Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Chinese Steamed Buns http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html#comments Tue, 21 Apr 2015 17:22:46 +0000 http://steamykitchen.com/?p=39943 This Chinese Steamed Buns Recipe features: Simple dough that can be used for many different Chinese steamed buns Step by step photos to show you exactly how to make the buns How to prevent the buns from splitting apart too soon Tips to get your buns smooth, white and puffy A few weeks ago, my parents came to visit from the ...

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chinese steamed buns recipe roasted duck-4194

This Chinese Steamed Buns Recipe features:

  • Simple dough that can be used for many different Chinese steamed buns
  • Step by step photos to show you exactly how to make the buns
  • How to prevent the buns from splitting apart too soon
  • Tips to get your buns smooth, white and puffy

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A few weeks ago, my parents came to visit from the lovely state of Nevada. Even though their stay is just for a week, we are never surprised to see that they’ve brought enough luggage to stay a month.

That’s because the luggage are all packed with goodies for us and the kids! Food goodies! Seaweed crackers, special Chinese sausage, lap cheong, that you can only buy from Canada (the brand is called Happy Meat), salted kumquat for sore throat, dried anchovies with peanuts.

Mom also used a cooler in her carry on to bring fresh roasted duck and crispy roasted pork from a famous restaurant near her home. That’s the dedication of a loving Mom and true food lover!

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Chinese Roast Duck certainly begs for handmade, freshly steamed buns. I’ve shared before our little shortcut secret using store-bought sourdough biscuit dough sold in cans, or a pre-mixed flour found in Asian supermarkets. This time, Mom and I made them from scratch, experimenting with a couple of different recipes and declaring this recipe the winner.

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How to make Chinese Steamed Bun Recipe 

The first step is to make the dough, mixing in warm water, yeast, sugar and cooking oil. Then flour, baking powder, salt. In the photo below, the dough was sticking to the side of the bowl, we added another tablespoon of flour.

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Let your mixer do the work for you, mixing with the paddle first, then switching to the dough hook to knead — or turn out on your counter to knead by hand, which is what my Mom prefers to do.

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Knead until you get a smooth, supple dough.

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You can return this dough back in the same mixer bowl. Cover with plastic wrap or a towel and let it rise in a warm spot for 1-2 hours, until it just about doubles in size.

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After the rise, gently turn out the dough back on your counter that you’ve lightly dusted with flour. Divide the dough into half, roll out each half into a long log. Cover one log with plastic wrap so that it doesn’t dry out. Further divide the log into 6-7 pieces, depending on how big you want your buns.

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Take one piece of dough into your hand.

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Fold the edge of the dough into the center and press down. Do this all the way around. This motion creates a smooth ball and increases the surface tension to help shape the ball.

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See how all the edges of the dough have come into the center? Pinch that center to keep all the edges together.

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Turn the ball over. Now you should have a perfectly smooth, round piece that is nice and taut with surface tension.

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Use your palm to flatten that ball out.

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Use a rolling pin to roll back and forth to create an oval.

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Like this:

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Brush the surface with cooking oil.

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Fold over one edge.

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To create the bun. The cooking oil helps keep that seam, so that when you are ready to eat, you can open the bun. Without the cooking oil, the dough would stick together and be difficult to open the bun.

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However, if you steam the bun after this step, the bun will open up in the steamer. That’s not what you want. You want the bun to stay closed during cooking.

So, what you need to do is roll one more time on top, not too hard, just a little bit of pressure is all that’s needed.

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Place bun on a small square of parchment paper.

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Fill your steamer, but give the buns enough room to expand during cooking without touching. We use 10″ bamboo steamer at our house (I suggest no smaller than 10″). My Mom loves her multi purpose, stainless steel double boiler/steamer set.

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I used to just set my bamboo steamer directly into my wok, but it would sit so low that I would constantly run out of water during steaming. This is a big problem – when you run out of water during steaming, the food will begin to taste burnt and metallic. No water in the wok means no steam…instead, smoke.

I began using Helen Chen’s Steaming Ring set on top of any of my large pots. The Steaming Ring is $9.99 and allows you to transform any of your stockpots or dutch ovens to work with a bamboo steamer. It’s definitely worth every penny!

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Place the ring on top of the pan. Fill pan with about an inch of water.

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Set your bamboo steamer on top. It works perfectly with a 10″ bamboo steamer.

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Next steps:

1. Do not turn on the heat yet. Let the buns rest and rise for 10 minutes, just as-is.

2. After 10 minutes, turn on the heat to high.

3. When you begin seeing steam rise from the top of the bamboo steamer, reduce heat to medium-high and set your timer for 5 minutes.

4. After 5 minutes, turn off heat. Do not open steamer – let the buns rest for 1 minute.

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Secret Tips That Make a Big Difference

Here’s the secret to white, puffy buns that don’t collapse or fall:

I’ve made these buns so many times, and each time, the buns would turn out beautiful and perfect, but then would deflate or flatten after cooling. They also would take on a little yellowish tinge and be a bit chewy.

The secret that I’ve learned from my Mom:

The bamboo steamer needs to be in place before the heat is turned on. This allows the buns to heat up and steam gently and slowly, as the water begins to boil. My old method was to wait for the water to boil before placing the bamboo steamer, which caused the buns to cook too quickly, which resulted in a chewier bun.

Remember, steamed buns should be delicate and light — and so the cooking method needs to be gentle as well.

Turning off the heat (step 4 above) but NOT opening the steamer for 1 minute allows the buns to gradually come down in temperature and also lets the buns sit in gentle steam to finish the cooking process. This helps prevent collapsing buns — and keeps the buns nice and white.

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Take a look at this bun – nice and fluffy. The seam is distinct and easy to open, but stays closed during cooking, which is what you want.

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I hope you have a chance to make these Chinese Steamed Buns, the next time you get a Chinese Roasted Duck on your hands (maybe you are lucky enough to have Mom who will bring you one?) Or you can make your own Chinese Roasted Duck – here’s my easy recipe.

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To Accompany the Chinese Roast Duck

  • Julienned cucumber
  • Thin slivers of green onion (I soak in ice cold water to get them super crispy/crunchy and curly)
  • Hoisin sauce (store-bought)

Chinese Roasted Duck Recipe (with pre-mixed Asian dough for steamed buns)

How about Pork Belly with the Chinese Steamed Buns?

Chinese Pork Belly with Steamed Buns (with cheater buns recipe from store-bought sourdough biscuit dough in can)

Sous Vide Pork Belly Recipe (WOW – we love this recipe!)

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Chinese Steamed Buns Recipe

Servings: 12-14 buns Prep Time: 30 minutes + 1 hour resting Cook Time: 18 minutes
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Equipment: Steaming basket, pastry brush, parchment paper

Ingredients:

1 cup warm water
1 1/2 teaspoons instant yeast
1 tablespoon cooking oil (canola or vegetable), plus more for brushing
3 tablespoons sugar
3 cups all-purpose flour + more for dusting
1/4 teaspoon salt
1/2 teaspoon baking powder
14 squares parchment paper (4"x4")

Directions:

1. In a mixer bowl, add the warm water, oil, yeast and sugar. Let sit for 1 minute, until the yeast begins to bubble a bit. Next, add in the flour, baking powder and salt, in that order. With the paddle attachment, mix on low for 2 minutes. Add more flour, a tablespoon at a time, if the dough sticks to the sides of the bowl. Change to a dough hook, and on speed 2, knead for 4 minutes, until dough is smooth, supple and clear the sides of the bowl. If the dough sticks to the side of the bowl, add more flour, a tablespoon at a time.

2. Dust your counter with a little flour and turn out your dough. I like to hand knead it a few times, so that I can get a feel for the dough. Shape the dough into a smooth ball. Return the dough ball to the mixing bowl, cover with a clean towel and let rise in a warm, dry spot for 1-2 hours, until it nearly doubles in size.

3. Turn out your dough onto a lightly floured surface. Cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls. We'll work with one ball at a time, so keep the rest covered with plastic wrap so that they don't dry out. Form each ball by bringing in the sides (see photos above) and pinching the center. Turn ball over to get a nice, taut ball. Roll the dough ball out to a long, oval shape about 6"x3". Brush the top with a little cooking oil. Fold over one side of the oval. Use your rolling pin to gently roll and press one last time. Place bun on a parchment paper square, place into the bamboo steamer and cover with lid to prevent drying. Repeat with the remaining dough balls.

4. Fill your pot or wok with 2" of water. Place the steamer ring (if you have one) bamboo baskets on top. Do not turn on the heat yet. Let rest for 10 minutes. Then, turn on the heat to high. When you begin to see steam coming up from the top of the steamer, reduce heat to medium-high. Let steam for 5 minutes. Turn off the heat, without opening the steamer. Let rest for 1 minute. Open steamer and gently lift the steamer baskets off one another to let the buns cool.

TIP: If you are not eating right away, you can keep the buns in the bamboo steamer, on top of the pot of water. Make sure there is plenty of water in the pot. Turn heat to low, so that you have a gentle mist of steam coming up to keep the buns moist and warm. Make sure you don't run out of water in the pot!

Other recipes for Chinese Steamed Buns

Chinese Mantou Buns (Food 52)

Char Siu Bao (Woks of Life)

Chinese Fold Over Buns (Thirsty for Tea)

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Guinness Corned Beef with Cabbage http://steamykitchen.com/14556-guinness-corned-beef-with-cabbage-recipe.html http://steamykitchen.com/14556-guinness-corned-beef-with-cabbage-recipe.html#comments Sat, 14 Mar 2015 13:13:27 +0000 http://steamykitchen.com/?p=14556 Guinness Corned Beef with Cabbage Recipe with step by step photos.

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What you’ll learn:

  • Using Guinness beer or an Irish Stout instead of water dramatically increases the flavor of the corned beef. The resulting sauce is dark, rich, complex flavor.
  • Beef brisket is usually packed in a solution of salts and preservatives – discard the solution and rinse beef before cooking.
  • Cooking in the oven, low and slow guarantees moist, flavorful, incredibly tender corned beef recipe.
  • Cooking the vegetables separately prevents the vegetable from overcooking and becoming mushy.

For several years, I used to work for Guinness, based in the San Francisco offices. Actually, I worked for their parent company, Diageo, working on a top-secret technology project and then moving on to their wine portfolio, helping them build their Internet strategy.

One of the perks of working for Diageo, was a trip to Scotland and London, and being immersed in the world of Guinness – from culture to dozens of recipes featuring Guinness as an integral ingredient. Unfortunately, we didn’t have time to make a side trip to Dublin, but perhaps in the near future, with my family.

Since that time, I’ve learned to use Guinness in place of water, stock and wine in recipes. It adds a deep, rich, earthy flavor profile to the dish. Naturally, Corned Beef with Cabbage featuring Guinness was a no-brainer to test.

We normally associate eating Corned Beef with Cabbage during St. Patrick’s Day, and ironically, the dish isn’t distinctly Irish — it’s more an Irish-American tradition, something we made up to go great with copious amounts of beer.

So I thought it would be fitting to braise this Corned Beef in Guinness Beer, instead of water or the “stuff” that the brisket is magically suspended in inside the package.

The “stuff” is a solution of salt, seasoning and other preservatives that I really don’t care for. It’s also incredibly salty. I always rinse the corned beef well, getting rid of the solution and then pat dry.

Why is it called “Corned Beef”?

After all these years of enjoying Corned Beef several times a year, I finally had the bright idea to actually look up why it was called “corned” beef.  Is there corn involved in the pickling process? Did a “Mr Corned” exist and it was named after him?

It turns out after a simple search, it’s an easy explanation. The beef brisket used in making Corned Beef is salt and pickle cured and the salt pellets used resemble corn kernals.

Okay, that makes sense.

How to Cook Corned Beef Recipe with Guinness and Cabbage

For the Corned Beef – you’ll need dark brown sugar, 2 bottles of Guinness, pickling spice (only if it doesn’t come in your corned beef package, onion, garlic and of course the corned beef meat that’s been rinsed very well and then patted dry.

This recipe works well either on the stove, oven or slow cooker.

Cut the onion and the garlic in half lengthwise. You’ll just need these halves.

In a large pot, combine the brown sugar and the Guinness.

Add the pickling spice, either that you’ve purchased (recommended) or the packet that comes with the meat.

Add the onion and garlic.

Then slide and snuggle in the beef.

Look at that beer froth!

We’re going to slow cook the Corned Beef in the oven, but first, let’s give it a head start on the stove and bring the beer to a simmer. Keep an eye on this – beer easily bubbles over and it’s a pain to clean. Of course, you could completely skip this route and throw this baby in the slow cooker.

After the liquid begins simmering, we’ll cover and slip it into the oven at 300F for 4-5 hours. Low ‘n slow.

I flip the meat once during the half-way point.

For the vegetables, here’s what you’ll need: cabbage, red potatoes, carrots and *whispers* Mangalitsa Pig Lard!!! Okay, you don’t need Mangalitsa Pig Lard — you could use bacon lardons (a la Michael Ruhlman, which I’ve borrowed his technique for the cabbage). But if either option just seems over the top, regular ol’ cooking oil will do just fine.

Why not throw the vegetable in with the corned beef? Well, two very good reasons:

1) The vegetables really don’t need that long to cook – I want my carrots to taste like carrots, not overcooked corned beef sauce.

2) Vegetables cooked with the meat always end up looking all brown and sad. I want my carrots to look like carrots!

Cooking them separately allows me to cook the vegetables perfectly. I add in some of the corned beef sauce to flavor the vegetables – just enough for nice flavor.

Cut the cabbage into 8 wedges, the potatoes and carrots into 3/4-inch chunks.

You’ll brown the cabbage wedges on each side. Medium heat, just a few minutes per side.

Then flip to brown the other side.

Next add the potatoes and the carrots.

Pour in 2 cups of the Corned Beef cooking liquid into the pot. The liquid is incredibly flavorful and will do wonders for the vegetables. I promise you, this is way better than just boiling cabbage in water!

Cover and cook for 15 minutes. Carefully remove the cabbage (it should be done by now) and leave the carrots and potatoes to cook for another 5-7 minutes, until they are cooked through. You can check by piercing with a paring knife or fork.

The last step is to sprinkle with freshly minced parsley.

Slice the corned beef and serve with the vegetables. Spoon some of the cooking liquid over the meat.

 

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Guinness Corned Beef with Cabbage Recipe

Servings: 6 Prep Time: 5 minutes Cook Time: 4 hours
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Normally, brisket for corned beef is packaged suspended in some kind of brine loaded with preservatives and may come with a small pickling spice already. You want to make sure you rinse the brisket well, removing the thick brine. Pat very dry. You can use the small seasoning pickling spice in the package, or you can use your own spices.

You can use a slow cooker instead of cooking in oven.

Ingredients:

For the Corned Beef
2 bottles Guinness beer (or other stout beer)
2 tablespoons brown sugar
3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry
1 tablespoon pickling spice
1/2 onion
1 head garlic, halvedFor the Vegetables
1 head cabbage
1 tablespoon cooking oil
4-5 carrots, cut into 3/4-inch chunks
1 pound of red potatoes, cut into 3/4-inch chunks
2 tablespoons freshly minced fresh parsley

Directions:

1. Preheat oven to 300F. In a large pot, whisk together the beer and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer (see photo). Add the pickling spice, onion and the garlic. Bring to a simmer on the stovetop, uncovered is best so you can keep an eye on it. Boiled-over beer is no fun to clean.

2. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours, flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.

3. To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up oil on medium-high heat. When hot, add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side. Add in the carrots and potatoes. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5-10 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley and plate up with the cabbage.

4. Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.

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Chinese New Year Recipes: What to eat if you want a raise! http://steamykitchen.com/31179-chinese-new-year-2014-what-to-eat-if-you-want-a-raise.html http://steamykitchen.com/31179-chinese-new-year-2014-what-to-eat-if-you-want-a-raise.html#comments Fri, 13 Feb 2015 12:29:14 +0000 http://www.steamykitchen.com/?p=31179 Chinese New Year begins Thursday, February 19th! It’s the Year of the Sheep, Goat and Ram. Because the Chinese in particular are extremely superstitious, there are “rules” for what to do and eat (and NOT) to usher in the New Year and ward off bad spirits. The specific recipes in the infographic are in my cookbook, Healthy Asian Favorites, on ...

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Chinese New Year begins Thursday, February 19th! It’s the Year of the Sheep, Goat and Ram.

Because the Chinese in particular are extremely superstitious, there are “rules” for what to do and eat (and NOT) to usher in the New Year and ward off bad spirits.

chinese-new-year-infographic

The specific recipes in the infographic are in my cookbook, Healthy Asian Favorites, on sale at Amazon.com for $18.99.

Below is a big list of recipes free, on SteamyKitchen.com:

Gong Hay Fat Choy!

Chinese New Year Recipes

From top left:

  1. My Mother’s Famous Chinese Egg Rolls or Vegetable Spring Rolls with video (egg rolls look like gold bars, which symbolize wealth) 
  2. Chinese Boiled Pork Dumplings (also symbolize wealth)
  3. Pan Fried Shrimp & Pork Potstickers (wealth)
  4. Shrimp Fried Rice (shrimp for happiness and joy)
  5. Chinese Broccoli Beef Noodles (noodles for longevity)
  6. Fresh Pear and Shrimp Stir Fry (shrimp for happiness and joy)

From top left:

  1. Long Life Fertility Noodles and Happy Shrimp
  2. Chinese Lettuce Cups (lettuce = rising fortune)
  3. Hainanese Chicken Rice (serve your chicken whole & cut at table for Chinese New Year. Cooking a whole chicken or duck represents health — carving it before serving would meant to “cut” your health)
  4. Chinese Tea Eggs (for prosperity)
  5. Chinese Whole Steamed Fish
  6. Stir Fried Beef with Nectarines (nectarine = happiness, health)

See more Chinese New Year Recipes on Steamy Kitchen!

More Chinese New Year Recipes

Thai Larb Lettuce Cups from my good friends Diane and Todd of White on Rice Couple
Dan Dan Mien from Jeannette’s Healthy Kitchen
Jiaozi Dumplings
 – from my friends Nate & Mary Kate on Epicurious (who just came out with their Chinese cookbook Feeding the Dragon!)
Chicken Lettuce Cups – Nate & Mary Kate on Epicurious
Stir Fried Prawns with XO Sauce – Noob Cook
Stir Fried Leeks with Vegetable – Noob Cook
Chinese Almond Chicken – Appetite for China
Braised Bok Choy – Taste Hong Kong
Sichuan Wonton – Appetite for China
Steamed Pork & Shrimp Dumplings (Sui Mai) – Flavor Explosions
Steamed Chicken in Lotus Leaf
 – RasaMalaysia
Stir Fried Pine Nuts with Corn and Peas – RasaMalaysia (dish means “full of gold and jade”)
Stir Fried Broccoli and Scallop – RasaMalaysia (“richness and abundance”)
Baked BBQ Pork Buns – RasaMalaysia
Soy Sauce Chicken – RasaMalaysia (though serve your chicken whole & cut at table for Chinese New Year. Cooking a whole chicken or duck represents health — carving it before serving would meant to “cut” your health)
Flank Steak with Fried Noodles – Food Network
Ketchup Prawns – Sea Salt with Food
Egg Dumplings – Show Shanti
Homemade Chili Oil – Show Shanti
Singapore Black Pepper Crab – Sea Salt with Food
Chinese Long Beans – Washington Post (long beans = longevity)
Chinese Almond Cookies – Simply Recipes (beautiful, Garrett, just beautiful!)
Fortune Cookie Recipe – Martha Stewart
Fortune Cookie Recipe video – Cookbook Maniac (love her tips for fortune cookies)
Chocolate Fortune Cookies – Martha Stewart
Vegetarian Buddha’s Delight – Epicurious
Orange Peking Duck – recipe from Ken Hom, author of Ken Hom’s Top 100 Stir Fry Recipes
Sweet & Sour Pork – recipe from Grace Young, author Breath of a Wok
Buddha’s Delight with Tofu & Brocooli– Cooking Light
Peanut Sesame Noodles – Appetite for China
Soy Sauce Chicken – Appetite for China
Water Chestnut Cake with Ginger – Appetite for China
Dragon Well Tea Shrimp – Appetite for China
Dan Dan Mian – Appetite for China
Stir Fried Noodles, Taiwanese Style – Explore Hong Kong
Chinese New Year Cake – Asian Grandmother’s Cookbook
Scallion Pancakes – Tigers and Strawberries (perfect recipe. we made these many times)
Chinese White Cut Chicken – Sunday Nite Dinner (serve your chicken whole & cut at table for Chinese New Year. Cooking a whole chicken or duck represents health — carving it before serving would meant to “cut” your health)
Tea Smoked Duck – Cooking Channel
Nian Gao Cake – Asian Grandmother’s Cookbook
Shanghai Style Nian Gao – Donna Cooks (“rising higher each year” This dish is a must for our table – I love the soft, chewy noodles. This is also one of my Dad’s hometown dishes)
Stir Fried Shanghai Nian Gao – mmm-yoso
Lion’s Head Meatballs – NY Times (lion = strength; big round meatballs = family togetherness)
Fuscshia Dunlop’s Braised Pork Belly – Cookbook Maniac
Chinese Walnut Cookies – Lily’s Wai Sek Hong
Paper Lined Cup Sponge Cake – Lily’s Wai Sek Hong
Dragon Cookies – Lily’s Wai Sek Hong (love this idea – we’ll make these dragon cookies w/my kids)
Almond Cookie Cresents – Lily’s Wai Sek Hong
Double Sided Gold Noodles – Lily’s Wai Sek Hong (one of my favorite noodles as a kid)
Steamed Pork Bun Recipe + how to fold Chinese buns video – Christine’s Recipes
Braised Chinese Mushrooms – Christine’s Recipes (easy dish to make, we always have whole Chinese mushrooms on CNY)
Egg Custard Pastry – Christine’s Recipes (with a cheater crust! brilliant)
Stir Fried Glutinous Rice – Christine’s Recipes
Stir Fried Broccoli with Fish Fillet – Christine’s Recipes
Tomato Chili Prawns – Christine’s Recipes (shrimp = laughter and joy)
Butter Cookies – Christine’s Recipes
Braised Chinese Mushrooms – Christine’s Recipes
Baked Coconut Cake – Christine’s Recipes
Radish Cake – Christine’s Recipes

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1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html#comments Wed, 10 Dec 2014 14:40:18 +0000 http://steamykitchen.com/?p=38718 Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 ...

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Prime Rib Roast Recipe

Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process.

But I now rely on my 1-Step, Fail Proof Prime Rib Roast Recipe, which produces even BETTER results than anything I’ve ever tried.

The solution is to use a rotisserie. We’ve had this Ronco bad boy for about four years. It gets used more often than my oven, because it’s easy to clean, easy to operate (just turn the timer knob) and provides excellent results 100% of the time.

prime rib roast rotisserie

(Here’s my Amazon affiliate link if you’d like to purchase one)

Rotisserie for Prime Rib???

Most people associate rotisserie for chickens, but we use it for lamb roasts, pork tenderloin and prime rib roasts too.

The rotisserie’s turning mechanism ensures the prime rib roast recipe cooks evenly and has a nice crust on all sides, while keeping the center medium to medium-rare. With a built-in timer that automatically shuts off the oven, you are guaranteed perfect prime rib.  The timing is based on the weight of the prime rib.

Prime Rib Roast Recipe - Rotiserrie

Standing Prime Rib Roast

What is a rib roast, a.k.a. Standing Rib Roast a.k.a. Prime Rib? It’s basically the same cut as a rib eye steak. But instead of cutting individual steaks, the meat is left uncut and often tied to keep its nice shape during cooking.

This one is from the fine folks at Lobel’s in New York. For the past 60 years, five generations of the Lobel family have run the most well-known meat market in New York. They ship  their exceptional meats nationwide. This is a USDA Prime Dry Aged Rib Roast (they also have Wagyu Prime Dry Aged Rib Roast.) But no need to get all fancy if you don’t want to. Just a nice hunk of rib roast with good marbling. Most rib-eyes have that nice band of fat around what I call the “collar” of the ribeye, which is my #2 favorite part of a ribeye. My #1 favorite part is the BONE (hey, I’m Asian. I like to gnaw and nibble all that juicy meat on the bones to the dismay of my dogs!)

Prime Rib Roast Recipe

Let’s season this prime rib!

I love rubbing the prime rib with Kansas City Steak Seasoning from Two Snooty Chefs (fun name!)

Prime Rib Roast Recipe on Rotisserie

Fill the pan with some veggies. These veggies will roast along with the prime rib, and we’ll use this to make the Red Wine Au Jus.

Prime Rib Roast Recipe - Fresh Vegetables

Here’s your one-step, fail-proof method

With the rotisserie, this Prime Rib Roast becomes super simple, one-step and fail-proof. Load ‘er up!

Prime Rib Roast Recipe - Rotiserrie

Turn it on. 16-18 minutes per pound, depending if you want it rare or medium-rare. We went with 18 minutes per pound. Set the timer on the rotisserie.

Prime Rib Roast Recipe - Rotiserrie

The dripping fall conveniently into a pan that I’ve loaded with vegetables. This all gets collected to make the Red Wine Au Jus. Oh, I forgot, I threw in a few sprigs of fresh thyme in there too.

To check doneness, use an instant-read meat thermometer; 125 degrees F for rare; 160 degrees F for well done; insert at thickest part of roast and away from bone

Prime Rib Roast Recipe - Rotiserrie

When it’s done, let it rest while you make the Red Wine Au Jus. YUM! Can you smell that? Isn’t this one-step process on the rotisserie so easy?

Prime Rib Roast Recipe

Red Wine Au Jus

Carefully pour the contents of the pan into a small saucepan.

Prime Rib Roast Recipe

Pour in 1 cup of good quality red wine (yeah, that was from my wine glass)

Prime Rib Roast Recipe

1 cup of beef broth.

Prime Rib Roast Recipe

Pan drippings + Roasted Vegetables + Red Wine + Beef Broth = Red Wine Au Jus.

Prime Rib Roast Recipe

Let it simmer for 8 minutes.

Prime Rib Roast Recipe

Strain.

Prime Rib Roast Recipe

 

Cut the Prime Rib Roast

The first step is to cut the bones off.

Prime Rib Roast Recipe

Prime Rib Roast Recipe

The bones will then get cut further and all go on MY plate (heehee!)

Then slice the prime rib roast into desired thickness. You can also carve this at the table, if you wish.

Prime Rib Roast Recipe

Serve with the Red Wine Au Jus.

Prime Rib Roast Recipe

 

Big thanks to Lobel’s for sending me a big, fat, USDA Prime Rib Roast. The meat was exceptional, the best we’ve ever had, perfectly aged. We’ve been spoiled now!

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Yorkshire Pudding (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Dr. BBQ’s Famous Baby Back Ribs (Steamy Kitchen)

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1-Step, Fail Proof Prime Rib Roast Recipe on Rotisserie

Servings: 6 Prep Time: 10 minutes Cook Time: varies
Prime Rib Roast Recipe

A 4-pound roast (with 3 bones) will feed 6 people. Purchase whatever size roast you need, adjust cooking time based on size. Please read the instructions that comes with your rotisserie on how to load the rib roast and cooking times. Our rotisserie instructions were 16-18 minutes per pound.

Ingredients:

One bone-in prime rib roast
salt and pepper (or seasoning blend of your choice)
3 carrots, peeled, cut in big chunks
3 stalks celery, cut in big chunks
1 large onion, quartered
several sprigs of thyme
1 cup red wine
1 cup beef broth

Directions:

Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.

Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.

Set rotisserie to cook according to manufacturer's instructions. Please read the manual and find cooking time chart, as your machine may be different from mine.

When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat. Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.

To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.

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Ruth’s Chris Sweet Potato Casserole Recipe http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html#comments Sun, 30 Nov 2014 18:51:49 +0000 http://steamykitchen.com/?p=38468 Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays. My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the ...

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Sweet Potato Casserole Recipe

Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays.

My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the inside. If it wasn’t cold and moo-ing in the middle, it wasn’t cooked right.

In Sarasota, there were only two restaurants that knew how to do steak “George’s way” and wouldn’t give a fuss if he sent it back: Ruth’s Chris and Flemings.

We each ordered our favorites: my husband and mother-in-law love the delicate filet mignon. I can go to any steakhouse, and without even cracking open the menu, just call for a rib-eye, medium-rare

The kids just poached off everyone’s plates, except for George a.k.a.”Papa’s,” as their little nubby teeth couldn’t chew rare cow.

The one dish we all agreed on was the Ruth’s Chris Sweet Potato Casserole, a creamy-sweet dish served individual ramekins, topped with a crunchy, brown-sugar and pecan crust.

Sweet Potato Casserole Recipe

This will be our second Christmas without “Papa.” We will enjoy a charred-on-the-outside steak in his honor (but medium-rare for us) and this Ruth’s Chris Sweet Potato Casserole.

We’ll dine together and remember Papa, fondly. Scott will tell stories of how Papa would rig his BBQ grill at home to produce exactly the steak he liked.

And perhaps, in heaven, there are angels who grill Papa’s steaks perfectly, every time.

This sweet potato casserole recipe comes directly from Ruth’s Chris Restaurants – they’ve generously allowed us to reprint and adapt their recipe.

The homemade version is perfect to serve with a traditional steak dinner. We normally pair it with our Perfect Prime Rib Recipe with Red Wine Au Jus.

The two distinct textures of this Sweet Potato Casserole go so well together that we decided to go a little overboard on the topping so that each bite of mashed sweet potato could be accompanied by a generous scoop of the crunchy, sweet, nutty topping.

Right before publishing this post, I went to my computer to see if I could possibly find a photo of that night at Ruth’s Chris, out of the 32,051 photos in my archive (life of a food blogger.)

Within seconds, I spotted the photo. From 2007, after our amazing dinner, waiting for the valet in front of Ruth’s Chris Steakhouse. By this time, the kids had enough of good behavior. They were DONE! :-)

Sweet Potato Casserole Recipe

How to make Ruth’s Chris Sweet Potato Casserole

Note: You can use CANNED sweet potato, to save this step.

Peel and cut each sweet potato in half. If it’s a really large/thick sweet potato, you might want to cut into thirds. The key is to keep the pieces relatively the same size.

Sweet Potato Casserole Recipe - Peel & Cut Sweet Potatoes

Boil the sweet potatoes for 20 minutes, until easily pierced with a sharp paring knife (no resistance)

Sweet Potato Casserole Recipe - Boil Sweet Potatoes

The sweet potatoes are mashed and mixed with just a bit of vanilla extract for extra flavor.

Sweet Potato Casserole Recipe - Mash Sweet Potatoes

The Pecan Crumb Topping is so simple to make, we added extra pecans.

Sweet Potato Casserole Recipe - Pecan Crumb Topping

All that’s left is to to do is fill individual ramekins and top with spoonfuls of the crunchy pecan topping. Bake at 350F.

More recipes to explore

How to turn “cheap choice steak” into “Gucci Prime” steak (Steamy Kitchen)

Perfect Prime Rib with Red Wine Au Jus Recipe (Steamy Kitchen)

Jim Lahey’s No Knead Baguette (Steamy Kitchen)

Flank Steak with Bloody Mary Salsa (Steamy Kitchen)

Creamed Spinach Recipe (Tyler Florence)

Cauliflower and Broccoli Au Gratin (NY Times)

NY Style Chopped Salad (The Pioneer Woman)

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Ruth's Chris Sweet Potato Casserole Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 45 minutes
ruths-chris-sweet-potato-casserole-recipe-3358

Recipe adapted from Ruth's Chris with permission. Instead of boiling sweet potatoes, you can microwave the potatoes, whole. Poke several holes in each sweet potato. Microwave, uncovered, on high for 5 minutes. Rotate and turn the potatoes, microwave again for 3-5 minutes (depending on thickness of potato.) Check for doneness.

BONUS TIP: To save time, use cooked, canned sweet potatoes! Another idea, use half cooked pumpkin/half sweet potatoes.

Ingredients:

1.5 pounds sweet potatoes, peeled (about 4 medium-sized)
Crust Topping Mixture:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter
Sweet Potato Mixture:
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 egg, well beaten
1/4 cup butter

Directions:

1. Cut the sweet potatoes half and add them to a pot of salted water. Bring the pot to a boil, and cook for 20 minutes, or until the sweet potatoes are cooked through. They should be easily pierced with a fork. Drain.

2. Preheat the oven to 350F. Mash the sweet potatoes with the Sweet Potato Mixture ingredients. Combine thoroughly and pour into a baking dish.

3. In a separate bowl, combine Crust Topping Mixture, and sprinkle Crust Mixture evenly onto the surface of the sweet potatoes.

4. Bake for 30 minutes at 350°.

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Chinese Soup Dumplings Recipe (with Pork & Crab) http://steamykitchen.com/38446-chinese-soup-dumplings-recipe-pork-crab.html http://steamykitchen.com/38446-chinese-soup-dumplings-recipe-pork-crab.html#comments Tue, 18 Nov 2014 13:58:01 +0000 http://steamykitchen.com/?p=38446 Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day ...

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Chinese Soup Dumplings Recipe - Xiaolongbao | steamyktichen.com

Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day Wong.

Have you ever tried Xiao Long Bao? These are Chinese Soup Dumplings, steamed dumplings that contain a rich broth trapped inside the parcel of the folded dumpling. This dish should be on your must-try foods!

So, how does the liquid, or soup, get inside the dumpling? It’s gelatin, baby. A concentrated, rich soup made with pork belly and ham is set with gelatin, so that the liquid becomes a solid. Then it is mixed with ground pork, crab and shrimp, along with green onions and ginger.

chinese-soup-dumplings-recipe-

A dough is hand-made, rolled out and filled.

chinese-soup-dumplings-recipe--2

Then pleated and folded.

chinese-soup-dumplings-recipe--3

To make little dumplings.

chinese-soup-dumplings-recipe--4

Once the dumplings are steamed, the soup turns back into liquid. How do you eat such a dumpling? Very carefully! Place a dumpling on a large spoon, preferably a Chinese soup spoon, which is deep enough to capture all of the soup. Take a little nibble, let some of the steam escape (so that you don’t burn your mouth), and also let some of the soup spill out into the spoon. Take small bites of the dumpling, eating and sipping at the same time.


This recipe is from Lee Anne Wong, Top Chef finalist from the very first season. I remember watching Lee Anne, cheering her on from my couch, “Go Asian sister, go!”

After watching Lee Anne, I had serious thoughts about going to culinary school, even filling out the application forms at a brand new culinary center institute up near my home. But instead of spending $60,000 a year in culinary school fees, I started Steamy Kitchen instead.

These days, I’m getting asked by culinary schools to come TEACH their students! I think I made a wise decision.

But, Lee Anne Wong inspired me to move in the right direction – a career in food and cooking. 

 lee-anne-wong-photo

 

Dumplings All Day Wong


Chinese-soup-dumplings-recipe


The recipe for Chinese Soup Dumplings is from Lee Anne’s new book, Dumplings All Day Wong. Included in the book are dozens of Lee Anne’s favorite Asian dumplings, with step-by-step photos (like the ones above.)

Here’s a description:

Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come. 

Xiaolongbao

My very first xiaolongbao was at the original Joe’s Shanghai, which resides on Pell Street in New York City’s Chinatown. I had read all about their famously plump and juicy steamed delights in many various local food publications, so I was compelled to try them for myself. Forewarned by many who had devoured before me, I knew to be careful with the first bite, as these dumplings were notorious for the hot broth inside that could easily burn and injure. Whatever your plan of attack is, these will surely become a favorite, as they are mine. No kidding, the sky could be falling, but if I have a dim sum steamer full of xiaolongbao, I’ll be fine. These dumplings take a whole day or two to make, so get the soup stock going first. By sundown, you’ll have fresh soup dumplings in the comfort of your own home—what I consider to be one of the true secret keys to happiness. -Lee Anne Wong

Recommended Equipment




These bamboo steamers are inexpensive and you can set them on top of your wok.


If you don’t have a wok, use this steamer ring! I own one of these and set this on top of a large pot filled with water. Then I set the bamboo steamer stacks on TOP of the ring.
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Chinese Soup Dumplings Recipe (Pork & Crab)

Servings: 4 Prep Time: 2 hours + 3 hours chilling gelatin Cook Time: 8 minutes
chinese-soup-dumplings-recipe--5

Recipe from Dumplings All Day Wong by Lee Anne Wong. Reprinted with Permission. A note on chicken feet: Chicken feet happen to be great for making stock because of the natural gelatin and collagen they contain, and the price is usually pretty low if you can find fresh or frozen chicken feet. Wings are my other option as I find the meat can be pulled from the bones later on and used for a variety of recipes, and the meat adds great flavor to the stock.


Makes 40 dumplings.

Ingredients:

SOUP GELATIN
2 tablespoons (30 ml) Shaoxing rice wine, chilled
1 tablespoon (15 ml) soy sauce
1 tablespoon powdered gelatin or agar agar
2 pounds (900 g) chicken wings and/or feet*
8 ounces (225 g) pork belly, with skin
4 ounces (115 g) Chinese ham or bacon
8 cups (2 quarts) water
3 whole green onions, minced
1-inch (2.5 cm) piece ginger, thinly sliced
3 cloves garlic, lightly crushed


FILLING
8 ounces (225 g) ground pork
4 ounces (115 g) crabmeat, cleaned and picked through, or shrimp, peeled, deveined, minced
1/2 cup (25 g) minced scallion, white and green parts
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Shaoxing rice wine
1/2 tablespoon (7.5 ml) sesame oil
2 teaspoon (10 g) sugar
1 teaspoon (5 g) salt
1 teaspoon (5 g) finely grated ginger
1/4 teaspoon ground white pepper


SOUP DUMPLING DOUGH
2 cups (200 g) packed all-purpose flour
1 cup (235 ml) boiling water
1 tablespoons (15 ml) sesame oil

DIPPING SAUCE
2-inch piece ginger, peeled
1/4 cup (60ml) red vinegar (or Chinese black vinegar)

Directions:

To make the gelatin:
In a small bowl, combine the wine and the soy sauce and refrigerate. We'll use this later with the gelatin.

Rinse the chicken and pork under cold water, then pat dry with paper towels. Using a large knife or cleaver, chop the chicken wings and feet in half to expose the bone. Dice the pork belly and ham into large chunks. Combine with the water, scallion, ginger and garlic in a large stockpot. Bring the water to a boil and then reduce to a rolling simmer. Skim the foam and impurities that rise to the surface of the stock for a clearer broth. Cook the broth, uncovered, for 2½ hours. Strain the stock through a fine-mesh sieve or colander lined with a lint-free towel into a clean pot. Discard the solids (or pull the braised meat from the wing bones and chop and use for dumpling filling, stir-fry, salad, stew or sandwiches). Place the strained broth back on the burner.

To the chilled wine/soy sauce mixture, stir in the gelatin powder. Pour this mixture into a shallow baking dish. Pour the hot soup into the baking dish and use a fork to stir and whisk. Allow this mixture to cool enough to stop steaming, then cover and place in your refrigerator. Chill the stock for about 2 hours, until it is completely cold and set, like Jell-O. Using a fork, scrape up the gelatin and gently mash it to break it up into small pieces. You can also place in freezer to speed up chilling.


To make the filling:
Combine the ingredients in a bowl. Mix well. Stir in the soup gelatin until it is well distributed. Cover and refrigerate the filling until ready to use.



To make the dough:
Place the flour in a bowl and make a well in the center. Pour the boiling water and sesame oil into the center of the well and stir with a fork or pair of chopsticks until the dough begins to come together. You may need to add more water if it is dry, or if the dough is sticky, a touch more flour. Once the dough comes together, turn it out onto a lightly floured surface and knead lightly for 3 to 4 minutes, until it can be kneaded into a smooth ball.

Working on a lightly floured surface, roll the dough into a 2-inch (5-cm)-thick rope and divide the dough into 10 even pieces. Roll each piece into a 1-inch (2.5-cm)-thick rope and cut into 4 pieces, for a total of 40 pieces. Keep the dough covered in plastic wrap and refrigerate all but just the few pieces you are currently working with.

Using a small rolling pin, roll each piece of dough into a 4-inch (10-cm) circle about 1⁄16 inch (0.2 cm) thick.

To make the dumpling:
Add a heaping tablespoon (12 g) of filling to the center of the wrapper and wet the edges with a pastry brush or your finger. Begin to gather the edge of the wrapper and make tiny overlapping pleats, keeping the center of the dumpling as the focal point, until you have gathered all of the dough and the dumpling is formed. Gently pinch the pleats to seal the dumpling. Store on a lightly floured tray, covered with plastic wrap. Refrigerate the dumplings (as you go) or freeze as needed.


To steam the dumpling:
Arrange the dumplings at least 1½ inches (4 cm) apart in a dim sum steamer lined with blanched napa cabbage leaves or place a 3x3-inch piece of parchment paper under each dumpling. Place the dim sum basket over several inches of water in a wok (the water should reach just below the bottom tier of the first basket). Bring the water to a boil and steam the dumplings for 6 to 8 minutes, adding more water to the bottom pan as necessary. Serve hot with red vinegar dipping sauce.



To make the dipping sauce
Use a vegetable peeler to peel the ginger into very thin strips. Then, use a chef's knife to thinly julienne the strips. Combine with the vinegar.

More Xiaolongbao Recipes

This Xiaolongbal Chinese Soup Dumplings Recipe is one I posted years ago! Warning – it’s sorta porn-ish.

Chinese Soup Dumplings – from Serious Eats

Steamed Shanghai Soup Dumplings – The Woks of Life

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Healthy Garlicky Spinach Artichoke Dip with Baked Tofu Fries http://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html http://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html#comments Thu, 19 Dec 2013 18:02:14 +0000 http://www.steamykitchen.com/?p=30480   Here’s another way to incorporate more tofu in your life! I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one! ~Jaden   If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky Spinach Artichoke Dip was made with ...

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Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

 

Here’s another way to incorporate more tofu in your life! :-) I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one! ~Jaden

 

Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky Spinach Artichoke Dip was made with a base of silken tofu and light mayonnaise, cutting the amount of fat and calories. In return for opting for a healthier dip, you’ll be rewarded with a light, creamy, full-flavored dip that’s got a nice zing with the addition of garlic and lemon juice!

Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

For something a little different, we made baked tofu fries too. They take less than 20 minutes to make in the oven.

Watch the video for all the details!

Garlicky Spinach Artichoke Dip with Baked Tofu Fries Recipe Video

 

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Garlicky Spinach Artichoke Dip with Baked Tofu Fries

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
garlic spinach artichoke dip featured-0525

Nobody will believe you when you tell them the dip is made from tofu! In fact, I prefer this version over the full-fat original version. This tofu version is light, zippy and garlicky! The tofu fries are so fun to make and eat - they look just like french fries! Use them to dip too!

Ingredients:

FOR THE TOFU FRIES

1 box firm tofu (I prefer Mori-Nu silken extra-firm brand), drained

cooking sprayFOR THE GARLICKY SPINACH ARTICHOKE DIP


3/4 cup light mayonnaise of your choice
3/4 cup parmesan cheese

1/2 cup silken tofu (I prefer Mori-Nu silken), drained

1 tablespoon fresh lemon juice
2 cloves garlic

1/2 teaspoon salt

1 (10-oz) package frozen spinach, defrosted

1 tablespoon fresh dill

1 (8 oz) can marinated artichoke hearts, drained

Directions:

FOR THE TOFU FRIES

Set your oven to broil, place rack near top (about 6" below heating element). Pat the tofu dry with a paper towel. Slice the block of tofu into 1/2-inch thick strips. Coat the baking sheet with the cooking oil spray. Add the tofu to the baking sheet. Coat the top of the tofu with more cooking oil spray. Broil tofu in the oven for 7-10 minutes, or until the bottoms are browned. Carefully flip and broil the other side for 7 minutes or until all sides are browned. Season while hot with salt and pepper if you'd like. I also enjoy a little smoked paprika or a Cajun spice on them too.

FOR THE GARLICKY SPINACH ARTICHOKE DIP
Drain the defrosted spinach and use your hands to squeeze as much water as possible out. Save the spinach water for another use if you want.
In a food processor, add the mayonnaise, cheese, tofu, garlic, lemon juice, and salt. Blend until well combined. Add the spinach and dill and pulse a few times. Add the artichoke hearts and pulse 3-4 times until the artichokes are just coarsely chopped. Serve as a dip with the tofu fries and other vegetables such as carrots, celery and radishes.

 

 

 

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Gifts for the Cook: Kitchen Storage and Utensils http://steamykitchen.com/30023-gift-ideas-for-cook-review-kitchen-storage-and-utensils.html http://steamykitchen.com/30023-gift-ideas-for-cook-review-kitchen-storage-and-utensils.html#comments Tue, 17 Dec 2013 15:57:01 +0000 http://www.steamykitchen.com/?p=30023 This edition of kitchen product reviews just proves that I need a bigger kitchen! Oxo sent a big box of goodies – my all time favorite kitchen item award now goes to the Oxo 9-Piece Nesting Bowl and Colander. Watch the video to see why! Gift Ideas for the Cook: Kitchen Storage and Utensils     Core Kitchen Grip Strip ...

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This edition of kitchen product reviews just proves that I need a bigger kitchen! Oxo sent a big box of goodies – my all time favorite kitchen item award now goes to the Oxo 9-Piece Nesting Bowl and Colander. Watch the video to see why!

Gift Ideas for the Cook: Kitchen Storage and Utensils

 

 

holiday gift collage

  1. Core Kitchen Grip Strip Essential Combo Pack
  2. Core Bamboo and Silicone Utensils
  3. OXO Locktop Lunch Sets
  4. OXO Salad Chopper with Bowl
  5. OXO 9-Piece Nesting Bowls and Colanders

Other Steamy Kitchen Product Reviews

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*Some links in this post may be affiliate links.

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Roasted Brussels Sprouts and Grapes http://steamykitchen.com/28972-roasted-brussels-sprouts-and-grapes-recipe-video.html http://steamykitchen.com/28972-roasted-brussels-sprouts-and-grapes-recipe-video.html#comments Wed, 11 Dec 2013 14:19:28 +0000 http://www.steamykitchen.com/?p=28972 If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient – sweet, red grapes. Let your oven do its magic – 20 minutes is all it takes – ...

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Roasted Brussels Sprouts and Grapes

If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient – sweet, red grapes.

Roasted Brussels Sprouts and Grapes

Let your oven do its magic – 20 minutes is all it takes – to make all traces of bitterness disappear from the brussels sprouts. Roasting also concentrates the grapes’ flavor – intensifying its natural sweetness.

Roasted Brussels Sprouts and Grapes

Cook’s Bonus: The stray leaves that fall off in the roasting pan turn into impossibly thin, brittle, crispy bites. This is what I call the Cook’s Bonus – a little delicious somethn’ for the chef that never makes it out to the table. Shhh….don’t tell anyone.

Roasted Brussels Sprouts and Grapes

I recently made these on the Daytime Show and instantly converted two of the TV crew members who were life-long brussels sprouts avoiders — into LOVAHS. Uh, I mean lovers of brussels sprouts, um, not each other. Nevermind.

Here’s a quick video to show you how it’s done.

Roasted Brussels Sprouts and Grapes Recipe Video


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Roasted Brussels Sprouts and Grapes

Servings: 4 Prep Time: 5 minutes Cook Time: 20 minutes
Roasted Brussels Sprouts and Grapes featured-0388

Tip: The larger the grapes, the better! If you can find big, round, seedless globe grapes, those work perfect.

Ingredients:

1 pound brussels sprouts, halved
1/2 pound seedless red grapes, halved
3 tablespoons olive oil, divided
2 tablespoons soy sauce
1 tablespoon balsamic vinegar freshly ground black pepper

Directions:

Heat the oven to 400F. On a baking sheet, toss the brussels sprouts and grapes in just 2 tablespoons of the olive oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Pierce a brussels sprout to make sure they are cooked through. Remove baking sheet from oven.

In a small bowl, whisk the remaining olive oil, soy sauce and balsamic vinegar. Toss this sauce over the roasted brussels sprouts and grapes that are still on the baking sheet. Return to oven, place on top shelf. Turn oven to broil and cook for 3 minutes or until the sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

 

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Holiday Gifts for the Cook http://steamykitchen.com/29324-holiday-gifts-cook-chef.html http://steamykitchen.com/29324-holiday-gifts-cook-chef.html#comments Mon, 09 Dec 2013 19:47:22 +0000 http://www.steamykitchen.com/?p=29324 Here are my top picks for fun and unique holiday gifts for cooks or gourmands! Some are highlighted in video, the rest are below with just photos. ~Jaden Holiday Gifts for the Cook   Fork Knife Chopsticks from Uncommon Goods $10.00 Terra Cotta Chicken Roaster from Ten Thousand Villages $49.00 Set of two Timber Roasters from Rustic Roasters $55.00 Kuhn Rikon Colander Scoop $18.00 ...

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Here are my top picks for fun and unique holiday gifts for cooks or gourmands! Some are highlighted in video, the rest are below with just photos. ~Jaden

Holiday Gifts for the Cook

 

Holiday Gifts collage

  1. Fork Knife Chopsticks from Uncommon Goods $10.00
  2. Terra Cotta Chicken Roaster from Ten Thousand Villages $49.00
  3. Set of two Timber Roasters from Rustic Roasters $55.00
  4. Kuhn Rikon Colander Scoop $18.00
  5. Salt lovers! Artisanal Bamboo Sea Salt Chest from Uncommon Goods $125.00

 

More Holiday Gifts for the Cook

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F0rget baking stones! This baking STEEL from Sur La Table will never break (I’ve broken 3 baking stones to date) and is super easy to clean. In addition, you can chill the steel if you want to use it to serve cold appetizers. It’s 18X the heat conductivity of stones, so you get better crusts. Plus, it’s made in Hanover, Massachusetts of 100% recycled steel (Baking Steel from Sur La Table $79.95)

 

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I love the rustic, hand made pots and pans – this one from Turk is one that will survive many generations of cooks in your family. Turk has been making pans in Germany since 1857 – you can see the beautiful craftmanship. It’s a great deal too, at $59. They also make fry pans too. Turk Heavy Steel Double Handle Pan from Kaufmann Mercantile $59.00

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Do you hate plastic wrap as much as I do? This is a reusable food wrap made from organic cotton muslin that’s been coasted with natural beeswas, jojoba oil and tree resin. The wrap is malleable, so you can wrap food or even smooth it over a bowl and it will keep its shape. Beeswax is naturally antibacterial too, so it will keep your food fresher, longer. Hand wash and air dry. Use it over and over again! Beeswaxed Organic Cotton Food Wrap $17.95

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I love this cutting board – it’s got a nice sloping side to catch all of the juices of whatever you’re carving. This is so much easier to use than a cutting board with a teeny juice catcher rim (I always, always spill the juices, especially carrying it to the sink!) This Black Walnut Trencher Board would make any cook happy. Pretty enough to use as a serving tray too. Black Walnut Trencher Board (Rectangular) $89.00

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You can’t beat handmade and custom engraved! This personalized cutting board is made in Riverside California by Woodink Shop.  Engraved Chevron Wood Cutting Board on Etsy $45

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The Wall Street Journal called these Old West Copper Shot Glasses “A little bit rustic, a little bit rambunctious.” and I absolutely agree.  Old West Shot Glasses by Jacob Bromwell $124

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I’m in a copper love-fest! These Copper Cooks Tools would look lovely in any kitchen. Great price at $12. Copper Cook’s Tools on West Elm $12 each

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Okay, really, I do love copper. Tajika Haruo Ironworks have been making copper scissors for 4 generations in Japan. Hand forged and hand sharpened. Copper Scissors found on Mjolk CA $85 via Remodelista

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This spiralizer is the #1 slicer on Amazon! We recently did a video review – check it out. We use it to make zucchini “spaghetti” and carrot curls. Paderno World Cuisine Spiral Vegetable Slicer $30

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My new favorite garlic press! Do multiple cloves at one time, and even mince up other types of vegetables like chiles! NexTrend Garlic Twist $16.00

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The best looking apron goest to Ice Milk Aprons. The Rollings of Cinnamon apron is hanging on the hook in my pantry. You’ll never find a more tailored or gorgeous kitchen-wear. Ice Milk Aprons $85 for full length apron.

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Sometimes, it’s the little things that make you happy. Floral Measuring Spoons from Cost Plus World Market $3.99

 

* Some links in this post may be affiliate links.

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