Cheddar Cheese and Potato Pierogi

October 8th, 2010 § 0 comments § permalink

(United States)
Serves 4 to 8 (makes about 40 dumplings)

INGREDIENTS

For the Dough

2 cups unbleached all-purpose flour, plus some extra for dusting
2 tablespoons unsalted butter, melted
1 large egg, beaten
¼ cup warm water
3 tablespoons sour cream
½ teaspoon salt

For the Filling

2 medium baking potatoes, such as russet
1 large egg yolk
2 tablespoons unsalted butter or bacon fat
1 teaspoon salt (omit if using bacon fat)
1 small yellow onion, chopped fine
½ teaspoon freshly ground black pepper
¼ pound extra-sharp Cheddar cheese, coarsely grated (about 1 heaping cup)

For Serving

4 tablespoons (½ stick) unsalted butter, melted just before serving
½ cup sour cream
¼ cup finely chopped fresh chives

PREPARATION

1. Make the Dough: Place 1¾ cups of the flour in a large bowl and keep the remaining ¼ cup handy. In another bowl, whisk together the egg, sour cream, melted butter, warm water, and salt. Add the egg mixture to the flour and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and smooth. Return the dough ball to the bowl, cover, and let it rest for 30 minutes.

3. Make the Filling: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain the potatoes and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins, place the flesh in a large bowl, and mash until mostly smooth.

4. Melt the butter in a medium skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix the onion into the mashed potatoes and set aside to cool.

5. Add the Cheddar cheese, egg yolk, salt, and pepper to the cooled potato mixture and mix well.

6. Assemble the Dumplings: Line a tray with a smooth kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

7. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it’s about ½ inch thick. Sprinkle with flour if it gets sticky.

8. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all scraps from around the rounds and put them aside under a damp kitchen towel for later use.

9. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the assembled dumplings
in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

10. Cover the tray of assembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

11. Cook the Dumplings: Fill a large pot halfway with salted water and bring it to a boil over high heat. Reduce the heat to medium for a steady simmer.

12. Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to
thaw before cooking.)

13. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid.

14. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted butter, spoon sour cream over the top, sprinkle with chives, and serve.

© Recipe courtesy of Wai Hon Chu

Dumplings and Cocky’s Joy

October 8th, 2010 § 0 comments § permalink

(Australia)
Serves 4 to 6 (makes about 12 dumplings)

INGREDIENTS

For the Syrup

½ cup golden syrup
½ cup light muscovado or other unrefined sugar
4 tablespoons (½ stick) unsalted butter, cut into chunks

For the Dumplings

1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
4 tablespoons (½ stick) cold unsalted butter, cut into bits
2 large eggs
¼ cup milk

Equipment

Large, wide pot or skillet with a cover

PREPARATION

1. Make the Syrup: Pour 1½ cups water into the large pot. Stir in the golden syrup, sugar, and butter, and bring to a boil over high heat. Reduce the heat to very, very low and cover to keep the syrup hot until it’s time to add the dumplings.

2. Make the Batter: While the syrup is simmering, combine the flour, baking powder, sugar, and salt in a medium bowl. Add the butter and work it into the flour mixture with a pastry cutter or 2 butter knives until the mixture looks like a coarse, damp meal.

3. Whisk the eggs and milk together in small bowl. Pour the egg mixture into the flour mixture and mix until all the liquid has been absorbed and you have a thick, slightly lumpy batter. Do not overmix. This batter should not sit around. Once mixed, it should be dropped immediately into the syrup.

4. Cook the Dumplings: Scoop up a heaping tablespoon of batter. Use another spoon or your finger to move the batter gently off the spoon and into the syrup. Drop in spoonfuls of the remaining batter, leaving as much space as you can around each. You will get 10 to 12 dumplings. Cover, raise the heat to medium, and cook for
10 minutes. Uncover and cook for 5 minutes longer.

5. Carefully scoop up the cooked dumplings with a slotted spoon and serve covered with the hot syrup. These dumplings are great as is or topped with vanilla ice cream.

© Recipe courtesy of Wai Hon Chu

Dumplings and Cocky’s Joy

Leaf-Wrapped Rice and Banana Bundles

October 8th, 2010 § 0 comments § permalink

Khao Tom Mat (Thailand)
Serves 4 to 8 (makes 8 dumplings)

INGREDIENTS

For the Rice Mixture

¼ cup dried black turtle beans, soaked in plenty of water for 6 to 8 hours or ½ cup canned, drained and rinsed
3 pandan leaves, each folded in half and tied into a knot for easier handling, or ¼ teaspoon pandan extract
½ cup fresh coconut milk or canned coconut milk
¼ cup sugar
½ teaspoon salt
1 cup medium-grain sweet (glutinous) white rice, preferably from Thailand, rinsed and soaked in plenty of water for 6 to 8 hours

For the Filling

2 very ripe bananas

For Assembly

Eight 8-inch prepared banana-leaf squares
Eight 6-inch prepared banana-leaf squares
Eight 36-inch lengths of kitchen string for tying the khao tom mat

PREPARATION

1. Cook the Beans 1½ to 2 Hours in Advance: (Skip this step if using canned black turtle beans.) Drain the black turtle beans and place them in a small saucepan. Cover the beans with plenty of water and bring to a simmer over medium heat. Cover, reduce the heat to low, and simmer until the beans are tender, 1 to 1½ hours. Drain and place in a small bowl to cool.

2. Cook the Rice: Place the knotted pandan leaves in a small pot. Pour in the coconut milk and stir in the sugar and salt. Bring to a simmer over medium-low heat. Immediately cover, reduce the heat to very low, and barely simmer for 15 minutes. If using fresh coconut milk, be careful not to let it come to a boil.

3. Drain the rice. Remove the pandan leaves from the coconut milk and discard. Raise the heat from very low to low, mix in the rice, cover, and simmer for 3 minutes. Uncover and stir the rice until most of the liquid has been absorbed, 1 to 2 minutes. Scoop into a bowl, mix in the beans, and set aside to cool. The rice will be firm and
undercooked.

4. Assemble the Dumplings: Line a tray with a kitchen towel and have ready the rice mixture, bananas, bananaleaf squares, and the ties.

5. Peel the bananas and split each one into 4 equal pieces by cutting them both crosswise and lengthwise. You will have 8 banana slices.

6. Lay flat 1 large banana-leaf square, smooth side up, then place a smaller leaf square, smooth side up, diagonally on top of the large square. Center 2 rounded tablespoons of the rice mixture on top of the stacked leaves and spread it out into a 4 x 2-inch rectangle. Gently press a piece of banana into the rice mixture. The length of the banana should not be longer than the 4-inch length of the rice rectangle. Top with 1 tablespoon of the rice mixture. Fold over one corner of the stacked leaves. Fold over the opposite corner. Fold the ends of the leaves over as firmly as you can to create a neat, rectangular package. Tie to secure the folds, place the package on the lined tray, and repeat until you have 8 packages.

7. Steam the Dumplings: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Arrange the packages in the basket, then place the basket in the pot. Cover, reduce the heat to medium, and steam for 1 hour. Check the water level halfway through the cooking and replenish with boiling water as needed.

8. Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Let the khao tom mat cool slightly, cut off the strings (unless you are freezing the dumplings), and serve. They can also be served at room temperature. It’s best not to open the packages too soon, and to peel back the leaves just before eating so they stay moist and warm. Khao tom mat can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months. Reheat them in a steamer pot or use the Steamer Plate Setup. If reheating frozen khao tom mat, allow them to thaw before steaming.

© Recipe courtesy of Wai Hon Chu

Leaf-Wrapped Rice and Banana Bundles

Panfriend Dumplings Stuffed with Pork and Cabbage

October 8th, 2010 § 0 comments § permalink

Jiao Zi (China)
Serves 4 to 8 (makes about 32 dumplings)

INGREDIENTS

For the Dough

2¼ cupws unbleached all-purpose flour, plus some extra for dusting
1 tablespoon grapeseed or other neutral oil

For the Filling

2 dried shiitake or black mushrooms, soaked in hot water to cover for 30 minutes
½ pound boneless pork loin, chopped fine or freshly ground pork
1 small head baby bok choy, trimmed, chopped fine, and hand-wilted
2 scallions, trimmed and sliced into thin rings
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon toasted sesame oil
½ teaspoon salt
½ teaspoon freshly ground white pepper

Soy-Vinegar Sauce

Makes about ½ cup

¼ cup soy sauce
3 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 tablespoon finely chopped scallion

PREPARATION

Combine the soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Stir until the sugar has dissolved.
Pour into small dipping bowls and add the scallions just before using. This sauce will keep for up to 1 week in the refrigerator in a tightly sealed container.

For Cooking and Serving

Grapeseed or other neutral oil to coat a large skillet
1 cup water mixed with 1 teaspoon unbleached all-purpose flour
1 recipe soy-Vinegar Sauce (recipe follows)

1. Make the dough: Place 2 cups of the flour in a large bowl and keep the remaining ¼ cup handy. Add the oil and 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towl, and let it rest for 30 minutes.

3. Make the Filling: While the dough is resting, drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems, finely chop the mushroom caps, and place them in a medium bowl along with the other filling ingredients. Mix together well and keep refrigerated until you are ready to assemble the dumplings.

4. Assemble the Dumplings: Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

5. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and then roll it out until ½ inch thick. Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds.

6. Using the cookie cutter, cut out as many rounds as you can, usually 7 or 8. Collect the leftover dough and put it aside under a damp kitchen towel for later use.

7. Pick up 1 dough round and pleat and pinch one side. This will pull the round into a bowl shape. Place a rounded tablespoon of filling in the center. Bring together the edges, pushing out any air, and pinch along the top of the dumpling to seal. Place the dumpling, pleated side up, on the prepared tray. Repeat with the remaining rounds and filling. Keep the assembled dumplings in a single layer on the tray, covered with a kitchen towel as you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

8. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

9. Cook the Dumplings: Generously coat a large skillet with oil and heat it over medium heat. Arrange the dumplings in the pan, pleated side up, leaving a little space around each. Cook until the bottoms just begin to brown. Choose an empty spot in the pan and pour on enough of the starchy water to reach about a third of the way up the side of the dumplings. Cover and simmer for 10 minutes. (If cooking frozen jiao zi, add them directly to the oil and increase the cooking time by 3 minutes. Do not allow the dumplings to thaw before cooking.)

10. Remove the cover so that any remainig liquid can cook off completely. Continue cooking until you hear a strong sizzling sound and the bottoms of the dumplings are golden brown and crisp.

11. Remove the jiao zi with a spatula and cook the remaining jiao zi. Serve with the Soy-Vinegar Sauce.

©Recipe courtesy of Wai Hon Chu

Panfriend Dumplings Stuffed with Pork and Cabbage

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