Chinese Dumplings

Giant Pan-Fried Pork and Shrimp Gyoza

This recipe was generously submitted by Cooking with Grace for inclusion in The Global Recipe Project. 100% of the proceeds from this cookbook will benefit nonprofit organizations which feed people as a central part of their mission. Thank you, Cooking with Grace!

Ingredients

140 grams plain flour
120 milliliters hot water
Finely chopped fresh chives
1 table spoon of fresh ginger
2 -3 bulbs of garlic
Finely chopped spring onions
250 grams minced pork
2 tablespoons light soy sauce
1 teaspoon each black pepper & salt

Prep Work (about 1 hour and 20 minutes)

Step 1) Gradually stir in the hot water into the flour and keep stirring with a chop sticks or a fork until you have a stretchy dough consistency.
Step 2) Flour your hands, knead the dough for about 5 minutes, make sure you have flour on the surface so it doesn’t stick to your hands.
Step 3) Once kneaded, leave it to chill for at least 20 minutes.
Step 4) Chop all remaining ingredients to make the filling; mix it together in a bowl.
Step 5) Cover filling and leave to marinate in the fridge for at least half an hour.

Fun Part – Making the dumplings! (25 minutes)

Step 1) Using a floured rolling pin, flatten out the dough to make your dumpling wraps to about 2 millimeters in thickness.
Step 2) Use a cup or a circular cutter to cut out the wraps.
Step 3) Add a small amount of the pork filling onto the center of the wrap.
Step 4) Center fold the dumplings then fold in the sides and press the edges with a tiny amount of water.

Cooking the Dumplings

Step 1) Add a thin layer of oil in to a pan.
Step 2) Place your dumplings on to the pan.
Step 3) Let it sizzle for 2 minutes.
Step 4) Add about 2 centimeters of water and place a lid on the pan.

Step 5) Remove lid when all water has evaporated.
Dumplings may be served with noodle soup, or any way you prefer.

Perfect Oatmeal Cookies

oatmeal

Photo courtesy of Ashley Marie Thompson

This recipe for Perfect oatmeal cookies! was submitted from Canada by Ashley Marie Thompson for inclusion in The Global Recipe Project cookbook. Thank you, Ashley Marie, for your generous contribution to this charitable cookbook project!

Ingredients (Makes about 1 ½ dozen small cookies)

1/2 cup butter, soft

2/3 cup brown sugar

1 egg

1 tablespoon vanilla

3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 ½ cups oats

1/2 cup medjool dates, chopped, packed

Directions

Step 1) Blend together your butter, sugar, egg, and vanilla with a spatula until even and smooth.

Step 2) Whisk together your flour, soda, cinnamon, salt, and oats.

Step 3) Fold your dry ingredients into your butter mixture until almost completely combined, but not quite.

Step 4) At this stage: add your chopped dates, and continue mixing until evenly incorporated.

Step 5) Place your cookie dough in the fridge (for at least one hour) and preheat your oven to 375 F.

Step 6) After your dough has rested one hour in the fridge- roll cookie balls 2 TB each in size, and squish them down with the palm of your hand on a silicone baking tray or parchment lined sheet pan.

Step 7) These cookies won’t spread much at all so keep that in mind, you can leave 1 or 2 cm between each of them on the tray and have no ‘giant pancake’ issues 😉

Step 8) Bake the cookies for about 6 mins, then rotate the tray and baking approx. another 6 mins depending how crispy you like the edges. Cool on a wire rack 20 mins.

Step 9) To store: place cookies in a sealed plastic bag, suck out some of the air, and seal shut. Keeps about one week!

Coconut Tuile Cookies

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Coconut Tuile Cookies with a traditional, curved shape

Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!

“What are you making?”

“A new recipe for ‘tuile’ – crispy little French cookies.”

“Well, if they’re French, I’m guessing they’re delicious and difficult to make!”

This little exchange made me laugh. Coconut Tuile Cookies are delicious, indeed! I suppose they can be a bit challenging to make, but unless you’re trying to win an award for technique, I wouldn’t let that discourage you. It takes a bit of practice to create the curved shape of traditional tuile. However, if you don’t mind being nontraditional, just leave them flat like most other cookies (see photo at bottom of post). Problem solved!

WIN_20151112_152705Ingredients

1/2 cup sweetened, shredded coconut

1 tablespoon cornstarch

1/3 cup sugar

1 egg white

2 drops coconut extract

2 tablespoons vegetable oil

WIN_20151112_153639Directions

Step 1) Place shredded coconut in a blender or food processor and chop for 2-3 seconds. You aren’t trying to create flour, you’re just breaking the coconut shreds into smaller pieces. Transfer coconut to a small mixing bowl.

Step 2) Add all remaining ingredients to the mixing bowl and mix well.

Step 3) Line a baking sheet with parchment paper. Spread batter in small circles (approximately 3 inches across) as thinly as you can. I recommend baking only about 6 cookies at a time, if you want traditional curved cookies (see Step 5 below). If you don’t mind flat cookies, as shown at the bottom of this post, then you can bake as many cookies at once as you wish!

Step 4) Bake in a preheated 350 degree oven for 8-9 minutes or until edges begin to brown.

Step 5) For curved cookies, place a piece of parchment paper over a rolling pin. When your tuile cookies come out of the oven, immediately transfer them to the parchment paper on the rolling pin. Allow cookies to cool for several minutes on the rolling pin before gently transferring to a cooling rack.

Like many baked French delicacies, these tuile cookies are best enjoyed within a day or two of baking.

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Coconut Tuile Cookies without the traditional, curved shape (these are easier to make)

Peanut Butter Buds

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Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!

The number one rule of creating a spectacular cookie display for any holiday event is VARIETY! Think Chocolate and non-chocolate, nuts and no nuts, something red, something green, something intricately frosted, something oversized… and something really, really tiny!

I imagine everyone is familiar with peanut butter cookies topped with a great big Hershey’s Kiss – they’re one of the most popular Christmas cookies around. Today’s Peanut Butter Buds are the little brothers of those cookies… just as delicious, but super small. Each cookie is barely one bite – perfect for a guilt free snack!

Ingredients (makes 4 dozen mini cookies)

6 tablespoons creamy peanut butter

2 tablespoons butter, softened

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1 egg

1 teaspoon rum

1 cup flour

1/4 cup of sugar (for rolling, not for mixing into the dough)

1 cup of Hershey’s Mini Kisses (or use chocolate chips)

WIN_20151117_220255Directions

Step 1) Cream together peanut butter, butter, and sugars. Add egg and rum. Mix well.

Step 2) Stir in salt, baking powder, and flour. Refrigerate for at least two hours (or overnight).

Step 3) Roll chilled dough into small balls, approximately the size of a large marble. Use no more than one teaspoon of dough per ball.

Step 4) Roll each ball in sugar and place on greased cookie sheets, leaving at least one inch of space between cookies. Press a chocolate chip or Hershey’s Mini Kiss into the center of each ball, as shown.

Step 5) Bake in a preheated 375 degree oven for 7 – 8 minutes, or until bottoms of cookies are just beginning to turn  golden brown.

Step 6) Gently transfer cookies to a wire rack and allow to cool completely before storing.