Rainbow Dumplings

Ingredients
200g minced pork (with a bit of fats)
600g frozen prawns, chopped roughly
100g chives, chopped
3 dried mushrooms, soaked and diced
1 tbsp fried garlic

Seasonings
Pinch of salt
2 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp hua tiao wine 
1 tsp sesame oil
A dash of white pepper
1 tbsp corn flour

Method
1. Put all the ingredients in a big mixing bowl. Add all the seasonings, mix well by throwing it into the mixing bowl until its gluey and sticky. 
2. Keep in the fridge and let it marinate for 1-2 hours.
3. Scoop a small amount (about 1-2 tbsp) of dumpling paste and place it in the centre of the dumpling skin. Gently wrap and seal it tightly.
4. Cook the dumplings in a pot of boiling water for a few minutes until it's cooked or floating. Dish up and serve with some soup.

Rainbow Dumpling Skin

Ingredients
500g plain flour
Some water
*As I do not have an exact measurement, you have to adjust the amount of the flour and water by yourself. As for 500g of plain flour, you need about 1 cup of water*

Colouring Gel (1-2 drops each)
Red
Orange
Yellow
Green
Blue
Purple

Method
1. Put 500g of plain flour in a big mixing bowl or plate. Add some water (1/3 cup first), do not add too much water at one time, add it gradually. Knead the flour until smooth and not sticky to your hands. You may add some more water if its too dry, if its too wet and sticky, you have to add a bit more flour (recommend to add 1/2 tbsp at a time).
2. Divide the dough into 6 portions. Put 1-2 drops of different colourings onto each dough. Knead the dough until its evenly coloured (it may take some time).
3. Use a rolling pin to flatten the dough as thin as possible. Cut a few round dumpling skins with a round mould. 
4. Repeat step 3 to finish up the excessive dough from the cut out until its all used up. 
*The amount of dumpling skin that you can make is depends on the size of the round mould. I made 10 dumpling skin out of each coloured dough*

Baked Gyoza with Cauliflower and Potato Puree

Ingredients
6 CP chicken gyoza
100g cauliflower, cut chunked
1 medium russet potato
1.5 cup milk
25g unsalted butter
1/4 cup shredded parmessan cheese
Ikura (salmon roe)
Dill for garnishing

Seasonings
1 tsp Salt 
Pinch of pepper

Method
1. Boil the cauliflower with 1 cup of milk till soft, drain and set aside. Cook russet potato in boiling water till soft, remove the skin and cut it roughly. 
2. To make the cauliflower and potato puree, combine cauliflower, potato, 1/2 cup of milk, butter, salt and pepper in a blender. Blend it till smooth.
3. Spread the puree on a baking tray/plate and place the CP chicken gyoza nicely on it. Sprinkle some shredded parmesan cheese on the puree.
4. Preheat oven at 200ºC. Bake the gyoza for 10-15 minutes or till the cheese is brown.
5. Remove from the oven and garnish it with some ikura and dill. Serve hot.

Note: You may torch the cheese and gyoza lightly to make it slightly charred.

Hot and Spicy Red Wine Vinaigrette Gyoza #CPCreativeGyoza @CP Singapore @CPFoodsSG

Ingredients
12 pcs CP chicken gyoza
2 clove garlic, chopped finely
10 dried chillies, cut into sections (2cm)
1 bird eye chilli, sliced

Crispy flour mixture for gyoza
Mix 1 tsp of corn flour with 1 tsp of plain flour and 1/3 cup of water

Seasonings (to be mixed in a bowl)
1 tbsp Korean chilli paste
1 tbsp red wine vinegar
1/4 cup light soya sauce 
1 tbsp mirin
1/2 tbsp sake/ryorishu
3/4 cup water
2 tbsp brown sugar (to taste)
Pepper

Garnishing
Handful of chopped spring onion
2 tbsp roasted white sesame

Method
1. Pan fry CP chicken gyoza with 2 tbsp of oil for 2 minutes. Add the flour mixture, cover the pan with lid. Use medium-low fire, cook the gyoza till browned and crispy (do not flip the gyoza). Set aside. 
2. Heat 1 tbsp oil in a pan, cook and keep stirring the dried chilli and bird eye chilli for 3-5 minutes. Add minced garlic and continue to cook till fragrant.
3. Add all the seasonings, bring it to simmer. Taste and adjust the seasonings to your preference.
4. Put the fried gyoza back into the pan and quickly coat it with the sauce evenly. 
5. Dish up and garnish it with some spring onion and roasted white sesame. Serve hot.

Sambal Chilli Gyoza with Dried Shrimps #CPCreativeGyoza @CP Singapore @CPFoodsSG

Ingredients
10 pcs CP chicken gyoza
1/4 cup dried shrimps, chopped finely
2 shallots, chopped finely
3 clove garlic, chopped finely
1 bird eye chilli, sliced
3 okra (lady fingers), sliced 
1/4 cup sambal chilli

Seasonings
1 tbsp light soya sauce
Pepper
Brown sugar

Method
1. Pan fry CP chicken gyoza with 2 tbsp of oil for 2 minutes. Add 1/4 cup of water and cover the pan with lid. Use medium-low fire, cook the gyoza till browned or the water has dried up. Set aside. 
2. Heat 1 tbsp oil in a pan, saute dried shrimps till a bit dry. Add shallot and cook till transparent. 
3. Add garlic and bird eye chilli, cook for 2-3 minutes or until fragrant. Add sliced okra and combine the seasonings, taste and adjust the seasonings to your preference.
4. Serve with sambal chilli on the fried gyoza and sprinkle some fried dried shrimps mixture. Serve hot.

Huiji Steamed Soup Dumplings 汇集汤汁蒸饺子

A. The Dumpling skin
Ingredients
200-300g plain flour
Some water
(For 200g of plain flour, you need about 100-150ml of water)
As I do not have an exact measurement, you have to adjust the amount of the flour and water by yourself.

Directions
1. Pour 200g of plain flour in a big mixing bowl or plate. Add some water (50 ml first), do not add too much water at one time, gradually add the water and knead. Knead the dough until SMOOTH and NOT STICKY to your hands. You may add some more water if its too dry, if its too wet and sticky, you have to add a bit more flour (It is recommended to add 1 tsp at one time).

B. The Huiji Broth
Ingredients
200 ml chicken soup or homemade pork bone broth 
1 tbsp Huiji Waist Tonic
1/2 tbsp brown/black powdery sugar
1.5 tsp gelatine powder

Method
1. Bring the chicken soup or broth to boil, add Huiji waist tonic and brown sugar. When the sugar is dissolved, mix the gelatine powder into the Huiji broth. Use low fire and stir it constantly until the powder is well dissolved. 
2. Pour the Huiji broth into a container and keep it in the fridge for 1hr or until the jelly is set. 
3. Cut the Huiji broth jelly into small cubes and keep in the fridge to be used later.

C. The Fillings
Ingredients
250g minced pork
500g prawns, roughly chopped (optional)
30-50g chives (chopped)
1 diced dried chinese mushrooms 

Seasonings
1 tbsp oyster sauce
1/4 tsp salt
1/2 tsp sesame oil
Dash of pepper
1 tbsp corn flour

Method
1. Mix all the ingredients and seasonings in a mixing bowl. Throw/smack the meat paste into the bowl for a couple of times until its gluey. Marinate for 2 hours.

D. To assemble
1. On a flat surface, sprinkle some plain flour. Gently shape all of the dough into small balls. Flatten and shape each ball into a 8cm wide wrapper. Lightly floured each wrapper to prevent sticking and try not to stacking the dumpling skin.
2. Place a wrapper in your cupped hand. Scoop about a tablespoon of filling and 2-3 cubes of jelled Huiji Broth, position it in the centre. Gently fold the side of the skin (clockwise or anti-clockwise) until it ends and leaving the centre part opened. Use index finger and thumb to pinch the rim of the dough and slightly pull up the rim higher as to prevent the soup from leaking out. 

E. To steam
1. Put 3-4 Huiji Broth Dumplings in parchment-lined bamboo steamers by leaving 1-2cm of space in between and steam over boiling water for 6–8 minutes. When the dumplings are cooked, it will become translucent. Be careful of the pipping hot Huiji Broth in the dumplings. Serve immediately.