Kushidangoskeweredsweetdumplings Recipes

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

Steps:

• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings.
• Place the dumplings in a steamer and steam them on high heat for 10 minute
• Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and potatostarch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Slightly grill the skewered dumplings and brush the sauce over them.

Steps:

• Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
• Knead the dough well.
• Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
• Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
• When they are done (brownled slightly) take them off and let the cool on a wire rack.
• Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
• Combine the Katakuriko with the small tablespoon and a half of water.
• When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
• Grill the dango slightly and add the sauce to taste.
• YUM! Anime-licous!

Steps:

• To make 12 dumplings.
• Pour the lukewarm water into a small bowl and sprinkle it with the yeast and sugar.
• Let it stand for 2 or 3 minutes, then stir to dissolve the yeast and sugar completely.
• Set in a warm, draft free place (such as a turned-off oven with pilot light on) for about 5 minutes, or until the mixture almost doubles in volume.
• In a large mixing bowl, beat the egg with a large spoon until it is smooth and well mixed.
• Beat in the 4 tablespoons of melted butter, and the warm milk, salt, nutmeg and yeast solution.
• Then add the flour, 1/2 cup at a time, beating well after each addition.
• Mix with the spoon or your hands until the dough is firm enough to be gathered into a compact ball.
• Place the dough on a lightly floured surface and knead it by pushing it down with the heels of your hands, pressing it forward and folding it back on itself.
• Repeat this procedure for about 10 minutes, lightly flouring the surface from time to time to prevent the dough from sticking.
• when the dough is smooth and elastic, place it in a bowl coated with 1 teaspoon of soft butter, drape it with a towel and let it rise in a warm draft-free place for about 1 hour, or until it doubles in bulk.
• Then punch the dough down with a sharp blow of your first and knead it again for 3 or 4 minutes.
• Flour your hands lightly, pinch off pieces of the dough and shape them into 12 balls about 1 1/2 inches in diameter.
• Lay the dumplings on a floured board and allow them to rise again until doubled.
• Spread a damp kitchen towel over a rack set in a large roasting pan and on it arrange the dumplings about 2 inches apart.
• Add enough water to the pan to come to within 1 inch of the rack.
• Bring to a boil over high heat, cover tightly, and reduce the heat to moderate.
• Steam the dumplings undisturbed for 20 minutes, or until they are firm to the touch.
• Serve as hot as possible on a large, heated platter.
• Traditionally the dumplings are served with meats, or stewed fruit compote.
• The Cooking of Germany Time Life.
• An alternate way to cook the dumplings is to bring a large covered kettle of water to boil. Reduce the heat to a simmer and drop in as many dumplings as will fit without crowding.
• When they rise to float on the top, cover and simmer gently for 10 minutes. Remove with a slotted spoon to a platter and serve.
• My German family eats them by tearing them open with two forks, then pouring in melted butter and sprinkling with coarse white sugar.

Steps:

• Mix together the joushinko and the hot water. Put the hot water in slowly to check that you will get the right consistency. You may not use all of the hot water.
• Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch.
• Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).
• Make each piece into a little round ball. It doesn't have to be perfect in shape - a little bumpiness is fine.
• Bring a pot of water to a boil and add salt, as you would for boiling pasta.
• Add the dumplings a few at a time to the pot. After a few minutes, the dumplings will come floating to the surface.
• Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.
• Immediately dump the dumplings into a bowl of cold water.
• Put the dumplings on skewers, 4 or 5 per skewer. Try to pierce the dumplings in the middle.
• Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.
• While you're grilling the dumplings, make the mitarashi sauce.
• Combine all the ingredients for the sauce in a small pan and bring to a boil.
• Cook until the sauce has thickened. The more it cools, the more viscous it will get. You can make the sauce in advance too.
• Pour the sauce over the still warm skewered dumplings. They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.

Steps:

• Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.
• Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.
• Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.
• Drop a handful of rice dumplings into the boiling water at a time. Cook until dumplings rise to the top, 3 to 5 minutes. Once they have risen to the top, cook for 2 more minutes. Remove with a slotted spoon and immediately drop them into the bowl of ice water.
• Remove dumplings from the ice water and thread 3 to 4 a skewer. Repeat with remaining dumplings, adding more ice to the water for the cooling stage once as needed.
• Prepare sauce: Combine 1 cup water, sugar, and soy sauce in a saucepan over medium heat. Cook until sugar dissolves. Stir together cornstarch and 1 1/2 tablespoons water in a small bowl and add to the soy sauce mixture. Cook, stirring, until sauce thickens, then remove from heat and cool slightly.
• Heat a griddle over medium heat. Once hot, grill skewered dumplings on both sides until lightly browned, about 3 minutes. Remove to a plate and pour cooled mitarashi sauce on top. Serve.

Steps:

• Put the cup of rice flour in a bowl and add warm water.
• Mix, then knead the dough well. If it's too wet, add more rice flour.
• The dough is done when it reaches an even, smooth texture. It won't become as stretchy as dough made with wheat flour.
• Add 1 or 2 tablespoons of flour if the dough is too soft, or some water (doesn't have to be boiling) if too crumbly. It should be soft yet firm enough to hold it's shape, like playdough.
• Shape the dough into round dumplings.
• Play around with the sizes. I made some as small as a nickel and some almost as big as a golf ball.
• Grease the inside of your steamer with cooking spray, then place the dumplings inside, Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
• Steam them on high heat for 10 minutes.
• Then take them out and put them on a rice-floured cutting board to cool down.
• These things are sticky, so you don't want to leave out the cooking spray or the flour on the cutting board, trust me!
• When they're cooled, skewer them, three to four per stick.
• To make the sauce, mix the water, ,mirin, sugar, and soy sauce in a pan, dissolving all the sugar, then cover and heat it on medium heat.
• While that's warming up, mix the water and potato starch in a separate cup.
• When the sauce boils, add the starch-water and mix quickly. The stuff will thicken up fast!
• Slightly grill the skewered dumplings, then brush or spoon the sauce over them.
• The dumplings are soft and chewy when fresh.
• Refrigerating or freezing them will make them hard and not-very-pleasant-textured, but you can always microwave them for a half minute on medium power to restore them to their chewy, yummy state.

Steps:

• Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
• Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
• Scoop a spoonful of filling onto the middle of the gyoza skin.
• Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
• Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
• When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
• Take off the lid, put more sesame oil and cook over low heat.
• Cover a pan with a plate, turn over a pan.
• Enjoy!