Fu Yung Hai

This one might not the real Fu Yung Hai you know, because they usually use crab meat. But I found this quite useful for any extra minced chicken or pork base recipe that are just left over from filling the warpper because you do not have to worry about having another wrapper and having another filling because now you have too many wrapper and not enough filling.

How to cook them:
Basically all you do is to beat some eggs, just make sure they are proportional to your left over chicken or pork.

Then put in all the left over, mix them together and add some more seasoning to taste.
Then just shallow fry them in a pan like you would with an omelette.

How to freeze them:
just lay them flat on a tray covered with baking paper. To make it easier to keep, cut them first into wedges. When they are frozen, take them out of the tray and keep in plastic bag.

And for the sauce : (don't freeze this, just make it when you are ready to eat)

1 garlic, finely chopped
50 ml water
5 tablespoon of tomato sauce
1 tsp corn flour, mix with 2 tbsp of water
50 gr peas
sugar to taste if you find the tomato sauce too sour

How to make the sauce :
Fry the garlic with a tablespoon of oil, then put in water and tomato sauce.
Wait till they boil, then put in the corn flour mixture while stirring constantly.
Put the peas in (deforst them first if they are frozen) and stir.

Enjoy the Fu Yung Hai with the sauce.

By the way, for the real Fu Yung Hai this is what you use :
100 gr crab meat
100 gr young bamboo shoot, cut like a matchstick
2 shallots, finely cut
1 garlic, finely chopped
3 eggs, beaten
salt and pepper to taste

And you mix them together and shallow fry them and enjoy with the above sauce.

Siu May

Get dumpling wrapper from chinese groceries. Get the square one. Take out one portion of minced chicken or pork base recipe and fill in the wrapper. You can again either cook them straight away or freeze them.

How to cook them:
Steam them till they are cooked. Serve with soy sauce.

How to freeze them:
Line your baking tray with baking paper. Just line up the dumpling and put the tray into freezer. Once they are hard, you can take them out of the tray and store them in plastic container for later use.
When it’s time to cook them, you don’t need to thaw them first. Just put them straight into the steamer.

Dumpling Soup

Get the square dumpling wrapper from chinese groceries. Take out one portion of minced chicken or pork base recipe and fill in the wrapper. You can again either cook them straight away or freeze them.

How to cook them:
Boil them in chicken stock. Put Chinese green vegetables cut into bite size. Add sugar, salt, pepper and soy sauce according to taste. Serve with fried shallot (you can buy ready made from Chinese groceries as well).

How to freeze them:
Line your baking tray with baking paper. Just line up the dumpling and put the tray into freezer. Once they are hard, you can take them out of the tray and store them in plastic container for later use.
When it’s time to cook them, you don’t need to thaw them first. Just put them straight into the chicken stock.

You can enjoy dumpling soup with noodle.

Fried Dumpling

Get square dumpling wrapper from chinese groceries. Take out one portion of minced chicken or pork base recipe and fill in the wrapper. You can again either cook them straight away or freeze them.

How to cook them:
Deep fry the dumpling in canola oil until they turn golden. Serve with sweet chilli sauce.

How to freeze them:
Line your baking tray with baking paper. Just line up the dumpling and put the tray into freezer. Once they are hard, you can take them out of the tray and store them in plastic container for later use.
When it’s time to cook them, you don’t need to thaw them first. Just put them straight into your deep fryer.

Gow Gee

Get gow gee wrapper from chinese groceries. It is the round one and a bit thicker than the square one. Take out one portion of minced chicken or pork base recipe and fill in the gow gee wrapper. You can then either cook them straight away or freeze them.
How to cook them:
You can cook them by shallow frying them or steam them.

How to shallow fry the gow gee:
Heat 3tbsp of oil on a flat base pan. Line the gow gee so they stand of the pan. Keep on shallow frying them until the base turns golden. Then pour some water until it reach about half way the height of the gow gee. Cover the pan to let it steam. When the gow gee is tender, take out the cover to let the extra water dries up.
Serve with soy sauce.

How to freeze them:
Line your baking tray with baking paper, so it will be easier to take out later on. Just line up the gow gee so they are standing on the base. Put into freezer. Once they are hard, you can take them out of the tray and store them in plastic container for later use.
When it’s time to cook them, you don’t need to thaw them first. Just put them straight into your pan lining up.

Chinese Dim Sum

Use the minced chicken or pork base recipe to make various Chinese Dim Sum:
1. Gow Gee
2. Fried dumpling
3. Dumpling soup
4. Siu May

Recipe on how to cook each of them will be posted later.

You can eat just one type of dim sum or choose to mix and match.
Dim sum is usually served with a bowl of porridge. You can check my porridge recipe at my other blog : Yummy Left Over.

Minced Pork Base Recipe for 1 portion

This minced pork base recipe is just a variation on the minced chicken recipe before. Basically you just substitute the chicken with the pork. But for you who do not want to scroll down, here is the recipe again.

Ingredients:
150 gr peeled prawn minced or finely cut
200 gr pork minced
1 tbsp shallot, finely cut
1 beaten egg
2 tbsp corn flour
1 tbsp ginger juice (from 2 cm ginger, minced then mix with 2 tbsp of water, squeeze out the water)
1/8 tsp pepper
1 tsp sugar
1.5 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp water
1 tbsp cooking oil (ie. Canola)

Mix all the ingredients.