Happy Wednesday!
My youngest and I went for a walk in the forest yesterday morning, after dropping off my oldest to his Summer camp, and guess what? It rained pinecone! It was such a funny view and fun experience to witness that. A squirrel was dropping off pinecone from a tree. Most likely trying to pick which pinecone to eat 😅
I have other funny thing to share. I cook everyday, right, and I like sharing the vlogs. Well, I have bazillion vlogs to share, so little time to do so. Most of the times, the vlogs are lined up, waiting to be shared. I don’t always share them in order I prepared the baking or cooking, so occasionally you would see me in Winter jacket, let’s say, while am sharing the vlog in Summer time 🤣 Like today, for example ✌️
1 kg lean ground beef
A handful baby carrots
2 garlic
1 med size onion
2 handful sweet snap peas
1/2 c flour
3/4 c water
Chicken bouillon powder to taste
Sesame oil to taste
Crushed parsley to taste
White pepper powder
1 package round Wonton wrapper, room temperature
Water
Sriracha sauce for serving
Thinly slice garlic and dice the onion, set to side
In a food processor, chop or dice roughly baby carrots and snap peas, set to side
Dilute flour in water, set to side
Brown beef, then add in garlic and onion, cook for a minute or two, then add in carrots and snaps peas, and continue cooking for another 2 minutes
Season with sesame oil, chicken bouillon powder, crushed parsley, and white pepper powder, then pour in flour solution
Take off from heat and let cool to room temperature
Take a piece of Wonton wrapper, spoon beef in center. Moisten sides of wrapper with water dabs, to seal the wrapper
Now your dumpling is ready to be steamed, fried, or cook as potstickers. You can also freeze them until ready to use.
I steamed some and serve them dipped in Sriracha sauce
Enjoy!
Siomay
Ingredients
- 1 kg lean ground beef
- A handful baby carrots
- 2 garlic
- 1 med size onion
- 2 handful sweet snap peas
- 1/2 c flour
- 3/4 c water
- Chicken bouillon powder to taste
- Sesame oil to taste
- Crushed parsley to taste
- White pepper powder
- 1 package round Wonton wrapper room temperature
- Water
- Sriracha sauce for serving
Instructions
- Thinly slice garlic and dice the onion, set to side
- In a food processor, chop or dice roughly baby carrots and snap peas, set to side
- Dilute flour in water, set to side
- Brown beef, then add in garlic and onion, cook for a minute or two, then add in carrots and snaps peas, and continue cooking for another 2 minutes
- Season with sesame oil, chicken bouillon powder, crushed parsley, and white pepper powder, then pour in flour solution
- Take off from heat and let cool to room temperature
- Take a piece of Wonton wrapper, spoon beef in center. Moisten sides of wrapper with water dabs, to seal the wrapper
- Now your dumpling is ready to be steamed, fried, or cook as potstickers. You can also freeze them until ready to use.
