1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.
0.!Preparation step if you are going to add vermicelli:
Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
1. Prepare the filling In a large bowl, add all the ingredient "A" and mix everything together until well combined. Now cover it and refrigerate until your dough is ready.
2. In a medium bowl, combine the dough ingredients (wheat starch, tapioca starch and salt). Slowly stir in the boiling water. Mix and knead using a spatula. Then when the dough is cool enough to handle, knead the dough for a couple of minutes with your hands until it turns into a smooth dough ball shape.
3. Roll the dough into a long cylinder, and cut it into equal pieces (each about 12~13g). Cover the dough pieces with a damp cloth or paper towel to prevent it from drying out while you make the dumplings.
4. Put it all together Take one piece of the dough and flatten it using a kitchen tool (I used a dough scraper). Then roll the dough into about 8cm diameter discs using a rolling pin. Add a spoonful of filling. Lift the edge of the wrapper and fold it over the filling. Make some pleats using your fingers and pinch the edges to close the dumpling. Continue making dumplings until you use up all the dough.
5. Now steam the dumplings for about 15 minutes, or until the wrappers turn translucent.
1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 min. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 min. Peel and refrigerate until ready to use.
2. In a wok, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground beef, leek and continue stir-frying until wilted over medium heat, stirring continuously.
3. Remove from the heat and add all the ingredient "A" and water. Heat again and bring it to boil. Add the dissolved katakuriko to thicken the sauce. Then throw in the cubes of mozzarella into the wok! Gently stir the mozzarella, add quail eggs, let it sit for just a few minutes.
4. When the mozzarella is starting to soften (but still in cube shape), serve it with the hot steamed rice!