Chinese

Easy Potstickers with Beef Filling [牛肉煎饺]

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Ingredients For The Fillings (Enough to make 50 dumplings)

  • 12 ounces of ground beef
  • 7 ounces of mashed potato.
  • 2 tbsp of soy sauce
  • 1 tbsp of Chinese cooking wine
  • 1 tsp of sugar
  • 1/2 tsp of salt
  • 1/3 cup of diced onion
  • 1/4 cup of diced scallion
  • 1/4 cup of diced cilantro
  • 2 tsp of grated garlic
  • The spice mix that we made
  • 1/3 cup of beef stock

Ingredients For The Spice Mix

  • 1/2 tsp of black pepper
  • 1/2 tsp of white pepper
  • 1 tsp of cumin powder
  • 1/3 tsp of Sichuan peppercorn
  • 1.5 tsp of chili flake

Ingredients For The Dipping Sauce

  • 2 tsp of garlic chili sauce (Homemade garlic chili sauce video: https://youtu.be/qozPuF1lU4Q)
  • Some diced spring onion
  • Some diced cilantro
  • 2.5 tbsp of soy sauce

Others

INSTRUCTION

  • First, let’s make a spice mixture which will make you the best beef dumplings.
  • In a blender, add in 1/2 tsp of black pepper, 1/2 tsp of white pepper, 1 tsp of cumin powder, 1/3 tsp of Sichuan peppercorn, 1.5 tsp of chili flake. Make sure you adjust the spice level to your preference. Grind them together. Set this aside and we will start making the filling.
  • In a stander mixing bowl, add in 12 ounces of ground beef and 7 ounces of mashed potato. I know mashed potato sounds new to you but it is so delicious with beef together. You have to give it a try. Then add 2 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tsp of sugar, 1/2 tsp of salt, 1/3 cup of diced onion, 1/4 cup of diced scallion, 1/4 cup of diced cilantro, 2 tsp of grated garlic, the spice mix that we made and 1/3 cup of beef stock. The stock I am using is non-flavored. If you use flavored broth, you will need to adjust the saltiness in this recipe. Mix everything well. Now the filling is done. Put it in a bowl and Let’s start wrapping.
  • You will need some dumpling wrappers. Also, have some water to glue the edge of the dumpling.
  • Take one piece of wrapper. Put some filling in the middle. Dip some water on the edge so it is easier to seal it. Fold it in half and pinch it tightly in the middle. Start making pleats on one side. Then do the other side. I usually make 4 pleats on each side. Pinch the edge to make sure it is tightly packed. You just keep doing this to finish the rest.
  • HOW TO SAVE THEM: The amount I gave is enough to make 50 dumplings and if you want to save them. Now it is the time to freeze it. Whenever you want to eat them again, don’t need to defrost, just directly fry them.
  • Add a little bit oil in a frying pan. Give it a toss so it covers the bottom. Add your dumplings one by one. Make sure your frying pan is well seasoned or use a non-stick pan.
  • When you see the dumplings are sizzling in the pan, add some water in. I add about 1/3 cups. The amount of water should reach 1/2 way up to the dumplings. Then cover it. The steam will cook the top of the dumplings. Cook this on medium-low heat until the water is all gone. It will take about 3-5 minutes.
  • Once the water is evaporated, you can open the lid. The dumpling skin should be transparent and that is how you know it is cooked through. You can see through the skin that the juice is boiling inside the dumplings. That is how you can tell it is going to be so juicy.
  • Make sure you check the bottom. If you see it is golden brown, you are ready to serve. When you plate it, It is important to let the golden side face up. In this way, the crispy bottom will stay longer.
  • I know you probably thinking about the dipping sauce now, here it is: 2 tsp of garlic chili sauce, some diced spring onion, some diced cilantro, some soy sauce, about 2.5 tbsp. This just how I like it. You can make your own dipping sauce. Give a stir and you are ready to eat.

    https://www.reddit.com/r/GifRecipes/comments/8y0qxh/better_than_take_out_easy_potstickers_chinese_pan/

Baked Char Siu Bao

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Ingredients

FOR THE BUNS:

  • 5 1/3 cups bread flour (or all purpose flour, divided)
  • 2/3 cup water
  • 1 1/3 cup milk (divided)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 teaspoons instant yeast
  • 2 eggs
  • 4 tablespoons butter (melted)
  • eggwash (1 egg, beaten with a tablespoon of milk)
  • 1 tablespoon sesame seeds (optional)

FOR THE FILLING:

  • 2 tablespoons oil
  • 1/2 cup shallots (or onion, finely chopped)
  • 2 tablespoons sugar
  • 1 ½ tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons dark soy sauce
  • ¾ cup chicken stock
  • 3 tablespoons flour
  • 2 cups Chinese roast pork (char siu, diced)

Instructions

  • In a medium saucepan, mix 1/3 cup flour with 2/3 cup water and 1/3 cup milk until the flour is dissolved. Put the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside.
  • In a large mixing bowl, combine 5 cups of flour, sugar, salt, and yeast. Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
  • While that’s happening, make the meat filling. Heat 2 tablespoons oil in a wok over medium high heat. Add the onion and stir-fry for 2 minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool.
  • After it has risen, separate the dough into 16 equal pieces. Shape each piece into a small circle, where the center is slightly thicker than the edges. Fill each with meat filling, and crimp them closed, making sure they’re tightly sealed. Lay them out seam side down on baking sheets lined with parchment paper, and let rise for another hour. Preheat the oven to 400 degrees (200 degrees C).
  • Brush with egg wash, sprinkle with sesame seeds (if using). Put them in the oven and immediately turn the oven down from 400 degrees (about 200 degrees C) to 350 degrees (about 175 degrees). Bake for about 25 minutes, or until golden brown.

Source

Brown sauce

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  • 3/4 cup beef broth
  • 1 1/4 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch (corn flour, or potato starch)