Beef gyoza and General Tso's chicken

• 150 gr white flour
• 70 ml hot water
• pinch of salt
• 1/4 of a cabbage
• 2 tb grated ginger
• 2 green onions
• 1 tb minced garlic
• 1 tb tamarnid paste
• 2 tb soy sauce
• 250 gr beef mince (it can be substituted with pork or turkey)

Method

1. Add the flour and the salt to a large bowl. Add the hot water and mix to form a dough. Knead the dough for about 5 minutes, it should be smooth and no longer sticky. Wrap it in cling film and let it rest for about an hour.
2. Chop the cabbage as thinly as you can, then place it on a bowl, add some salt and massage it well. This will make the cabbage to lose some of the water. Drain the cabbage
3. Mix the beef mince with the ginger, garlic, chopped green onion and the cabbage. Add the soy sauce and the tamarind paste and season with salt
4. Let the meat to stay in the fridge until you make the gyoza wrappers.
5. Roll the dough with a pasta machine ( setting 6-7), then cut circles with a cookie cutter or with the edge of a glass.
6. You can dust the circles with some cornflower so they don't stick if you stack them.
7. Place 1 gyoza wrapper on your palm (left-hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
8. Place 1 ts of filling in the middle of the wrapper. Fold it over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on a dusted tray. Repeat with the remaining wrappers.
9. To cook the gyoza, add 1 tb of oil in a hot pan ( a cast iron pan will work the best ), then fty the gyoza until their bottom is brown. Add 1/2 glass of water and quickly cover the pan with a lid or with kitchen foil. Cook the gyozas for 3-4 minutes, then remove the cover and let all the liquid to evaporate before serving.

• 200 gr chicken breast or thighs cut into bites size
• 3 tb corn flour
• oil for deep frying
• 1 tb minced ginger
• 1 tb minced garlic
• 1/2 ts chilli flakes
• 3 tb vinegar
• 3 tb soy sauce
• 1 tb hoisin sauce
• 1 tb oyster sauce
• 100 ml water
• 1 tb sugar or honey

Method

1. Toss the chicken with 2 tb of cornflour and let it sit until you make the sauce.
2. Add the vinegar, soy sauce, hoisin sauce, oyster sauce, water, sugar and 1 tb of cornflour to a bowl and whisk them together.
3. Bring the oil to a very high temperature, then add the chicken and fry it until golden and crispy.
4. Remove the chicken. In a pan, add 1 tb of oil, the ginger and garlic and cook for 30 seconds until you can smell the garlic. Add the chicken and the sauce and mix them well. Cook for 1 min. The chicken should be nicely coated.
5. Serve with rice, chopped green onions and sesame seeds.