Steamed Dumpings

During this time of quarantine we need to find things to keep us positive and busy. I have decided to use this time to try out some new recipes and techniques that I may be avoiding. I got a bamboo steamer as a Christmas gift so I decided to break it out and make some dumplings. I crafted my own recipe for the filling, but the dumpling dough recipe comes from Kannamma Cooks!

Ingredients

For the dough:

  • 1 1/2 cup All Purpose Flour
  • 1/2-3/4 cup VERY hot water
  • 1/4 tsp Salt
  • 1 and 1/2 tsp Vegetable oil

For the Filling *** this again was me having fun in my kitchen so the amounts are all guesstimates

  • 1 Chicken Breast, cut into small pieces
  • 1/4 cup Red Onion
  • 2 tsp Garlic
  • 1/4 cup Shredded Carrots
  • 1 tsp Ginger
  • Salt + Pepper
  • 1/3-1/2 cup Soy Sauce

Lets Get Cooking

Add flour + salt + 1 tsp vegetable oil + hot water and mix well. Knead the dough for about 3-4 min until soft. Once fully mixed add 1/2 tsp oil onto the dough to keep it from drying out. Let rest in the refrigerator. It is recommended that the dough is left over night, however, I let mine sit about 4-5 hours and it worked perfectly.

Cut the chicken breast into small cubes, if you have a food processor, use this to get a ground chicken consistency.

Dice up the red onion and shred the carrots.

In a small bowl combine chicken + red onion + carrots + garlic + ginger + salt + pepper.

Add soy sauce and let it marinate in the fridge for 1-2 hours.

After the meat and dough have rested cut the dough out into small circles.

Using a kitchen spoon, add the filling into the dough and pull up the sides to encase the filling.

Line the bamboo steamer with cabbage if you have it, I didn’t so I used spinach instead & it still worked!

Set up the steamer and steam for about 12 minutes.

Carefully remove, serve with soy sauce & enjoy!

I was super nervous about using the steamer for the first time, but everything cooked through and they were so delicious! I could not stop eating them and they were incredibly easy to make. So don’t think just because you are using a new kitchen tool that it has to be scary. Now I can’t wait to see what I can make next using my steamer. If you try out this recipe please let me know, I would love to hear what you think!

Made with Love,

Hannah

Antoni Porowski’s Roasted Carrots with Carrot Top Pesto

I have been dying for Antoni’s cookbook, Antoni in the Kitchen, since it came out, dropping hints to family and friends as the holiday’s approached. Thankfully my mother listened and gifted me with a signed copy of the book. I was thrilled, sharing with my family that I was going to Julie and Julia my way through this cookbook. Now that the new year is upon us a goal of mine has been to dedicate my Sunday’s to a home-cooked meal. For the first Sunday of the year, I started with Antoni’s Roasted carrots with a Carrot Top Pesto. The recipe is as follows from Antoni’s cookbook, which I highly recommend you go out and buy right now!

Ingredients

  • 2 Bunches of Carrots with the tops!
  • 1 1/2 tsp Red Wine Vinegar
  • 1/3 Cup Extra Virgin Olive Oil for the Pesto
  • 1 1/2 Tablespoons Extra Virgin Olive Oil for Carrots
  • Salt
  • 3 Tablespoons Pine Nuts
  • 1 Small Garlic Clove
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 Cup whole-milk Greek Yogurt ( I used no-fat Greek Yogurt and it still taste amazing)
  • Ground Black Pepper

Let’s Get Cooking

Preheat the the oven to 425F and make sure the racks are in the the middle and lower part of the oven.

Cut off the green tops of the carrots leaving about and inch of the stem. SAVE THE CARROT GREENS! Rinse off the carrots and place them on a baking sheet. Though not recommended I always line my baking pans with aluminum foil for easy clean up.

Washed Carrots with Green tops cut off

Drizzle the carrots with the vinegar + oil + toss with salt.

Bake for 25-30 minutes. I baked mine for about 35. I like my carrots a little bit softer and I feel the bake time is based on your oven.

Carrot Top Pesto

Toast the Pine Nuts in the oven for about 3-4 minutes, stirring occasionally.

Collect enough carrot leaves to fill 2 cups.

Pulse Garlic + Pine nuts to create a paste in a food processor. If you don’t have a food processor like me, I used a blender and it worked just fine!

Add Carrot greens + parmesan + 1/4 teaspoon salt. Pulse to combine

Add the 1/3 cup of Olive for the Pesto. If you’re completing this step in a blender like me, add half then pulse, then add the remaining oil and repeat.

Time to Plate

Spread 1/4 cup of greek yogurt onto the plate. I used the back of a spoon to spread the yogurt.

Add on the carrots + remaining greek yogurt + pesto + top off with pepper

Note from a Home Chef: When I made this recipe it was just for me, so I made it in a much smaller batch. While making it, I even forgot to purchase the pine nuts for the pesto (we all make mistakes) and it still tasted amazing. It is a thicker pesto, Antoni stated that he intended it to be that way and it fits perfectly with the dish.

Made with love,

Hannah