Gyoza- & Wonton Wrappers

Like most of asian people, I love to eat savory dumpling such as pan fried dumpling gyoza and wonton soup. If you are living in a western country, you can´t just go to Chinese restaurant and eat there every time you crave dumpling (unless you don´t care about your living cost budget ;-p ).

In asian countries we can find dumpling wrappers in every local supermarket.  But here in western country, we have to go to Asian store just to buy dumpling wrappers.  Save your time and money by making it yourself. 

  

It´s time for me to share how to make wonton- and gyoza wrappers. 
 

Gyoza- & Wonton Wrappers
Serve:30-32 pieces

Ingredients:
250 g all purpose flour
½ tsp salt
125 ml water  

For dusting, you may need:
All purpose flour to ease the dough kneading process
Corn starch to prevent the wrappers sticking to each other

 Methods:

• Add salt into hot water until dissolved. 
• Then mix the salted hot water with flour using fork, until warm enough to handle with bare hand.   
• Knead the dough for about 3 minutes until it becomes soft and loses its stickiness.
• Cover the dough with plastic wrap or tea towel and let the dough rest for about 30 minutes. 
• After around 30 minutes, knead it once again for 5 minutes before forming it into gyoza- or wonton wrappers

Forming Wonton wrappers:

1. To make it easier to form, halve the dough.  While working with the half dough, cover the other half to prevent it from drying out.
2. Flatten the dough until it becomes like a disk, then sprinkle some cornstarch before folding the dough (as shown in my youtube video). Use cornstarch to prevent the dough glued to each other. After that, roll out the dough in perpendicular direction to the folds(as shown in my youtube video).
3. Repeat the process (folding and rolling out the dough) until it reach the thickness you desire (ca.2-3 mm).
4. Cut the dough into rectangle shape (8x8 cm or 10x10 cm)
5. Sprinkle some cornstarch to both side of wrappers before stacking them up.

Forming Gyoza wrappers:

1. As shown before, to make it easier to form, halve the dough then roll the dough into long cylinder.
2. Divide the cylinder into 15-16 pieces
3. Flatten the small cylinder until it forms small disk (ca. 8 cm in diameter). If you like just use 8 cm round cookie cutter. 

Note:

• Don´t throw away rest of the dough. Sprinkle a bit water on it so that you can knead and form it again.
• Usually gyoza wrappers are thinner than wonton wrappers.
• Use high-gluten flour for fried or boiled wontons (you can use plain flour)
• For steamed dumplings use low protein flour 
• You can store the wrappers in airtight container (last to 3 days).

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Panna Cotta with Kiwi Sauce (Using Agar-Agar)

If you looking for a dessert, panna cotta would be one of the simplest dessert. This Italian dessert means literally cooked cream (panna = cream, cotta = cooked).

Panna Cotta with Kiwi Sauce

Usually panna cotta is served with berry sauce to give a creamy taste a kick due to the tartness and sweetness of strawberry or raspberry. You can also serve it with other fruit. For this recipe  I use kiwi sauce. I love also to combine mango sauce with this creamy dessert.

 

My Favorite Sauce: Mango Sauce and Kiwi Sauce

So let´s begin

Panna Cotta 
Serve: 6-8 Portions

Ingredients:
500 ml heavy cream
60 gr sugar (about 3 ½ tbsp)
½ vanilla pod or 1 tsp vanilla extract / vanilla essence
10 gr agar-agar

For kiwi sauce:
2 kiwis
3 tbsp powdered sugar

Methods:

1. In a saucepan mix heavy cream, agar-agar and sugar then bring to simmer over lower heat.
2. Scrape out the seeds of vanilla bean with a knife, then add the seeds and pod to the saucepan.
3. Stir the mixture until you see steam coming up then remove the saucepan from the heat. Do not let the mixture boil
4. Discard the vanilla pod then pour the cream into mold.
5. Set it aside until cool enough then put into fridge for at least 5 hours (preferably overnight)

Kiwi Sauce:

1. Cut kiwi into small pieces then put them into food processor.
2. Add powdered sugar into food processor then process until you have the preferable consistency.

Note:

• Before serving, dip the bottom of the molds in hot water for 5 - 10 seconds. 
• Run first a thin knife around the edge of each mold before inverting the panna cotta onto the serving plate then serve with kiwi sauce.
• Alternatively you can serve the panna cotta in mold by just pouring kiwi sauce on the top of custard.

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Self-Rising Flour & Buttermilk Substitute

Some recipes require self rising flour and buttermilk.  When it comes to "not every day ingredients" like these two, you might not store them in your kitchen. So you have to postpone or plan your cooking or baking time, until you can provide them.

Actually you can make substitutes for these "special ingredients" by combining your every day ingredients. 

Homemade self rising flour substitute
You will need: 

• 130 gr or 1 cup of all purpose flour
• 1 ½ tsp baking powder   
• ¼ tsp salt 

Methods:

1.  Combine all ingredients in a mixing bowl.
2.  Mix thoroughly (or you can sieve them). 
3.  Your self rising flour substitute is ready to use :)

Homemade buttermilk substitute
You will need: 

• 250 ml or 1 cup of milk
• 1 tbsp freshly squeezed lemon juice or 1 tbsp distilled white vinegar

Methods:

1.  Combine all ingredients in a mixing bowl.
2.  Mix the mixture thoroughly.
3.  Let sit for about 5 - 10 minutes.
4.  Your buttermilk substitute is ready to use :)

Happy baking you all :)
 

Vanilla Crescent Cookies (Kue Putri Salju)

Following cat tongue biscuit post, this time I will share Vanilla Crescent cookies which was originated in Vienna Austria.  It is known as Vanillekipferl or almond crescents cookies  coated with vanilla sugar.  

In my country (Indonesia) we call it snow white cookies due to the icing sugar as its topping :). The Indonesian version of this cookies has powder milk as one of the ingredients.  But I will use cream cheese instead to make them creamier.

I was so lucky to find moon crescent cookie cutter in traditional market in Palembang (my hometown) for 10.000 IDR/pcs (less than 1 Euro).  If you can´t find one, just use any cookie cutter.

Vanillekipferl (vanilla crescent cookies)

Ingredients: 

Authentic version:

250 g all purpose flour

200 g butter 

80 g granulated sugar (ca. 8 tbsp)

2 egg yolks

100 g shelled and ground almonds (Substitute: Cashew)

1 pinch of salt  

1 tsp vanilla extract

Lumi's Version:
Optional: 30 gr cream cheese (ca. 2 tbsp), but you should reduce the amount of butter (use 175 gr butter)

For dusting & coating: 200 gr powdered sugar 

Methods:

1.  Mix butter and sugar until the mixture becomes fluffy and has pale color.

2.  Add egg yolks, vanilla extract (optional) and salt then mix well.

3.  At this point, you can add cream cheese (optional) in to the dough and mix until      

     combined.

4.  Before we adding ground almond and flour, we could change the mixer beaters into 

     the dough hooks.  If you want to use spatula or wooden spoon it is completely fine. 

5.  Add ground almond into the mixture and stir well

6.  Add half amount of flour into the dough and mix it, afterwards add the rest of the 

     flour then  stir until combined.

7.  Place the dough in the fridge for one hour to cool for the flavors to develop.  After 1 

     hour, take out the dough from refrigerator and halve the dough to make it easier

     to form.  Don´t forget to dust work board to make it easier to roll out the dough.

8.  Preheat the oven to 180°C and place the oven rack  in the middle of the oven (I use 

     rack 3 of 4 from bottom).

9.  Roll out the dough to a thickness of about 7-10 mm.

10.  Form the flattened dough with crescent-shaped dough-cutter (or any other shape). 

11.  Bake the cookies in a preheated oven for about 8 to 10 minutes or until the edges

       become golden brown.

12.  After taking out the cookies from the oven, dust them with powdered sugar while    

       they are still in the baking tray and hot/warm. Otherwise the powdered sugar won´t

       stick to the cookies. Don´t ignore the bottom part of the cookies. Cover the bottom 

       part of the cookie by swiping it over the excess powdered sugar.

13.  After the cookies  getting a bit cooler (so they are not breaking apart, if they are  

       touched), toss the cookie into a bowl of sifted powdered sugar to make sure all sides

      of the cookies are coated.

14.  Transfer the cookies to cooling racks to cool completely before storing them in  

       airtight container or cookies jar.

15.  While transferring the cookies into a cookies jar, you may dust some powdered sugar 

       on each layer of the cookies.

Let me know, if you guys use this recipe (whether the authentic version or my version) and share with me about your experience :)

Lemon Cake (Bake it or "Cook" it with Rice Cooker)

Today I will share how to make a lemon cake. This lemon cake is great addition to your coffee break or tea time. It´s citrus flavor that makes me love this cake. The flavor comes from lemon zest and lemon juice, which added to the batter. Zest is the outer layer (the colorful layer) of citrus fruit skin. The citrus flavor and the sweetness of this cake give you a sweet fresh kick to get through the day :)

With this recipe, you can obtain a great result by either baking or "cooking" it with rice cooker. This recipe is suitable for the family size rice cooker. If you have the mini one (0,7 L), you can halve the amount of the ingredients! 

Lemon Cake

Ingredients:

Cake batter:

200 gr (20 tbsp) all-purpose flour   

50 gr (3 tbsp) corn starch

1 ½ tbsp baking powder 

¼ tsp salt

250 gr unsalted butter (soft)

220 -250 gr (16-18 tbsp) granulated sugar 
 4 medium egg,

5 tbsp freshly squeezed lemon juice ( from ca. ½ of big sized lemon)

Lemon flavored glaze:

100 gr powdered sugar (icing sugar)

4 tbsp freshly squeezed lemon juice

Methods:

For the cake:

1. Preheat oven to 180°C and place the oven rack in the middle of the oven.  Grease your  rice cooker pan with butter.  (If you want to bake it with oven, don´t forget to flour your pan)
2. Mix flour, corn starch, baking powder and salt in a mixing bowl then set aside.
3. In another mixing bowl, beat butter and sugar until light and fluffy.
4. Zest the lemon with zester tool or with fine grater.  While zesting,  be careful not to include the white pith. It is bitter.  Add lemon juice then mix until the batter combined.
5. Add the flour mixture alternately with eggs to the lemon-flavored butter-sugar mixture.  After each addition, mix until combined.
6. Beat until the batter becomes smooth.
7. Pour the batter into  the prepared rice cooker pan or baking pan.
8. After placing the rice cooker pan into rice cooker, press the cook button. Cooking time will vary.  The button could shift to "keep warm" mode, just wait for another 10 minutes. But don´t force it. Your cake still can be cooked even in "keep warm" mode.                                                                                                                                    Or, if you want to use oven, bake it for 25-30 minutes.  
9. Insert  a skewer to the center of the cake to check if it is done. If the skewer comes out clean, your cake is done. 
10. Remove the cake from the rice cooker pan or baking pan then invert it onto the serving plate.
11. Glaze the cake before you serve it.

For the glaze: 

1. Combine powdered sugar with lemon juice then mix until all  powdered sugar dissolved.
2. Spread the lemon flavored glaze over cooled cake. Store cake in refrigerator.

Note:

• My cooking time for lemon cake is 50 minutes.  
• If you bake the cake and wanting the cake to be lighter in color, after 15 or 20 minutes you should cover our cake with aluminum foil then bake it again until it is done.

Cat Tongue Biscuit (Langue de Chat or Kue Lidah Kucing)

Looking for something simple yet tasty for Eid al Fitr celebration? Why not making  Cat Tongue biscuit?

Cat tongue biscuits

This French biscuit has a unique name (langue de chat or cat tongue) because of it´s oval shape and size that similar to a cat’s tongue. This classic biscuit is sweet and crispy and can be a great addition to your favorite hot beverages, vanilla ice cream and other dessert like crème brûlée, custards, puddings, etc.

Making chocolate cat tongue biscuits with mold

I got this beautiful langue de chat mold for 15.000 IDR/pcs (ca. 1 Euro) in one of supermarkt in Palembang, Indonesia (my hometown).  If you can´t find this mold, just use any baking tray.  You could get the pretty shape of this cookies, If you were an expert on piping the batter.  Don´t bother about the shape, it is still tasty :)

Cat tongue biscuit shape: without mold (left) and with mold (right)

Let's begin!

Ingredients :

125 g all-purpose flour, sifted

 (* Chocolate version: 110 g flour + 1 tbsp or 5 g Dutch-processed unsweetened cocoa powder)

125 g soft butter
100 g granulated sugar
100 g egg whites (ca. 3 egg whites from medium size eggs)
1 pinch of salt
1 tsp vanilla extract/vanilla essence (optional)

*Garnish (optional):  100 gr medium sweet chocolate
                                1 tbsp butter
 

Methods:

1. Preheat the oven to 160°C and place the oven rack  in the middle of the oven.  Lightly butter the mold or if you use baking tray just use parchment paper to make it simple ;)
   
2. Beat butter and sugar until the mixture becomes fluffy and has a pale color.
3. Add sifted flour then mix well. (*chocolate version: at the same time, add the sifted cocoa powder)
4. Add white eggs then mix well until the mixture becomes fluffy.
5. Add salt and vanilla extract (optional) then mix well until combined.
6. Fill a piping bag fitted with a decorating tip or nozzle (ca.1 cm in diameter).  Or you can also use 1 liter-plastic bag.  After filling it with batter, cut the tip.
7. Pipe the batter on to the mold or if you use baking tray pipe the batter around 6 - 8 cm-long lines with ca. 3 cm gaps in between.
8. Bake the cookies in preheated oven for about 10 to 12 minutes or until the edges become golden brown.
9. Let them cooled completely then store them in an airtight container.

   
   

   
   

Make sure the biscuits are cooled completely before storing them in a container

Note:

• To melt chocolate and butter, can easily be done by using steamer pan or a folding steamer basket. 
• Store the left over chocolate dip in freezer.  It can be used as garnish or topping for other cookies.

I love to hear from you guys, where you can find this cat tongue´s mold or how much you paid for it, or just share your experience if you try this recipe :)

Bubur Candil (Sweet Potato Balls in Palm Sugar Syrup and Coconut Milk)

In Indonesia, Bubur Candil can easily be found during ramadhan.  I understand why this sweet treat is very popular during this fasting period.  The gooey texture of candil (sweet potato balls), the sweetness of palm sugar syrup and the richness of coconut milk, all of these can satisfy what you have been through all day during these fasting period days.  It is just simply tasty and will bring you to the moon :)

It is almost hard to believe, that this sweet Indonesian dumpling is really easy to make.

So let's start!



Bubur Candil (Sweet Potato Balls in Palm Sugar Syrup and Coconut Milk)
Ingredients :
Candil (sweet potato balls):
500 g sweet potatoes, peeled and steamed
200 g tapioca flour (or gelatinous flour)
½ tsp salt

Palm sugar syrup:
1,8 L water
250-300 g palm sugar/coconut sugar, shredded
1 tsp salt
1 pandan leaf (optional)

Coconut milk sauce: 
400 ml canned coconut milk (60-70 % extract) or 750-800 ml extract from 1 coconut
300-400 ml water
1 pinch salt
1 pandan leaf (optional)

* For thickening sauce (optional)
1 tsp cornstarch 
2-3 tbsp water


Methods:
Candil (sweet potato balls):

• Bring water to boil over medium heat.
• Add salt to the steamed potatoes then mash them.
• Mix with tapioca flour then knead until becoming a smooth dough. 
• To form candil easier, divide dough into 4 portions then roll out a portion to form cylinder.
• Cut the cylinder dough into small pieces then shape them into small balls.
• Drop the sweet potato balls into boiling water. We can start to prepare palm sugar syrup.  If the balls start to float, take out from the heat, set aside.

Palm sugar syrup  

• Take 2 glasses of hot water from the candil boiling water then pour it into a sauce pan. 
• Add palm sugar, pandan leaf (optional) and salt into the pan until the palm sugar dissolved.

 Candil in palm sugar syrup 

• Sieve the palm sugar syrup back into the candil pan. Simmer (cook over low heat) the mixture for about 20-30 minutes until it reaches the thickness you desire.  Or you can add our thickening agent.
• Remove from the heat after it is thick enough. 

Coconut Milk Sauce

• Put water and canned coconut milk into a saucepan.
• Add salt and pandan leaf (optional) then bring it to boil over medium heat. Stir this mixture throughout the boiling process to have the smooth sauce.
  
  * Optional: If you want this sauce to be thick, add our thickening agent. 
• Remove from heat. 

Serving

• The taste of candil in palm sugar syrup will be richer if you add some of coconut milk sauce in it.
• Enjoy it warm or cool (as you desire)

Pizza Muffins

Craving something savory but simple to make?  Why not making pizza but in form of muffin:)

The great thing about this recipe, you can be creative about the ingredients of your pizza muffin.  How about the flavor of your favorite pizza? You can use ingredients that available at your kitchen. 

Lovely texture

So lets started!

Pizza Muffins
(Serve: 12 muffins)

Ingredients:

• Dry ingredients:

200 gr all-purpose flour 

2 ½ tsp baking powder 

½ tsp baking soda 

½ tsp salt
¼ tsp ground black pepper
125 gr cheese (I use Mozzarella (another type cheese like cheddar and emmentaler would be fine as well)

*My favorite pizza flavor : * 100 gr sausage (I use salami)
                                       *  50 gr red pepper
                                       *  4 pcs dried tomatoes
                                       *  2 pcs pepperoni (if you want it to be hot)
                                       *  1 tbsp black olive
                                       *  2 tbsp chopped parsley 
                                       *  1 tsp Italian herbs mix (rosemary, thyme, oregano, basil, etc)
*other ingredients that can be added : sweet corn, mushroom, canned tuna, etc.

• Wet ingredients:

1 medium egg
100 ml vegetable oil 
200 ml milk
2-3 cloves of garlic, minced 


Method:

1.  Preheat oven to 180°C then place the oven rack  in the lower 3rd or in the middle of   

     the oven.  Grease muffin tin with butter or use muffin case. 

2.  Prepare 2 large bowls.

•  First bowl for dry ingredients: mix the flour, baking powder, baking soda, salt, ground black pepper and cheese. Afterwards add your favorite pizza ingredients and stir until well combined. Then set aside. 
• Second bowl for wet ingredients: whisk vegetable oil, milk, egg and minced garlic until properly combined.  

3.   Pour wet ingredient mix into dry ingredients.

4.  With spatula, fold (lightly stirring up) the wet ingredients into the dry ingredients.   
     Don’t over stir the batter otherwise your muffin texture will be hard. Stop stirring 
     when you no longer see dry flour or flour pockets.   

5.  Pour the batter into your muffin tin. Fill each cup about 3/4th full. 

6.  Bake muffins for about 20-25 minutes. Baking time will vary. If they start to turn  

     brown, insert  a skewer in the center of the muffins to check if they are done. If the    

     skewer comes out clean, your muffins are done. 

7.  Allow the muffins to cool for about 10 minutes then remove muffins from pan. 
     *You can easily take out the muffin case paper, when it is  cold.

You will get this texture if you fold the batter in the right way

You can enjoy your pizza muffin with chilli sauce :)

In my opinion, this muffin is tastier when it is cold.