Gok's Friday Feast š„
Gokās in the kitchen with a Friday feast, a celebratory dim sum platter complete with prawn toast, spring rolls, gyoza & chicken and sweetcorn soup!Ā
Gyoza
Ingredients
For the filling:Ā
Ā½ white cabbage, diced smallĀ
1 tbsp table saltĀ
Ā½Ā block extra firm tofu, diced smallĀ
Ā½Ā large carrots, diced smallĀ
1 medium king oyster mushroom, diced smallĀ
2 x shiitake mushrooms, diced smallĀ
2 spring onions, diced smallĀ
1 clove of minced garlicĀ
Ā½Ā inch of ginger mincedĀ
2 tbsp corn flourĀ
2 tbsp light soy
1 tbsp white miso pasteĀ
2 tsp sesame oil
white pepperĀ
1 tsp of shaoxing rice wineĀ
gyoza wrappers
2 tbsp oil for frying
water for streamingĀ
For the Dipping Sauce:Ā
2 tbsp rice wine vinegarĀ
2 tbsp light soy
thin batons of ginger rootĀ
Method
1. For the cabbage, place the shredded cabbage into a colander over a bowl, sprinkle with a 1 tbsp table salt, stir and leave to stand for 15 minutes to draw out the moisture. Rinse the cabbage and squeeze out the water.Ā
2. Mix the filling ingredientsĀ in a large bowl ensuring you incorporate the corn flour. Leave to one side.Ā
3. Add a tbsp of mixture into the centre of the gyoza wrapper. Fold in half and press the centre. Make two pleats on the left folding into the centre. Repeat on the right and continue until you have used your filling.Ā
Add 2 tbsp of oil to a large and deep frying pan. Add the dumplings when the oil is hot. Fry off the bottom until golden brown.Ā
4. Add 1 cup of water mixed with Ā½ tbsp of corn flour to the pan and cover with a lid, leave to steam until the pastry is cooked and the water is fully evaporated.Ā
5. Serve with the dipping sauceĀ
Chicken and sweetcorn soup
Serves: 4
Ingredients
2 chicken breast fillets
300ml chicken stockĀ
1 x 425g tin creamed cornĀ
2 eggs, beatenĀ
2 tablespoons light soy sauceĀ
salt and white pepperĀ
1 tablespoon cornflour, mixed with 2 tablespoons waterĀ
1-2 teaspoons sesame oil, to taste
To garnish: spring onions, finely choppedĀ
Method
1. Heat the chicken stock and 200ml water in a medium pan until boiling. Add the chicken breast then simmer for about 20 minutes, or until the chicken is cooked through. Remove the chicken from the pan and allow to cool slightly, then dice the breast meat.Ā
2. Add 500ml water to the pan and bring to the boil. Add the diced chicken and creamed corn and any other juices from the tin. Stir well to mix, then cook to a gentle simmer for 5-10 minutes, to allow the flavours to mix.Ā
3. Drop in the beaten eggs and swirl them around in the water so that the eggs cook in strands. Season with the soy sauce and a good pinch of pepper.Ā
4. Stir in the cornflour paste, continuing to stir until the soup is thickened. Taste and adjust the seasoning as necessary, adding a little more soy sauce if needed.Ā
5. Finish the soup with a couple of drops of sesame oil sprinkled on the top to taste. Spoon into serving bowls and garnish with the chopped spring onion.Ā
Prawn Toast
Serves 2
Ingredients
175g raw prawns, chopped
Ā½ grated clove of garlic
Ā½ tsp grated gingerĀ
1 tsp light soy
2 tsp sesame oil
Pinch of saltĀ
Pinch of white pepperĀ
1 egg whiteĀ
1 spring onion, finely choppedĀ
4 slices of medium sliced white bread (crusts cut off)
1 tbsp toasted sesame sesame seed
Flavourless oil (eg vegetable) to shallow fry
Method
1. Place the prawns, garlic, ginger, soy, sesame oil, salt and pepper into a food processor and blitz until smooth. Tip into a mixing bowl and then stir in the egg white and spring onions.Ā
2. Spread a thick-ish layer of the prawn mixture over the bread, then turn into the toasted sesame seeds.
3. Heat 1cm of oil in a deep frying pan. Add the prawn toast, face down, and cook 1-2 minutes, until golden. Carefully flip the bread over and cook the underside. Cut into triangles and serve.