How to make Vietnamese dumplings & Gong Bao Chicken

I really love oriental food- And I need to learn to make my own- before I am single handedly keeping the vietnamese restaurant in business- AANNDDD to use my new chopsticks all the way from malaysia!Lots of practice before may!I will (hopefully) get Kirstie to supervise me making the dumplings over the xmas holidays- Maybe for new years? or on newyears day when we need "quiet activities".And lots of food!I might cheat with these and buy the dumpling wrappers- and Ray has a steamer so no bamboo baskets required. (I read somewhere that you can use a Sieve over a pan of water but I can see that being a bit of a disaster)Shu Mai Dumplings

1. 1/3cup minus 1 tablespoon all-purpose flour
2. 5teaspoons rice flour
3. 1ounce boiling water
4. 1/2teaspoon vegetable oil
5. 1/2pound ground pork (not lean)
6. 1/4
7. pound cleaned uncooked shrimp ..... cut into small pieces
8. 3/4
9. teaspoons grated garlic cloves
10. 1
11. teaspoon grated ginger
12. 1/4
13. small onion ..... chopped
14. 1
15. tablespoon cilantro ..... finely chopped
16. 1
17. teaspoon sugar
18. 1
19. tablespoon fish sauce
20. 2
21. teaspoons lemongrass ..... finely chopped (optional)
22. 3tablespoons potato starch (or corn starch)
23. fresh red chile ..... thinly sliced
24. cilantro leaves
25. 2tablespoons fish sauce
26. 1tablespoon rice wine vinegar
27. 1tablespoon water
28. 1gallic clove ..... minced

1teaspoon fresh red chile pepper ..... minced

1. Start with the wrapper. In a bowl, combine flour and rice flour. Add boiling water and oil then mix quickly with a fork. Use your hands to form the dough into a ball and knead it until it is smooth and elastic. Cover with plastic wrap and leave it on the counter for 30 minutes.

1. While the dough is resting, mix all the stuffing ingredients in a bowl. Use your hands to blend the mixture until the meat becomes sticky.

1. Divide the meat mixture into 24 even pieces and roll each piece into a small ball. Set aside on a baking sheet.

1. Roll the dough on a floured surface into a long log and cut into 24 pieces. Keep the pieces under plastic wrap or a kitchen towel.

1. Take one piece of dough and roll it into a 3-inch circle. Put the wrapper on your thumb and index finger and put one of the small balls of meat on top. Slowly push down the shu mai into the hole between your thumb and index finger to wrap the wrapper around the meat ball. Push the edges of the wrapper inward in small folds covering the top edges of the meat. Some meat at the top should remain exposed. Put the shu-mai on a floured plate or tray and cover with plastic wrap. Continue this process for the rest of the dumplings.

1. Before steaming, tap some water around the folded edges of the wrapper with your fingertips to help keep them from drying out. (If the wrapper is still moist already, skip it.) Steam the dumplings in a steamer on high heat for 6-7 minutes. Take one piece out of the steamer at the 5-minutes mark to confirm the meat is cooked through.

1. When they are cooked, garnish the top with fresh red chile and cilantro leaves.

1. Mix all ingredients for the dipping sauce and serve on the side with the shu mai. Other condiments such as sweet chili sauce or soy sauce are good to serve with them as well.

1. The  other recipe That I have found is for Gong Bao Chicken:

a

1. a This is a much easier recipe and uses things I actually have in the house- so this will be one for a culinary wednesday or when we have guests. wooo!

1. It requires chicken thighs- Although I can't see why chicken breast or Quorn won't work.
2. 2
3. teaspoons dark soy sauce
4. 2
5. teaspoons brown sugar
6. 1
7. tablespoon chinese dark vinegar
8. 1
9. tablespoon cornstarch
10. 6
11. tablespoons of water or stock
12. 1 generous
13. handful of peanuts
14. 2
15. green onions, chopped into 1-inch lengths
16. 4
17. garlic cloves, skin removed, smashed and chopped
18. 6
19. slices of ginger
20. 8
21. red dried chiles, chopped
22. 4
23. teaspoons Sichuan peppercorns
24. 1/2
25. cup vegetable oil
26. Mix together the marination with the meat; set aside while preparing the rest. *Can put in fridge for the day.

1. Mix the liquid ingredients, brown sugar and corn starch and set aside to use as the sauce for stir-frying. Heat up wok with vegetable oil until shimmering and hot, about 120 F.

1. Dip half of the meat into the oil and move around until half-cooked, around 2 minutes; remove with slotted spoon and drain from oil. Repeat for the other half.

1. Drain off all but 2 tbsp of oil in heated wok, throw in chiles, peppercorns, garlic, ginger and spring onion; stir-fry until fragrant, about 2 minutes; add peanuts and stir-fry for another 1~2 min.

1. Add chicken cubes, stir-fry for about 3 minutes, or until chicken is cooked.

1. Pour on reserved sauce and simmer until the dish thickens, about 3 minutes.

1. Garnish with ground Sichuan peppercorn; serve with rice

Dipping SauceStir-Frying