doubled all ingredients except for pork fat. Used pork shoulder. diced by hand (not food processor). Needs a bit more seasoning, but filling makes a good wonton filling. forgot ginger
Pork and Shrimp Siu Mai (Steamed Chinese Dumplings) Recipe
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.
Why this recipe works:
Pork fat makes the filling incredibly juicy and flavorful.
Soaking the shrimp in baking-soda water ensures they are even mroe plump when cooked.
Note: For a pop of color, I put minced carrots on top of the siu mai and a thin round of sliced carrot on the bottom, but tobiko (flying fish roe), ikura (salmon roe), peas, or chopped scallion can also be used to top each siu mai; if using tobiko or ikura, add those at the end when the siu mai are out of the steamer. To freeze siu mai, arrange on a parchment-lined baking sheet and transfer to freezer until frozen, about 30 minutes. Transfer siu mai to a zipper-lock bag and keep in freezer until ready to use. To cook frozen dumplings, add to steamer while still frozen and cook until done, about 10 minutes.
YIELD:Makes about 15 dumplings ACTIVE TIME:1 hourTOTAL TIME:2 hours
Ingredients
1/4 pound shrimp, shelled and deveined
1 tablespoon baking soda
1/2 pound bonesless pork, such as shoulder, cut into large cubes
2 ounces pork fat, such as fatback or fatty belly, finely diced
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons cornstarch
2 teaspoons Shaoxing wine
1 teaspoon toasted sesame oil
1 teaspoon extra-virgin olive oil
1/2 teaspoon finely grated fresh peeled ginger
1/2 teaspoon sugar
1 package extra-thin wonton wrappers or regular wonton wrappers
1 large carrot, thinly sliced into 15-20 rounds and the rest finely minced (optional, see note above)
Directions
1.
In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
2.
Place the shrimp in a food processor and pulse 10 times, until coarsely chopped. Transfer shrimp to a large mixing bowl. Add pork and pork fat to the food processor and pulse until finely chopped. Transfer pork to bowl with shrimp.
3.
Add white pepper, salt, cornstarch, Shaoxing wine, sesame oil, olive oil, ginger, and sugar to the pork and shrimp, and, using a spatula or chopsticks, mix well until thoroughly combined. Set filling aside in the refrigerator for at least 30 minutes or overnight.
4.
To wrap the siu mai, place 1 wonton wrapper in the palm of your hand. Place about 1 tablespoon of filling in the middle of the wrapper. Bring two opposite corners towards each other, and press gently to adhere them to filling. Repeat with remaining 2 corners to form a little cup around the filling, gently squeezing to hold wrapper in place. Place one carrot round (if using) on the bottom of each siu mai, add a little bit of the minced carrot on top, and transfer to a plate. Continue wrapping the remaining siu mai. The siu mai can be frozen now (see note above) or cooked; note that frozen siu mai are best made without the carrot rounds on the bottom.
5.
To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.
6.
Arrange siu mai in the steamer tray, leaving room around each one and steaming in batches if necessary. Steam fresh siu mai until cooked through, about 7 minutes.
7.
Transfer to a plate. Serve. (Note that siu mai are traditionally served without a dipping sauce, though if you prefer one, mix soy sauce with a little sesame oil and fresh scallions and serve alongside.)
This recipe was a big hit. Even kids liked it. Definitely can be a go to recipe
http://www.food.com/recipeprint.do?rid=85629
Scalloped Potatoes
By Vicki G.
Photo by Delicious as it Looks
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 6
ABOUT THIS RECIPE
"Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook."
INGREDIENTS
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika
DIRECTIONS
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
2
teaspoons grated orange peel
1/2
cup fresh orange juice
1/4
cup butter, melted
2
eggs
1
cup pomegranate seeds
1/2
cup powdered sugar
1
tablespoon orange juice
Directions
Directions
Heat oven to 350ºF. Grease bottom and sides of 8 1/2x4 1/2-inch loaf pan with shortening or cooking spray.
In medium bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. In another bowl, beat yogurt, orange peel, 1/2 cup orange juice, the melted butter and eggs with whisk. Add to dry ingredients; stir together until just combined. Fold in pomegranate seeds. Pour into pan.
Bake 55 to 65 minutes or until toothpick inserted in center of loaf comes out clean.
Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, at least 3 hours.
Mix powdered sugar and 1 tablespoon orange juice with whisk; drizzle over bread. Allow glaze to harden before slicing and serving.
Tasty recipe. I tried a batch with Maltose and though it seemed to taste more authentic, it burned very easily. Within 10 minutes of basting, it was charred black and was burning (I basted after 20 minutes - the cooking time is 1 hour). I basted another batch with honey. I needed to baste this batch several times and there was no burning
Cut pork lengthwise into 5-inch thick strips and place the meat in a shallow bowl or casserole pan.
In a small saucepan, combine dark soy sauce, oyster sauce, ketchup, sesame oil, honey, cooking wine, white pepper, and five-spice powder, and bring to a simmer. Remove from heat and allow the mixture to cool to room temperature.
Pour mixture over pork, add ginger and garlic slices, and marinate for at least 8 hours in the refrigerator, turning occasionally.
Preheat oven to 375F. Line roasting pan with aluminum foil.
Remove the pork from the marinade (discard garlic and ginger slices), and place it in the prepared pan.
Roast in the oven for 30 minutes, basting with maltose. Turn and baste other side, and cook for 30 more minutes, or until the juices run clear. Place the pan under the broiler, turning and letting the meat char on all sides.
Let the meat rest for 15 minutes before slicing across the grain.
Serve hot with rice or noodles.
Notes
*Instead of red food coloring, I used ketchup (which is commonly done in Chinese restaurants on barbecued spare ribs), but it's fine to omit it.
*Maltose, a sugar syrup made from barley, is traditionally used to give char siu that sticky, shiny coating. Aside from the flavor, a benefit of using maltose is that it is extremely thick and tacky, so you just have to baste once and it sticks onto the meat. If you can't find maltose, you can substitute with honey. Just make sure you baste the meat more frequently since honey tends to be runny when warmed.
"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
