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 :)