the Chinese name of the dish starts with the character “干” (dry). So I patted dry the beans after washing and in between cooking the meat.

Next time I’m putting more dried shrimp.

[100% organic]

Ingredients

  • ½ lb green/string/French beans
  • ¼ lb ground pork
  • 1 TBS dried shrimp (rinsed in warm water and diced)
  • 1 tsp Shaoxing rice wine
  • ¼ tsp salt
  • ¼ tsp sugar
  • ¼ tsp light soy sauce
  • 3-5 dried red chilies (seeded)
  • ½ inch ginger (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 TBS canola oil and more for frying

Instructions

Cut the ends of the beans, wash in cold water, drain, pat dry, and set aside.

Heat up a wok with enough oil for frying. When the oil gets smoky hot and you smell that burnt oil smell, place the beans into the oil and quickly fry them. The beans are ready once the skin becomes wrinkly; transfer them out and place on a plate lined with paper towels to absorb the excess oil.

Heat up the 1 TBS oil in a wok, add the garlic and ginger and stir-fry for 30 seconds. Add in the dried shrimp, ground pork, and dried chilies and stir-fry until aromatic. Then add the beans and the remaining seasonings.