Recipes | Viewing Category: Yum Cha

Serves 30-50

Make the Dumplings

1. Add dumpling filling into a bowl and mix until well incorporated. Fill dumplings using store bought wrappers, sealing them with a bit of water. You can make these ahead and freeze in one layer (do not allow them to touch each other). Cook them directly from frozen (do not thaw).
2. To cook, bring a large pot of water to the boil. When it’s at a raging boil, add dumplings and cook in batches, for 5-6mins each batch, or until the dumplings are cooked through.
3. Remove dumplings with a slotted spoon/spider and place directly into the prepared sauce. Toss to coat then garnish with sliced spring onion and toasted sesame seeds.

Make the Chilli Oil Sauce

4. In a large shallow bowl, add garlic, sugar, Chinese five spice, chicken powder and Szechuan peppercorns in the centre.
5. Heat oil to smoking point then pour over the garlic mix to release the flavours. Give everything a stir then add the rest of the ingredients and mix through. Set aside.

Part A. Make the Filling

200g frozen taro, thawed & cut into 2cm chunks
70g caster sugar
2T cornflour
2T coconut milk
1T cornflour

1. Steam taro for 30mins or until fully cooked through.

2. Place cooked taro in a med bowl and mash. Add the rest of the ingredients and mix together. Push through a fine sieve to remove any lumps.

3. Cover with cling film and place in the fridge to chill and set.


Part B. Make the Snow Skin

40g glutinous rice flour
40g rice flour
20g wheat starch
20g caster sugar
150g full cream milk
 

20g canola oil
A drop of ube/purple food colouring

4. Add flours, wheat statch, sugar and milk into a heatproof bowl. Whisk until smooth then cover the bowl with cling film. Steam for 20mins or until the centre is fully set.

5. Remove bowl from the steamer and discard the cling film. Add in oil and carefully work it into the mix.

6. Break off 1/3 of the dough and add food colouring. Knead the colour through then divide into 10 even portions. Divide the white dough into 10 even portions.

7. Pair one portion of purple dough with one portion of white dough. Continue until you have 10 pairs of purple and white dough. Cover with cling film and allow to cool completely.


Part C. Make the Snow Skin Mooncakes

8. Divide the prepared taro filling into 10 equal portions and form into balls.

9. Grab one blue and white dough combo. Form into a ball and roll into a disc. Wrap the disc around a taro ball and seal completely. Shape using the mooncake mould. You can use a little cornflour if you’re finding the dough a little sticky.

These mooncakes are best enjoyed on the day they are made.

PS: If you don’t have mooncake moulds, you can just present these sweet treats as taro and coconut filled mochi balls! Go one step further if you want to unleash you inner creative skills … shape the mochi balls into cute figurines like bunnies, kittens, hedgehogs etc by using a small pair of pointed sharp scissors to snip in ears and spines.

Serves 12

1. Rinse then soak the beans in cold tap water overnight.

Prepare the Sago

2. Add water to a large, deep pot and bring to the boil. Add in sago and give it a stir. Immediately reduce the heat to low when it comes to the boil. Cover with a lid and gently simmer for 15mins (stirring every 5mins). Turn off the heat and keep the lid on. Let sit for 25mins.

3. Drain cooked sago through a fine sieve and rinse thoroughly with cold tap water to remove the excess starch. Place cooked sago in a large bowl filled with iced water and set aside.

For the Soup

4.Rinse the beans then add to a large pot. Add sugar, tangerine peel and fresh water, then bring to the boil.

5. Reduce heat and gently simmer for 90mins or until beans are cooked to your liking. Remove the tangerine peel.

6. I like to give this mix a light blitz so that the soup has a mix of whole cooked beans and mashed beans. Blitz or don’t blitz. Blitz as much or as little as you desire.

7. Add in the orange zest, stir and heat through.

8. Drain prepared sago and add into the soup. Stir to mix through then taste for sweetness. Adjust as needed. Serve hot or warm.

1. Start by adding all filling ingredients in a bowl and mix well to combine. Chill for 30mins.
2. Make each dumpling by adding 1T of filling to the centre of a wrapper and form your dumpling. Repeat until all the filling is used up. Make sure your dumplings are placed on a clean, dry surface and that they are not touching each other.
3. Prepare your slurry for the lace skirt by mixing the water, flours and vinegar in a bowl/jug.
4. To make one batch of dumplings, heat 1T of oil in your skillet. Add in 8-10 dumplings, making sure the dumpling bottom is sitting in the oil on the pan. When the bottoms start to brown, add in the slurry and cover with the lid. Allow the slurry to bubble in the pan. The steam created will cook your dumplings.
5. Once the water has largely evaporated, uncover your pan and allow any remaining steam to escape to leave behind a dry, crispy, lace skirt at the bottom of the pan.
6. Turn off the heat. Cover your dumplings with a large plate and invert your pot stickers in one action from the skillet to the plate.

Enjoy immediately. 

Makes approx. 90 dumplings

1. Mix all the well ingredients together in a large mixing bowl
2. Fill the wrapper with about a teaspoon of the filling
3. Use your fingers to place some water around the wrapper and fold it in half and close it into a dome shape
4. Add some water to the two corners and bring them together
5. Boil the dumplings in 3 batches for 7-8 minutes (you can have a couple pots going at once to speed things up.
6. Dip into a vinegar, soy sauce & chilli oil sauce