Tag: appetizer
Pork Gyoza
Pork Gyoza
Pork is the most popular filling for gyoza. They assemble they exact same way as the shrimp gyoza I prepared in a previous post. Pork gyoza will require 2 more minutes of cooking to properly cook the filling all the way through. Serve the gyoza with a simple dipping sauce of soy sauce, rice vinegar, and sesame oil; chili oil if you are looking for a little heat.
Servings: 50 gyoza
Ingredients
- gyoza wrappers
- water
- 1 tbsp vegetable oil
Filling
- 3/4 lb ground pork
- 1 cup Chinese chives finely chopped
- 1/2 cup carrots finely grated
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp sake
- 1 tbsp sesame oil
- 2 tbsp cornstarch
Dumpling Sauce
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tsp sesame oil or chili oil
Instructions
- Mix together all of the filling ingredients.
- Lay out the gyoza wrappers. Place a heaping tsp of the filling in the center. Wet the edges around the filling with water on you fingertips.
- Fold the dumplings in half and crimp.
- Starting from the bottom right edge, fold over 1/8” of the edge and crimp. Do this 6 times in total across the gyoza’s edge.
- Do this until all of the filling is used up. You should yield about 50 gyoza. Freeze what you aren’t going to immediately use on a baking sheet. Then store in a freezer bag.
- Heat up the cooking oil in a sauté pan over medium heat. Place the gyoza into the pan. Cook for 4 minutes.
- Pour a 1/3 cup of water into the pan. Place a cover on the pan and cook until the water has evaporated.
Marinated Quail Eggs
Marinated Quail Eggs
Marinated quail eggs are a popular bar snack in Japan. They are served to you before you even order food and drinks to show good hospitality to customers. The marinated eggs are really easy to make at home. They only take 5 minutes to cook and a day to marinate.
Ingredients
- quail eggs
- 3 tbsp dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Instructions
- Place the quail eggs in a cold pot. Fill with enough water to completely cover the eggs.
- Bring the pot to boil for 2 minutes.
- Place a cover on the pot and turn off the heat. Let sit for 3 minutes.
- Cool the eggs completely in ice water.
- Peel the eggs.
- Mix together the marinade ingredients.
- Place the eggs in a small jar. Pour in the marinade, making sure the eggs are completely submerged. Marinate for 24 hours.
Braised Beef Shanks (Instant Pot)
Braised Beef Shank (Instant Pot)
Chilled sliced beef shanks is a popular Taiwanese appetizer. You can find whole boneless shank meat at every Asian, usually labeled as whole beef muscle. Since beef shank meat is extremely tough, it will take some time to cook. Using an Instant Pot pressure cook drastically cuts down the cooking time from 4-5 hours if braising on the stovetop to around 100 minutes. Once the beef shanks are finished, they will need to completely cool, then chill in the refrigerator overnight. The shank meat is served cold, thinly sliced with a drizzle of sesame oil and a few sprigs of cilantro.
Equipment
- Instant Pot pressure cooker
Ingredients
- 1 tbsp vegetable oil
- 3 green onions chopped
- 3” ginger sliced
- 1 1/2 lbs whole boneless beef shank meat
- 1/2 cup light soy sauce
- 2 tbsp dark mushroom soy sauce
- 1/2 cup shaoxing cooking wine
- 2 tbsp rock sugar
- 1/2 tsp 5 spice powder
- 2 star anise
- water
Garnish
- sesame oil
- cilantro
Instructions
- Turn your Instant Pot setting to sauté on high heat. Heat up the cooking oil. Sauté the green onions, ginger, and star anise for 2 minutes.
- Add in the beef shanks, soy sauces, cooking wine, rock sugar, and 5 spice powder. Pour in enough water to cover the beef shanks. Place the cover on the pressure cooker. Set the function to pressure cook on high for 100 minutes. Push start.
- Release the pressure from the Instant Pot.
- Remove the beef shanks from the pressure cooker and let completely cool. Place in the refrigerator overnight.
- When ready to serve, thinly slice the beef shanks.
