Gyoza

Makes 45 Pieces.


Ingredients:

• 300g pork mince
• 250g finely shredded and lightly blanched Chinese cabbage with the excess water squeezed out
• 60 grams fresh Chinese chives, chopped
• 1 tablespoon finely chopped fresh ginger
• 1/4 cup (60 ml) soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sugar
• 45 gow gee wrappers
• 2 tablespoons oil

Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon black Chinese vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili oil

Procedure:

1. Place the pork mince, Chinese cabbage, Chinese chives and ginger in a bowl and mix together.  Add the soy sauce, rice wine, sugar and 1 teaspoon salt tot the mixture and mix together very well.
2. Place a gow gee wrapper flat in the palm of your hand, then, using your other hand, place 2 teaspoons of the filling mixture into the centre of the wrapper.  With wet fingers, bring the sides together to form a half-moon shape and pinch the seam firmly to seal in a pleat.
3. Press one side of the dumplings onto a flat surface to create a flat bottom; this will make the dumplings easier to pan-fry.
4. Heat the oil in a frying pan over medium-high heat.  Add the gyoza to the pan in batches and cook for 1-2 minutes on the flat side, without moving, so that the gyoza becomes brown and crisp on that side.  Transfer to a plate. Return the gyoza to the pan in batches, then gradually add 100 ml water to the pan and put the lid on.  Steam for 5 minutes.  Empty the pan and wipe it dry between batches.
5. To make the dipping sauce, combine all the ingredients in a small bowl.  Serve with the gyoza.

-Lifted from Finger Food Periplus 2010 

Sweet and Sour Pork

Serves 6 Persons.


Ingredients:

• 1/2 pork shoulder cut into 1 inch cubes
• 1 teaspoon salt
• 1 teaspoon dark soy sauce
• 1 egg yolk
• 1/2 teaspoon allspice
• 1 cup cornstarch
• 1/4 cup oil 
• 1 clove garlic, minced
• 1 red pepper, seeded and diced
• 1 green pepper, seeded and diced
• 2 spring onions
• 1 tomato, peeled, seeded, and diced
• 5 tablespoons vinegar
• 5 tablespoons sugar
• 5 tablespoons tomato sauce
• 2 slices pineapple cut in thirds
• 3 cups cooked rice

Procedure:

1. Parboil pork for 10 minutes.  Drain.  Add salt, dark soy sauce, egg yolk, and allspice and let stand for 20 minutes.
2. Coat pork with cornstarch reserving 1 teaspoon.  Heat oil and fry pork until golden brown.  Remove pork and set aside.  
3. Fry garlic and red and green peppers, then add spring onions, tomatoes, vinegar, sugar, tomato sauce and 1 teaspoon cornstarch mixed with 1 teaspoon water.
4. Return pork to pan and simmer for 10 minutes..  Add pineapple pieces and just heat through.  
5. Serve at once over rice.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Miramar Theater Restaurant, Hongkong)