wrap it with your hands

During the winter in HK, it's considerably less humid and cold compared to the summer season. Taking advantage of the drier weather, we like to work with dough and make things that are warm and comforting. Here's a relatively simple (and soothing if you like working methodically with your hands) recipe for our favourite homemade dumplings.

Pork and Vegetable Dumplings

makes about 10 dozen

INGREDIENTS:

2.5 lbs fresh round dumpling wrappers (about 120 pieces)

2 lbs minced pork

1 cup minced baby bok choy (optional)

2 green onions, thinly sliced white parts only (save the green parts for garnish)

1" piece of fresh ginger, grated

Marinade:

1 tsp baking soda

2 tsp salt

4 tbsp water

2 tbsp Shaoxing wine

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp sugar

1/2 tsp white pepper

1 egg

Dipping Sauce:

2 tbsp black vinegar

2 tbsp soya sauce

1 tsp sesame oil

1 minced thai chili or 1/2 tsp chili paste (optional)

METHOD:

1. In a large bowl, add baking soda, salt and water. Stir with a large fork until dissolved. Add pork and mix well.

2. Add bok choy (if using), the white parts of the sliced green onions and grated ginger. Mix well.

3. Add remaining marinade ingredients and continue mixing with the fork in continuous circles for about 5-7 minutes until the mixture becomes smooth and elastic. Cover and chill mixture in the fridge for at least 1 hour or do ahead and chill overnight.

4. When you're ready to make the dumplings, fill a small bowl with water and set aside. Lay out your wrappers on a clean surface and put a heaping teaspoon of filling in the centre of each one.

3. Fold each wrapper into a half circle and use a couple of dabs of water to seal it. With the flat side of the half-moon dumpling facing upwards, take another dab of water and pinch the 2 corners together so that your dumplings look like this (kind of like a large tortellini).

I find the fresh wrappers purchased from the local wet markets in HK less prone to drying out and are much more pliable than the commercial store-bought ones. However, if you find the wrappers or dumplings starting to dry out, just cover with a clean moist cloth until you're ready to cook or store them.

4. Bring a pot of water to a rolling boil and cook the dumplings for 4-5 minutes. Meanwhile, make the dipping sauce. When the dumplings are done, scoop them into a shallow bowl and top with remaining sliced green onions. Serve with the dipping sauce.

TIP: You can store the uncooked dumplings in an airtight container or Ziplock bag in the fridge for 1-2 days or freeze up to 1 month. Just remember to lay them flat in a single layer so that they won't stick together. Frozen dumplings don't need to be defrosted before cooking. Just drop them frozen into a pot of boiling water for 8-10 minutes.

2014 and the year of the horse

It's a new year and also the year of the horse! We're back with some seasonal fruit from down under:

Australian lychees - sweet, juicy, and a smaller pit than their grown in China counterparts.

 Tasmanian cherries.

 Big, ripe and sweet Australian mangoes.

Is there anything better than waking up to the smell of freshly baked bread? We love love love our new breadmaker! And we love experimenting with different flours and ingredients...

...of course sometimes those experiments don't turn out so well. This was suppose to be pumpkin coconut bread.

Attempt number 2 yielded much better results.

This Honey Oat and Cranberry one is fast becoming a favourite in our household. The recipe makes a 1 lbs loaf. Set your breadmaker to the regular setting with a light crust. Ingredients must be added in the following order:
3/4 cup + 2 tbsp water
1 1/4 cups bread flour
1/2 cup whole meal bread flour
1/2 cup quick cooking oatmeal
3 tbsp honey
1 tbsp dry milk
1/4 tsp salt
1 tbsp butter
1 tsp active dry yeast
1/2 cup cranberries
1/2 cup pecan pieces

US Barron Point oysters are at the peak of their season now. Have these giant oysters raw or lightly steamed and topped with minced garlic, green onions, cilantro, sizzling vegetable oil and light sodium soya sauce.

Our langoustines were featured in the January 23rd issue of SCMP's 48 hours magazine.

New comer on the restaurant scene Fish & Meat, serves them grilled and lightly dressed to bring out their natural sweetness and flavour.