Bakedmanju Recipes

Steps:

• Form 1-2 tablespoons of bean paste into balls.
• Mix together water, sugar, and baking powder
• Sift and slowly stir flour into the mixture (removing all lumps).
• Knead the dough on a floured board until it
• has the consistency and softness of an earlobe.
• Divide the dough into 12 pieces.
• Wrap the dough completely around each ball and place in a cloth lined steamer.
• Lightly spray water over the manju for a smoother finish.
• Steam over high heat for about 10 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Heat vegetable oil in a separate skillet over medium heat.
• Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.
• Crack the second egg into a bowl and beat well.
• Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
• Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
• Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
• Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
• Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
• Bake in the preheated oven until tops are lightly browned, about 15 minutes.

Steps:

• Preheat oven to 350°F Line baking sheet with buttered parchment.
• In large bowl of electric mixer, cream butter and sugar; add flour and mix well.
• Form dough into 2-inch balls.
• Flatten each ball slightly and place 1 tablespoon of an in the center.
• Fold dough over an and pinch the ends together.
• Place filled dough balls on baking sheets, seam side down (smooth side up).
• Brush tops with egg.
• Bake for 40 minutes or until lightly browned on top.