Personal

Car Stuff

Extras

DIM SUM

Beef Gow Gee

By Ian Pengally

300g beef (fillet or sirloin, remove all fat)
Thai basil leaves x 30 (chopped)
1 piece dried orange peel (Dehydrate water for 20 minutes) chopped
80ml water
10ml sesame oil
12 pieces gow gee wrap (round)
10g cornflower
4g salt
2g chicken powder

1. Mix everything (apart from wraps) in Robo Coupe blender adding water last. Make as gyoza, cook as gyoza!

Tip: Always use a good quality non-stick pan

Chicken Gyoza

By Ian Pengally

500g chicken thighs (trimmed of fat)
50g spring onion
50g coriander roots
7g salt
4g chicken Powder
4g oyster sauce
15g sugar
Gyoza skin (12 Pcs)
10g chopped ginger
4g lard
10g cornflower

1. Roughly Chop chicken, add rest of ingredients but adding salt and cornflour at end, refrigerate for one hour (very important).

2. Then take one skin in hand, place a small amount of mix in the centre of skin, take one side and join to the other side making sure no air bubbles, with one hand pinch and push one side of gyoza skin until you have a half moon.

3. Steam for 4-5mins, take out and pan fry until base is crispy. Serve with black vinegar.

Tip – Old style chicken powder is a great substitute for M.S.G (which we don't use) and is used by chefs in modern Chinese restaurants

Scallop Dumpling

By Ian Pengally

300g raw prawn (small size)
37g pork fat
12 yellow round wonton skins
6 scallops (medium size) cut in half horizontally
2g chicken powder
2g salt
10g sugar
10g cornflower

1. Blend prawn into small pea size pieces add fat, chicken powder, sugar, cornflower salt mix well until prawn is sticky on hand, refrigerate on flat tray for one hour.

2. Take wonton skin in hand in first three fingers. Place mix in centre of wonton skin. Place scallop on top of prawns, then holding base and top, neatly bring up the sides, squeeze and flatten, scallop must be on top of prawn. Steam for 5 mins in bamboo steamer, serve immediately.

Tip – Refrigerate for one hour so the mix will handle better