Tuesday, February 21, 2017

How to make dumpling filling & cook dumpling

How to make dumpling filling & cook dumpling


Level                : intermediate

Ready make Dumpling skin (refer to how to make dumpling skin)
Bowl of water for wetting the rim of the dumpling skin

200 g Cabbage, boiled to soften (remove the hard core) (finely cut)
200g spinach leave only, boiled to soften. (Finely cut)
100g vegetarian minced meat (must be finely minced)

1 ½ tbsp. minced ginger
2 tbsp. sesame oil
1 tbsp. soy sauce
White pepper
Mushroom seasoning
1 tbsp. water
1 tbsp. Potato starch

Dipping Sauce (Combine all)
Ginger slice
3 tbsp. rice vinegar
3 tbsp. soy sauce
A pinch of raw cane sugar

Chili oil (optional)

Method filling and folding the dumpling

1.   Minced all the vegetable and squeeze out the excess water. Put the vegetarian minced meat in a bowl together with the chopped vegetable. Add the seasoning and toss till well combined.

2.   The mixture mustn’t be to dry. If dry add a bit of water. Cos when we eat, we want to have a juicy filling.

3.   Place a dumpling skin on your left palm or on a work surface. Spoon the filling into the center of the skin.

4.   Dip a finger in a bowl of water and wet the entire rim of the skin. This will seal the pleats into position.

5.   Continue holding the skin or at the work surface, fold the skin in half and keeping the center pinched, start forming pleats along the front edge, folding the pleats so that they point towards the center, sealing the skin as you go and working from the center to the right corner.

6.   Continue adding pleats till you get to the corner, and then seal the dumpling edge.

7.   Repeat the same pleating process on the left edge with the pleats again pointing towards the center till the dumpling is completely sealed.

8.   Flattening the bottom and forming a nice crescent. Transfer the dumpling to parchment sheet and repeat the pleating process for all dumplings.


How to cook the dumpling

Dumpling can be cooked by steaming, pot-sticker way, which give the dumpling with a crisp bottom and chewy steamed top. Here, we are doing the pot-sticker way.

Things needed

Utensil       : Non- stick pan

1 tbsp. Oil


1.     Heat 1 tbsp. cooking oil in a non-stick pan over medium heat. Add and arrange the dumplings in a single layer until fill the pan. Fried until evenly golden brown on the bottom surface, about less than 5 minutes. (Do not keep overturning the dumpling when is frying)

2.     Add ½ cup water and cover with a lid. Increase heat to medium-high. Let the dumplings steam for 5 minutes, then remove lid. Continue cooking, swirling the pan and using a thin spatula to dislodge the dumplings if they’re stuck to the bottom of the pan. Cooked until the water has fully evaporated and the dumpling bottom surface is crisped again, about less than 3 minutes.

3.     Remove the dumplings onto a plate and serve with dipping sauce.


How to make the sauce

Combine all ingredients. Taste accordingly.


How to make dumpling skin (gyoza)

How to make dumpling skin (gyoza)

Level                : Easy
Serve               : 30 pieces or more
Equipment        : KitchenAid mixer, 3” cookie cutter (small or big), rolling pin

(Note: Thin skin is recommended for pan-fried and thick skin for making soup (boiled)

120 g    bread flour
120 g    cake flour
Or        240 g all-purpose flour
120 – 150 ml boiling water

Potato starch for dusting


1.     Prepare Kitchenaid mixer with the kneading dough hook. Mix the bread & cake flour into the mixing bowl and on the mixer to speed 2. Slowly add the boiling water bit by bit till the flour become a dough. (It might need more water if the dough is too dry).

2.     Remove the dough from the mixing bowl. The dough should be smooth surface. Form the dough into a ball. Cover the dough with a plastic wrap and let it rest for 30 minutes or more.

3.     Cut the dough into half. Shape each half into a long log.

4.     Sprinkle potato starch on the work surface, cut the log crosswise into 12-15 pieces. (May vary depending on the log length and width or depending the size of the dumpling you want)

5.     Make sure the dough is always covering with damp cloth to prevent from dying. Each piece of dough shape into a small ball.

6.     Press the ball onto the work surface.

7.     Using the rolling pin, press the top and the bottom edge flat. This will make a nice round shape.

8.     Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape. Try to roll the dough to a thin circle. Use the cookie cutter to cut out into a perfect circle wrapper. Remove excess dough. Cover the excess dough with damp cloth. Later combine all the excess dough as long as they still squish together and haven’t dry out, re-roll them and repeat the same process from step 3 onwards.

9.     Make sure sprinkle each dumpling skin with potato starch and stack up accordingly. Then cover with damp cloth.

10.   Once all the dough is used, wrap the dumpling skin with plastic wrap or in container. Dumpling skin can be freeze up to 1 month or refrigerate 3-4 days till ready to be use.

Monday, February 20, 2017

Chinese New Year Steamed Glutinous Rice Cake/Nian Gao/Kuih Bakul

Chinese New Year Steamed Glutinous Rice Cake/Nian Gao/Kuil Bakul
Level                            : Easy
Steaming time             : 2 hours
Utensils                         : aluminum cupcake cups (big) grease with cooking oil
                                    : Steamer pot

300 g gula Melaka (high quality)
300 g cane sugar
600 g glutinous rice flour (sifted)
600 ml water


1.       Prepare a stock pot. Put 300ml water and half of gula Melaka and half of cane sugar in the pot till dissolve. (Don’t stir)

2.       Add the remaining sugar into the above mixture, stir constantly till sugar dissolves. Sieve the sugar to remove lumps. Set aside to cool completely.

3.       Prepare a large steamer pot with water on high heat.

4.       Mix glutinous rice flour with remaining 300 ml water till smooth.

5.       Add the cool caramel sugar into rice flour mixture till well corporate. The batter should be in between thick and running. If too thick, add 20-30ml water. Sieve the batter to remove lumps and bubbles.

6.       Pour the batter to the grease cupcake cup to ¾ full. (don’t over fill to the top as the batter will overflow when steaming)

7.       Put the fill cups on a steamer. Steam when the water has boiled with high heat for 30 minutes. Then reduce heat to medium and continue steaming for another 1 ½ hours.

Occasionally check if there enough water in the steamer. Insert a satay stick to check if it’s cooked. It will come out sticky and when you test it, shouldn’t have the flour taste. Then it consider cooked.

8.       Remove from steamer, keep aside to completely cool. Grease a bit of vegetable oil on the top. (These will keep the ant away and maintain the freshness. The sticky cakes can  keep for months in the fridge)

Best to eat steam with coconut, fried with egg or just pan fried till crispy.
Try to avoid steam water dripping to the sticky cakes.

Wednesday, January 4, 2017

Chinese New Year Walnut Cookies

I saw these recipes in rasa Malaysia and I decided to try out and it's turn out ok. I did change the ingredients. The original recipe use alkaline water but I decided not to. Anyway, if you want, use 1/2 tsp. The grounded walnut, can be purchase from organic shop but it's quite expensive or you can make you own. But a lot of work. Firstly, you need to soaked the walnut for 4 hours, then dehydrated before grinding into powder form. Yeah, before 1 forget, I used icing sugar instead of caster sugar, I find icing sugar softer the dough and when we eat it's melts in the mouth.

Chinese Walnut Cookies

Level                : Easy

Makes              : 55 pcs @ 10g each

Recipe from     : Rasa Malaysia

Preheat oven   : 150°C



200 g all-purpose flour

100 g grounded walnut powder

½ tsp. baking powder

½ tsp. salt

90 g icing sugar


10 g butter + 10 g vegetable shortening or 20g butter


150 g vegetable oil or corn oil

Walnut halves for garnishing

Egg wash – 1 egg yolk + 1 tsp. oil (optional) (I didn’t use)


1.       Prepare mixer with flat beater. Put in ingredients (A). Mix till well combined at speed 2.

2.       Add (B) with the same speed till crumbs texture.

3.       Then add in oil and mix till form soft dough.

4.       Divide dough into10g each. Shape into a ball and top with the half walnut. Brush with egg wash. Repeat the same process till dough finish.

5.       Bake at 170°C for 25-30 minutes or till light brown. (Please use according to your oven instruction).

 Note: if you wish to save cost, reduce the walnut powder. As long the flour measure is equal to 300g.

Happy baking……

West Metric Sdn Bhd

BB 1/01/17










Friday, December 23, 2016

Gluten Free Christmas Cake

Gluten Free Christmas cake
Level                            : Easy
Serve                           : 16
Cooking time              : 1 ½ or 2 hours.
Soaking time               : overnight or 1 week
Cake pan                    : 9” loose base round or square cake tin. Grease and line the bottom. Sprinkle a little flour around the sides of the tin, Tip out any excess flour.
Preheat oven               : 150°C

For soaking
200 g prunes, stoned (roughly chop)
200 g golden raisins
200 g black currant
200 g mixed peel
200 g dried cranberries
140 g glace cherries – green & red
80 ml dark rum or 160ml pure orange juice
80 ml tawny port (red sweet wine)

Cake ingredients
250 g salted butter at room temperature
250 g dark brown sugar or molasses sugar
(C)- 5 (L) eggs
(D) Sift and mix well
250 g gluten free plain flour or cake flour
1 tsp. all spice powder
1 tsp. nutmeg powder

Liquid for brushing 20ml dark rum + 20ml tawny port (combined together)

1.       Place all the fruits into a big bowl together with the rum and wine. Soak overnight or more. Everyday mix the ingredients again.

2.       Place (A) in the KitchenAid mixing bowl. Attached the flat beater. Using speed 2 the beat butter and sugar till well combine, then change to speed 4 and beat till pale & fluffy.

3.       Change the speed to 2, crack one egg at a time, change the speed to 4, beat well combine before adding the next egg.

4.       Then stir in the soaked fruits together with the remaining soaking liquid. Fold in the flour mixture until well combined.

5.       Spoon the cake batter to the prepared cake tin. Bake at preheat oven 150°C for 1 ½ - 2 hours depending on your oven temperature or until golden brown and insert a cake tester comes out clean. Then the cake is cooked.

6.       Remove from oven, poke holes all over the top of the cake, using a skewer. Slowly pour the combine liquid over the cake while it’s still warm. Keep aside the cake to cool completely. At this time the alcohol liquid will slowly absorb into the cake.

7.       Remove the cake from tin and place on a large cake platter or any serving plate of your choice.

8.       D├ęcor the cake with icing frosting or cover with ready-to roll fondant.

Tips: Cake can be keep for 1 month in an air-tight container. Or wrap and keep in the freeze for a year.




Thursday, December 22, 2016

Lychee Chiffon cake

Lychee Chiffon Cake
Level                : Easy
Preheat oven   : 160°C
Utensil              : 1- 26cm chiffon cake tin

(A) Mixed all and keep aside
70 g cake flour (sift)
20 g corn flour
1 tsp. baking powder
½ tsp.  salt
4 egg yolks
40 g castor sugar
100 ml coconut milk
80 ml sunflower oil or grape seed oil or corn oil
1 tsp. vanilla essence
1 tbsp. rose water or syrup
1 tsp. lychee syrup
A few drops of red coloring
6 eggs white
50 g castor sugar
½ tsp. cream of tartar (optional)

Garnishing – 5 whole fruit of can lychee, 4 whole fruit lychee, tear to small pieces, raspberry


1.       Prepare the mixer, attached the flat beater. Pour ingredients (B) to the mixer bowl with speed 2-4 till pale and sugar are dissolving.

2.       Back to speed 2, add oil, coconut milk whisk till well blended. Now add the rest of ingredients from C using speed 4 till well blend.

3.       Change back to speed 2, add ingredients (A) spoon by spoon till finish. Keep aside.

4.       In another mixer bowl attached the whisker, add in egg whites and cream of tartar, whisk till frothy then gradually add sugar and continue whisking till stiff peak.

5.       Use 1/3 of the meringue and fold into the yolk batter till well blend. Repeat these processes till all meringue are mixed with the yolk batter. (Don’t over mixed, use gentle movement and figure of 8). Tear the lychee into small piece and line on the bottom of the chiffon cake tin.

6.       Pour batter on top of lychee and baked at 160°C for 40minits or till golden brown or insert a cake tester to test. (according to your oven temperature)

7.       Remove from oven and invert the cake tin and allow cooling complete before removing the cake. Decorate the cake according to your likes.

(Notes: Chiffon cake tin need not to be grease and line. Don’t over fold the batter)


West Metric Sdn Bhd


Monday, November 28, 2016

Eggless Indonesia Pineapple cookies

Eggless Indonesia Pineapple Cookies

Preheat oven   : 175°C

Makes              : 30 pieces



Buy ready make pineapple paste – make to small ball about 8 g each

Ingredients for cookie dough – make to small dough ball about 10 g each

2 ½ cup Gluten free plain flour

¼ tsp. baking powder

1 cup melted butter or grape seed oil

1 cup or less icing sugar

½ tsp. vanilla extract

1 tbsp. milk



For Dough

1.       Use KitchenAid mixer bowl attached with flat beater. Add melted butter, icing sugar and vanilla extract and mix till creamy texture.

2.       Shift the flour, baking powder into the butter mixture and mix well. Add milk and mix into dough. (don’t over knead)

3.       Cover the dough with a plastic wrap and keep in the chiller for 1 hour.


1.       Remove the dough from chiller, make small sizes balls (sizes depend on you) till dough finish.

2.       Wrap with the pineapple filling, flatten it lightly with your palm.

3.       Place the cookies on a ready line baking tray and baked at 17-20 minutes till golden brown.

4.       Remove from oven and arrange on a cooling rack. Once completely cooled, keep in an air-tight container.