Asian-style Baked Egg Custard Buns – A small batch

More dim sum favorites. I was skeptical when I read a small-batch custard recipe that was made in a microwave. But to my surprise, it worked perfectly the first time. If you are wary, then by all means, the custard can be done on the stove top.

Dough
1 teaspoon yeast
1/2 cup warm water
1 tablespoon granulated sugar
1 cup AP flour
1/2 cup self-rising flour
1 tablespoon butter, melted

Combine flour, sugar, yeast, warm water, and melted butter
mix to combined, the dough will be a shaggy mess at this point

Turn the dough out onto a floured surface
knead until smooth and elastic, about 10 minutes
allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

Custard filling
1 whole egg
3/4 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
pinch salt
1 tablespoon cornstarch

Whisk egg and sugar together
mix in flour and cornstarch
add milk, salt, and vanilla extract
whisk well to remove the lumps

Cover bowl with plastic wrap
heat in a microwave oven on high for 3 minutes total
whisk well after every minute
cover and cool before use

Makes 1 cup of pastry cream

Preheat the oven to 400℉

Punch down dough and knead briefly, about 5 minutes
roll the dough into a log
divide the dough into 4 portions
flatten and shape each portion into circles
spoon about a 1/4 cup of prepared custard filling into the middle of the flattened dough
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto baking sheet
brush buns with egg wash

Immediately after putting baking sheet in the oven, reduce the heat to 350℉ for 20-25 minutes, or until buns are golden brown

These freeze and defrost beautifully. Once fully cooled, wrap in plastic and store in the freezer.

Beef with Rice Noodles

aka Beef Chow Fun

Marinade
2 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry, Mirin, or seasoned rice wine vinegar)
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch

1 pound beef flank steak (sliced thin across the grain)
8 ounces fresh baby corn (optional)
1/2 onion, sliced thin or 1 bunch scallions, sliced
2 garlic cloves, minced
1 pound fresh rice noodles aka hor fun (but prepared dry noodles work too)
oil, for sauteing
1 tablespoon Chinese black bean sauce
1 tablespoon oyster sauce
soy sauce (to taste)

Marinate the sliced beef for a minimum of 15 minutes

Rinse and drain the hor fun in warm water to separate the noodles

Once the beef is done marinating, heat a large skillet
add 1 tablespoon of oil
when the oil is hot stir fry the beef in batches until brown

Stir in the black bean sauce and stir fry for another 30 seconds
remove to a bowl and set aside

Add more oil if needed
when the oil is hot, add the onions and garlic
stir fry until aromatic
remove to a bowl and set aside

Add the hor fun and stir fry for 1 minute.

Add scallions (and the baby corn)
quickly cook for another 30 seconds

Return the beef, onions, and any accumulated juices to the pan
add the oyster sauce and a splash of soy sauce
stir fry for 1 or 2 minutes
taste and add a splash of water if the noodles are dry
salt to taste

Baked Char Siu Bao – A small batch

aka Baked pork buns

This baked version is a bit bigger than their steamed cousin. But, if you’d prefer the steamed version, check out this recipe.

Filling
I had leftover Char Siu in the freezer, so I diced it up one chop and added a diced scallion or two. If you don’t have any leftover Char Siu, check out this recipe.

Dough
1 teaspoon yeast
1/2 cup warm water
1 tablespoon granulated sugar
1 cup AP flour
1/2 cup self-rising flour
1 tablespoon butter, melted

Combine flour, sugar, yeast, warm water, and melted butter
mix until well combined
(the dough will be a shaggy mess at this point)

Turn the dough out onto a floured surface
kneading until smooth and elastic, about 10 minutes

Allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

Preheat the oven to 400℉

Punch down dough and knead briefly (about 5 minutes)
roll the dough into a log
divide the dough into 4 portions
flatten and shape each portion into circles
spoon about a tablespoon of prepared pork filling into the middle of the flattened dough
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto baking sheet
brush buns with egg wash

Immediately after putting baking sheet in the oven, reduce the heat to 350℉ for 25 minutes, or until buns are golden brown

Cheaters Char Siu – A small batch

aka Chinese roast pork

3-4 pork chops, boneless
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon five spice powder
1/2 teaspoon paprika
pinch of pepper
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon Hoisin sauce
1 teaspoons tomato paste
1 teaspoon molasses
1 tablespoon oil
2 cloves garlic, minced
1 tablespoon hot water

Combine all these ingredients in a large zip-top bag
make sure the chops are well coated
refrigerate overnight

Preheat oven to 400℉

Line a baking sheet with foil (you’ll thank me later)
place a metal rack on the baking sheet
place the marinaded chops on the rack

Bake for 20 minutes

Let rest before slicing and serving.

These freeze really well, left whole, wrapped tightly with plastic and foil. After thawing, reheating in a toaster oven worked perfectly, crisping up the marinade.

Scallion Pancakes, a simple version – A small batch

I stumbled upon this full-batch version on chinasichuanfood.com while clicking around Pinterest. It’s not as flaky as the original version, but as the OP says, it’s easier on a weeknight. Here’s my version for one or two.

1/2 cup AP flour
1/2 cup of water
1/2 cup chopped scallions (approximately 3)
1/2 teaspoon sesame oil
pinch of salt
pinch of five spice powder
pinch of pepper
oil for frying

Mix flour, water, salt, pepper, spice powder, and sesame oil together well
use a whisk to make sure there are no lumps
set aside for a few minutes

Coat the bottom of a medium-size skillet with oil
Heat on high

Combine the scallions with flour mixture
when oil is hot, pour batter into skillet, moving it around to coat the bottom of the pan evenly

Cook pancake until well browned and flip to cook the other side
when second side is browned to your liking, remove from pan and let rest on a paper towel to drain while you make the dipping sauce.

Dipping Sauce
1 tablespoon soy sauce
1 tablespoon vinegar (since I don’t usually have Chinese chinkiang vinegar on hand, I use seasoned rice vinegar)
a drop of sesame oil
1/2 teaspoon grated ginger
1/2 teaspoon sugar
sprinkling of scallions
sprinkling of chili flakes

Combine all ingredients

Cut the pancake into wedges and serve hot

Shrimp and Pork Pot Stickers – A smaller batch

aka Gyoza, Dumplings, Mandoo, or Dim Sum

I find it odd that on the Central Coast of California, certain Asian ingredients are hard to find; including, but not limited to round dumpling wrappers. I was able to find the square ones and egg roll size, and I guess I could have just used a round cookie cutter on them. But I took the opportunity to expand my skill set and learn to make my own.

I followed the recipe and instructions for the wrappers at Just One Cook Book. Though you can find recipes and instructions all over the web. I did do a few things differently however: I didn’t sift the flour. I used my stand mixer to knead the dough. And I used a press to form the dumplings.

24 gyoza skins

Filling
8 ounces shrimp, shelled, deveined, and chopped
4 ounces pork, ground
1/2 cup shredded cabbage
4 green onions, thinly sliced
1 clove garlic, grated
1 inch fresh ginger, grated
1/2 teaspoon salt
1 pinch pepper
1 tablespoon soy sauce
hot sauce to taste

Variation
Add one ounce kimchi, chopped and well drained

Combine all ingredients and mix well. Go ahead, use your hand

Place 1 teaspoon of the mixture in the middle of each wrapper
dampen wrapper edge with water, fold over, and form the edge into accordion pleats
or use this tool to make things a whole lot easier

Place the dumplings in a good-sized, lightly-oiled pan and sauté on medium heat until the bottoms are nicely browned

Add enough water to cover just the bottoms of the dumplings
cover pan and steam until the water cooks off
Serve hot with a dipping sauce

Dipping Sauce
Mix together equal parts soy sauce, rice wine vinegar, and a few drops of hot sauce or red pepper flakes.

Chinese-Takeout Style Spareribs

Without the red dye!

2-3 lbs pork ribs, cut into individual ribs

Marinade
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon five spice powder
1 teaspoon dried ginger
1 teaspoon granulated garlic

Mix ingredients together

Put the ribs in zip-top bag
pour half the marinade over ribs
seal bag and smoosh marinade over ribs until well coated
refrigerate for a minimum of 1 hour or over night

Preheat oven to 300°F

Place ribs on foil or parchment lined baking sheet
bake for a total of 2 1/2 to 3 hours
baste with marinade every hour or so until it’s all used up

Lower the oven temp to 275°F for the last hour