Gyoza, otherwise known as ‘pot stickers’ are traditional Chinese dumplings that have become very
popular in Japan. After a bit of practice, they are quick and simple to make.
Gyoza or ‘gow gee’ wrappers are round and white rather than yellow like won ton wrappers, and can
be found in most supermarkets.
Serves 6 to 8
For the gyoza:
1. Prepare all of the ingredients based on the instructions in the ingredients list.
2. If using the food processor to finely chop the ingredients, use a clean towel
to gently squeeze the mixture to remove excess moisture.
3. Transfer vegetable mixture to the large bowl and mix in the water chestnuts,
cornflour, soy sauce, sesame oil, salt, sugar and white pepper.
4. Place a teaspoon of the filling in the centre of each gyoza skin. Moisten one edge
with water, then fold the opposite edge over and press down to seal the gyoza
into a neat crescent.
5. Heat the frying pan over medium heat, then add 1 teaspoon of sunflower oil.
Place some of the dumplings in the pan (don’t overcrowd, they should not be
touching) and cook for 2 minutes over low heat until just beginning to brown.
6. Add 1 tablespoon of water and immediately cover the pan with the lid.
7. Cook for two minutes, remove from heat and rest in pan for one more minute.
8. Repeat with remaining gyoza until all are cooked.
9. To make the gyoza sauce, place the sugar and vinegar in the small pot over a low
heat and stir until sugar is dissolved. Combine all of the ingredients together,
mix well and allow to cool before serving.
10. Serve the gyoza with the sauce in small bowls.
Quinoa Salad with Roasted Beetroot, Feta & Baby Spinach
1. Preheat the oven to 180°C.
2. Prepare all of the ingredients based on the instructions in the ingredients list.
3. Wrap the beetroot in foil and place in the roasting tin. Roast for 30 minutes or until cooked
through. Set aside to cool.
4. Bring a large saucepan of salted water to the boil. Add the quinoa and simmer
uncovered for 10 minutes. Drain and set aside to cool.
5. Chop the cooked beetroot into small cubes and transfer to the serving bowl.
To make the dressing:
1. Heat the currants and half of the sherry vinegar in the small saucepan over medium heat.
Cook for 1–2 minutes or until the currants plump up.
2. Remove from the heat and add the remaining sherry vinegar, garlic, oil and the salt and
pepper, to taste. Stir to combine.
To assemble the salad:
1. Add the quinoa, spinach, parsley and feta to the serving bowl.
2. Pour over the dressing and give the salad a gentle mix before serving.
Buttermilk hotcakes with strawberry butter
2:15 to prep 12 mins to cook
Make strawberry butter: Beat butter and strawberries with a wooden spoon until combined. Form mixture into a log on a piece of foil. Roll up tightly. Refrigerate for 2 hours or until firm.
Sift flour, baking powder and salt into a bowl. Stir in sugar. Whisk buttermilk and eggs in a jug with a fork. Using a large metal spoon, stir buttermilk mixture into dry ingredients until combined.
Heat a large non-stick frying pan over medium heat until hot. Brush base of pan with a little of the extra melted butter. Using 1/4 cup batter per hotcake, spoon 3 to 4 hotcakes into pan. Cook for 2 minutes or until bubbles appear on surfaces. Turn. Cook for a further 2 minutes or until golden. Remove to a plate. Cover to keep warm. Repeat with remaining butter and batter.
Slice strawberry log into 5mm-thick slices. Place warm hotcakes on plates. Top with strawberry butter. Serve with extra strawberries.
Recipe source: Teresa Oates (mangiamangia.com.au)- Stephanie Alexander Foundation
This dish is a sweeter, more colourful version of the traditional potato gnocchi and is a great way to use any excess pumpkin throughout autumn.
1. Preheat the oven to 200°C.
2. Prepare all of the ingredients based on the instructions in the ingredients list.
3. *Boil the potatoes in their skins for 35 minutes until cooked and soft. Drain
and set aside to cool slightly before peeling.
4. Place the pumpkin on a baking tray and sprinkle over the olive oil and water.
Cover with aluminium foil and bake for 35 minutes until cooked and soft.
5. In the large bowl, mash the potato and pumpkin until smooth. Alternatively,
pass the pumpkin and potato through a potato ricer, which will result in a
more even texture. Do not over-mash, or the potato will become too gluey
and your gnocchi will not be light.
6. Place the flour on a clean surface and empty the mashed potato and
pumpkin over the flour. Add the nutmeg.
Lightly knead the mixture until a soft dough forms. You may need a little
extra flour to prevent the mixture from sticking.
8. Cut the dough into four even pieces, then roll each piece into a 3-cm wide
log. Using the butter knife, cut the logs at 3 cm intervals to create gnocchi.
9. Dust the cut gnocchi with a little more flour to prevent them from sticking.
Lay the gnocchi out on a baking tray dusted with flour.
10. Melt the butter in the large frying pan over a medium heat. Add the sage
leaves and cook until the butter has slightly browned and the sage leaves
are crisp, about 3–4 minutes. Remove from the heat and set aside.
11. *Bring a large stockpot of water to the boil. Add the salt, then carefully
add the gnocchi to the pot, making sure they do not stick together
(dropping them in individually will help).
12. The gnocchi are cooked when they rise to the surface. Using the slotted
spoon, remove the gnocchi and place directly into the frying pan with the
sage and butter.
13. Return the frying pan to a low heat and gently stir to heat through and
ensure that the sauce covers all of the gnocchi.
14. Serve the gnocchi in the pot with the grated parmesan sprinkled over
Plain rich shortcrust pastry
Pâte brisée à l’oeuf
By Margaret Fulton
This pastry is crisper and more moisture-proof than plain shortcrust. Use it for quiches and other pies and tarts with rich fillings. It is also ideal to use when making individual savoury or fruit tartlets or barquettes. Sweet rich shortcrust (see Variations) can be used for fruit tarts and tartlets.
Make pastry in same way as for Plain Shortcrust Pastry, using egg yolk mixed with water and lemon juice as the liquid. Unless otherwise indicated in the recipe, bake in a preheated 190°C oven.Larger pastry shells
For a 25 cm pastry shell or a two-crust 20–23 cm pie, follow the recipe for Plain Rich Shortcrust Pastry, using 2 cups plain flour, a large pinch of salt, 1/2 teaspoon baking powder, 185 g butter, 1 egg yolk, about 1 tablespoon iced water and a squeeze of lemon juice. For a two-crust pie, use a little more than half the dough for the bottom crust, and the remainder for the lid. Scraps can be used to decorate the pie if liked.
Sweet rich shortcrust pastry
Follow the recipe for Plain Rich Shortcrust Pastry, beating 2 teaspoons caster sugar with the egg and water before mixing with the dry ingredients.
Shortcrust pastry in the food processor
Place 2 cups plain flour, 185 g diced frozen butter or firm cooking margarine and 1/4 teaspoon salt in a food processor fitted with a steel blade. Process, turning on and off rapidly, until the butter is cut into the flour and the mixture looks like coarse breadcrumbs. Mix 1 egg with about 2 tablespoons cold water and a squeeze of lemon juice. With the motor running, pour the liquid quickly through the feed tube. Do not use it all unless necessary – stop pouring as soon as a ball of dough forms around the blade. Wrap in plastic wrap and chill for 1 hour before using. Bake as for Plain Rich Shortcrust Pastry. For a sweet pastry, add 1/3 cup caster sugar to the processor with the flour, butter and salt. Makes enough to line two 18–20 cm pie plates or flan tins.
Mandarin curd tartlets
5 minutes to prep
10 minutes to cook
Preheat oven to 220°C. Using a 7.5cm cutter, cut 8 rounds of pastry. Press into 8 tartlet pans. Prick bases using a fork. Bake for 8-10 mins. Place on a cooling rack to cool.
Bring a saucepan half filled with water to the boil. In a heatproof bowl, blend cornflour with a little juice until smooth. Whisk in remaining juice, rind, eggs and sugar. Reduce heat. Place bowl over pan. Make sure water doesn't touch base of the bowl. Whisk constantly for 5 mins, gradually adding butter until the curd is thick. Cool, then spoon into cases and serve.
Christine is our chef in the kitchen. Christine plans the menu based on the fresh ingredients coming from the garden, opportunities for new cooking skills for the students to learn and links to our learning in the classroom