Coconut Milk Jelly (椰奶冻)

 Easy desert for party. You can present it in different sizes and shapes, or serve it in a desert cup.

Ingredients

Coconut Milk - 1 can (typically 400 ml - about 1.7 cups)

Milk - 4 cups

Heavy cream (or evaporated milk) - 1 3/4 cups

Sugar - 1/3 to 1/2 cup

Gelatin - 1.25 oz

Finely shredded coconut - 2 cups

Steps

1. Sprinkle Gelatin powder in 2 cup of cold milk and let it bloom in a few minutes.

2. Mix all the ingredients in a sauce pot, cook until sugar and gelatin melt. Pour the mixture into a glass container or a container lined with parchment paper.

3. Put the container in refrigerator for 4 hours or overnight.

4. Take out the jelly and cut into shapes desired. Roll in fine shredded coconut to cover all sides. 

5. Keep refridgerated until ready to serve.

Vegan Potstickers (全素锅贴)

I tried to make vegan dumplings using this recipe. Like most Chinese cooking, the ingredients are for reference only. I did not follow it strictly either. It is all to your taste.

Ingredients

For the wrappers

All purpose flour - 3 1/2 cups

Tepid water - 1 cup + 2 TBSP

 (alternatively, you can just buy a package of pre-made dumpling wrappers):
For the filling

Oil - 3 TBSP + ¼ cup
Ginger - 1 TBSP, minced
Onion - 1 large, chopped
Fresh Shiitake mushrooms - 2 cups, chopped
Cabbage - 1 and 1/2 cups, finely shredded
Carrot - 1 and 1/2 cups, finely shredded
Chinese chives - 1 cup, finely chopped
White pepper - 1/2 tsp
Sesame oil - 2 tsp
Shaoxing wine (or dry sherry) - 3 TBSP
Soy sauce - 2 TBSP
Sugar - 1 tsp
salt (to taste)

Yield about 60 dumplings

Steps

1. Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for at least an hour.
2. In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
3. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.

4. Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
4. To the bowl, add the chopped chives, white pepper, sesame oil, Shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil.

5. To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings (Here is a step-by-step photos on how to fold a dumpling, I simply squeeze it in shape). Continue assembling until you've run out of filling and/or dough.

6. To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. 

7. Pour a layer of water into the pan (about 1/4 of the dumplings height), cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. 

8. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.