Tag: Dough

Pork Dumplings

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These dumplings are far from beautiful. Like pies and my prior attempts at pierogies, I am still bad a sealing foods. Don’t let these dumpling’s appearance fool you though, because these dumplings were very tasty! This recipe takes a while to make, so give yourself an hour of just prep time if you plan on making your own wrappers. You could also just by store wrappers and that will help a ton. Learn from my mistakes by taking the advice next. First, make sure your dough isn’t too sticky for your wrappers. If the dough tries to stick to your hand, add more flour. Finally, these will stick to the pan once all the liquid is out, so use a stiff spatula and scrape the bottom of the pan to get that nice crisp bottom. You could also steam them, but I don’t have a decent steamer basket, so this faux steaming will work for me. These dumplings are savory and have so much flavor. The soy dipping also helps even out the flavor and is necessary for this recipe. This recipe makes 20 dumplings or 3 adult servings.

Pork Dumplings Recipe CardDownload

What You Will Need

Wrappers

  • 1 1/2 Cups Flour
  • 1/2 Cup Warm Water
  • Rolling pin
  • Cling wrap

Filling

  • 1/2 lb Pork, ground
  • 1/2 Medium Onion, finely diced
  • 2 Garlic cloves, minced
  • Ginger paste
  • Sesame Oil
  • Mixing Bowl
  • Frying pan and Lid
  • Stiff Spatula
  • Soy sauce, for serving

Directions

Making Wrappers

1. Mix together in a bowl flour and water until the dough comes together. Knead until dough is smooth and elastic. Dough should not be sticky. Once dough is formed, wrap in cling wrap for 30 minutes to rest.

2. Once rested, turn out onto floured work surface. Divide into 20 balls and cover with cling wrap when not working with them. Roll out each ball into a 3 inch circle. Set aside on floured surface.

Making Pork Dumplings

  1. Mix together in a mixing bowl, pork, garlic, onion, ginger, and sesame oil.

2. In the center of your wrappers, add 1 Tbsp pork mixture. Fold in half and seal edges. Begin heating your frying pan over medium heat.

3. Once hot, add enough dumplings to fit in pan without touching. Add 1/3 cup water, and cover for 5 minutes and cook undisturbed. Remove the lid and cook until all the water disappears and the bottom of the pan begins to turn a dark brown. Remove from heat. Using spatula, free your dumplings from the pan, plate and serve.

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Spiced Dessert Bread

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Nutmeg, cloves, and cinnamon are your staple spices of fall into winter. These spices remind everyone of this crisp time of year. This bread was made to be more of a dessert than your standard bread, but it’s not so sweet you couldn’t enjoy it with a cup of coffee for breakfast. This bread stands alone as a sweet bread, or can be pair with a scoop of vanilla bean and some warm apple topping. This recipe makes one standard loaf, or 14-16 slices.

Spiced Dessert Bread Recipe CardDownload

What You Will Need

  • 1 Tbsp Yeast
  • 3 Cups Flour
  • 1/2 Cup Sugar
  • 1 Cup Warm Water
  • 3 Tbsp Oil
  • 1 tsp Cloves
  • 1 tsp Nutmeg
  • 2 Tbsp Cinnamon
  • Mixing Bowl
  • Bread Pan
  • Non-stick Spray

Directions

  1. In a bowl, add yeast, flour, sugar, warm water, oil, cloves, nutmeg, and cinnamon. Mix until a smooth dough forms. Oil your bowl and your dough, then let rest 1 hour until doubled in size.

2. Grease a bread pan. Knead your dough till smooth, then transfer to greased pan. Let rise until doubled in size, another hour. Heat oven to 350 F. Once dough is doubled, bake for 30 minutes. Remove from oven and let cool 5 minute before move to a plate or cooling rack.

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Red Sauce with Onion Pizza

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This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

This was the second pizza I made with my broccoli and shrimp pizza yesterday. This pizza is a classic pizza topped with onion, but it has a fun and delicious twist! The spices you would usually mix into the sauce, I sprinkled evenly over the dough, and it was a great idea! In sauce, the herbs become mellow and blend with one another more, but sprinkling them means more herbs, and more not being baked by the sauce. I also liked the baked onion on top. It cooked long enough the raw flavor was gone, but it was still crunchy on the pizza.

Red Sauce with Onion Pizza Recipe CardDownload

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Sliced Onion
  • 1 Can 8 Oz Tomato Sauce
  • Dried Crushed Basil, Italian Seasoning, and Garlic Powder
  • 1/2 Bag Mozzarella, 16 Oz
  • Non-stick Spray

Directions

  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, sprinkle spices over the whole pizza, top with tomato sauce, and spread to 1 inch from edges of crust. Bake for 10 minutes then remove.

3. Add mozzarella then onion over 1/2 baked pizza. Return to oven and bake for 15 minutes. Let cool for 10 minutes before serving.

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Shrimp and Broccoli Pizza

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This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

Pizza comes in all shapes and sizes, with different flavor profiles and toppings. When you make homemade pizza you can make your dough sweet or spicy, you can use a mild, strong, soft or hard cheese, toppings are limitless. Pizza is a blank canvas. For this recipe, I first though of shrimp pizza after I made shrimp lo mein with the other half of this bag of frozen shrimp. I wanted to make a pizza featuring shrimp, and I thought then that a cheese sauce would be a good pair, and then broccoli seemed to also be a natural pair. So this pizza was born. The cheese sauce for this pizza was made with just estimates. I make this exact cheese sauce for mac and cheese and so you just add milk until your desired looseness is met. If you make this recipe the way I did, you will have 1/2 the cheese sauce left, so boil 1 1/2 cups elbow macaroni, and you can have a side of mac and cheese with pizza (which is what I did). Each pizza makes 10 slices, giving about 5 adult servings per tray. As noted above, this recipe makes 2 crusts, but the rest of the ingredients are enough for 1 pizza, so alter the recipe if you want to make 2 shrimp pizzas.

Shrimp and Broccoli Pizza Recipe CardDownload

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups & 4 Tbsp Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Diced Onion
  • 4 Tbsp Butter, 1/2 Stick
  • 1 Block White Sharp Cheese, 8 Oz
  • 1 1/2 Cup Milk
  • 1 Bag Broccoli, 16 Oz Thawed and Dried
  • 12 Oz Frozen Cooked Shrimp, Thawed and Tail Removed
  • 1/2 bag Mozzarella, 16 Oz
  • Non-stick Spray
  • Large Frying Pan

Directions

  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. In a large frying pan, melt butter and saute onion. Once onion is sauteed, add flour and stir constantly until flour is cooked out. Add milk then stir til smooth, add more milk as necessary. Dice cheese into 1 inch cubes then add to flour mixture. Stir off the heat until all cheese is melted. Set aside.

3. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, top with 1/2 cheese mixture and spread to 1 inch from edges of crust. Add broccoli on top. Bake for 15 minutes then remove.

4. Add shrimp and mozzarella to 1/2 baked pizza. Return to oven and bake for another 15 minutes. Let cool for 10 minutes before serving to prevent cheese sauce from running out.

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Chocolate Chip Cookie Bar

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Giant chocolate chip cookie? Yes please! This recipe is delicious and super easy to make. Just mix, spread, and bake! My only advice for this recipe is to use a glass dish if you have it available. My textured pfaltzgraff dish, even though it was sprayed with lots of non stick spray, stuck very badly. If you don’t have glass, you could also line the dish with wax paper, just remove the cookie before it’s fully cooled to prevent the paper or the cookie from sticking. If you want thicker bars, you can also use a 8 x 8 or 9 x 9 baking pan. This recipe makes 10 bars.

Chocolate Chip Cookie Bar Recipe CardDownload

What You Will Need

  • 1 Stick of Butter, Softened
  • 1 Cup Brown Sugar
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 1 Cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 Cup Semi-Sweet Chocolate Chips
  • Pinch of Salt
  • Mixing Bowl
  • 7 x 11 Casserole Dish
  • Non-Stick Spray

Directions

  1. Heat oven to 350 F.
  2. In a mixing bowl, add butter, brown sugar, egg, vanilla, flour, baking powder, baking soda, and salt. Mix until combined. Add Chocolate Chips and mix till evenly dispersed in dough.
  3. Spray casserole dish with non stick spray. Add Dough and spread evenly over the bottom.
  4. Bake for 20-25 minutes until a tester comes out clean.
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