Su Jiao Zi (Vegetable Dumplings)

su jiao zi (vegetable dumplings)

Instructions INGREDIENTS 1. Heat oil in a frying pan over medium heat. Add garlic, onion, wombok, carrot and • 1 tsp vegetable oil mushroom. Cook, stirring for 5 to 6 minutes or until cabbage has wilted. Remove from • 3 garlic cloves, crushed heat. Stir in bamboo shoots and soy sauce. Cool for 10 minutes. • 2 green onions, thinly sliced 2. Place dumpling wrappers on a flat surface. Spoon 2 teaspoons cabbage mixture on 1 • 1 /2 cups finely shredded wombok half of each wrapper. Brush the wrapper edges with cold water and fold over to enclose (Chinese cabbage) filling. Press edges together to seal. Place on a tray lined with baking paper. • 1 small carrot, peeled, grated 3. Place a steamer lined with baking paper over simmering water. Cook dumplings, • 50 g shiitake mushrooms, finely chopped in batches, for 15 minutes or until tender and cooked through. • Half a 225 g can of bamboo shoots, chopped 4. Serve! • 1 tbsp soy sauce • 30 gow gee wrappers

PREP TIME: 20 minutes cook TIME: 15 minutes SERVES: 30 dumplings

Instructions 1. Boil a medium sized pot of water and cook the noodles for 1 minute. INGREDIENTS 2. Drain the water and rinse them briefly under cool water to stop the cooking process. • 400 g long, thin noodles 3. Put the noodles in a bowl and add a few drops of olive oil. • 400 g firm tofu 4. Finely shred the cabbage, carrot, and shiitake mushrooms. • 1 carrot, shredded 5. Cut the tofu into thick, short strips. • 3-4 cabbage leaves, shredded • 10 shiitake mushrooms 6. Heat a large frying pan on high. Add the oil and tofu and fry until golden. • 1 tbsp oyster sauce (or stir fry sauce) 7. Add mushrooms and then stir. • 1 tbsp soy sauce 8. Then add the noodles. Make sure you don’t break them! It is considered lucky to • 2 tsp sugar keep them long. • olive oil • pepper 9. Add the oyster sauce (or stir fry sauce), sugar, and soy sauce. Mix well to combine. 10. Add the carrot and cabbage. Stir well. 11. Serve! PREP TIME: 30 minutes cook TIME: 15 minutes SERVES: 2 large plates

Instructions 1. Combine water, ginger, and brown sugar together in a medium sized saucepan. Bring it to a boil. Then reduce heat and let it simmer for 5 minutes. Turn off heat and let INGREDIENTS the syrup cool. Syrup 2. Place glutinous rice flour in a large bowl. Pour water over the flour and mix until it • 2 cups water (480 mL) creates a soft dough. If it is too sticky, add a little more flour. • 3 cm ginger (peeled and crushed) (30 g) 3. Knead the dough for 2 to 3 minutes until it is smooth. • ½ cup brown sugar (110 g) 4. Divide the dough into 4 equal portions. Each portion will be coloured differently. Set aside one portion for white balls. Add 3 to 4 drops of food colouring to one portion of Rice balls: the dough. Knead dough until the colour is even throughout. Repeat with other food • 1 cup glutinous rice flour (125 g) colouring. (Make sure you wash your hands after each colour to avoid them mixing!) • ½ cup water (120 mL) • A few drops of three different food coloring 5. Divide the red bean paste into 24 equal portions. Roll the paste into small balls • ½ cup red bean paste (100 g) about 1.5 centimeters in diameter and set aside. 6. Divide the white dough into a 6 equal portions. Flatten one portion in the palm of your hand. Place a ball of red bean paste in the middle and wrap the dough PREP TIME: 30 minutes around it. cook TIME: 15 minutes 7. Roll the dough with filling between your two palms to form a smooth round ball, and place it on baking paper or an aluminium foil sheet to prevent sticking. SERVES: 4 8. Repeat with the other portions of white dough as well as each portion of coloured dough. 9. Bring a medium sized pot of water to the boil. Drop the rice balls into the water, starting with the lightest colours first. Cook for about 5 minutes. They should float when done. Remove with a slotted spoon to drain excess water. 10. Divide the rice balls into small bowls and pour enough syrup into each bowl to cover them. Serve warm or at room temperature.

Instructions 1. In a large bowl, whisk together the brown sugar and 100 mL of hot water. Keep INGREDIENTS whisking until the sugar dissolves. Then mix in the 100 mL room temperature water until fully incorporated. • 200 g glutinous rice flour • 150 g light brown sugar, packed 2. Slowly add in the glutinous rice flour and mix until a smooth batter is formed. • 100 mL hot water 3. Grease a large pan or individual ramekins. • 100 mL room temperature water 4. Pour the batter in your container(s) and steam over high heat for about an hour. Check your nián gāo about 40 minutes in by inserting a toothpick near the center of your pan. The mixture should no longer be watery and bits of the nián gāo should start sticking to the toothpick. PREP TIME: 30 minutes Once the nián gāo is done steaming, you can invert the cakes onto a flat plate to allow it to cool. If you used a pan, it can be served as a single cake. If you used cook TIME: 15 minutes ramekins, they can be served as individual little cakes. Alternatively, you can choose to keep the nián gāo in the container and serve as is. SERVES: 4 5. Serve and enjoy!

maintenance Store the nián gāo in an airtight container or wrap it tightly with cling wrap. It can stay in the refrigerator for about a week, or stored at room temperature for three days.