dim sum to touch your heart :)

from top left clockwise: it takes ages...but the flavour........

From the Japanese Gyoza to the Cantonese Dim Sum and their northern counterpart Baozi, Jiaozi, Tang bao…the choice is endless. Learning how to make dumplings from scratch it has been a challenge to me. Too  thin, too thick, too sticky, too big, too small – but I’ve eventually nailed it. My dumplings may not be 100% authentic but they look terrific and my friends love it, which is good enough to me. Another good reason to learn to make your own dumplings is saving money. When I checked the price of the frozen pack at my local Asian grocery I nearly hit the roof. GBP13,00 for a handful of dumplings (5 har gao + 5 xiu mai)!!  If you want to venture into the lovely world of dim sum get yourself a couple of good bamboo steamers and let’s rock the kitchen!  Today I am making some boiled pork dumplings and some fusion-style steam fried chicken gyoza. Here's what you need: 

Australian sausage rolls

A really popular Aussie fingerfood which turns up at parties.

If you are familiar with sushi, you won't have problems in rolling the puff pastry.

Ingredients (makes 24 small bite-size pieces)

6 pre-rolled puff pastry sheet (halved)

1 kg Italian seasoned sausage (ground) - Alternatively you can use minced beef.
1 cup breadcrumbs
1 medium onion (chopped)
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk

seasoning herbs

Pre-heat the oven to 220c.

Lay the puff pastry on your countertop. Pastry sheet usually come interleaved with plastic, which you will leave on at this stage.

Divide the pastry sheet in a half.

Mix together the meat, breadcrumbs, onion, milk and salt and pepper.

Whisk the egg and 2 tablespoons of milk together in a small bowl.

Using your hands, mold out a long line of meat mix down the long edge of the pastry-about 1/2 an inch in from that edge. Roll up, peeling the plastic away as you roll.

Seal the inner edge with a little of the egg mix and cut each roll in a half.

Prick each roll a couple of times with a fork and brush the tops of the rolls with the egg mix, then sprinkle some seasoning herbs on the rolls.

Place in the oven and cook for 5 minutes then reduce heat to 200c and keep cooking for other 20 mins.

frittata ortolana (ovened omelette w potato and zucchini)

An easy and tasty way to use up leftover boiled potatoes, zucchini, leeks or other vegetables.

A frittata can be prepared ahead of time and is good for picnics or fingerfood. Makes a wonderful meal with crusty Italian bread and a tomato salad.

Can be served warm or at room temperature.

Ingredients: (serves 2-4)
1/2 minced onion
3 tablespoons full cream milk
1 cup peeled diced potatoes
1 medium-sized zucchini, cubed small
1 Tablespoon Olive oil
4 eggs, light beaten
1/4 cup freshly grated Parmesan cheese
aromatic herbes (french-provencal mix)
Salt and pepper to taste

peel and dice the potatoes. Bring a small saucepan of water to a boil, and cook the potatoes until soft but firm. Drain. Or use leftover, cooked potatoes, diced.

In another pan, golden the onion, then add diced zucchini and diced potatos. Adjust with salt and pepper.

In a bowl, beat the eggs with salt, pepper, olive oil,grated cheese and milk.

Join potatos and zucchini with the egg and transfer the mix in a squared baking tray, previously folded with baking paper. (no greasing is needed)

Bake at 180 degrees celsius for 15-20 mins.

Let cool and cut in squared dices.