Archive for the ‘Recipe’ Category

I was a bit perplexed this morning trying to decide what recipe I would be submitting today for your use, so I put off making the call until something sounded great. Although the city of Chicago has archaic laws which prevent food trucks from actually preparing fresh food, one of the major perks to living in the Chicagoland area is the wide range of cuisine that can be found. Earlier this afternoon, I was speaking with my wife about our lunch plans for tomorrow, since we already had plans to be in the city. Her first inclination was to head to Chinatown for some Dim-Sum, which got me thinking and the proverbial light bulb turned on.

Todays featured recipe will be just that, Dim-Sum; Pork Dim-Sum Dumplings to be more precise.


1 packet of pre-made 1 ½ inch square won-ton wrappers (40 count)

Photo from


Filling: Makes 6-8 dumplings

12 onces ground or minced pork

2 cloves garlic (finely chopped)

1/2 cup scallions (finely chopped)

1 tablespoon thick soy sauce

2 teaspoons dry sherry

1 teaspoon brown sugar

1 teaspoon sesame oil

2 teaspoons corn starch

Dipping Sauce:

2 tablespoons sambal

1/2 cup rice wine vinegar

1/2 cup soy sauce

1 teaspoon sesame oil

You will also need cabbage leaves to line the bamboo steamer, if you use one.


  1. Place your pork in a bowl and season with a pinch of salt.
  2. In a separate bowl whisk together soy sauce, sherry, sugar and oil till the sugar is dissolved. Add the scallions and mix together with the pork, mix, then add the corn starch and combine thoroughly. Allow to marinade for at least an hour.
  3. You will need another small bowl for your dipping sauce, combine the sambal, vinegar, soy sauce, and sesame oil. Mix thoroughly.
  4. Lay out 3 to 4 won-ton wrappers on the surface to begin, it is much easier you make them in smaller batches.
  5. Place 1/2 tsp. of filling into the center of a wonton wrapper,
  6. Place a dot of water into the corner of each wrapper.
  7. Bring the corner into the center and gather the other sides to form a coin purse, squeezing them together, place on a tray covered with greaseproof paper.
  8. Bring a pan of water to boil, turn down to a gentle simmer.
  9. Line the bottom of a bamboo steamer with cabbage leaves and place enough dumplings, so the steam has room to move around each dumpling.
  10. Place the steamer over the pan, cover and leave for 5 to 10 minutes or until cooked.
  11. Remove your dim- sum from the steamer and serve with the dipping sauce.

Please note, I prefer a bamboo steamer for the making dim-sum, if you don’t have one, use whatever you normally steam with.

Dim Sum on Foodista


Recipe: Baked Ho-tteok Sweet Pancake

Posted: October 19, 2010 in Food, Recipe

As mentioned in our Koo’s Grill profile, we will provide you with a recipe for a homemade version of their wonderful ho-tteok.

This Baked Ho-tteok will give your kitchen a well-balanced smell of melted sugar and cinnamon and may even give your senses the idea that you have just stepped into a Cinnabon. The ingredients listed will allow you to make 6 pancakes.


All-purpose white flour – 1¼ cups

Salt – 1/4 tsp

Milk – 6 tbsp

Fermented yeast water: (mix well in bowl 1)

Warm water – 3 tbsp

White sugar – 1/4 tsp

Dry yeast- 1/4 tsp

Filling: (mix well in second bowl)

Cinnamon powder – 1/4 tsp

Crushed walnuts- 2 tbsp

Dark brown sugar – 6 tbsp


  1. Set your mix of fermented yeast water out of the way, at room temperature for 10 minutes.
  2. After 10 minutes it up, sieve the flour, add the salt and milk into your yeast water.
  3. Mix well and cover the bowl with wrap. Allow mix to ferment at room temperature location for 3 hours.
  4. When the dough has risen, rub oil on your hands (for anti-stick purpose) and separate an adequate amount of dough for 6 equally sized portions.
  5. Flatten the dough and spoon in a tablespoon of filling, allowing enough room to seal the filling into the center. Repeat it for the remainder of your cakes.
  6. Pre-heat your frying pan for approximately 20-30 seconds and add enough oil to cover your cooking surface.
  7. Place 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook at medium to low heat)
  8. Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.

Be careful if you eat these baked goodies immediately after cooking as the center filling does turn into a molten syrup nugget.