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Dagmar’s potstickers

Friday, August 5th, 2011

Long time no see! I know it’s been a long while but I hope you’ll quickly forget my absence if I’ll post my signature dish. I guess everyone has a signature dish, a dish that you love to cook and that others love to eat. If I would have to choose, I think that my signature dish would be dumplings or actually potstickers, fried dumplings. They take some time to prepare, but they are sure worth every minute. Sometimes when my guests arrive I’m still folding the dumplings but the guests are more than willing to help out as it’s a very nice way to spend time together. And sometimes I’ve even asked my girl friends to come earlier so we can fold the dumplings together while chatting and laughing.

I’m not saying that my recipe is a genuine Chinese one, because it probably isn’t. But trust me when I say that it’s scrumptious! The dough recipe I’ve found online and it’s extremely to work with. I prefer it to the ready made dumpling wrappers that you can buy in Chinese stores. The filling is my own and it contains lots of cilantro/coriander since I love it. Serve the fried potstickers with a dipping sauce. I like to serve them with 2-3 different dipping sauces for variety (make sure to serve one small bowl per person and sauce). The uncooked dumplings freeze very well, just make sure to freeze them individually on a tray first so that they won’t stick to each other. When cooking frozen dumplings, add a couple of minutes to the steaming process.

Dumpling dough (from Chow):
(Enough for around 30 dumplings depending on size)
2 cups flour
3/4 cups boiling water

Put the flour in the bowl of your food processor. Put lid on and start the machine. While running, add the boiling water through the feeding tube. Stop the machine a couple of seconds after you’ve added the water. The dough should look crumbly and when you pinch it, it should hold it’s shape.
Transfer the dough to your work surface and carefully, making sure not to burn yourself, knead it with the heel of your hands for 30 seconds. You should now have an elastic dough. Put the dough in a ziploc plastic bag and seal. Let the dough rest for at least 15 minutes but not more than 2 hours. You’ll quickly see that the hot dough will steam up the plastic bag.

While the dough is resting start on the filling. Feel free to play around with the quantities.

Dagmar’s dumpling filling:
(makes maybe 60-100 dumplings depending on size)

800 gram minced meat of your choice
250 ml spring onions, finely chopped
150 ml fresh cilantro/coriander, finely chopped
7 garlic cloves, finely grated or minced
2 tbsp sesame oil
3 tbsp light soya
1 tsp maldon sea salt
2 tsp Maizena
fresh pepper

In a big bowl combine all ingredients.

Now it’s time to fold the dumplings! I use a pasta machine to roll out the dough to a thickness of number 6 marked on the machine.

Cut out rounds with a glass or a dumpling mold. I’ve bought my molds in Poland and in the US at Bath Bed and Beyond. But to be honest I prefer to fold my dumplings by hand. There’s something relaxing with folding each dumpling carefully with your hands. But it’s up to you. On the below pictures you’ll see dumplings made with both a mold and by hand.

Fill each round with filling, the quantity is depending on the size of the rounds. When using the above dough, you don’t need to add water when folding the dumplings..

This is a dumpling made with a mold:

The below ones are folded by hand, in a crescent shaped form. Compared with the one made with the mold, the crescent formed ones have a flat and nice bottom that is easier to fry. Google to find descriptions on how to fold it. Or just play around.

Cover the dumplings with plastic foil while you’re working. The below ones are hand folded.

To cook the dumplings as potstickers pour 1 tablespoon of oil in a frying pan. When hot, put the dumplings in the pan. Make sure to cook them in batches. Fry until golden and then add 1/3 – 1/2 glass of water and quickly cover the frying pan with a lid. Let the dumplings steam for 6-7 minutes. Remove the lid and re-crisp the dumplings. If there is any water left in the pan, let it boil off first. When cooking frozen dumplings, add a couple of minutes to the steaming process.

Serve the potstickers with a dipping sauce, for example this one:

Basic dipping sauce:

4 tbsp soya
2 tbsp sugar
1 tbsp rice vinegar
finely chopped chili

Mix the sauce ingredients and divide between small bowls.

These potstickers are made with the mold, which is seen on the flat shape. The ones seen in the very first photo of this post were hand wrapped.

Chicken skewers with sweet chili and peanut dipping sauce

Sunday, January 18th, 2009

Lately I’m cooking a lot of Asian influenced food. The fridge contains fish sauce, oyster sauce, different soya sauces and chili. I have fresh cilantro on the kitchen counter and yesterday I even planted some cilantro seeds as my consumtion is so high. These little skewers and dipping sauce was one of the dishes that I cooked for an Asian dinner some weeks before Christmas. The recipe is from Olive; it’s easy, delicious and I’ve modified it a bit.

    Chicken skewers with sweet chili and peanut dipping sauce

    Marinade:
    2 garlic cloves
    2 tsp fish sauce
    2 tsp honey
    3 spring onions, chopped
    2 tsp vegetable oil
    4 chicken breasts, cut into cubes

    Dipping sauce:
    150 ml rice vinegar
    100 gram caster sugar
    2 tbsp cilantro, chopped
    1 red chili, finely chopped
    1 tbsp roasted peanuts, very finely chopped

    Soak as many wooden skewers as you have chicken breat cubes (around 15) in water. Combine all the marinade ingredients in a food processor. Pour the marinade into a bowl and add the chicken breast cubes. Chill for at least 1 hour.

    Heat rice vinegar and sugar in a small sauce pan. Let simmer for around 5 minutes until it thickens a bit. Cool and add the remaining ingredients.

    Skewer the chicken and cook it on a grill or frying pan until brown. Serve with the dipping sauce. I always divide dipping sauce in individual small bowls, one for each guest.

When the husband cooks..

Sunday, January 11th, 2009

Easy and delicious: Entrecôte with a salad consisting of aragula, walnuts, blue cheese and apple.

Roasted chicken

Sunday, November 9th, 2008

The chicken looks burnt on the photo, but in reality it was actually golden

I love my stove. It has 5 gas cookers and two ovens: one large convection/fan oven and a small normal electric one. First I was afraid of the gas cookers, but now I couldn’t imagine being without them. The only problem with gas is that we buy it in bottles, and once when we were still quite new in the house we ran out of it during a dinner just as the guests arrived. But at least we have learned our lesson and now we always have a spare bottle…

The small oven has a rotiserie function, which I didn’t try out until this Sunday. I seasoned a chicken that I skewered on a special spit that came with the oven. I tightened the wings with tooth picks as I didn’t have anything to tie it with. Under the chicken I put a baking sheet with raw potato wedges, onion and rosemary, so they could absorb the juices from the chicken as it was rotating. One hour later in 175 degrees C I had a perfect and evenly roasted chicken and delicious potatoes. So simple and yet so good.

Bacon and pear salad with Stilton dressing

Sunday, May 18th, 2008

It’s less than two weeks left until we move to the house and I’m so excited that I can’t sit still! Everyday I check my tomato plants that I planted last month and the kitchen table is full of seeds: four different kind of beets, several kinds of carrots and radishes, salad, mangold, spring onion and so many others… And not to forget my cucumber and water melon plants, also brought up from seeds just like the tomatoes. On the balcony I have strawberry plants and a gooseberry plant, and of course the rhubarb. As you can understand I’ll have a very busy summer in the garden. And during some of the coming warm summer evenings I’ll be having this delicious salad that we enjoyed a couple of weeks ago.

    Bacon and pear salad with Stilton dressing
    (adapted from BBC Food. Serves 4 as a starter)

    salad:
    2 pears, cored and thinly sliced
    1 large handful of fresh chervil, chopped
    1 large handful of flatleaf parsley, chopped
    1 large handful of fresh dill, chopped
    1 large handful of fresh chives, chopped
    1 package (around 180-200 gram) of streaky bacon

    dressing:
    4 tbsp white wine vinegar
    5 tsp Dijon mustard
    100-150 ml olive oil
    100 gram Stilton cheese, crumbled
    Maldon sea salt
    freshly ground black pepper

    First make the dressing by combining all dressing ingredients in a bowl. Whisk slightly, you’re supposed to have Stilton lumps in the dressing.

    Combine pear slices and herbs in a bowl. Fry the bacon until crisp and golden, remove it to a paper towel to drain. Break each bacon rasher in half with your hands. Put the bacon over the salad just before serving it with dressing on the side.

Gong Bao Ji Ding or Kung Pao Chicken

Thursday, May 8th, 2008

This delicious Chinese chicken dish that apparently was labeled as politically incorrect during the cultural revolution is known under two names: Kung Pao and Gong Bao Ji Ding. The dish is named after a late Qing Dynasty governor of Sichuan called Ding Baozhen. But why two names of the same dish you may ask. Kung Pao is derived from Ding’s title, Gong Bao, and actually the two names of the dish refer to two different versions: the original Sichuan version (Gong Bao Ji Din) and the American version (Kung Pao chicken).

The most important difference is that the Sichuan version contains Sichuan pepper corns while the American version does not. For many years Sichuan pepper corns were illegal to import into the United States as they were potential carriers of a citrus tree disease. Nowadays there are new ways to process the pepper corns and the ban is abolished. But still the ban is the reson for the two different versions and why the American version doesn’t incorporate Sichuan pepper.

This recipe is my own version, a combination of the two versions. It’s probably not very authentic but it’s very tasty and both me and my husband love it. Add more garlic and pepper if wanted.

This is also an entry for Chinese Take-out party hosted by Mochachocolata-Rita. The lovely round up can be seen and read here.

Gong Bao Ji Ding or Kung Pao Chicken – my way
(serves 2-3 depending on hunger)

2 tsp sesame oil, for frying
1.5 tsp Sichuan pepper, crushed
1 medium sized dried chili (medium hot), crushed
450 gram chicken thighs (de-boned and skinless)
2 large garlic cloves, finely grated or chopped
0.5 tsp ground ginger
6-8 spring onions
100 gram roasted peanuts

marinade:
2 tsp soya
1 tsp water

sauce:
2 tbsp rice wine vinegar
1 tbsp soya
1 tbsp water
1 tbsp instant concentrated chicken stock
1 tsp sesame oil
1 tbsp light brown muscovado sugar
1 small pinch of Maldon sea salt
1 tsp maizena

Cut the chicken in bite size pieces or dices. In a bowl combine chicken with marinade ingredients.

Combine all sauce ingredients in a separate bowl.

Heat 2 tsp of sesame oil in a wok or frying pan on medium heat. Fry the chili and Sichuan peppar for 2 minutes. Increase heat, add chicken and fry until the meat is almost white inside. In the meanwhile, chop the spring onions: discard 1/3 of the green and chop the rest.

Add garlic, ginger and chopped spring onions to the chicken. Stir-fry for a few minutes.

Stir the sauce and pour it into the pan/wok. Stir until the sauce has thickened a bit and then stir in the peanuts. Serve with cooked rice.

Minced meat sandwich

Wednesday, June 13th, 2007

Minced meat sandwich topped with Västerbotten cheese.

It’s been incredible hot here in Stockholm the last week, up to 31 degrees C, and on such days you don’t actually feel like cooking and need to take short cuts. One of my favourite quick dinners is when I have some left over minced meat sauce from the day before or from the freezer. I just put a couple of table spoons of the sauce on top of white bread, top with slices of cheese and then bake the sandwiches it in the oven (200 degrees C) for 10-15 minutes. Serve the sandwiches with a salad. Quick, easy and so incredibly yummy (even though a bit unhealthy…). In the photo above I’ve used sauce containing minced meat, bacon, cinnamon and tomatoes but you can basically use any minced meat sauce.

“Meat” the new me: Sunday Roast

Tuesday, May 1st, 2007


Roasted pork loin steak
The last week has been really intense at work, with a lot of overtime. I didn’t even enter my kitchen for the whole week, except when grabbing something to drink during late evenings and nights. So when I finally had time and strenght on Sunday, I decided for a proper but drastic dinner: a Sunday steak. As most of you know for many years I didn’t eat meat except for fish and sea food, then I gradually started eating chicken and last summer even bacon (how have I managed so many years without the glorious bacon?). Lately I’ve tried different pork sausages and at the dinner reception at Arla’s Golden Cow (which I will post about) I even tried lamb! Anyway, by deciding to roast a steak for dinner I shocked my dear husband but of course, as a real carnivore he was thrilled! When the meat finally was roasting in the oven both husband and cats went insane as the scent of the roast spread out from the kitchen into the living room. The result was a delicious roast which my husband gave two thumbs up while the cats gave 2 paws up. I even managed to eat a whole slice, but I have to admit that I prefered the condiments: sauce based on the gravy and potato au gratin. It’s one thing eating sausages and bacon, and another to actually eat steak. But just give me some time and I’ll be eating all sorts of meat :-)

Dagmar’s Sunday Roast
(serves 4)

“Marinade”:
2 garlic cloves, chopped
2 bay leaves, crushed
zest from 1 orange
2 tbsp of fresh orange juice
1 tsp Maldon sea salt
pepper
3 small twigs of fresh rosemary, chopped
1 tbsp olive oil

For the steak:
1 onion, sliced
400 ml meat stock (400 ml boiling water + 2 tbsp instant meat stock)
900 gram pork loin steak, boneless (“fläskkarré” in Swedish)

Sauce:
150 ml of the gravy (if you don’t have enough, then complement with water)
100 ml double cream
1 tbsp Maizena and 3 tbsp of water
pepper

Pre heat the oven to 200 degrees C (I have a fan oven, so a normal one should be slightly warmer).

Grease a roasting pan and cover the bottom with onion slices. In a bowl combine the ingredients for the marinade. Rub the steak with the mixture and make sure that it’s all covered. Put the steak on the onions and put a meat thermometer into the thickest part of the meat. Pour half of the stock around the steak and put it into the oven. Baste the steak occasionally with gravy. After one hour, add the rest of the stock and continue basting the steak occasionally. The steak is ready when it reaches an inner temperature of between 70 and 80 degrees C, which takes about 1 1/2 hour.

According the brilliant Swedish book “Koka soppa på fysik” by Hans-Uno Bengtsson and Jan Boris-Möller, which gives a physical view on cooking, the inner temperature of all meat increases with around 4 % after taking it out from the oven. So if you want the steak to be 80 degrees, then you should take it out from the oven when it reaches 77 degrees as 0.04 times 77 is 80.03 degrees. I took mine out at 77 degrees C.

After taking out the steak, cover it in aluminium foil and let it rest for 15 minutes. Don’t even think about slicing it yet. When the steak is cooking the muscle cells forces out liquid and the 15 minutes rest is needed so that the steak can retain its juices, otherwise they will just leek out when slicing.

In the mean time put a side the onion slices on a plate and strain the gravy. Pour the strained gravy into a cooking pan. If you don’t have enough of gravy then add boiling water. Add cream and let the mixture simmer. Combine the maizena with 3 tbsp of water and stir it into the sauce. Continue stiring until it thickens and then remove the sauce from the heat. Add pepper.

Uncover the steak, slice it and put it on a serving plate together with the onion slices and some cooked vegetables, for example French green beans (haricots verts). Serve with potato au gratin and the sauce.