Posts filed under ‘Chinese’
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 flours, 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
Egg Custard Tarts – A small batch
aka Dan Tat
One of my Dim Sum favorites. It’s not 100% traditional, but it’s close and very satisfying.
Water Dough
1 cup flour
1/2 stick (4 tablespoons) butter, softened
2 tablespoons warm water
1/2 teaspoon sugar
pinch of salt
Combine flour, sugar, and salt
work butter into flour until well combined
slowly work in water by hand
knead until the dough forms
wrap dough in plastic and let rest
Divide dough into 8 even pieces
press each piece gently into greased tart pans or muffin tins
allow to rest in fridge as you preheat the oven and make filling
Preheat oven to 425°F
Filling
1 egg, room temperature
3 tablespoon sugar syrup
1/2 cup whole milk
1/2 teaspoon vanilla
Beat egg well
mix in sugar syrup, vanilla, and milk
fill each shell
Reduce heat to 400°F
bake for 15-20 minutes, or until custard is set
Let cool to room temperature or serve while still warm.
Green Beans in Garlic Sauce
I really don’t know how authentic this recipe is, but it’s one of my favorites when ordering take-out, and this is my attempt at a home-cooked version. This works really well with eggplant as well.
1 pound green beans, washed and trimmed
1 tablespoon oil
1 teaspoon cornstarch
splash of water
Sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
chili paste to taste
1 tablespoon vinegar
Combine the sauce ingredients and set aside
Heat oil in a large sauté pan
stir fry beans until they start to become tender
add sauce and toss to combine
cover and lower heat
cook until desired doneness is achieved
Mix corn starch and water
pour over beans and combine
allow sauce to thicken and serve