Pork Potsticker Dumplings

The other day I got a sudden strong urge to make Chinese dumplings. I don't know where this came from but I thought it would be worth a try! I found a great tutorial that broke down the process enough for me to feel like this might be achievable.

As you can see....my dumplings didn't turn out very beautiful. But, they tasted great and it was a fun experience making them!

Pork Potsticker Dumplings

Ingredients

For the pork filling:

1 lb. ground pork

4 large napa cabbage leaves, minced

3 stalks of green onions, minced

7 shitake mushrooms, minced

1/2 cup bamboo shoots, minced

1/4 cup ginger root, minced

3 Tbsp soy sauce

2 Tbsp sesame oil

2 Tbsp cornstarch

For the dough:

4 cups plain flour

1 cup warm water

Extra flour for the work surface

Combine all the filling ingredients in a large mixing bowl and mix throughly. Cover and refrigerate until ready to use.

Make the dough: In a large bowl, mix the flour with 1/2 cup water and stir until the water is absorbed. Continue adding water one spoonful at a time and mixing throughly until the dough pulls away from sides of the bowl. You want a firm dough that is barely sticky to the touch.

Knead the dough about 20 times then cover with a damp towel for 15min. Take the dough and form a flattened dome. Cut into strips about 1 1/2-2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press your palm down on each piece to form a flat circle. With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break whilst cooking. Leave the centres a little thicker than teh edges. Place a tablespoon of filling in the centre of each wrapper, leaving about a 1/2 inch margin. Fold the two ends of the dough together and pinch them tight. Move about 1/4 of the way down from the centre adn create a fold in the edge of the dough closest to you, fold it down and pinch it tight. Create a pleat in the dough. Repeat this 2-3 more times. When you get to the end, poke the end in and pinch shut.

Turn the dumpling around so the pleats face away from you and pleat toward the centre on the same side as the previously made pleats. The whole thing should curve into a concave crescent shape. Poke the end in and pinch the folds tightly to ensure the dumpling is sealed. A little water can be helpful in getting the pleats to stick together.

Lightly oil a cast iron skillet. Place dumplings in the pan, leaving a little space between each. Place over medium heat and fry 3-4 min. They will stick to the pan- DO NOT move them or the dumplings will rip.

Add about 1/2 cup of water and immediately cover the pan with a lid. This will steam the dumplings. Cook for 7-9 min.

Remove the lid and cook off any remaining water. Once dry, the dumplings will easily release themselves from the pan. At this point, if desired drizzle the dumplings with soy sauce and fry for 30-60 seconds to form a slightly salty, caramelised crust. Promplty removed the dumplings from the pan and serve.

Makes about 80 dumplings.

Source: Use real butter

Vanilla Cupcakes

I can't even remember how long I've been on the quest for the perfect cupcake recipe. At times, it seems like it's an impossible mission. But, as a homesick Texan living in London, I have to keep trying!

This recipe is by far the best I have ever come up with. It's based on a recipe that I've posted before with some key changes. There's a few things I love about this recipe. First, it's super fast and easy to make the batter. Second (and more importantly) it makes a light, moist, tender cupcake with the perfect vanilla flavour (a rare thing, in my opinion). Third, it really is the perfect reminder of home and is the best cure for homesickness....or maybe that's just the sugar-high?


Vanilla Cupcakes (Makes a little more than 30 cupcakes)

Ingredients:
1 3/4 cup (280g) cake flour
1 1/2 cup (200g) plain flour
1 3/4 cup (440g) sugar
1 1/2 Tbsp baking powder
3/4 tsp salt
1 cup (8oz) butter, room temparture, cut into 1 in. cubes.
4 large eggs
1 cup whole milk
2 tsp vanilla extract

Directions
Preheat oven to 325*F. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine flours, sugar, baking powder, and salt. Mix on low speed until combined. Add butter in small pieces until just coated with flour.

Add eggs one at a time.

In a large measuring jug, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down the sides of the bowl before each addition. Beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating halfway through, until a
cake tester inserted in the centre comes out clean, 17-20min.

Transfer to a wire rack to cool completely before frosting.


Vanilla Frosting

Ingredients:
2 1/4 cup (18oz) butter at room temperature
3 Tbsp double cream
4 1/2-5 1/4 (500g-600g) cup icing sugar, sifted
2-3 tsp vanilla (to taste)
1/4-1/2 tsp salt (to taste)

Directions:
Beat butter on medium high speed until pale (2 min).

Reduce speed and add sugar, 1/2 cup at a time, beating well after each addition. After every 2 additions, beat on high speed for 10 seconds and then return to a medium speed. The whole process should take 5 minutes. I highly encourage tasting this frosting as you add the sugar-there is a fine line between yummy frosting and tooth-hurting sweet frosting.

Add the vanilla and salt to taste. Beat until smooth.

Add the cream and beat.



Seriously....the best. cupcakes. ever.

Panna Cotta and Florentine Cookies

The February 2011 Daring Bakers' challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe adn Nestle Florentine Cookies.

I'm not really a fan of Panna Cotta. I much prefer carby desserts over dairy desserts. Saying that, I did actually like this quite a lot. The Panna Cotta was very smooth and creamy. I added scrapings from a vanilla bean to give it a little more vanilla flavour. The seeds sank to the bottom but you could still taste the vanilla throughout. Overall this recipe was simple and quick and tasty. The Florentine cookies were very good. I think I made mine a little too big but they were still yummy! I added cinnamon to mine which gave them a really nice flavour.

Panna Cotta

Ingrendients:

1 cup whole milk

1 Tbsp unflavoured powdered gelatin (or 4 sheets)

3 cups whipping cream

1/3 cup honey

1 Tbsp granulated sugar

Pinch of salt

Scrapings from a vanilla pod (optional)

Directions:

Pour the milk into a cold bowl and sprinkle gelatin evenly and thinly over it. Let stand 5 min until softened.

Pour the milk into a saucepan and place over medium heat on the stove. Heat until hot, but not boiling-about 5 min. Whisk a few times as it heats.

Add the cream, honey, sugar, salt, and vanilla. Make sure the mixture doesn't boil. Continue to heat and stir constantly until the sugar and honey dissolve (5-7min).

Remove from heat, allow to sit for a few mins to cool slightly. Pour into glasses or ramekins.

Refrigerate at least 6hrs or overnight.

Strawberry Gelee

Ingredients:

1 cup strawberries, rinsed and chopped

1/2 Tbsp water

1/3 Tbsp lemon juice

1 Tbsp sugar

1 sheet of gelatin

Directions:

Place sheet of gelatin in very cold water to soften for 5-10min.

Combine strawberries, sugar, water and lemon juice in a small saucepan over medium heat. Simmer until strawberries are slightly softened.

Press strawberry mixture through a fine sieve. Drain geltin sheet and add to the strawberry mixture. Mix well.

Cool strawberry gelee until it is at room temperature. Pour onto Panna Cotta and refrigerate until set.

This recipe was adapted from the Laduree Sucre Cookbook

Florentine Cookies

Ingredients:

2/3 cup unsalted butter

2 cups quick oats

1 cup granulated sugar

2/3 cup plain flour

1/4 cup dark corn syrup

1/4 cup whole milk

1 tsp vanilla extract

3/4 tsp cinnamon

Pinch of salt

Directions:

Preheat oven to 375*F. Prepare your baking sheet with silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat.

Add the oats, sugar, flour, corn syrup, milk, vanilla, and salt. Drop a small tablespoon full of dough, three inches apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon or a spatula.

Bake in preheated oven for 6-8 min, until cookies are golden brown. Cool completely on baking sheets.

Makes about 2 1/2 dozen Florentines.

Chicken Noodle Soup

I am all about comfort food at the moment. I think it's because I can see signs of Spring-the daffodils are starting to grow and the days are getting longer, so I'm trying to make the most of the last weeks of winter. I hate canned chicken noodle soup....so, I was interested to see what I would think of a homemade version. It is seriously amazing. It's so comforting and tasty and even though it takes awhile, it is really easy to make. The recipe is originally from Williams-Sonoma, but I've adapted it to make it a little more tasty.

Chicken Noodle Soup

Ingredients

1 Tbsp canola oil

1 chicken, 3 1/2-4 lb., quartered

2 large yellow onions, cut into 1/2-inch pieces

3 large carrots, peeled and cut into 1/2-inch rounds

1/2 cup tinned sweetcorn, drained and rinsed

4 cups low-sodium chicken broth

4 cups water

2 fresh thyme sprigs

1 bay leaf

1/4 tsp ground corriander

fine egg noodles, broken into 2-inch pieces

Directions

In a large stockpot over medium-high heat, warm the oil. When it's hot, add the chicken pieces, skin side down, and wook until well browned, 4-5min per side. Add the onions, carrots, broth, water, bay leaf, thyme sprigs, and corriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs. Transfer the chicken to a colander and let cool to the touch.

Meanwhile, cook the pasta according to package instructions. Drain the noodles in a colander and cool under cold, running water, set aside.

Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta. Cook, stirring until the pasta is heated through, 3-4min. Adjust seasonings as needed. Stir in parsley and serve immediately.

Serves 4

Note: If you want to save any of this, I recommend portioning some out to save before adding the noodles.

Source: adapted from Williams-Sonoma

Beef Stew

I have recently started eating beef again after 15 years of not even a bite. Wow....I have really missed it!! So, I am discovering a lot of new things....which types of cut I like, what beef dishes I like, and how to cook beef. This is my first ever attempt at making beef stew. It was super yummy and brought back childhood memories since I guess that was the last time I had this dish. I highly recommend this recipe- it is wonderful comfort food and so tasty!

Beef Stew

Ingredients:

2lb beef chuck roast, trimmed and cut into 1 1/2 in cubes

salt and pepper

3 Tbsp vegetable oil

2 onions, chopped

3 cloves of garlic, minced

3 Tbsp plain flour

1 cup dry red wine

2 cups beef broth

2 bay leaves

1 tsp dried thyme

3 large carrots, peeled, sliced and steamed/boiled

1 cup frozen peas

Directions:

Preheat oven to 325*F.

Dry beef and season with salt and pepper. Heat 1 Tbsp of oil in a heavy-based pot over medium-high heat. Add the meat so the pieces are spread in one even layer and cook, not moving, until brown (2-3min). Use tongs to rotate so all sides of the pieces are brwoned (this will take 5-7mins). Tranfer beef to a medium bowl and add another 1 Tbsp oil to the pan, repeating with the remaining beef.

Reduce heat to medium and add remaining 1 Tbsp to the empty pan. Add onions and cook, scraping the bottom of the pan for browned bits until softened (about 5 min). Add garlic and cook for a further 30 seconds. Stir in the flour and cook until lightly coloured (1-2 min). Add the wine, scraping the bottom and stirring until thick and flour is dissolved.

Gradually add the beef broth, stirring constantly, scraping up the remaining browned bits on the bottom of the pan. Add bay leaves adn thyme and return to simmer. Add beef and simmer.

Transfer to a casserole dish, cover, and place in oven and cook for 3hrs.

When there are 10-15min left of cooking time, add the carrots and peas to the stew and continue to cook for the remainder of the time.

Discard bay leaves and serve.

Source: adapted from Annie's Eats

Madeleines

I feel like I have been neglecting my girl friends lately. I have been baking lots of treats for my guy, but sadly not for them. Yesterday I decided to fix that by making them some Madeleines. I thought Madeleines were the perfect choice as they are dainty and lady-like and beautiful. I have made them before using this recipe from Epicurious. This time I made a few adjustments and they turned out wonderfully. They were very light and tasty. Apparently, Madeleines are meant to have a characteristic hump on one side...only a couple of mine got that but they all tasted divine!



Madeleines
Makes about 20

Ingredients:
2 large eggs
2/3 cup sugar
1 1/4tsp vanilla extract
Pinch of salt
1 cup of cake flour
10 Tbsp (1 1/4 sticks) unsalted butter, melted, cooled slightly, plus extra melted butter for greasing
1-1 1/2 tsp baking powder

Powdered sugar

Directions:

Using an electric mixer, beat eggs and 2/3 cup sugar in a large bowl. Beat for 10min until white and fluffy. Beat in vanilla and salt.

Add flour and beat until blended. Gradually add melted butter in a steady stream, beating until blended.

Refrigerate batter for 30mins. Preheat oven to 375*F. Generously gread a madeleine pan with melted butter and then flour the pan. Store in the refrigerator until ready to use.

Spoon a scant tablespoon of batter into each indentation in the pan. Do not overfill the indentations. Bake unti lpuffed and brown, about 8-10min. Cool for 5min before turning out of pan. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead but they really are best still lukewarm from the oven).

Dust Madeleines with powdered sugar

Oreo Brownies

This is my ultimate favourite brownie recipe made even more awesome with the addition of oreos. The brownie recipe is from Nigella Lawson's book How to Be a Domestic Goddess. I highly recommend this book. The recipes are very reliable and super yummy. I usually tweek recipes quite a lot......but I have been making this brownie recipe for over 5 years, and the only thing I have changed is the baking time. These brownies are super thick and soft, so if you wanted a more flat, chewy brownie, I would recommend making half the recipe but using the same size pan. I'm sorry the recipe is in metric measurements-I have the metric version of the book!

When my guy first asked me to add Oreos to the brownies, I was very dubious. The thought of a big hard Oreo right in the middle of this chocolate perfection was not appealing! I. was. wrong.

The Oreos softened so that they were the same texture as the brownies, and the slightly different chocolate flavour of the Oreos made the brownies more interesting and unique. Go make these now!!



Brownies

Ingredients:

375g soft butter
375g best-quality dark chocolate
6 large eggs
1 Tbsp vanilla extract
500g caster sugar
225g all purpose flour
1 tsp salt
300g chopped walnuts
Oreos, slightly crushed but so that large chunks remain

Directions:

Preheat the oven to 180*C (350*F). Line a 12x9 in. pan with foil or parchment.

Melt the butter and chocolate together in a large heavy-based saucepan. In a bowl, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.

When the chocolate mixture has melted, let it cool a bit before beating in the egg mixture, and then the nuts and flour. Beat to combine smoothly and then fold in the Oreo chunks. Scrape out of the saucepan into the lined pan. The Oreos should not be sticking out of the top of the mixture, as they are likely to burn.

Bake for 25min (that is Nigella's advice. I find that these brownies need closer to 50min! But keep a close eye on them.) When they're ready, the top will be pale but the middle will still be dense. A cake tester inserted should have moist crumbs attached. It is important to watch them closely as a few minutes can make the difference between gooey brownies and dry brownies.

Makes a maximum of 48