Beef and Shrimp Pot sticker

Hi Guys!!

Hope you are having a great week? ....I certainly am!

So, over the weekend I had some girlfriends from church over for lunch. I had been procrastinating this get-together for a while now, just because I couldn't really find the time to host or cook something exciting, especially with all the school work I had going on. But after going over to Anna's place, and relaxing a bit, I figured it was about time. Of course,  keeping with my inspiration over at Bristol, a Chinese themed meal couldn't be half bad. 

So, I decided to make a three course meal for them, but I really didn't want to spend all day in the kitchen. I had also gone grocery shopping the day before, and just got the essentials I needed for the week. So, with this three-course meal, I was also on a budget. Usually, most Asian cuisines have a tonne of ingredients, which actually makes them pretty yummy. But this igbo chick wasn't going to spend any more than she had to. 

For my appetiser, I decided to make some 'Potstickers'. I felt it was probably the simplest, in-expensive and excitingly yummy thing to make. Plus I already had all the ingredients in my fridge from my shopping. So here's how I made them.

Ingredients

For the filling

•  1 cup of minced meat
• 1/2 cup of shrimps/prawns
• 1/2 cup coriander
• 1tsp salt
• 1tsp pepper (fresh or dried)
• 1tsp chopped garlic
• 1tsp chopped ginger
• 1-2 Mushrooms (optional)

For the dough

• 1.5 cups of flour
• 1 cup of hot water
• 1tsp of salt

Extras

• Rolling pin
• Cling film
• A cup or cookie cutter
• Frying pan (with a cover or a large plate)
• 1/3 cup of water
• 2 Tbsp of oil

Instructions

1. To make the dough, put the flour into a clean bowl, add the salt and mix. Gradually add the hot water into the flour, and mix to form a dough. Knead the dough on the work surface very well, and ensure it is not too sticky (add a little flour if it is). The dough should spring back when pressed. Place in a cling film to prevent it from drying out.

   

   Dough covered with cling film

2. Add all the filling ingredients into a food processor, and pulse until its well combined, then transfer into a bowl.

   

   Coriander, mushroom, shrimps, beef mince, pepper (filling)

   
   

   

   Filling in the food processor

   

   The filling pulsed

3. Roll out the dough (use half) with a rolling pin, until its about a millimetre thin. Use a cookie cutter to cut out large circular shapes from the dough.

   

   Circular shapes cut out of the rolled dough

    
4. Taking one of the circular dough pieces into the palm of your hands and place a teaspoon of the filling in the centre of the dough.
   
5. Dip a finger into the extra cup of water, and create a seal round the edges of the dough. Then use your other hand and press both edges together and crimp. 

   

   Crimping the edges together

6. You can make pleats with the dough for a more decorative look. Do this for all the others.
   
   
   

   

   Pleats on the dough

7. Add about 4 tablespoons of water and 2 tablespoons of oil into the frying pan and place it on low to medium heat.
   
   
   
   
8. Add the potstickers into the pan, and cover it. Allow it to steam for about 3 minutes.
   
   
   

   

   Steaming the potstickers

9. Remove the cover and allow the water to evaporate, leaving the oil in the pan.

   

   The water evaporating from the pan

   
   

   

   Golden brown potstickers

10. Once this is done, remove the potstickers from the pan, and serve.
    

Tips

1. Potstickers can be served with a variety of sauces, from regular soy sauce, to teriyaki. But I used my Sweet and Sour sauce (recipe would be shown in the next post).
2. 3-4 minutes is enough for the meat to cook by steaming because the dough wrapper is thin enough. 
3. You can use any combination of meats you like as your filling. 

Try out the recipe and #eleanorzkitchen to share pictures on instagram and Facebook.

Still on the matter....Sushi

Hi guys!!!

So, still on the sushi matter. 

After I had downed (ate) the first batch of sushi rolls, believe it or not.... I was still hungry. 

But now, I was very inspired to try my hands on these beauties. I think they are called California rolls or something like that.  Not sure really....so please don't ask. But I guess the names of the different rolls pretty much depends on its contents. The ingredients and technique are still the same as the previous sushi roll, with the only difference being that the rice is on the outside.

If you want to learn how I made the sushi rice and other accompaniments, then do check out my previous post.  I've got everything explained in full detail.

I'm just going to start from the roll itself this time, b'cos thats where the difference is. 

Instructions

1. Place a sheet of cling film on the bamboo rolling mat and secure tightly. However, it should be  flexible enough to wiggle as the mat does. 
2. Place a sheet of nori on the mat, shiny side down. Slightly wet your fingers, then take the rice and spread it across the nori sheet.
3. Heres the tricky part. Once your sheet is covered, invert (turn upside down) the sheet with the rice. Now the rice is facing the bamboo mat and the shiny part of the sheet is facing you. 
4. Place the crispy prawns, avocado and cucumber strips across  the sheet. However, this time the contents should be placed slightly before the middle, and not exactly in the middle of the sheet.
5. Begin to roll/fold the bamboo mat, making sure your fingers are holding the contents in place. Fold the roll securely in place by gently pressing the mat over it. Transfer onto a cutting board.
6. Sprinkle some dark sesame seeds across the top and sides of the rice (don't worry, it would stick).  Place a sheet of cling film on the coated roll, and use the mat to gently press the seeds on the rice.
7. Remove the mat. Using a sharp knife, with water across the blade, cut the roll in half. Then cut out as many pieces as you want. You'll most likely get 8 pieces. Place the mat over it, and gently press it into shape again.
8. Remove the cling film, and transfer them onto your serving dish. Drizzle your sauce over the top of each slice and serve.
   

Tips

• Ensure you cover the mat with the cling film, or else you'll be cleaning sticky rice out of the crevices of the mat for a while.
• Do not press the inverted sheet onto the mat, the rice is already stuck on the nori, no need to stick it to the mat too (cling film or not).
• Ensure the rice and nori sheet are placed well on the mat. The mat is rectangular, with a flexible side, and a not so flexible side. So to prevent having to turn the sheet or mat around (especially after you've placed your contents), check that it is placed properly.
• Remember to clean your knife after each cut, and run some water across the blade to ensure clean cuts.
• You can put some wasabi paste at the side of the plate if you need some.

Its Sushi my dear Watson.....Sushi

Hi guys!!!

Okay, so from the title you can guess what I'm making for lunch today. Isn't it hilarious though....an Igbo, Nigerian girl making sushi. Yeah, I thought so too. My love for food has surpassed even my own comprehension. In the words of my favourite villain "think global, not local". 

So, can you imagine what made me venture into these uncharted waters?....Go on, take a guess. It wasn't from reading the menu in a Japanese restaurant, or watching an episode of Naruto. No, my inspiration came from a pair of chopsticks. And not the ones in a restaurant, but the ones I was using for my bun. 

Now, Ive never used chopsticks to eat before, I've only ever used them as a hair accessory, but I really wanted to learn. So I thought to myself what better way to learn, than to make my very own sushi rolls and practise with it. I don't have to pay for it outside, I'll just buy the ingredients, and most importantly, I don't have to worry about embarrassing myself in public. The only thing I have to worry about really, would be the look on the check-out girls face as she scans my 'groceries'. 

Of course to learn how to use my chopsticks and to make the sushi, I had to consult the oracle 'Youtube'.  After watching a few videos, and seeing the numerous steps, I said to myself " Self, you're in way over your head". But, I learnt a lot and couldn't wait to try my hands on it. 

So heres how I did it....

Ingredients 

For the Crispy prawns

• 53.3g Tempura batter 
• 75mls of cold sparkling water
• A pinch of salt
• 12 King prawns
• 2 cups of frying oil

For the sushi rice seasoning

• 5 tablespoons of rice vinegar
• 3 tablespoons of sugar
• 2 tablespoons of salt

For the dipping sauce

• 2 tablespoons of Siracha sauce
• 1 tablespoon of sweet chill sauce
• 2 tablespoons of regular mayonnaise

Everything else

• Half an english cucumber
• Half an avocado
• The juice of half a lemon
• Wasabi paste
• 2 cups of water
• 1 cup of sushi rice (sticky short grain rice)
• Black sesame seeds (optional)
• A bamboo mat
• 2-3 sheets of Nori (Paper-thin Roasted seaweed)
• Cling film
• Wooden spoon or spatula

Instructions

1. First make the crispy prawns. Heat your oil in a deep-fryer of deep pot. Combine the tempura batter and salt with the cold sparkling water, and mix until you have a pancake batter consistency.  Coat the king prawns in the batter and place into the hot oil. Allow it to crisp up in the oil for about 2 mins, take it out and drain on a paper towel. 
2. Next, make the dipping sauce. Combine the siracha, sweet chilli and mayonnaise and transfer to your sauce plate or container.
3. To make the sushi rice and seasoning. Transfer the rice into a bowl and wash it till the water becomes somewhat clear. Place the rice and water in a rice cooker or pot, and allow to cook until tender. In a cup, combine the rice vinegar, salt and sugar, and set aside. Once the rice is done, remove from the heat, and drizzle in the rice vinegar seasoning. Using slicing motions (not stirring) and a wooden spoon or spatula, combine both, taste and leave to cool.
4. Chop your other accompaniments i.e the cucumber and avocado into thin strips and set aside.
5. Now to make the sushi rolls. Place half a sheet of nori on the bamboo rolling mat, shinny side down. Slightly wet your fingers and take about a handful of the rice and spread it over the nori. Make sure to leave about half an inch of nori space without rice for folding. 
6. Put a small amount of wasabi paste on your index finger and spread along the middle of the rice on the nori sheet. Place your crispy prawns, cucumber and avocado in the middle along the strip of wasabi paste.
7. Take the bamboo rolling mat with your thumbs like you're about to roll it, and use the remaining eight fingers to hold the  contents in place. Now fold/roll the mat, making sure to press gently as you roll.
8. Once your roll is fully formed, cut it in half. Place both halves side by side and cut into quarters or sixes.
9. Place them on your platter, and drizzle the dipping sauce across them. You can play with the sauce by making nice and creative designs on your rolls. Now its ready to eat.

So, there you have it.... my take on the classic sushi roll. It was really delicious and refreshing, definitely going to make it again. And oh yeah...of course I used my chopsticks.

Tips

1. Don't forget to squeeze some lemon juice on your avocado after slicing them, to prevent them from turning brown.