Bang Bang Broccoli

Okay so I have been wanting to make this recipe for AGES! But every time I ended up buying broccoli it was for some other recipe, usually a Thai curry, or a stir fry. So FINALLY I had a whole bunch of broccoli left, and I had a free Saturday (full disclosure I was actually meant to go out for a fancy dinner but got a tad bit sick the night before *sigh*). So here we go.

Now the first awesome thing about this recipe is that you can make it completely VEGAN! Yay! 🙂 Otherwise it is ofc 100% vegetarian, so a bonus. This recipe is quick, simple and works fantastic as a 3:30pm snack, or even an accompaniment for lunch. Simple, delicious, crunchy and healthy – what more do you need?

So you want to start by cleaning the broccoli really well. It’s the kind of vegetable that a lot of mold and/or bugs can really latch onto. Use lukewarm water to soak the broccoli for around 3-5 minutes, and then pat dry on paper towels. Make sure you dry it off well, otherwise the batter will not coat the broccoli properly.

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Then make the sauce. Oh the sauce. SO much delicious in on little go. Set the sauce aside so that it reaches room temp, and thins out as well. This is important to ensure you get a consistent coating of the broccoli when you toss it all together. I add garlic powder to my recipe because I love that added hit, but if you aren’t a fan then omit it completely. If you choose to use Sriracha in your sauce, then skip the garlic powder otherwise the flavour will be far too overpowering. Trust me.

Next up, the batter. You want to start by mixing the apple cider vinegar with the milk, even if you are using a vegan milk substitute. This will basically make an instant buttermilk for you. You can use buttermilk, but I personally like the fruity tartness of the apple cider vinegar. In a bowl, mix together the flour, cornstarch, salt, and hot sauce. Pour in the milk and vinegar mixture and whisk everything well until the batter is nice and smooth.

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Cut up the broccoli into little chunks and add it to the batter, coating each piece really well. Make sure the stem is coated nicely too.

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I like to set these aside for at least 5-10 minutes, just to soak up all of that hot sauce goodness. It is so worth it. After that, toss each piece into breadcrumbs, before dropping them into your deep frying over medium heat. Fry them until they are beautiful and golden brown. Remove them and let them rest on some paper towel. You need to let these settle for a few minutes, allowing the paper towel to soak the oil, before salting the chunks. Finally toss them into the delicious sauce and then serve them up.

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Need the recipe card? It’s right here!

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Have a go at this insanely easy, but incredibly delicious recipe. Side note. My sister HATES greens. She is only 10, and well, she behaves like most 10 year olds and despises broccoli. But, interesting, she ate these yummy morsels. She did think they were a little spicy, but hell she still ate them.That is the important part 🙂

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Chicken, Chive and Cabbage Dumplings

Who doesn’t love good old dumplings? I for one absolutely love them, and I often head over to a good dumpling or yum cha place for lunches and dinner. Aah the chilli oil ❤

Now dumplings are actually so easy to make at home! Yes they do take some time, but if you are prepared to put in some time and a little effort, you can make your own delicious dumplings at home. Now normally I would show/write about making the dumpling pastry too, however this time I actually used pre-made store bought gow gee wrappers which are perfect to make these delightful morsels 🙂

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For me dumplings are like comfort food. In winter, in particular, you will fine me, a big bowl of dumplings, some chilli oil, and the entire series of New Girl, or Friends or Grey’s Anatomy. *Sigh* now you know I’m weird

Okay back to the recipe. I used Chicken mince, chives and cabbage as the title suggests, but I also added shitake mushrooms, shallots, ginger and garlic to the filling. I like to start the recipe by actually cooking off the vegetables, and mixing in rice wine vinegar, chili and soy while cooking these together. Then I mix in the chicken mince once the vegetables have cooled slightly.

I steamed my dumplings, and then pan-fried them. Nowadays you can find bamboo steamers everywhere (i.e. look in Kmart!), or you can use an Idli steamer (not even joking here). If you are using a bamboo steamer, it is IMPORTANT that you line the base. This is a MUST!! I line mine wither with baking paper (greased paper) OR some banana leaves or cabbage leaves.

You can alternatively pan-fry the dumplings, and then add some water, cover and then steam. I find my way a little easier, and there’s less a chance of any dough sticking or getting very mushy. It also means you get a lightly crunchy texture along with the smooth steamed dough when you eat these.

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Oh and the dipping sauces? I made an instant chilli oil – so simple. Make a quick paste of fresh chili, chili flakes and fresh garlic and mix the paste well into vegetable oil. Add some salt and pepper just to season, and set aside for a few hours.

The other dipping sauce was a mixture of fresh chilli, coriander stalk, soy sauce and some rice wine vinegar… and that’s it!

Folding the dumplings can be a bit tricky, but thankfully there are HEAPS of you-tube tutorials showing you the different ways to fold them. You basically have to stretch the dough and make tiny folds along the length of the dumpling, so it ends up looking slightly like a crescent moon. A pretty crescent moon.

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Alright now for the recipe. It’s a bit long, but trust me… these are worth it

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A couple of tips! Place your dumplings, once filled, onto a tray lined with baking paper (greased paper) to stop them from sticking to any surfaces. I basically use this lined tray for the entire process, and even serve the dumplings on them!

To serve, remember the dipping sauce! I also add some lime, fresh chili slices and a drizzle of chili oil 🙂

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