1. With an egg whisk or a spoon mix the dry ingredients in a bowl.
2. Add water and mix well, then the oil. Keep on stirring until well combined. Let it sit about 1h at room temperature.
3. Heat a non-stick frying-pan at medium heat, once it is hot then reduce the heat to low. Then quickly brush the batter so as to cover the bottom of the pan. Flip and cook the other side. Repeat the process until all the batter is finished.
Idea for use :
Spring roll of course for deep-frying, or for kids to enjoy Nutella spreading and roll up. Or for the peking duck wrappers!
1. In a non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
4. Add the leek and saute lightly. Serve hot!
If you want to keep more crispy for the pork : After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce. Serve hot!
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, when the dough is cool enough to handle, then 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 (1 piece is 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 8 cm 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 until you use up all the dough.
5. Now steam the dumplings for about 10~12 minutes, or until the wrappers turn translucent.
1. In a large pot of salted (1/2 tsp salt) boiling water, cook the beans until just tender, about 4 to 5 minutes. Drain and rinse under cold water. Set aside.
2. In a wok or frying pan, heat 2 tbsp oil and fry garlic, ginger and zha cai. Cook until fragrant. Add leek, PS olive vegetables HK and ground pork (or ground beef), continue to stir-fry until the leek and pork are almost cooked.
3. Add dried chili (optional) and the ingredient "A" to season, cook for about 1 min. Then add green beans, stir for another minute.
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!