Mozzarella Stick Onion Rings

Ingredients:

2 large white/yellow onions

3-4 slices Mozzarella cheese

2 cups AP flour

5 eggs

2 cups bread crumbs

Oil for frying

Marinara Sauce

Directions/Instructions:

1. Peel & cut onions into 1cm rings, separate the rings.
2. Slice the mozzarella into 4 even strips & place a smaller onion ring in the center of a large one.  Fill the gap between the rings with strips of mozzarella.  Repeat with remaining onion rings & freeze them for an hour.
3. Place the flour, eggs & bread crumbs into three (3) separate bowls.  Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg & one last time into the breadcrumbs.  Repeat with the remaining onion rings.
4. Heat the oil in a pot over high heat (170-180 deg C).  Fry the rings until golden brown & crispy.  Careful not to fry them for too long as the cheese may ooze out completely.

Spicy Wontons

Ingredients:

250g Ground Chicken/Pork

250g Minced Prawn

1 tbsp Minced Garlic

1 tsp Grated Ginger

1-1/2 tbsp soy sauce

1 tsp sesame oil

1/4 tsp white pepper

Wonton Wrapper

Sauce

2 tbsp Thai chili paste/Sambal

1/2 cup soy sauce

1/4 cup sugar

1 tbsp sesame oil

1/2 cup rice wine vinegar

Directions/Instructions:

1. In a large bowl, combine all the ingredients & set aside for 30 mins.
2. Spoon a heaping teaspoon of the mixture into the center of each wonton wrapper.  Wet the edges then fold the wontons in half to form triangles.  Bring the two ends together so the tips are seal with water, pressing them lightly together.
3. Bring a large pot of water to a boil.  Add the wontons & cook until the wonton wrapper is translucent & the meats are cooked through for about 4-5 mins.  Use a slotted spoon, remove the wontons & transfer to a serving bowl.
4. In a medium bowl, whisk together the sauce ingredients.  Pour over the wontons & serve.  Garnished with additional sliced scallions & sesame seeds (optional)

Black Pepper Fried Rice

Ingredients:

3 cup cooked rice

2 eggs ~ lightly beaten

2 tbsp Black pepper sauce

Prawn / Hotdog / Crabmeat ~ Your own choice

Green Vegetable ~ cut bite size

1 clove garlic ~ chopped

2 shallots ~ sliced

Salt to taste

Direction/Instructions:

1. In a large bowl, add cooked rice, beaten egg & black pepper sauce.  Mix together & set aside.
2. In a wok, heat 2 tbsp cooking oil.  Saute the sliced shallots & chopped garlic till shallots turn soft.
3. Then add the seafood ingredients & cook for about 2 mins.  Add any vegetables & cook another 2 mins.
4. Then add the rice mixture & stir continuously to mix well on high heat.  Cook till the rice is no longer moist.  Add salt to taste & cook for another 2 mins, then remove from the heat.  Serve immediately.

Otak Pocket Bun or Otak Steam Bao Bun

Ingredients:

Otak-otak recipe here

Steamed Bun recipe here 

Shortcrust Pastry

Ingredients:

250g AP flour

125g Butter ~ cold from the fridge, cut cubes

1-2 tbsp milk ~ cold

1 tbs sugar

Pinch salt

Directions/Instructions:

1. Put the butter and flour in a food processor with 1/4 tsp salt.  Blend until the mixture resembles fine breadcrumbs.
2. Add the sugar & briefly whizz again.  Then drizzle 1 tbsp milk over the flour mixture, use the pulse button to blend the mixture once more.  Keep going until it starts to form larger clumps.  If the mixture seems too dry, add a little more milk a tsp or 2 at a time, but no more than 3 tsp in total.
3. Tip out onto a work surface & briefly knead the dough to bring it together into a smooth ball.  Avoid overworking or it will become tough.  Flatten the dough into a puck shape and wrap well in a cling film.  Chill for at least 30 mins or for up to 2 days or freeze for 2 months.

Coffee Bean Cookies (Eggless)

Ingredients:

15g Hot milk

10g Instant coffee powder

100g Butter ~ room temp

90g Powdered sugar

155g Cake flour

15g Cocoa powder

30g Cornstarch

Directions/Instructions:

1. Heat the milk & mix into the coffee powder.  Set aside let it cool completely.
2. In a mixing bowl cream butter light & fluffy, add the powdered sugar, and whisk together until creamy.  Then add the coffee & whisk to combine.
3. Sift together the dry ingredients & fold together with a rubber spatula.  Knead lightly just to combined together.
4. Shape into a ball (5g ea) & touch it a slightly elongated oval shape.  Press lightly with a knife or scraper in the middle to form as coffee beans.  Place in the fridge for an hour.
5. Preheat the oven at 160 deg. C and bake the cookies for 12 mins.
6. Remove the tray & place it on the countertop.  Let the cookies rest for 5 mins before removing it from the tray.

Homemade Otak-Otak (Fish)

Ingredients:

300g Mackerel Meat or any white fish

Banana Leaves

Toothpicks

Blend (A)

10 pcs shallots

4 cloves garlic

20 dried chili ~ deseeded

5 fresh red chili ~ deseeded

1" galangal (Blue ginger)

2 stalk lemongrass ~ sliced thinly

8 pcs kafir lime leaves ~ thinly julienne

20g Belacan ~ roasted

Spices

1 tsp turmeric powder

1 tbsp curry powder

1 tsp sugar

1-1/2 tsp salt

1 tsp cornflour

2 tbsp rice flour

2 egg whites

250ml coconut milk

Directions/Instructions:

1. Add fish meat to a food processor & give it a few pulses.
2. Add (A) to an electric blender, grind until a smooth paste.
3. Place the blended paste in a stain-proof mixing bowl & add all the spices ingredients.  Mix well.
4. Then add fish meat into the spice mixture, mix well.  The otak-otak paste is ready.
5. Soak banana leaves in hot water till softened & wipe dry with the kitchen towel before use.  Cut to 16x15cm size.  the longer width must run parallel to the lines of the banana leaf.
6. Place about 30g otak-otak paste in the center of the banana leaf.  Fold one edge of the banana leaf to cover the otak paste.  Fold along the lines of the banana leaf and not against, else the banana leaf will crack and break.
7. Fold the other edge in & press down gently.  Use bamboo toothpicks to secure both ends of the otak-otak.  Repeat until all the otak-otak paste is used up.
8. Bake or grill the otak-otak in a preheated oven of 200 deg C until the leaves have browned evenly for about 10-14 mins. (Tip: Position grill rack close to the top heating coil)

Steamed Bao Buns

Ingredients:

180ml water/milk ~ lukewarm (40 deg C)

60ml vegetable oil

300g HK flour or Plain flour

120g cornflour/cornstarch

5 tbsp sugar

1 tsp instant yeast

2-1/2 tsp baking powder

Directions/Instructions:

1. Bring the water/milk to a near boil.  Remove from heat when beginning to steam & small bubbles form on the side of the pan.  Let it reduce to lukewarm between 80-90 deg.
2. Add the ingredients to the bread machine in the order listed in the ingredient above.  Set the bread machine to dough cycle, let it do the work from there.
3. Once the dough is soft & smooth, kneading by hand for a few more minutes on the kitchen benchtop.  Place the ball of dough back into a clean mixing bowl.  Cover the bowl with plastic wrap or a damp cloth & let it rise for about 60-90 mins in a warm place.
4. Punch the dough & knead by hand for about 5 mins to release any air bubbles in the dough.  Then roll out the dough until it is about 1cm in height.  Rub some oil onto the surface of the dough.  Use a 3-inch cookie cutter to cut out rounds from the dough.  Re-roll the dough as needed.
5. Place these rounds onto a small sheet of baking paper or white cupcake wrapper, flatten with a rolling pin.  Fold over each round with parchment paper in between & then use a rolling pin to gently flatten the dough to form the bun shape.
6. Place all the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 mins for the buns to rise again.
7. Meanwhile, prepare the steamer on the stove.  Steam the buns in batches for 10-12 mins or until they are puffy and soft, cooked all the way through.  Serve the buns immediately.

Hokkaido Pandan Sponge Cake

Ingredients:

6g glucose

100g eggs

40g castor sugar

40g cake flour

30g coconut oil

10g pandan juice

1/16 tsp salt

Directions/Instructions:

1. Measure & prepare ingredients as detailed above.  Preheat oven to 190 deg. C.
2. Whisk glucose, eggs & sugar till ribbon stage; ie. when the whisk is lifted, "ribbon" falls from the whisk smoothly & sits on top of the mixture without sinking.
3. Sieve half of the cake flour into the egg mixture, moving the sieve around the bowl so that flour isn't clumped in one area.  Gently stir just top part of eggs with whisk till don't see any flour.  Sieve the remaining half of the flour as before.  Repeat gently mixing.
4. Stir pandan juice & coconut oil till well mixed.  Gently drizzle mixture around the bowl.  Mix with whisk till oil dissolve, again stirring just top part of the batter.  Fold using a spatula till just evenly mixed.
5. Divide batter equally between Hokkaido cupcake mold (abt 40g ea).  Place cupcakes on the baking tray spaced apart.
6. Bake cupcakes at bottom of oven till batter domes & does not move when the baking tray is gently shaken (abt 8 mins.)  Gently move the tray to the upper-middle shelf.  Bake till golden brown & slightly springy when pressed lightly for about 5 mins.  Rotate cupcakes as necessary during baking so that batter rises & browns evenly.
7. Remove cupcakes to wire rack.  Leave to cool down completely or serve warm. 

Mini Pandan Butter Cake

Ingredients:

180g butter ~ room temp

80g caster sugar

2 eggs ~ lightly beaten

45g Pandan extract juice

35g coconut milk

220g Self-raising flour

1 tsp baking powder

Directions/Instructions:

1. Combine pandan extract & coconut milk together & mix well. (Do not worry if not enough 45g of pandan extract, just increase the coconut milk)
2. Cream butter & sugar until light.  Gradually add beaten egg into the mixture & beat until fluffy at medium speed.
3. Sieve in all the self-raising flour, baking powder & coconut milk mixture.  Gently fold well the mixture with a rubber spatula.
4. Spoon mixture into small cupcake liner (40-41g ea) or lightly greased/cooking spray on a small muffin pan.
5. Bake in preheated oven 165 deg C for abt 12 mins or until cooked when tested with a skewer.
6. Best to serve warm; store the small cakes in an airtight container & re-heat for 8-10 mins before consuming.

Texas Roadhouse Rolls with Cinnamon-Honey Butter (Copycat)

Ingredients:

1-1/4 cup milk ~ scalded & cooled to lukewarm

1 egg ~ beaten

2 tbsp butter ~ melted

1/4 cup sugar or honey

480g bread flour or AP flour

2-1/4 tsp Active dry yeast

1 tsp salt

Cinnamon-Honey Butter

170g (3/4 cup) salted butter

75g (1/3 cup) powdered sugar

2 tbsp honey

1/2 tsp ground cinnamon

1/8 tsp vanilla extract

Direction/Instruction:

1. Bring the milk to a near boil.  Remove from heat when beginning to steam & small bubbles form on the side of the pan.  Let it reduce to lukewarm between 80-90 deg.
2. Add the ingredients to the bread machine in the order listed in the ingredient above.  Set the bread machine to the dough cycle, let it do the work from there.
3. Once complete, spray a large bowl with cooking spray & drop the dough inside.  Cover the bowl (plastic wrap or a damp cloth works) & let it rise for an hour in a warm place.
4. Punch down the dough & roll it out on a flat floured surface until about 1/2-inch thick.  Fold it in half & gently seal.
5. Cut into 24 squares of even size & place on 2 lightly greased cookie sheets.  cover them & let it rise for 30-40 mins until doubled in size.
6. Preheat oven to 180 deg C (350 F) & bake for 12-15 mins or until the top is a light golden brown.
7. Melt 2 tbsp butter & brush the top of the rolls.  Serve with Cinnamon-Honey Butter.

Cinnamon-Honey

1. Using an electric mixer, whip together with the cinnamon-honey ingredient in a medium-size mixing bowl until fully combined.  Taste & adjust sweetness to taste.  Spread the cinnamon-honey onto the roll.

Stuffed Chicken with Nasi Lemak

Rice

250g Basmati or Long grain rice

150ml coconut milk

150ml chicken stock

125ml water

2 pandan leaves (screwpine)

1 lemongrass ~ bashed

1 tsp minced ginger

1 tbsp chopped onion

1/2 tsp salt

1/2 tsp fenugreek (optional)

Sambal Chili ~ Blend (A)

25 pcs dried chili ~ cut small & boil to soften it

1 stalk lemongrass ~ sliced thin

1 large red onion

8 pcs shallots

4 clove garlic

20g dried shrimps ~ soaked preserved the water

10g anchovies

1/2 cup cooking oil

Ingredients (B)

20g belacan ~ roasted

1/4 cup tamarind juice or 1 tsp tamarind paste

40g palm sugar or white/brown sugar

170ml soak liquid from dried shrimp

Other

50g groundnut/peanuts

50g anchovies

Cucumber ~ slice

Marinade ~ Chicken

10 whole chicken wings ~ slit the side to create a pocket for filling

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp white pepper

1-1/4 tbsp turmeric powder

3 tbsp potato starch

2 tbsp cornstarch

1-4 tbsp water

Oil ~ deep frying

Directions/Instructions:

1. Rice: Rinse and drain the rice. Add all the ingredients to the rice cooker, pour in the liquid, and set to cook.
2. Other: Stir-fry the groundnuts until their color darkens slightly. Set aside. Then, deep-fry the anchovies until golden and crispy.
3. Sambal: Blend all the ingredients (A) into a smooth paste.  Heat the wok with 1/4 cup oil on medium heat & saute the paste to caramelize.  Simmer for half an hour, keep stirring.  Add tamarind juice, palm sugar & salt.  Once the sambal thickens and the oil surfaces, turn off the heat.
4. Chicken: Stuff filling into the pocket of the wing with the cooked rice & use toothpicks to close the pocket. Add all the marinade ingredients to a large bowl of chicken wings and mix thoroughly until the wings are evenly coated.  Keep in the fridge for 2 hours.  Heat the wok on medium (170 degrees C), scoop each wing with batter in a spoon & slowly drop into the hot oil.  Turn the wings over at least twice every minute (about 7 mins) until fully cooked.  Remove the cooked wings & transfer to a wire basket to drain off excess oil.
5. Assemble:  Serve stuffed chicken with fried peanuts, fried anchovies, sambal & a couple of slices of cucumbers

Fresh Vietnamese Spring Rolls

Ingredients:

18 medium shrimp

3 oz thin rice vermicelli (maifun)

1 large carrot ~ peel & cut into thin matchsticks

1-2 Persian cucumber ~ cut into matchsticks

1 Red/Orange bell pepper ~ cut into matchsticks

1/2 cup mint leaves

12 pcs butter lettuce

12 pcs Rice paper sheets

Warm water ~ for rolling spring rolls

Sauce - Peanut

1/2 cup creamy peanut butter

1/2 cup water

2 tbsp rice vinegar

2 tbsp soy sauce

1-2 tbsp maple syrup (can sub with brown sugar)

1 tsp toasted sesame oil

Sauce - Nuac Cham

1/3 cup warm water

3 tbsp sugar

2-1/2 tbsp fish sauce

1 tbsp lime juice

1 Thai chili ~ sliced

1 clove garlic ~ minced

Sauce - Hoishin

4 tbsp hoisin sauce

3 tbsp water

Directions/Instructions:

1. Small pot with water & bring to boil, add the shrimp & cook for 2 mins.  Remove the shrimp & let them cool for 5 mins.  Gently press the shrimp down & slice the shrimp in half, horizontally.  Repeat with the remaining shrimp.
2. Small pot with water & bring to boil.  Turn off the heat, let the noodles sit in the hot water for about 5-8 mins.  Check the package directions as the cooking time varies across different brands.
3. Once the noodles have softened, drain & rinse the noodles under cold water.  Cut the noodles to shorten & easier to grab.
4. Fill a larger bowl with lukewarm water to wet the rice paper sheets.  Transfer all the vegetables, shrimp, herbs & noodles into bowls & arrange them on the worktop.
5. Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface.  Lay the wet rice paper on the work surface.  Place a piece of butter lettuce close to the bottom edge of the rice paper.  Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper & min leaves over the center of the lettuce leaf.
6. Arrange 3 pieces of shrimp abt 1-1/2 to 2 inches below the top edge of the rice paper.  Make sure the orange/pink side is facing down.
7. Grab the lower edge of the rice paper & lettuce & start rolling up the spring roll.  Once reached the shrimp, fold in the left & right sides.  Finish rolling up the spring roll all the way to the end.
8. Repeat the rolling process with the rest of the ingredients.  If the chopping board is looking dry, brush some water over the board.  Serve the spring rolls with the dipping sauce.

Walnut Snowballs

Ingredients:

150g Cake flour

10g Potato starch

30g sugar

60g white sesame oil

50g Walnut ~ roasted

Powder sugar ~ dust/coated

Directions/Instructions:

1. In a small pan, roasted the walnut then chopped coarsely.
2. Put all the ingredient in a plastic bag except the powder sugar & knead from the outside of the bag to gather the dough (it does not come together, add a little white sesame oil)
3. Roll the dough into a 2cm ball & line up on a baking sheet lined with parchment paper.
4. Bake in a preheated oven 180 deg C for 16 mins, then remove & let it cool completely.
5. Put the complete cooled bake ball into a plastic bag with powdered sugar & gently shake to coat the ball.

French Fries Corndog

Dough

1 cup lukewarm water

2 tbsp sugar

2 tsp instant yeast

1/2 tsp salt

1-3/4 cup AP flour

500g Frozen french fries ~ cut small cubes

10 hotdogs

10 wooden skewer

Vegetable oil for frying

Optional

1/2 cup bread crumbs.

Directions/Instructions:

1. In a large bowl, combine the warm water & sugar in a bowl, stir well.  Then add the active dry yeast & let it sit for a few mins until the yeast bloom.  Add the salt & flour, mix well with a wooden spoon for about 2 mins until it turns smooth batter without any lumps.  Cover & let it sit until the volume doubles in size for about an hour.
2. While waiting for the batter to rise, cut the frozen french fries into small cubes & set in the fridge/freeze when ready to use.  Then pat dry the hotdogs & skewer it with skewer wooden.  Set aside.
3. Heat 4-inches of oil in a large saucepan or wok to 170 deg C.  The pan should be deep & wide enough to immerse.
4. Coat hotdog skewer with the batter, fully covered.  Then roll it in the potatoes cube & pack them into the batter & shape it.  Then roll it in the breadcrumbs (optional) until it's completely covered before dropping into the hot oil.  Fry for 5-7 mins till golden & crispy.
5. Serve immediately with ketchup, mustard, and mayonnaise.

Batter (Ver 2)

120g Cornmeal flour

120g AP flour

2 tsp baking powder

2 tbsp sugar/light brown sugar

1 tbsp salt

1-1/2 tsp white pepper ~ ground

1 egg

3/4 cup milk

Firecracker Shrimp with Sweet Chili Sauce

Ingredients:

12 large tight prawn ~ peeled with tails on & deveined

12 egg roll wrappers ~ cut in half into 2 triangles

Marinade

1 tbsp Thai sweet chili sauce

1 tbsp fish sauce or soy sauce

1 tsp sesame oil

2 tsp garlic ~ grated

2 tsp ginger ~ grated

1 tsp cornstarch

Glued

2 tbsp water

2 tsp cornstarch

Oil for frying

Dipping

Thai sweet chili sauce

Directions/Instructions:

1. Nick the shrimp a few times along the inside of their curve to help stay straight.
2. Marinate the shrimp in the marinade ingredients in the fridge for 20 mins.
3. Shake any excess marinade off the shrimp, wrap it in the egg roll wrappers leaving the tails out & seal the wrappers with a mixture of the water & cornstarch.
4. Fry the shrimp in small batches in oil over medium-high heat until golden brown, crisp & cooked through for abt 2-3 mins & set aside on paper towels to drain.
5. Serve immediately with Thai sweet chili sauce.

Turmeric Fried Chicken

Ingredients:

500g Chicken wings ~ separated

3 cloves ~ finely chopped

2 tsp light soy sauce

3 tbsp ground turmeric

3 tsp ground coriander

2 tsp ground ginger

1-2 tsp chili powder

2 tsp salt

10 sprigs fresh curry leaves

Vegetable oil for deep frying

Directions/Instructions:

1. Combine the chicken pieces, garlic & soy in a bowl & toss to coat evenly.  Mix the turmeric, coriander, ginger, chili & salt in a small bowl & pour over the chicken.  Wear a disposable gloves mix with hands until the chicken is thoroughly covered with the pieces & seasoning.  Scrunch the curry leaves roughly & nestle amongst the chicken pieces, then transfer into a snap-lock bag pushing as much air out of the bag as possible before sealing.  Alternatively, place in a bowl & cover with cling wrap.  Marinate in the fridge over 1-2 nights for a superior result or a minimum of 2 hours.
2. Heat the oil in a medium saucepan or wok over medium-high heat.  To test the oil, rest the tips of chopsticks on the bottom of the saucepan & if a flurry of bubbles rises rapidly to the surface, good to go.
3. Fry 5-6 pieces of chicken at a time for abt 5-7 mins per batch, together with the curry leaves as this will make the oil beautifully fragrant.  The result should be a deep golden brown with a vibrant yellow tint & the outside of the chicken wonderfully crunchy.  rest the cooked chicken on a kitchen towel in a colander.  Repeat until all chicken is cooked.
4. Serve with the fried curry leaves

Sichuan Chilli Prawns

Ingredients:

500g peeled & deveined prawns

1 tbsp Sichuan peppercorns

5 spring onions (scallions)

1 cup plain flour

Vegetable oil for shallow frying & stir-frying

6 garlic cloves ~ roughly chopped

5cm ginger ~ peel & sliced into fine strips

10 dried red chilies ~ cut into small 

Marinade

2 tbsp soy sauce

1 tsp sesame oil

Sauce

2 tbsp light soy sauce

2 tbsp Chinese Shaoxing wine/Chinese Cooking wine

1 tsp sugar

Directions/Instruction:

1. Combine the prawns with the marinade ingredients.  Set aside while preparing the remaining ingredients.
2. Heat the Sichuan peppercorns in a dry frying pan over medium heat.  Keep them moving in the pan & cooking for 2-3 mins or until fragrant.  Transfer to a mortar & use a pestle to grind them to a fine powder.  Set aside for later use.
3. Finely slice the pale part of the spring onions & keep aside.  Then cut the remaining green part of the spring onion into batons.  Keep these separately.
4. In a small bowl, combine the ingredients for the stir-fry sauce.
5. Pour enough vegetable oil into a large non-stick frying pan to coat the bottom to about a 1cm depth.  Heat the pan over high heat.  Coat the prawns in the flour, shake off any excess flour & then carefully place each prawn into the oil.  Cook for about 2-3 mins each side or until golden brown.  Drain on a paper towel.
6. Discard the oil from the pan & clean it.  Return to medium-high heat.  Add 2 tbsp of vegetable oil & then add the garlic, ginger, chilies & the pale part of the spring onion.  Stir-fry for about a min or until fragrant.  Then add the prawns & sprinkle over the ground Sichuan peppercorns.  Toss to coat.  Then add the stir-fry sauce & toss until well combined & the prawns are cooked through.  Scatter over the green part of the spring onions.  Remove from heat & serve. 

Note:

To make alcohol free, use chicken stock instead of Chinese wine.

Black Pepper Beef

Ingredients:

350g steak ~ sliced into strips against the grain

1 yellow onion ~ julienned

1/2 red/orange bell pepper ~ julienned

1 spring onion

1/4 thumb-size ginger ~ sliced

Marinade

1 tsp cornflour

1 tsp light soy sauce

1 tsp pure sesame oil

Sauce

1/4 tsp salt

1/2 tsp sugar

1/2 tsp crushed black pepper

1 tbsp Black pepper sauce (Lee Kum Kee)

50ml chicken stock

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tsp Shaoxing rice wine

Directions/Instructions:

1. Remove any rind or fat from the steak, then slice thinly.  Tenderize by bashing them with a cleaver or meat hammer, creating a large surface area for quick cooking.
2. Mix all the marinade ingredients with the meat.  Massage the marinade into the meat & set aside for 30 mins or overnight for more flavor.
3. Heat 2 tbs oil in a wok to high heat.  Sear the meat for a couple of mins on each side & set aside.
4. Add oil to the same wok & when smoking hot, add the ginger & spring onions.  Once it slightly softened, add the bell pepper & onions.
5. Maintaining the high heat, pour in the sauce, return the meat to the wok & continue to stir-fry for an additional 30 seconds.  Serve & enjoy!

Homemade Dumpling/Gyoza Wrappers

Ingredients:

250g AP flour

130ml boiled water (about 110-120 deg C)

1 tsp salt

Directions/Instructions:

1. In a stand mixer with a dough hook, mix flour and boiled water at a low speed (about 3 minutes) until a smooth dough forms. Cover and let it rest for 10-15 minutes, then knead it into a soft dough.
2. Cover & rest the dough again for 30-60 mins until it becomes soft.
3. Make a loop with the dough, then divide it into four parts.  Roll one part (cover the rest to prevent them from drying out) into a rope, then cut into small equal sections (12-14g ea medium-size)
4. Press each piece into a small disc with the palm of your hand.  Then, use a rolling pin to flatten it into a thin disc.  Dust with flour if the dough sticks.
5. Use the fresh wrappers immediately. To freeze them for later, sprinkle extra potato/tapioca flour between each wrapper. Pile them up and place them in an airtight plastic bag (squeeze out the air as much as possible). Defrost in the fridge, then use them straight away.

Tip:

If out of AP flour, can substitute 150g bread flour + 100g cake flour