Steamed Pork Dumplings

Dumpling Dough

2 Cups Plain Flour

1 Egg

1/2 Cup warm water

Place flour in food processor and turn on high quickly add egg and water one after the other and whizz for about 20/30 seconds until dough comes together. Tip out and knead for 30 seconds until smooth. Set aside on bench wrapped in cling wrap for 30 mins.

Filling

500Gm pork mince

3 spring onions, chopped finely

1/2 red onion chopped finely

2 cloves garlic minced

1tsp ginger powder

3 tsp soy sauce or tamari

1 TBSP hoisin sauce

salt and pepper

Mix all ingredients together.

Then pinch off a walnut sized piece of dough and roll out circles on a lightly floured surface until very thin. Place in a pastry/dumpling press and spoon 1 heaped teaspoon of mince mixture into the middle of the circle and fold in half. You can pleat the sides if you don't have a press.

Steam in a steamer basket for 8-10 mins, until cooked. Serve with chilli sauce, sweet chilli sauce or soy sauce etc.

 

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Beef, Guinness & Mushroom Stew

 

Oil
1 Onion, sliced thinly
2 garlic cloves, crushed
500gm Mushrooms, Sliced
500gm cubed beef
2 TBSP Plain Flour
1 carrot, sliced thinly
1 large celery stick, sliced thinly
400ml Guinness (I used Guinness Draft brand, comes in a 440ml can)
2 cups Beef stock
salt & pepper to taste
Handful of frozen peas

Toss beef in flour until coated and fry in batches until browned slightly, set aside. Add more oil and lightly fry the onions, carrots, celery, mushrooms, garlic for about 2 mins. Add beef and guinness and allow to come to a simmer then add the stock and salt and pepper. Cover with a lid and simmer on low for 3-4 hours, stirring occasionally. Throw the peas in at the last 15 minutes.

Serve with Mashed potato, or spoon into pie dishes and cover with puff pastry.

You can also put this in a low oven (160C) in a casserole dish for the same time or throw all ingredients into the slow cooker for 6-8 hours, just reduce the stock to 1 cup.

Great for a St. Patricks Day dinner!

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Nori Rolls

Nori sheets
Sushi rice
3 TBSP white vinegar and 1 tsp sugar mixed together
Fillings (chicken, tuna, bacon, scrambled egg, shredded lettuce, grated carrot)
Mayonnaise and/or mashed avocado

Cook sushi rice to packet instructions (usually it equal parts rice and water) and leave to cool.

Mix in enough vinegar and sugar mix to loosen a bit (usually about 2/3 TBSP).

Lay your sushi rolling mat and place a nori sheet on top.

Spoon over rice to cover 3/4 of the sheet

Next add your toppings. In my case Tuna, mayo & lettuce.

Roll up tightly and slice carefully with a sharp damp knife.

I serve mine with sweet chilli sauce.

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