Pan-fried buns with Pork and Zucchini Filling

中文：猪肉西葫芦烙饼

It is zucchini season!  There are zucchinis everywhere in the farmer’s market.  They are fresh, they are cheap, and the most important thing is that they go well with almost everything. 

Next time you don’t know what to do with your zucchinis, try this pan-fried version.  They are pretty awesome! O(∩_∩)O~

For pork and zucchini filling：

5 large zucchinis
350 to 400g ground pork
3 to 4 tablespoon soy sauce
1 tablespoon rice cooking wine
2 tablespoons oyster sauce
1/2 teaspoon ground ginger / ginger powder
1/2 teaspoon ground white pepper
1 stalk of green onion, finely chopped
1 teaspoon sesame oil
1/4 cup of chicken stock
1 to 2 tablespoon oil
salt to taste

For the buns：

2 cups all purpose flour
1 1/2 teaspoon oil
1/2 teaspoon salt
2/3 to 3/4 cup of water
oil (for pan frying)

Directions：

 I posted zucchini dumplings before

Zucchini is a high water content vegetable.  Adding zucchini directly to the filling might turn the filling into a mushy mess.  So I use half-dried zucchinis in both dumplings and buns.   The flavor is more intense and texture is better too.

Slice the zucchinis and dry them under the sun or in a food dehydrator until the volume reduce to half or one third. 

Add to a food processor

Finely chopped

 In a large bowl, add ground pork, soy sauce, rice cooking wine, oyster sauce, ground ginger, ground white pepper, green onion, sesame oil, chicken stock, oil and salt.  With a pair of chopsticks, whisk the pork and seasonings until everything is well combined. 

Add chopped zucchini

Mix well again. 

Whiling preparing the filling, I use a bread machine to make the dough.

Add flour, water, salt and oil to the bread machine.  Start dough process.

After the dough is done, leave it to rest in the bread machine for 10 minutes. 

Transfer the dough to a well dusted wooden board

Equally divide into 8 pieces 

With a small rolling pin, roll each piece thin and flat.

Add pork filling

Wrap them up

Cover with oiled plastic wrap and allow them to rest for another 10 minutes.

Use a small rolling pin to gently roll the bun into 1/3 or 1/2 inch thic

Heat a small cast iron pan over medium low heat.

Add oil and then buns.  Cover with lid.  Pan fry the bun until both sides are golden brown.  It takes about 4 to 6 minutes each side. 

Serve immediately. 

You don’t need fork and knife.  Our traditional way is hold it in hand like this. 

Bon Appétit!  O(∩_∩)O~

Steamed Egg Custard with Shrimps

中文菜谱鲜虾鸡蛋羹

One of my must do things during weekend is visiting our local farmer’s market.  The great thing about our market is that a lot of local farmers show up here with their produce or meat product, unlike some other farmers’ market I have been to.

Every time I visit a city, I always go to its market.  You can learn a lot about a city and local people’s ordinary life through its market. That is really fun and amazing.

One thing I can never resist from these markets is free-range egg. 

Aren’t they just gorgeous?

I love eggs from local farmer’s market.   These eggs are not only fresh, but also more beautiful than grocery store eggs inside and out. 

The shells are usually tougher and yolks are slightly darker

I love to make traditional Chinese steamed egg custard with them.

ingredients：

4 eggs
equal amount of warm water as eggs
8 to 10 shrimps, peeled and devined
a pinch of chopped green onion
a few drops of sesame oil 
1 to 2 teaspoon soy sauce
1/4 teaspoon rice cooking wine
salt to taste

Directions：

I use a small bowl to measure how much are 4 eggs.  So that I can use the same bowl to determine how water will be added to the eggs. 

Add both eggs and equal amount of warm water to a large cup.  Add salt and rice cooking wine.  Blend with a hand blender  or whisk until everything is well combined. 

Use a spoon or strainer  to remove air bubbles on top. 

Divide the egg mixture into two small bowls. 

Wrap both bowls tightly with aluminum foil

Add a steam rack  to a pot.  Fill with water and heat over high heat until the water boils.  Reduce the heat to simmer. 

Place both bowls with egg mixture on steam rack.  Steam them over low heat for 10 minutes. 

Unwrap the bowls, add shrimp on top, and tightly warp them up again.  Steam over low heat for about another 10 8 to 10 minutes.

Discard the foil.  Sprinkle with soy sauce, sesame oil and chopped green onion.  And serve immediately. 

It is eating the softest tofu but taste so much better than tofu.  That is the beauty of farm chicken eggs.  You don’t need much seasoning.  They already taste so great on their own. 

Do not skip soy sauce  and sesame oil.  They really bring out the flavors from eggs and shrimps.  O(∩_∩)O~

Salted Duck Eggs

中文：咸鸭蛋

The authentic salted eggs in Asian are usually made with duck eggs.  They are usually served as a side dish or appetizer for congee or porridge.  My friend went to a local farm to pick up some really fresh duck eggs.  And we both make salted eggs! O(∩_∩)O~ 

If you don’t have access to fresh duck eggs, just substitute with regular chicken eggs.  I posted the recipe with chicken eggs before.

Compared to chicken eggs, the salted eggs make with duck eggs have more flavors and better taste.

Ingredients:

24 fresh duck eggs
1 cup table salt
1/2 cup Chinese rice liquor （I substitute with vodka）
plastic wraps

Directions:

Rinse the eggs under running cold water.  Pat dry with kitchen towel and then allow the eggs to get completely dry at room temperature.

Soak each egg in vodka for 20 to 30 seconds. 

Coat with a thin layer of salt

Wrap up with plastic wra

Add the eggs to a Ziploc bag.  Seal and mark the date.  Wait for 30 days.

30 days later, remove the plastic wraps and rinse off the salt.  Cook the eggs in boiling water for 10 minutes.  And then cool them down in ice water. 

After the eggs are completely cooled down, it is time to enjoy them with congee.

The yolk is the best part in the whole egg!  O(∩_∩)O~

Thin Vegetable Pancakes

中文菜谱： 马齿苋杂粮煎饼

Portulaca oleracea might be considered as weed by most people in America.  But it is served as edible vegetable in Asian countries.  

It has a slight sour taste.   When cooked, it has similar sliminess like okra.  So I usually chop it up and add to pancakes.

Ingredients：

1 egg
2/3 cup whole milk
1 teaspoon oil
1/4 cup of multi whole grain flour (I grind my own multi grain flour:)
1/4 cup of all purpose flour
1 handful of portulaca oleracea
freshly ground black pepper
salt to taste
sriracha sauce  (optional)

Directions：

Rinse the portulaca oleracea under cold running water.  Drain well and chop coarsely. 

In a medium bowl, add egg, milk, oil, multi grain flour, flour, salt and pepper. 

Whisk everything together and add chopped portulaca olerace

Mix well again with a whisk

Heat a cast iron skillet over medium heat.  Spray with oil and add 1/4 batter.  Spread it as thinly as possible with a crepe spreader or spatula. 

When the bottom side is golden brown, flip the pancake over.  Cook until the other side is golden brown too

I usually make 4 to 5 pancakes out of the ingredients listed above.  They are perfect for a quick and nutritious breakfast.

Sriracha sauce pairs well with almost everything! O(∩_∩)O~ 

Rice Dumplings Wrapped in Bamboo Leaves (Zongzi)

中文菜谱: 五花肉碗豆粽子

Today is the Chinese Dragon Boat Festival.  According to tradition, we eat rice dumplings wrapped in bamboo leaves!

Rice dumplings come in many different shapes with all kinds of different fillings.  The one thing remains the same is the key ingredient: sweet rice.  Maybe it is more appropriate to call it sweet rice dumplings? O(∩_∩)O~

I use sweet rice, split peas and pork belly; simple but they bring tons of flavors.

Ingredients：

2 to 2 1/2 pounds sweet rice
1 1/2 pounds yellow split peas
dried bamboo leaves
2 to 3 tablespoon dark soy sauce
1/4 to 1/2 cup soy sauce
salt to taste
water
 

For the pork filling：

3 pounds pork belly
1 to 2 tablespoon dark soy sauce
1/4 to 1/3 cup soy sauce
2 tablespoons oyster sauce
1 to 2 teaspoons sugar
3 to 4 tablespoon rice cooking wine
1 teaspoon ground white pepper
1/4  to 1/2 teaspoon five spice powder
salt to taste

Directions：

Cut the pork belly into 1 by 2 inches cubes.  Add dark soy sauce, soy sauce, oyster sauce, sugar, rice cooking wine, ground white pepper, five spice powder and salt.  Mix well and cover with plastic wrap.  Refrigerate for 24 to 48 hours.

Bamboos leaves are available in most Asian grocery stores.

Soak them for 4 to 5 hours; rinse well under running water and then blanch them in boiling water.  and now they are ready to wrap!

Add sweet rice along with seasonings to a large bowl.  Add water just to cover the rice.  Let them sit for a couple hours.

Soak the peas for a couple hours too

Fold every two bamboo leaves into a cone shape; add a tablespoon sweet rice.

Add one piece of pork belly

Add a tablespoon of peas

Add another couple tablespoons of sweet rice

Wrap it up

Tie up

Cook the dumplings in simmering boiling water for two hours before serving.

The listed ingredients here shall yield between 55 to 65 dumplings

They will be one of the most unique dumplings you have ever tried.  After two hours simmering, the sweet rice and pea will just melt in your mouth.  The pork inside is very tender and juicy. 

Mission accomplished! O(∩_∩)O~