Eric Akis: Crazy rich Asian dumplings - metal serving dish at chinese restaurants

I recently watched a fascinating, visually stimulating, humorous movie, Crazy Rich Asians.
This is a very romantic story. I am very happy after seeing it.
I feel hungry too.
Because the movie has some taste.
A scene of food awakening was filmed at a hawker center in Singapore.
In the outdoor gourmet shop with many food stalls, the four actors in the movie enjoyed the city --state’s best-
Well known dishes such as satay and Fujian Noodles, eggs and rice noodles are mixed with eggs, pork and shrimp.
As delicious as that scene, the part of the movie that really made me want to go home and cook was a photo of the actor's home.
In this novel, generations in China
Traditional families are making dumplings.
When they are shown delicious cooking, I have the most incredible desire for them. Chinese-
Dumplings are definitely one of my favorite foods, in part because you can shape, fill and form dumplings in a variety of ways.
To satisfy my desire for some, on the day after watching the movie, I purchased the ingredients for making two of my favorite foods, potato stickers and wheat.
Potstickers are made by pouring fillings on a thin round dumpling package, folding the package into a half moon shape, and then curling the edges.
Then cook the dumplings quickly and steam them in a pot.
They may stick to the bottom of the pan when cooking, which is why they are called potstickers.
I filled my vegetarian version with delicious tofu, mushroom and vegetable mixture.
I went to eat meat.
Free route, offering a completely different flavor from my other dumpling sui mai, which is full of minced pork and shrimp mixture.
According to Martin Yan's book "cooking in Chinatown", wheat is one of the most popular Cantonese --
The style of dumplings.
Unlike most steamed Chinese
Style dumplings, not completely surrounded by stuffing packaging;
It stays open at the top.
For my two dumplings instead of making my own packaging as shown in the movie, I decided to buy ready-made --made.
Doing so means I can make dumplings and eat dumplings faster.
You can make dumplings as appetizers or make a meal with another dish, perhaps a colorful mix
Fried dishes.
These delicious, addictive Bento dishes are filled with a mixture of crushed tofu, filled with mushrooms, vegetables and spices such as chili sauce, ginger and soy sauce.
Preparation time: 45 minutes Cooking time: 25 minutes or so production: 3 tablespoons of 36 pot stickers plus 2 teaspoons of vegetable oil (divided)
5 fresh medium, mushrooms, remove tough stems, cut the hat in half, then cut into thin carrot 1 garlic flap and chopped 1 (1/4 cup)12 oz/350 gram)block medium-
1/4 cup chopped coriander 1 scallion, 1 teaspoon chopped fresh ginger, 1 tablespoon soy sauce, 1 teaspoon Asian hot tofu
Style spread 1 teaspoon sesame oil 2 teaspoon corn starch 36 fresh Chinese food
Round dumpling skin (see Note)
• Cold water • dumpling dipping sauce (
See recipes below)
Pour 2 teaspoons of oil into the pot-high heat.
Add mushrooms and cook for two minutes.
Add bok choy and carrots and cook for another 90 seconds.
Cook in garlic for 30 seconds or until the mushrooms soften.
Apply this mixture to the plate with a spoon and cool to room temperature.
The mushrooms and vegetables are cold.
Sift through the bowl with a sieve.
Cut the tofu into very small pieces and put it in a sieve.
Let the tofu rest for 10 minutes so any excess moisture can flow out.
Place the tofu in a bowl and add a mixture of cooked cooled mushrooms/vegetables.
Add coriander, scallions, ginger, soy sauce, chili sauce, sesame oil and corn starch.
Mix until well combined.
Prepare a small bowl of cold water.
Line a large baking sheet with parchment paper.
Put a dumpling skin on the work surface.
Dip your finger or small brush into cold water and gently moisturize the edges of the wrapping paper with it.
Put a tablespoon of tofu mixture in the center of the wrapping paper.
Fold one side of the wrapper over the filler, squeeze out any air, then press the edges of the wrapper tightly together to form half of the sealmoon.
Now fold and curl the edges of the potsticker for a more decorative look.
Set the pan on the baking pan.
Repeat with the remaining wrapping paper and filling.
Make sure you don't touch the pot stickers on the baking pan or they stick together.
Pour 1 tablespoon of vegetable oil into a large one (
Mine is 10 inch wide), heavy, non-stick or well-seasoned cast-
Medium iron pot-high heat.
When the oil is hot, put in 12 pot stickers and cook until the bottom is golden, about 90 seconds.
Do not turn the pan stick, splash water carefully and pour 3 tablespoons of water.
Cover the lid for three to four minutes and gently rotate the lid from time to time.
Remove the lid and continue cooking until the liquid is almost completely evaporated and the Pan paste softened and heated for about a minute.
Transfer the cooked pan paste to the current dish and enjoy it now, or keep it warm in the 200 F oven until all the pan stickers are cooked.
Cook the remaining pot stickers in this way, adding 1 tablespoon of vegetable oil to each batch of new pots.
Use dumplings to dip in the sauce (
View Options for Eric).
Note: The round dumpling skin I used in today's two recipes is 1/2-inches (about 9 cm)wide.
They are sold in agricultural areas of some supermarkets, such as Victoria's Fairway Market.
You can also find them at Chinese food stores.
Your remaining dumpling skins can be frozen, thawed and used at another time.
Eric's choice is: do not dip in the wonton, just season it with rice vinegar, soy sauce, and chili sauce such as sridesa.
Pot stickers and steamed wheat (page C3)
Not cooked, frozen.
To do this, once filled, place them on parchment paper --
Lined with a baking tray, do not touch, then freeze until solid.
Now transfer to the freezer bag and freeze to be ready for cooking.
When you do this, Cook It longer with frozen dumplings.
For pot stickers, medium fire is also used, because the temperature is low and the cooking time is long, they can be thawed and cooked without over-darkening.
This open-top dumpling is very popular in dim sum restaurants.
My version is made by mixing ground pork and chopped prawns with various flavors such as garlic, ginger, sesame oil and white pepper.
Preparation time: 35 minutes Cooking time: about four to five minutes, each batch of production: 300 grams of 18 wheat, 180 grams of minced pork, peeled, raw prawns (about 15 small-to medium-sized prawns)
, Chopped 1 scallion, chopped 1 large garlic clove, chopped 1 teaspoon of fresh ginger, 1 tablespoon of soy sauce, 2 teaspoons of corn starch, 1 teaspoon of sesame oil 18 fresh Chinese taste cold water
Round dumpling skin (
See notes for sticky notes recipes)
Dumplings dipping sauce (
See recipes below)
Put the first nine ingredients into the bowl and mix them after stirring evenly.
Prepare a small bowl of cold water.
Line a large baking sheet with parchment paper.
Put a dumpling skin on the work surface.
Dip your finger or small brush into cold water and gently moisturize the edges of the wrapping paper with it.
Place a tablespoon of pork/prawn mixture in the center of the wrapping paper.
Lift the side of the package, squeeze gently and wrap the pork mixture inside.
Push down the pork mixture above the package.
Put the dumplings on the baking sheet.
Fill in and form the remaining packaging like the first time.
Line up with a round parchment paper you punch in with a few small holes to bamboo or stainless steel steamer.
You can also queue up for steamed cages with leaf lettuce leaves.
Put some dumplings in the steamer to make sure they don't touch.
Take 4 to 5 minutes or until cooked, cover and steam.
Turn the cooked dumplings to the serving (
View Options for Eric)
Enjoy it now, or warm up in the 200 F oven until everything is cooked.
Cook the remaining dumplings like the first batch.
Make dumplings with dumplings dipped in sauce.
Eric's choice: if you have more than one steamer for sale in Victoria Chinatown, you can supply dumplings directly from the steamer.
While enjoying the first batch, you can steam and cook the next batch with a second steamer.
Dip the dumplings into a salty, sour, spicy, sweet mix.
If you think 2/3 cups of dipping sauce is not enough for you, just double the recipe.
Preparation time: 5 minutes Cooking time: no production: about 2/3 cups of 1/4 cups of soy sauce 1/4 cups of rice vinegar 2 tablespoons of seafood sauce 1/2 teaspoon of finely chopped fresh ginger 1 onion, 1 teaspoon of Asia very thin slices
Hot sauce such as Style A, or taste 1 teaspoon of roasted sesame (see Note)
Mix ingredients in a small bowl.
Cover and refrigerate before you need it.
Note: in some supermarkets, roasted sesame seeds are sold in bags or bottles.
If you can't find it, Cook ordinary sesame seeds in a medium-fire frying pan until lightly baked.
Eric Akis is the author of eight culinary books, including seven of his series that everyone can cook.
His column appears in the Life section on Wednesday and Sunday.