For the filling, mix together: 1 lb ground pork, 1 cup shredded Napa cabbage, 2 tablespoons minced shallots, 1 tablespoon cornstarch, 2 teaspoons salt or 1 tablespoon soy sauce, a pinch of ground pepper.
Egg wash: Gently beat 1 or 2 eggs
To fold dumplings correctly.
http://appetiteforchina.com/recipes/guide-wrapping-and-pan-frying-dumplings
Sunday, December 7, 2008
Spicy Wok-Fried Chicken with Chilis
Serves 4
Marinade:
2 tablespoons dark soy sauce
2 tablespoons yellow rice wine
2 teaspoons dark rice vinegar
1/2 teaspoon sesame oil
Sauce:
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon chicken stock or water
1 teaspoon cornstarch
1 1/4 pounds chicken breast, diced
2 cups cornstarch
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cup peanut oil
8 to 10 driled red chilis
2 teaspoons Sichuan peppercorn
3 garlic cloves, minced
1 leek, white part only, thinly sliced
1 clove garlic, minced
1 small piece ginger, minced
In a medium-sized bowl, mix together marinade ingredients: soy sauce, rice wine, rice vinegar, and sesame oil. Marinate chicken in mixture for 15 to 20 minutes.
Mix together ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, and cornstarch. Set aside.
In a large bowl or plate, mix together cornstarch, salt, and pepper. Dredge chicken in cornstarch mixture and shake off excess cornstarch. Heat about 1 cup of oil in a wok over medium-high heat. When oil starts to smoke, work in batches and fry chicken until golden brown on all sides. Transfer to a plate lined with paper towels. Repeat with remaining batches.
Pour out all but 1 tablespoon of oil, and keep wok heated over medium-high heat. Add chilis and Sichuan peppercorn and stir-fry until just fragrant and chilis start to blister, about 30 to 60 seconds. Add leeks, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. Add fried chicken, toss to combine, and remove from heat. Serve immediately.
Marinade:
2 tablespoons dark soy sauce
2 tablespoons yellow rice wine
2 teaspoons dark rice vinegar
1/2 teaspoon sesame oil
Sauce:
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon chicken stock or water
1 teaspoon cornstarch
1 1/4 pounds chicken breast, diced
2 cups cornstarch
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cup peanut oil
8 to 10 driled red chilis
2 teaspoons Sichuan peppercorn
3 garlic cloves, minced
1 leek, white part only, thinly sliced
1 clove garlic, minced
1 small piece ginger, minced
In a medium-sized bowl, mix together marinade ingredients: soy sauce, rice wine, rice vinegar, and sesame oil. Marinate chicken in mixture for 15 to 20 minutes.
Mix together ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, and cornstarch. Set aside.
In a large bowl or plate, mix together cornstarch, salt, and pepper. Dredge chicken in cornstarch mixture and shake off excess cornstarch. Heat about 1 cup of oil in a wok over medium-high heat. When oil starts to smoke, work in batches and fry chicken until golden brown on all sides. Transfer to a plate lined with paper towels. Repeat with remaining batches.
Pour out all but 1 tablespoon of oil, and keep wok heated over medium-high heat. Add chilis and Sichuan peppercorn and stir-fry until just fragrant and chilis start to blister, about 30 to 60 seconds. Add leeks, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. Add fried chicken, toss to combine, and remove from heat. Serve immediately.
Mini Black & White Cookies
For cookies
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup well-shaken buttermilk
* 1/2 teaspoon vanilla
* 7 tablespoons unsalted butter, softened
* 1/2 cup granulated sugar
* 1 large egg
For icings
* 2 3/4 cup confectioners sugar
* 2 tablespoons light corn syrup
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon vanilla
* 4 to 6 tablespoons water
* 1/4 cup unsweetened Dutch-process cocoa powder
*Special equipment:a small offset spatula
Make cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching positions of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
Make icing while cookies cool:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.
Ice cookies:
With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.
Cooks’ note: Once icing is dry, cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup well-shaken buttermilk
* 1/2 teaspoon vanilla
* 7 tablespoons unsalted butter, softened
* 1/2 cup granulated sugar
* 1 large egg
For icings
* 2 3/4 cup confectioners sugar
* 2 tablespoons light corn syrup
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon vanilla
* 4 to 6 tablespoons water
* 1/4 cup unsweetened Dutch-process cocoa powder
*Special equipment:a small offset spatula
Make cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching positions of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
Make icing while cookies cool:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.
Ice cookies:
With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.
Cooks’ note: Once icing is dry, cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.
Pecan Tassies
* 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened slightly
* 3 ounces cream cheese, softened slightly
* 1 cup all-purpose flour
* 1 large egg
* 3/4 cup firmly packed light brown sugar
* 1/2 cup chopped pecans
* 1/8 teaspoon vanilla
In a bowl combine 1 stick of the butter and the cream cheese, stir in the flour, and form the dough into a ball. Divide the dough into 24 pieces and press the pieces into the bottom and up the sides of 24 small (2-tablespoon) muffin tins. In a small bowl beat the egg lightly with the brown sugar and stir in the pecans, the remaining 1 tablespoon butter, the vanilla, and a pinch of salt. Divide the filling among the pastry-lined tins, bake the tassies in a preheated 350° F. oven for 25 minutes, or until the filling is puffed slightly and the pastry is golden, and let them cool on a rack. Makes 24 confections.
* 3 ounces cream cheese, softened slightly
* 1 cup all-purpose flour
* 1 large egg
* 3/4 cup firmly packed light brown sugar
* 1/2 cup chopped pecans
* 1/8 teaspoon vanilla
In a bowl combine 1 stick of the butter and the cream cheese, stir in the flour, and form the dough into a ball. Divide the dough into 24 pieces and press the pieces into the bottom and up the sides of 24 small (2-tablespoon) muffin tins. In a small bowl beat the egg lightly with the brown sugar and stir in the pecans, the remaining 1 tablespoon butter, the vanilla, and a pinch of salt. Divide the filling among the pastry-lined tins, bake the tassies in a preheated 350° F. oven for 25 minutes, or until the filling is puffed slightly and the pastry is golden, and let them cool on a rack. Makes 24 confections.
Dutch Caramel Cashew Cookies
Make cashew praline: In a heavy skillet cook 1/2 cup sugar with 2 tablespoons water and a pinch of cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel. Stir in quickly 1/2 cup finely chopped raw cashews. Pour the praline onto a buttered piece of foil and with a buttered spatula spread it into a thin sheet. Let it cool until it hardens and chop it coarsely.
In a bowl beat 1 stick or 1/2 cup butter with 1/3 cup sugar until it is creamy. Beat in 1 egg yolk and 1/2 teaspoon vanilla. Stir in 1 cup flour and two-thirds of the chopped praline and form the mixture into a dough. Form the dough into cylinders 2 1/2 inches long and 3/4 inch wide and put them about 2 inches apart on a lightly buttered cookie sheet. Sprinkle the cylinders with the remaining praline and bake them in a moderate oven (350° F.) for 12 to 15 minutes, or until they are lightly browned. Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely. Makes about 18 cookies.
In a bowl beat 1 stick or 1/2 cup butter with 1/3 cup sugar until it is creamy. Beat in 1 egg yolk and 1/2 teaspoon vanilla. Stir in 1 cup flour and two-thirds of the chopped praline and form the mixture into a dough. Form the dough into cylinders 2 1/2 inches long and 3/4 inch wide and put them about 2 inches apart on a lightly buttered cookie sheet. Sprinkle the cylinders with the remaining praline and bake them in a moderate oven (350° F.) for 12 to 15 minutes, or until they are lightly browned. Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely. Makes about 18 cookies.
Saturday, December 6, 2008
Grilled and Stuffed Portobello Mushrooms with Gorgonzola
2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons freshly chopped thyme leaves
2 tablespoons fresh chopped oregano leaves
3/4 cup plain bread crumbs
1 cup (4-ounces) Gorgonzola
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons freshly chopped thyme leaves
2 tablespoons fresh chopped oregano leaves
3/4 cup plain bread crumbs
1 cup (4-ounces) Gorgonzola
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
Krinkle cookies
Ingredients
3/4 cup whole, shelled, unsalted pistachios
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon golden rum
Grated zest of 1/2 a large orange
1 to 1 1/2 cups of confectioner's sugar for rolling
Procedure
1. Using a sharp knife, coarsely chop the pistachios and set aside. In a medium bowl, whisk the flour, baking powder and salt together and set aside.
2. Melt the butter, but don't let it boil, and place it in the bowl of an electric mixer. Add the cocoa powder and mix on medium speed to thoroughly combine the ingredients. Beat in the granulated sugar well, then beat in the egg. Scrape down the sides of the bowl, and then beat in the vanilla extract, rum and orange zest.
3. On low speed, beat in the flour mixture halfway, then add the pistachios, beating on low speed to combine the ingredients and form a soft dough. Switch to medium speed and beat for about 30 seconds to strengthen the dough and thoroughly incorporate the dry ingredients. Scrape the dough onto a sheet of plastic and wrap to form a neat package. Chill the dough for at least 4 hours or overnight.
4. When you are ready to bake the cookies, remove the dough from the refrigerator to slightly soften it while you preheat the oven to 325°F and position the racks to the center of the oven. Spray two cookie sheets or rimmed sheet pans lightly with non-stick cooking spray and line them with parchment paper. Place the confectioner's sugar in a shallow bowl.
5. Break off small pieces of dough and roll them in the palm of your hands to form 1/2 to 3/4-inch balls. You can dust your hands with a bit of confectioner's sugar if the dough sticks. Roll the balls in the confectioner's sugar to generously coat them. Place the cookies on the prepared pans, spacing them about an inch apart.
6. Bake the cookies for 8 to 10 minutes, rotating the cookie sheets halfway through the baking time to ensure even baking. Allow the cookies to cool on the sheets for about a minute to let them firm up, and then use a spatula to gently transfer them to rack to cool completely. Store the cookies in an airtight container for up to a week.
3/4 cup whole, shelled, unsalted pistachios
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon golden rum
Grated zest of 1/2 a large orange
1 to 1 1/2 cups of confectioner's sugar for rolling
Procedure
1. Using a sharp knife, coarsely chop the pistachios and set aside. In a medium bowl, whisk the flour, baking powder and salt together and set aside.
2. Melt the butter, but don't let it boil, and place it in the bowl of an electric mixer. Add the cocoa powder and mix on medium speed to thoroughly combine the ingredients. Beat in the granulated sugar well, then beat in the egg. Scrape down the sides of the bowl, and then beat in the vanilla extract, rum and orange zest.
3. On low speed, beat in the flour mixture halfway, then add the pistachios, beating on low speed to combine the ingredients and form a soft dough. Switch to medium speed and beat for about 30 seconds to strengthen the dough and thoroughly incorporate the dry ingredients. Scrape the dough onto a sheet of plastic and wrap to form a neat package. Chill the dough for at least 4 hours or overnight.
4. When you are ready to bake the cookies, remove the dough from the refrigerator to slightly soften it while you preheat the oven to 325°F and position the racks to the center of the oven. Spray two cookie sheets or rimmed sheet pans lightly with non-stick cooking spray and line them with parchment paper. Place the confectioner's sugar in a shallow bowl.
5. Break off small pieces of dough and roll them in the palm of your hands to form 1/2 to 3/4-inch balls. You can dust your hands with a bit of confectioner's sugar if the dough sticks. Roll the balls in the confectioner's sugar to generously coat them. Place the cookies on the prepared pans, spacing them about an inch apart.
6. Bake the cookies for 8 to 10 minutes, rotating the cookie sheets halfway through the baking time to ensure even baking. Allow the cookies to cool on the sheets for about a minute to let them firm up, and then use a spatula to gently transfer them to rack to cool completely. Store the cookies in an airtight container for up to a week.
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