Italian Sausage, poached and then braised in red wine and garlic.
Baked Egg Omelette
Category Archives: Pork
Gyoza
We hadn’t had gyoza in a while so Annie bought some ingredients last night and made them for dinner tonight. The filling includes ground pork, minced shrimp, garlic, ginger, won bok, chives, salt, white pepper, soy sauce and sesame oil. We bought swei gow wrappers for the gyoza skins. I wish I had a video of how she pleats the gyozas – she’s quite skilled with that.
How long do you boil them until they’re done? We use the thrice boiled method: Bring a large pot of water to a boil. Add the gyozas. When the water starts to boil again, pour in a little bit of tap water. Wait for it to come to a boil again. Pour in a little more tap water. When it boils for a third time, remove the gyozas.
My dipping sauce contains soy sauce, Chinkiang Chinese black vinegar, salt, white pepper, sugar, and sesame oil.
Annie made 111 gyozas but we only cooked 45 of them…and ate them all!
Aloha, Nate
Baked char siu bao
Annie made some baked char siu bao last night that are really excellent. We picked up some char siu from the store next to Lion Market on King Rd and Tully. First, cut the char siu into cubes. Dice some onion and sweat it in a frying pan, then add the char siu. Mix in a sauce containing soy sauce, oyster sauce, dark soy sauce, sugar, salt, pepper, and some corn starch as a thickener.
She made a sweet bread dough consisting of flour, bread flour, powdered milk, sugar, yeast, butter, eggs, and water. Brought it together then set it aside to rise. Then she divided the dough up into 50-gram balls.
Continue reading Baked char siu bao
Making Chinese Pickled Pig’s Feet
Annie bought some pig trotters (the two front feet, if you must know) to make Chinese-style pickled pig’s feet. After parboiling to remove the smell, she cut them up into large chunks.
