Tag: homemade

Steamed Dumpings

Categories Recipes9 Comments on 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

The Perfect Bagel & Lox

Categories Recipes3 Comments on The Perfect Bagel & Lox

This combination is a classic. It’s hard to mess up. Now I am sure you don’t need a post from me explaining how to pair these ingredients together, but I am going to give you my version anyway!

Ingredients

  • Bagels
  • Tomato
  • Red Onion
  • Cream Cheese
  • Capers
  • Smoked Salmon

Let’s Get Cooking

Start out by cutting the tomato into slices and the red onion rings.

While you are cutting, toast up the bagel.

Spread the cream cheese onto the bagel and evenly distribute the capers on top.

Follow with, salmon + red onion + tomato to top it off.

Everyone layers the ingredients differently, but I feel this way gives you the best bite (even though I am sure it really does not matter lol)!

Enjoy this meal for breakfast, lunch, or dinner; and I mean who doesn’t feel fancy eating smoked salmon and capers?!

Made with Love,

Hannah

Macaroons

Categories Recipes7 Comments on Macaroons

I have been wanting to make macaroons for a long time. However, people have mentioned to me how difficult they can be to make, so I strayed away. My pinterest feed recently has betrayed me, bringing up all sorts of different macaroon recipes. I decided to finally cave, despite the warnings people gave me, and attempt to make my own macaroons. I went with another internet recipe from Delish. I am so happy with the way they came out. With the success of these and my croissants last Sunday, I think I might just quit my job and open a bakery.

Ingredients

  • Parchment paper
  • 1 3/4 Powdered Sugar, spooned
  • 1 cup Super-fine Almond Flour, spooned
  • 3 Large Egg Whites, room temperature
  • 1/4 tsp. Cream of Tartar
  • Pinch of Kosher Salt
  • 1/4 Cup Superfine Sugar
  • 8 Drops Pink Food Coloring

Butter Cream

  • 1/2 Cup Unsalted Butter, room temp
  • 3/4 Cup Powder Sugar, spooned
  • 1 1/2 tsp. Vanilla Extract

Let’s Get Cooking

Set a sieve over a bowl and sift powder sugar + almond flour. Press through until only solids remain.

Separate egg white and add into a mixing bowl. Add cream of tartar + salt to the egg whites. Beat the egg whites until frothy (it starts forming bubbles). Increase the speed to medium high & add the sugar. Beat until egg whites are stiff & glossy about 2-3 minutes.

Beat in the food coloring to make whatever color you desire. I went with pink like the recipe called for because I think they look so cute!

Carefully fold the dry ingredients into the whipped egg whites. Fill a pastry bag with the mixture.

Line two baking sheets with parchment paper. Pipe the batter into about 1 inch circles. Mine were not all exactly 1 inch circles so don’t stress about the measurements, I mean really who has time for that.

Tap the baking sheet on the counter a few times to release air bubbles, let sit for 45 minutes.

When your 45 minutes has passed, preheat the oven to 300F. Bake for 13 minutes, and turn the pan halfway through.

While you are waiting for your cookies to cool, make the buttercream!

When I made the buttercream I added a bit more vanilla and powdered sugar to the recipe, so you might have to adjust to your personal taste.

Place butter + powdered sugar + vanilla in a mixing bowl and whip until fluffy.

Spread icing on the cookie + top with remaining half.

Once you’re done don’t forget to share your cute & colorful little french cookies with the world. You will feel like a real baking pro after completing this, trust me!

Made with Love,

Hannah

P.S it’s all about how you whip the egg whites

Homemade Beef & Broccoli

Categories Recipes2 Comments on Homemade Beef & Broccoli

I am all for creating new recipes with just the items laying around in the kitchen, it’s like my own personal game of Chopped. Instead of caving to my cravings of Chinese take-away I decided to make my own. My creation is as follows!

Ingredients

  • Flank Steak
  • 1 Cup Broccoli
  • 1/4 Cup Soy Sauce
  • 1 TBSP Rice Wine Vinegar
  • 1 tsp Honey
  • 1 tsp Hot Sauce
  • 1/4 tsp Ginger
  • 1/4 tsp Garlic
  • 2 Packages of Ramen Noodles – I used Lotus Foods Rice Ramen
  • 1 TBSP Flour + Water

Let’s Get Cooking

Cut the flank steak into strips, against the grain.

Combine Soy Sauce + Rice Wine Vinegar + Honey + Hot Sauce + Ginger + Garlic

Pour over the flank steak and marinate for an hour.

After marinating cook the steak into a hot pan with the marinade. Once fully cooked stir in the roux (water + flour)

While the steak is cooking, cook the ramen noodles according to the package, do not use the spice packet that is included.

Add broccoli to the steak and stir.

Time to Plate

Once the broccoli has fully incorporated and softened, pour the mixture over the rice noodles and enjoy!

Made with Love,

Hannah