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.
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