The Global Recipe Project Cookbook
Contest Ends May 30th
The Global Recipe Project Cookbook
Contest Ends May 30th
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!
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.
Nothing pairs more deliciously with a bowl of authentic ramen than a side of dumplings. While snacking our way through Tokyo, we sampled an endless variety of dumplings. Feast your eyes on the photos below, and answer our quick poll at the end! We’ll use your feedback to create an amazing dumpling recipe just for Crowded Earth Kitchen viewers. 🙂
These are just a few of the wonderful dumplings we enjoyed. Pick a favorite, and we’ll recreate them for you!
Here’s to second chances! The first time I tried making spring rolls, they were a disaster. I swore I’d never attempt them again. Well, I’ve learned a few things since then and as it turns out, spring rolls really aren’t difficult to make at all! My loss is your gain – thanks to my mistakes, I’ll be able to help you avoid a few pitfalls and make delicious spring rolls on your very first attempt.
Fun fact: spring roll wrappers and vermicelli noodles are made of exactly the same thing… rice flour. Many spring roll recipes Continue reading
Tang Yuan are glutinous rice balls – easy to prepare, versatile in recipes, and a delicious comfort food. In my German-American kitchen, the equivalent would be dumplings. Today we are making a simple chicken soup with Tang Yuan. Children and grown-ups alike have given this soup rave reviews. I think you’ll enjoy it, too!
One friendly tip: There are only a few ingredients in this recipe, so each of them is important! Please don’t skimp on the quality of the chicken stock by substituting cans of chicken broth or cubes of bouillon. Chicken broth is a watery, less flavorful cousin of true chicken stock… you’ll taste the difference in this soup. Bouillon cubes are mostly salt.
1 cup glutinous rice flour (sometimes called “sweet rice flour” or “sticky rice flour”)
3/4 cup boiling water
1/2 teaspoon sugar
1 teaspoon toasted sesame oil
1 quart good quality chicken stock
1 cup diced celery (or substitute carrot)
1/2 teaspoon fresh grated ginger
Salt to taste (I used 1/2 teaspoon of salt)
Step 1) Combine glutinous rice flour, boiling water, and sugar in a medium size, microwave safe bowl. Stir together with a fork.
Step 2) Cover the bowl with plastic wrap, leaving a small edge uncovered to allow steam to vent. Microwave the bowl for 2 minutes. Stir, cover again, and microwave an additional two minutes.
Step 3) Grease the bottom of a large mixing bowl with 1 teaspoon of toasted sesame oil. Transfer the microwaved rice flour mixture to the greased bowl. Use your knuckles to press down on the mixture, kneading and compressing the mixture into a dough. Do this for at least five minutes, or until the mixture has formed a smooth dough. If the mixture is too hot for your hands, use the flat bottom of a cup or a mason jar to press down on the dough.
Step 4) Break off tiny pieces of dough and roll them into balls about the size of marbles. Be careful not to roll your Tang Yuan balls too large, especially if you are feeding children! Small, marble size Tang Yuan are more desirable.
Step 5) In a medium size pot, heat chicken stock to just below boiling. Add Tang Yuan balls, cover, and simmer for 10 minutes. After 10 minutes add celery, ginger, and salt. Cook for an additional two minutes. Serve and enjoy!
Chinese New Year falls on Monday, February 8th this year. 2016 is the year of the Red Fire Monkey. You fall under the sign of the monkey if you were born in 1920, 1932, 1944, 1956, 1968, 1980, 1992, 2004, or 2016. Chinese astrology suggests that people born under the sign of the monkey should expect competition and challenge in 2016.
Chinese New Year celebrations often span one week or longer, involving spectacular parties, fireworks, family reunions, and lots and lots of food! Today’s recipe for Poached Tuna with Noodles is just the dish to get you in the spirit of things, while still being kind to your body. Poached Tuna with Noodles is a heart-healthy dish complete with long vermicelli noodles for good luck! Noodles represent longevity, and according to superstition should never be cut.
4 inch piece of lemongrass, lightly crushed with the broad side of a knife
1 lime leaf
2 tablespoons tom yum paste
4 cups water
1 handful of vermicelli noodles (pinch your thumb and index finger together to make a circle, and fill the circle with noodles)
2 tablespoons dried shiitake mushrooms, broken into pieces
6 ounce tuna steak, cut into 1 inch pieces
1 cup snow pea pods, sliced into matchsticks
Step 1) Combine lemongrass, lime leaf, tom yum paste, ginger, and water in a wok or large pot. Bring to a boil.
Step 2) Add broken shiitake mushrooms and vermicelli noodles. Reduce heat and simmer for 3 minutes.
Step 3) Add tuna pieces and simmer for 5 minutes or until tuna is just barely pink in the center.
Step 4) Remove wok from heat. Stir in sliced snow pea pods. Serve immediately.