FLOWER POT KITCHEN: PORK AND PRAWN GOYZA POT STICKERS

23 Jan 2016

PORK AND PRAWN GOYZA POT STICKERS

JUST GOTTA LOVE THESE DUMPLINGS

Gorgeous little parcels of joy filled with love and happiness and fantastic flavours that will have you coming back for another one and another one and another one! I admit I have a problem with these, once I eat one I just can't stop and suddenly 10 or more have passed my lips in a glorious eating probably not pretty frenzy of pot sticker pleasure!

Prep Time 20 minutes / Cooking Time 4 minutes per batch

Ingredients

(makes 30)

The Dough

300g 00 flour

1/2 tsp sea salt

200ml just boiled water

Prawn and Pork Filling

20 raw cold water prawns

400g organic pork mince

1 tbsp fresh grated ginger

2 clove garlic chopped

3 spring onions finely chopped

2 tbsp shaoxing wine

1 tbsp light soy sauce

1 tsp fish sauce

1/2 tsp sesame oil

sea salt

white pepper

2 tbsp ground nut oil

Dipping Sauce

100ml light soy sauce

50ml rice wine vinegar

10ml mirin

2 red chillies finely diced

1 spring onion finely diced

3 drops of sesame oil

1 pea size of wasabi

First make the goyza dough, just mix all the ingredients together and knead for five minutes until smooth, place in a bowl and cover with a tea towel and leave to rest for half an hour while you make the filling.

De-vein the prawns and roughly chop by hand and place in a large mixing bowl, add the rest of the ingredients except the ground nut oil and mix together well.

Turn the dough out on to a lightly floured work surface and shape in to a long sausage, cut off a piece around an inch long and roll out in to a circle, you want your circle to be approx four inches in diamater and half the thickness of a pound coin. Repeat until you have used up all the dough.

Take a circle of dough and place on your palm of you hand, place a tablespoon of your filling in the centre of the dough, dip your finger in some water and run it around the edge of the pastry, fold the edges together to make a parcel and pinch the edges together. Repeat until you have made them all.

To cook pre heat a non stick frying pan with a lid (lid off), to a medium heat, brush with a dash of the ground nut oil, pan fry the dumplings for two minutes then add 100ml of water to the pan and place the lid on, this will steam the dumplings finishing the cooking approx 1-2 minutes.

Mean while make the dipping sauce, mix all the ingredients together, serve as soon as they are cooked and enjoy, enjoy, enjoy...

No comments:

LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.