International Food Challenge-Chinese Cuisine

Finally its time to reveal this month's International Food Challenge's recipes! As mention in my earlier post the event was introduced by Saraswathy Tharagaram of Saras Yummy Bites and Shobana of Kitchen Secret And Snippets . The chosen theme for this month is Chinese Cuisine ~ Cantonese Region Recipes.
I have chosen two from a number of  recipe choices given.Recipes being Cantonese Wonton Noodle Soup followed by Chinese Scallion Pancake.

Chinese Scallion Pancake 

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-8 servings

Adapted from Food Network http://www.foodnetwork.com/recipes/ming-tsai/scallion-pancakes-with-ginger-dipping-sauce-recipe/index.html

INGREDIENTS

Pancake dough:

2 cups all-purpose flour, plus more for dusting

1/2 tsp coarse salt

1 cup boiling-hot water

3 to 4 Tbsp vegetable oil

 2 cups scallions or spring onions, green parts only, thinly sliced

Coarse salt

Soy Dipping Sauce:

1/2 cup soy sauce

1/4 cup rice-wine vinegar

2 tsp toasted sesame oil

1/2 tsp crumbled dried red chile

1/2 tsp toasted sesame seeds

1 tsp sugar

Prepare dough:

Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. This can also be done in a food processor with a dough blade.

Transfer to a lightly floured surface. Knead dough until soft and smooth and forming a round ball, 10 minutes. Cover with plastic wrap and a warm towel; let stand 20 minutes.

Make pancakes:
Divide dough into 5 or 6 pieces of equal size. Roll the pieces into balls.
Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16th inch thickness).Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake.Sprinkle 1-2 tablespoons of scallions over the pancake.

Roll the pancake up from one end like a rug, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped.With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th inch thickness.

To cook
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until oil is shimmering. Cook pancakes, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt.  Cut into wedges, and serve with dipping sauce.

For Dip
Mix all the dipping ingredients and serve with the pancake.

Cantonese Wonton Noodle Soup 

Preparation time: 20 min

Cooking time: 10 to 15 min

Servings: 2 to 4 nos.

Recipe referred from: http://veganmiam.com/recipes/vegan-hot-sour-soup-with-wonton-noodle-strips

I had made some changes to the recipe:

Ingredients:

·        2.5 cups of water or Chicken stock

·        2 packets Maggi chicken/veg stock cube (add Maggi cubes, only if the chicken/vegetable stock is not available)

·        1 tbsp. Chilly garlic sauce or 1 tbsp. Chilly Sauce 1 tbsp. vinegar

·        2 tsps. white pepper

·        1 tsp. minced ginger

·        1 tsp. minced garlic

·        1/2 teaspoon chili flakes

·        2 teaspoons sesame oil

·        2 1/2 tablespoons soy sauce or

·        Half of 1 medium carrot, thinly sliced(Used 1/4 of a carrot only )

·        1 1/2 tablespoon cornstarch or tapioca starch

·        1 green onion/Spring onion, finely chopped for garnish

          9-10  fish balls 

         A bunch of  mustard greens or bak choy

·        Noodles 1 packet

·        Corn flour 1 tbsp., mixed in 3 tbsp. of water

          2 oz. firm tofu drained and pressed. Cut into small 1/2-inch square cubes.(omitted)

·        1/4 cup green or Napa cabbage, chopped thinly like strips(omitted)

·        4-5 broccoli florets(omitted)

·        1 celery rib, diced very small like cubes(omitted)

·        2 mushrooms, chopped thinly like strips(omitted)

       1/4 cup cilantro, finely chopped for garnish (omitted)

For Wonton:

·        Wonton wrappers , @ slightly cold temperature

·        1 slightly whipped egg or simply water

For wonton filling:

·        2 strips minced chicken fillet

·        1 tsp. Green onion/scallion/Spring onion chopped

·        1/8 tsp. White pepper powder

·        Soy sauce 2-3 drops

·        Salt a pinch, if needed

·        Sesame oil 1 tsp

Instructions:

Chicken filling:

For Wonton filling:

Option 1: Raw filling

·        Add all the ingredients green onions, white pepper powder, soy sauce salt, sesame oil to the minced chicken and combine well using a fork to a fine mixture. Keep aside.

Option 2: Cooked filling:

·        Add green onions, soy sauce, salt to the minced chicken and combine well. Heat a tsp. of sesame oil in a     pan and cook the chicken mixture until it is half done. It may look like scrambled egg. Sprinkle the white       pepper powder all over, mix well and switch off. If u want, u may slightly whip this stuffing in ur 
        blender/mixie   to have a homogenous mixture.

        

       Note: Its advisable to use the first method rather than the 2nd!

Veggie filling:

·      In a food processor, add celery, cabbage, spring onions, carrot and beans, soy sauce, give it a whip a couple of times. Later add pepper powder, small pinch of salt  and save in a bowl. Make sure u just add a small piece of each of the veggie u r adding as we r going to use only ½ tsp. of the filling in each wonton.

       How to wrap a wonton:

·        Take a wonton Sheet and place on the working area. Put a scant teaspoon of filling in the middle of a             wonton wrapper, brush cornstarch slurry on all edges.

·         Fold over to form a triangle, press to secure edges, encasing the filling. Brush with egg on one tip of the         triangle. Bring two corners together and press to secure. Place on clean, dry plate in one layer and 
          cover loosely with plastic wrap to prevent drying. Repeat with remaining.

There are 3 ways to fold a wonton. Take a look at this video:

https://www.youtube.com/watch?v=_wUiwMOa-BI

Method:

·        Boil water, add the Maggie chicken stock cube or vegetable broth. Let it boil for 5 minutes.

·        Add chili sauce, vinegar, ginger, garlic, white pepper, chili flakes, sesame oil and soy sauce. Mix in.

·        Cook the noodles separately in hot water until they are crisp/soften, say 3 minutes and rinse the noodle in      tap water to stop it from cooking further .

·       Break the mustard greens into 3 parts and add into the broth along with carrots, fish balls and    wonton. While boiling, dissolve the cornstarch in the water (at least 3 tablespoons of water) and stir until  smooth. Mix that into the soup and continue to simmer until thickens. Add more cornstarch if the soup is not    thick as it should look.

·        Finally add the noodles, cook for a minute more and switch off.

·        Garnish the soup with chopped green onions and cilantro.
         Note : If there are left over wontons ,you can steam it  and keep refrigerated to use when needed.