For the dumplings
1/2 lb yak meat or 1/2 lb beef, ground
1/2 onion, finely chopped
3 garlic cloves, finely minced
1 ounce Chinese wine (xiaoshing)
2 teaspoons flour
2 teaspoons soy sauce
1 jalapeno pepper, seeds removed, finely minced
1 (12 ounce) package wonton wrappers
1 few large lettuce or 1 cabbage leaf
For the dipping sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon chili oil
With your hands, thoroughly mix the ground meat with the onion, garlic, xiaoshing, flour, soy sauce and jalapeno.
Lay out a few of the wonton wrappers and spoon a small amount of the filling into the center of each.
Fold the wonton wrapper in two and then pinch the edges to make a tight seal.
Line your steamer basket with the cabbage or lettuce leaves.
Add the dumplings (don't let them overlap) and steam for 30 minutes.
Meanwhile, mix the dipping sauce ingredients.
Serve the dumplings hot with the dipping sauce.
1 cup (240 ml.) Bhutanese Red Rice
1½ cups (360 ml.) water
Pinch of salt
You may cook in a rice cooker or bring to a boil in a heavy saucepan, cover, lower the heat and simmer for about 20 minutes.
off the heat, let stand covered for 4 minutes, then fluff with a fork and let cool.
½ cup (120 ml.) finely chopped scallions
¾ cup (180 ml.) finely chopped red bell pepper
¾ cups (180 ml.) dried cranberries (or mango or other dried fruit; Craisens also substitute well), roughly chopped
¾ cup (180 ml.) toasted pecans, roughly chopped
When rice is cool toss together with above ingredients, then add dressing to taste.
¼ cup (60 ml.) olive oil
½ cup (120 ml.) white wine
1 clove garlic, finely chopped
1 tablespoon (15 ml.) sugar
2 tablespoons (30 ml.) lemon juice
1 teaspoon (5 ml.) fresh ginger, grated
Whisk together, let stand for 20-30 minutes
Chill (to let rice soak up dressing) and serve
1 Tbsp oil
3 cloves minced garlic
2 Tbsp red onion, finely chopped
2 Tbsp ginger, minced
½ cup leeks, finely chopped
1 lb chicken, cut into 1-inch pieces
3 chilis, sliced
1 small tomato, finely chopped
½ cup water
sea salt, to taste
2 Tbsp cilantro, finely chopped
1. Heat oil in a large Chinese clay pot. Add garlic, ginger, onion, and leeks in it. Stir, and sauté until lightly browned.
2. Drop chicken, chilies, tomatoes, and water. Mix well.
3. Reduce the heat, cover with lid, and cook for about 20 minutes or until chicken is done.
4. Taste and season it with salt.
5. Garnish with cilantro and serve spicy chicken hot.
Add more water while cooking if the sauce becomes too thick.
You can add diced potatoes while cooking.