Wednesday 25 January 2017

Rose Dumplings (Guo Tie)

The ingredients measurement is just estimation. As I do not measure when I do cooking. So, it is all based on feeling and experience. Please adjust the seasoning according to your desired taste. 😊

300g Minced Pork
1 cup Chinese Cabbages(cooked, chopped)
1 tsp minced ginger
1-2 stalks of green spring onion - chopped
1 tbsp Chinese wine
A dash Pepper
1 tbsp Light sauce
1 tbsp Oyster sauce
1 tsp Fish sauce
1 tbsp sesame oil
1 tsp Corn/Potatoes flour

2 packets of Japanese guo tie wrapper

1. Squeeze the water out from cooked cabbages and chop into small pieces.

2. In a large bowl, put in all the ingredients and mix them well combined. Set aside.

3. Place 4 guo tia wraps in a row, put some meat mixture in the middle in a "straight line".  Cover and row it into a rose

4. Put some oil in a flat bottom wok or fry pan over stove, place the roses on the frying pan and pan fry until the bottom is a little brown. It is about few minute. 

5. Add stock or water. Cover and cook until liquid dry up and guo tia is cooked. Serve with sheddred ginger with vinegar.

Thursday 19 January 2017

Bread with added apple cider

20 Jan 2017

I have read about adding vinegar into bread dough. Was trying to make non dairy bread for daughter. As she finds taking dairy cause outbreak. So, yesterday I tried adding a teaspoon of apple cider vinegar into my bread dough. And skip egg and milk. I was really surprised to see how tall the dough has rise during baking. It kinda "overflow" and resulting a very tall bread.

Thought that the bread may be sour or smell of vinegar. But nope! It actually have a fruity aroma. Very nice. I guess the aroma comes from the apple cider mixed with the yeast. The texture of bread is really soft and nice and fragrance.😊

This is like vegan there is no egg and no milk and no butter. 

250g Water
1 tsp Apple Cider Vinegar
1 tsp Sea salt 
2 Tbsp Sugar
2 Tbsp olive oil (or replace with butter or margarine)
330g Bread flour (I had replaced 50g of bread flour with rye flour)

1 tsp instant yeast

The above pictures are bread added with soy powder and apple cider vinegar. Tall and round.😊

Ingredients (updated 12Apr2017):
250g Water
1 tsp Apple Cider Vinegar
1 tsp Sea salt 
2 Tbsp Sugar
2 Tbsp Soy Powder
2 Tbsp olive oil (or replace with 25g butter or margarine)
230g Bread flour
100g Wholemeal flour(can use bread)

1 tsp instant yeast

Directions using Bread Maker:
1)Place water, apple cider vinegar, salt, sugar,(Soy powder, if you are using), oil and breadflour into the baking tin of the bread machine.  Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

Note : Please place ingredients according to the sequence as stated in the instruction manual for your bread machine.

2) I used "Sweet Bread"  "Function 2" with "Light" crust. Select 750g. My BM takes 2hrs 40mins for sweet bread to complete the whole cycle.

3)When the loaf is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. an hour. Slice it and serve.

Update on 21Jan2017:
The bread remain very soft even after the 2nd day.

You may like these recipe too:
1. soft-bread-with-rolled-oats
2. Gula-melaka-purple-sweet-potato-bread

Sunday 15 January 2017


2 months ago a cell brother shared about his wife made very nice Runza for him. Something that he tasted in the US but has not found them in local market. As the brother shared that it taste fantastic and the only way we can eat it is to make your own.

I was inspired by this brother and decided to go into google to search for recipes. Viewing few recipes and decided to try making it though I have not tasted this before. With my own imagination and not following through the recipes, this is what I made.

Apparently, Runza origin from Russia. Mainly ground beef with cabbages, salt and pepper wrap in a thin crust and bake. According to this Brother it is quite popular in US.

2 weeks ago I made my first batch of runza using cooked butternut mixed with flour for the crust. So, it was yellow colour and taste really good.

Yesterday, I made a 2nd batch using normal bread dough. Husband said the 2nd batch taste better than the first. I guess it is because first batch was non-diary. Whereas the 2nd batch was diary. I have added milk to the dough. The crust is softer. They are both nice. Just that 2nd batch is cooked with more experience.😊

I will share here the recipe for the 2nd batch in this blog😊. Hope you will like my sharing.

Ingredients for Dough:
1/2 cup milk
1/2 cup (1 egg + water)
1 tsp salt
1 tsp raw sugar(you may use white sugar)
2 tbsp olive oil(you may use soft butter or magerine)
2 1/2 cup bread flour
1/2 cup rye flour(you may replace wt bread flour)
1 tsp instant yeast

Method for Dough:
Place all ingredients in sequence into breadmaker(BM). Set to dough function. My BM is function C10, 25min. Let the BM complete the dough function. Off the electricity. Let the dough proof in the BM until it is double in portion. Set aside for use.

If you do not have a BM, combine all above ingredients and knead by hand or mixer it into a soft smooth dough. Leave dough into a large bowl, cover the bowl with cling wrap and let the dough prove to double.  Set aside for use.

Ingredients for filling :
300g minced/ground beef
1/4 cabbages, chopped. Appro 2 cups. 
1 yellow onion, chopped(or any kind)
2 garlic, minced
1/2 tsp sea salt(or any type of salt)
1/2 tsp raw sugar(or any kind of sugar)
Some light soy sauce (you may opt this out and replace with sea salt)
A dash of pepper
A dash of  paprika ( optional)
1-2 stalk of green spring onion, chopped(optional)
1-2 tbsp olive oil(or any kind of cooking oil)
1 tbsp of corn flour/potatoes flour + 1-2 tbsp of water

Ingredients : 1 egg for eggwash

Method for fillings:
1. In a wok or frying pan, put in oil, minced garlic and chopped onion. Saute until garlic slighty brown and onion soft and translucent. 

2. Add ground beef, salt, pepper, paprika and sugar and continue to saute until beef is no longer red and turn to pale brown colour.

3. Add cabbages and some light soy sauce to taste. Stir and cook until the cabbagges is soft. Check the taste to your desire.

4. Add the corn flour with water mixture to thicken the beef mixture. (Optional step) The purpose to add this last step is to reduce the liquid and let the beef mixture be less wet as cabbages produces liquid after cooked. Remove from fire and set aside

Method for the Runza:
1. Remove dough from BM, divide it into 12 equal portions. Floured the worked board, take 1 portion of dough with a rolling pin, roll into a round thin piece. Place 2 tablespoons of the beef mixture filling onto the round thin dough. Wrap into your desired shape. Place it into baking tray prelaid with parchment paper.

2. Continue to roll and wrap the rest dough and beef. 

3. Preheat oven to 180°C.

4. When oven is heated, brush eggwash over all the runza just before placing into oven. Bake the runza in preheated oven for 15-20min. Please note the timing and oven temperature may vary for different oven. So please adjust it accordingly. 

Enjoy your baking!

You may like to try these recipes too:
1. buns-for-breakfast
2. Butternut-pizza-crust