Showing posts with label Dumplings. Show all posts
Showing posts with label Dumplings. Show all posts

Wednesday, June 25, 2014

Pork Buns & Dumplings

I made up my own recipe for the dough for my pork buns this time. This was my best dough yet for baozi/ steamed buns! And yes, I will share my recipe. Next time I think I will food process my filling so that there are not chunks, and roll it into meat balls before forming dough balls around it.

Baozi Dough:

1 Cup Warm Water
2 Tsp Bread Machine Yeast
3 TB Granulated Sugar
2 3/4 Cup Bread Flour
1 Tsp Salt
1 TB Oil

1. Combine first three ingredients until frothy, about two minutes.
2. Add the rest of the ingredients.
3. Use the dough setting on your bread machine.

Wednesday, January 29, 2014

Dill Dumplings With Vegetable Filling

Anthony and I love Asian dumplings. We ate them often when we were in China. The past few times I've made dumplings here in the States I just used ground beef instead of ground pork since beef was all I found at the store. This time, I wanted to make a lighter version so I used only vegetables, no meat. I added some dill to the dough for a little extra flavor. They were delicious. I had them hot and served on the table when Anthony got home from school. He said he felt like a king!

Dill Dumplings With Vegetable Filling:

1 Cup Water
2 3/4 Cups Flour
1 Tb Oil
2 Tsp. Dried Dill

1 Finely Chopped Green Bell Pepper
1 Finely Chopped Onion
1 Tsp. Minced Garlic
1 1/2 Tb Balsamic Vinegar
1 1/2 Tb Soy Sauce

1. The vegetable filling can be chopped and mixed ahead of time and left in the fridge.

2. Dump first four ingredients in bread machine. Put on dough cycle. Take out after maybe half an hour. Roll dough out with rolling pin. Use a cup to cut out the rounds for dumplings.

3. Fill dumplings. Seal. Drop in boiling water and cook for eight minutes or until done.

Sunday, November 3, 2013

New Technique

Tonight I tried a quicker technique for making dumplings. I rolled out the dough, and then cut out the dumpling rounds with a glass.

Wednesday, October 9, 2013

Homemade Dumplings with Balsamic and Fresh Ginger

Amazing. You can refer to my Chinese Dumplings and Baozi post from last night if you want the recipe for the dumplings. I just reheated some of the leftover dumplings from last night for a late lunch today. I doused them with balsamic vinegar and then sliced fresh ginger root on top of them. Outstanding!

Tuesday, October 8, 2013

Chinese Dumplings & Baozi

Anthony and I watched a couple of YouTube videos last night on making dumplings because I wanted to find a good recipe for them. Here are the awesome videos we saw: video 1, and video 2. I reviewed the videos this morning before running to the store for a few items. I also checked out a similar recipe here.

When I returned from the store I set to work making my dumplings. I had leftover filling so I made baozi as well.

Dumplings Dough:

All-Purpose Flour
Hot Water


Ground Beef
Green Bell Pepper
Sweet Onion
Garlic Cloves
Soy Sauce
Balsamic Vinegar
Vegetable Oil
Ground Ginger
Table Salt
Romaine Lettuce

Dipping Sauce:

Soy Sauce
Vegetable Oil
Garlic Cloves

Baozi Dough:

Self-Rising Flour
Hot Water

I sprayed the buns with oil so they wouldn't stick to the steamer.

I cut up a pineapple while the first batch was cooking.


For breakfast in the morning . . .