Dumplings

My kids prefer home made dumplings, or Jiaozi as they say in China.  I have to make them a few times every month.  And I always have one of the kids to help me with them. Because it takes some time to make them..

Favourite filling; minced chicken, cabbage, spring onion, garlic, fresh ginger.

The plate is designed by Lansheng Li for Spin, China.

The sauce is mega important!! I like to mix Japanese soy sauce, a touch of rice wine and freshly squeezed ginger. All mixed together. Yum!!

I buy the dumpling (jiaozi) wrappers in a local Asian store. I normally buy the gyoza skins.

About 50 dumpling/gyoza wrappers

INGREDIENTS

500 grams of minced chicken

2-3 spring onion, finely chopped

A hand full of finely chopped cabbage

Squeeze in some ginger (if you like ginger)

1 piece finely sliced garlic

1 table spoon rice wine

1 table spoon soy sauce

A touch of sesame sauce

Mix it all together

Prepare a table with the bowl of minced chicken

A glas of water

A wooden board to put the finished dumpling at. It should be a bit damp so they don’t get stuck.

A table spoon.

And then you put a table spoon full of the mix in the middle of the wrapper.

And then you dip your finger in a glass of water, and dampen the outer wrapper ring before you fold it together. Press the ends of the wrapper seal it to close. The water makes it easier.

Make little pleats all around the dumpling.

Cook them in a wok or a frying pan. You need a lid.

Add oil in the pan, add some dumplings. Fry more a short while.

Add water to the pan til the bottom is full, put the lid on. When the water is gone, then you let them fry on one or two sides (If you like them fried)

Enjoy!!!

This is really nice to do with a group of friends. And you can freeze the ones you dont use!!

Raw food balls with cinnamon and cardamom

3 dl almonds

10 fresh dates, without pits

2 table spoons coconut oil

1 tea spoon honey

2 tea spoons Kockens cinnamon

2 millilitre Kockens cardamom

2 millilitres vanilla powder

a pinch of salt

2 table spoons almond butter

To roll them in:

1 dl Kockens white sesame seeds

1 dl Kockens black sesame seeds

2 tea spoons Kockens cinnamon

2 teaspoons Kockens cardamom

Mix the almonds nicely, and then place all the ingredients in a food processor and mix until you get a sticky dough. If too dry, add a few drops of water.

Shape into little balls, roll them in the sesame seeds. And sprinkle them with some cinnamon and cardamom.

Key Lime Pie

INGREDIENTS:

The crust:

200 grams of Digestive biscuits

100 gram melted butter

For the Key Lime pie filling:

400 grams sweet condensed milk

4 egg yolks

1 decilitre of Key Lime freshly squeezed juice

And the peel of the cleaned Key limes.

Instructions;

1, Preheat the oven to 175 C (350 F)

2, Crush the Digestive biscuits in a mixer, and then add the melted butter. Mix well.

3, Scoop the mixture into to a pie plate that has the 22 cm (9-9,5 inch)

Press it to an even layer in the bottom and at the edges.

4, Bake the pie crust at 175C (350 F) for 10 minutes. And then set it aside while you make the filling.

5, Mix the condensed milk with the egg yolks. And then add the lime juice. You can add the peel in some tea filters. And then after 30 minutes you just remove the peel. If you don’t have any filters, then you can drain the mixture.

6, Fill the pie crust with the mixture.

7, Bake at 175 C (350 F) for about 15-20 minutes. It’s done when you stick a knife in the middle and it comes out clean from the mixture.

Serve with some whipped cream!

Enjoy!

Sausage Stroganoff

The perfect dish when you are lazy. And you can use halloumi instead of sausage! Fry it a bit before you add it to the sauce!

In Sweden we use a bigger sausage called falukorv.  The sausage is made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and some mild spices. It is a cooked sausage, so you can eat it cold. I normally fry it, or put it into the oven with some cheese.

But back to Sausage Stroganoff.

Ingridients;

400-500 gram sausage, preferably Falukorv into slices.

2 finely chopped yellow onions

2 dl cream

1 dl water

1-1,5 Table spoon of tomato purée

1 table spoon Soy sauce, chinese

And some oil for cooking

What to do;

1,Fry the sausage in the oil in a saucepan for about 5 minutes. Add the onion and fry for another minute.

2, Add cream, water, tomato puree and Chinese soy sauce. Cook for about 10 minutes. You can add some wheat flour to make the sauce thicker.

3, Add salt and pepper as you like

Serve with rice or pasta and some salad!

Enjoy!

Gong Bao Ji Ding

Or The English name, Kung Pao Chicken. Kung Pao Chicken is one of my favourite dishes from China, and when you cook it make a lot, because it is hard to stop eating;)

It’s a Sichuan dish. The name comes from Ding Baozhen that was called Kung Pao. He used to serve this dish, and people started to call the dish after him.

Ingredients;

900 grams (2 pounds) of chicken breasts, or legs. Cut into small cubes.

2,2 dl (1 cup) of fried peanuts

4 spring onions, the white part. Cut it into small bits.

8 dried chilli peppers ( or as many as you want, it’s according to your taste.

Cooking oil

2 teaspoons Sichuan pepper

A pinch of salt

!!!If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.

When frying the Sichuan peppercorn, use low heat and be patient. Over-fried Sichuan peppercorn brings a bitter taste!! Ok?!?

Marinating

a small pinch of salt

4 tsp. dark soy sauce (for coloring)

2 tbsp. Rice wine

4 tsp. cornstarch

The Mixed Sauce

1tablespoon dark soy sauce

2 tablespoons of light soy sauce

a small pinch of salt (around 1/2 tsp.)

5 centimetres (2 inch) of grated ginger

2 tablespoons chopped green onion

4 garlic cloves, finely chopped

4 tsp.cornstarch

2 tablespoon vinegar

4 tablespoons water

3-4 teaspoons of sugar

Cut the chicken into little square bits. Transfer the chicken to a large bowl and marine it with salt, soy sauce, cooking wine and cornstarch.  

Cut the spring onion into thin slices, and slice the ginger and garlic.

Heat up the oil in the wok until hot, add the chicken cubes. Fry until all of the chicken cubes begin to change color.

Transfer the chicken cubes to a plate for a while. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Add the garlic, ginger and half of the scallions. Quickly fry to mix well.

Add the chicken again.

Stir the sauce, and then pour it in and mix with the chicken in the wok.

Fry until the sauce is well coated. Mix with the remaining leek onion white sections and fried peanuts. Finished!

Serve with rice.

I used Chili flakes in this one. Because my daughter doesn’t think it’s spicy then;)

Baba Ghanouj

EBEDA823-E944-4E9B-80A0-A302D86DE8CBBaba ghannouj is some serious stuff to make. And I make it just the way as my Lebanese top chef friend taught me! And she would strangle me if I put them in the owen! You cannot get the really smokey taste that way! So put the egg plant at the barbecue and let it stay there until it is soft and burned on all sides.

Here comes the recipe:

3 medium sized egg plants

2 table spoons fresh lemon juice

2 table spoons tahini

a touch of salt

1-2 garlic cloves

Peel the egg plant when it has cooled down, and everything into a mixer.

When done, top with some olive oil and some summak if you like.

Serve with fresh veggies and pita bread.

Or just eat it as it is..

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