Indonesian Chinese Style Osh Pyozee

Ingredients

In this Indonesian Chinese adaptation of Osh Pyozee, we incorporate the flavors and ingredients commonly found in Indonesian Chinese cuisine. The original Afghan dish is traditionally made with lamb, but we substitute it with ground pork or chicken to suit the Indonesian Chinese taste. Additionally, we enhance the flavors with soy sauce, ginger, and garlic, which are staples in Indonesian Chinese cooking. The result is a fusion dish that combines the best of Afghan and Indonesian Chinese flavors. We alse have the original recipe for Osh pyozee, so you can check it out.

• 250g (8.8 oz) ground pork or chicken 250g (8.8 oz) ground pork or chicken
• 1 cup shredded cabbage 1 cup shredded cabbage
• 1 carrot, grated 1 carrot, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 round dumpling wrappers 30 round dumpling wrappers
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork or chicken, shredded cabbage, grated carrot, minced garlic, chopped onion, soy sauce, ginger paste, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling mixture in the center. Moisten the edges of the wrapper with water and fold it in half, pressing the edges together to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Bring a large pot of water to a boil. Carefully add the dumplings to the boiling water and cook for about 8-10 minutes, or until they float to the surface and the filling is cooked through.
4. 4.
   Remove the cooked dumplings from the pot using a slotted spoon and transfer them to a serving plate. Garnish with fresh cilantro or green onions.
5. 5.
   Serve the Indonesian Chinese Style Osh Pyozee hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Ground pork or chicken — Make sure the meat is well-cooked and no longer pink in the center to ensure food safety.
• Dumpling wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the dumplings.
• Sesame oil — Use toasted sesame oil for a more pronounced flavor.

Tips & Tricks

• If you prefer a spicier flavor, add a dash of chili sauce or crushed red pepper flakes to the filling mixture.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different dipping sauces such as sweet chili sauce, soy sauce, or a combination of soy sauce and vinegar.
• Serve the Indonesian Chinese Style Osh Pyozee as an appetizer or as a main course with a side of steamed rice or stir-fried vegetables.
• Leftover dumplings can be refrigerated and reheated in a steamer or microwave for a quick and delicious meal.

Serving advice

Serve the Indonesian Chinese Style Osh Pyozee hot as a main course or as an appetizer. Arrange the dumplings on a platter and garnish with fresh cilantro or green onions for an added pop of color. Provide small bowls of dipping sauce alongside the dumplings for guests to enjoy.

Presentation advice

For an appealing presentation, arrange the dumplings in a circular pattern on a large serving plate. Drizzle a small amount of soy sauce or chili oil over the dumplings for an attractive finishing touch. Serve with a side of steamed rice or stir-fried vegetables to complete the meal.