Oh! Darling

I love asian food! I can't seem to get enough of it. This is a little creation a cooked up a little while ago. Chicken san choy bau and vegetraian dumplings.

(The burnt one's were made just for Kasey)

Vegetarian Dumplings

Makes

30

Ingredients

1. 1 teaspoon vegetable oil
2. 3 garlic cloves, crushed
3. 2 green onions, thinly sliced
4. 1 1/2 cups finely shredded wombok (Chinese cabbage)
5. 1 small carrot, peeled, grated
6. 50g shiitake mushrooms, finely chopped
7. 1/2 x 225g can bamboo shoots, chopped
8. 1 tablespoon soy sauce
9. 30 (275g packet) gow gee wrappers

Method

1. Heat oil in a frying pan over medium heat. Add garlic, onion, wombok, carrot and mushroom. Cook, stirring, for 5 to 6 minutes or until cabbage has wilted. Remove from heat. Stir in bamboo shoots and soy sauce. Cool for 10 minutes.
2. Place wrappers on a flat surface. Spoon 2 teaspoons cabbage mixture on 1 half of each wrapper. Brush edges with cold water. Fold over to enclose filling. Press edges together to seal. Place on a tray lined with baking paper.
3. Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.

San choy bau

Ingredients (serves 4)

• 4 dried Chinese mushrooms*
• 20ml (1 tbs) peanut oil
• 1 small onion, chopped
• 1/2 tbs grated fresh ginger
• 2 garlic cloves, crushed
• 300g chicken mince
• 6 shallots, finely chopped
• 40ml (2 tbs) oyster sauce, plus extra to drizzle
• 40ml (2 tbs) soy sauce
• 40ml (2 tbs) fresh lime juice
• 1/2 cup chopped coriander leaves
• 8-12 large iceberg lettuce leaves, to serve

Method

1. Place the dried mushrooms in a bowl with 1/2 cup of boiling water. Set aside for 15 minutes to soak. Drain, discarding soaking liquid, and finely chop the mushrooms.
2. Heat oil in a wok over medium-high heat. Add the onion and cook for 1-2 minutes, then add the mushrooms, ginger and garlic and cook for a further minute.
3. Add the chicken mince and continue tossing in the wok until the chicken is cooked through. Add the shallots, oyster sauce, soy sauce and lime juice, and cook for a further 2 minutes until the sauces are combined. Remove from heat and stir in the coriander leaves, before serving in the lettuce leaves.
4. Drizzle with a little more oyster sauce and serve immediately.