Post by Allan on Aug 1, 2007 22:57:32 GMT -5
Onion Poppy Seed Twists
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Ingredients
2-1/2 cups flour
1-1/4 teaspoons salt
1/2-teaspoon baking soda
2 teaspoons baking powder
1 tablespoon mincedonion
3/4-stick butter (6 tablespoons), melted and cooled
1/2-cup plain yogurt
1/2-cup sour cream
Glaze:
1 egg, beaten
Poppy seeds
.
Procedure
Preheat oven to 450*F.
Combine the flour, salt, baking soda and baking powder. In a second bowl, mix the onion, butter, yogurt, and sour cream.
Pour the wet ingredients into the bowl containing flour mixture and mix until the dough is smooth. Turn out onto a lightly floured surface and knead fore about 30 seconds to combine all ingredients thoroughly. Divide dough into 4 balls of equal size. Roll each ball into a rope about 1 inch thick and cut each rope into 8-inch lengths.
Taking 2 ropes at a time, lay 1 across the other to form an "X" and then make 2 twists on each side, pinching the ends together by wetting your fingers. Repeat the process until you have used all the dough.
Put the twists on a sheet of waxed paper, brush with the beaten egg and sprinkle with poppy seeds. Transfer the twists to a baking sheet that has been greased, and bake at 450*F for 15 minutes, or until golden brown. MAKES 16 TWISTS.
Serving Information
Serves: 8
Pot Stickers
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Ingredients
2/3-pound ground pork
1 cup minced cabbage
2 green onions, minced
1 egg
1-tablespoon light soy sauce
1/2-teaspoon salt
1/2 teaspoon grated orange peel
1/2-teaspoon hot chili oil (see index)
Cornstarch
40 won ton skins, each cut into largest circle possible
1/2-cup peanut oil
1-cup water
Hot chili oil (see index)
Chinese vinegar, or white wine vinegar or red wine vinegar
Procedure
Combine pork, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well.
To assemble:
Dust waxed paper with cornstarch. Set 1 rounded teaspoon filling in center of won ton skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch corners together. Seal remainder by pleating one side 3 to 4 times and pressing against opposite unpleated side. Tap lightly on bottom if necessary so dumpling stands upright. Transfer to cornstarch-dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton wrappers and filling.
Place 2 heavy 12-inch skillets over low heat. Add 1/4-cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediately with chili oil and vinegar.
(Pot stickers can be assembled ahead and frozen. Do not dust waxed paper with cornstarch before shaping. (Defrost completely before frying and steaming.) MAKES 40 APPETIZERS. Minutes, checking occasionally.
Serving Information
Serves:
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Ingredients
2-1/2 cups flour
1-1/4 teaspoons salt
1/2-teaspoon baking soda
2 teaspoons baking powder
1 tablespoon mincedonion
3/4-stick butter (6 tablespoons), melted and cooled
1/2-cup plain yogurt
1/2-cup sour cream
Glaze:
1 egg, beaten
Poppy seeds
.
Procedure
Preheat oven to 450*F.
Combine the flour, salt, baking soda and baking powder. In a second bowl, mix the onion, butter, yogurt, and sour cream.
Pour the wet ingredients into the bowl containing flour mixture and mix until the dough is smooth. Turn out onto a lightly floured surface and knead fore about 30 seconds to combine all ingredients thoroughly. Divide dough into 4 balls of equal size. Roll each ball into a rope about 1 inch thick and cut each rope into 8-inch lengths.
Taking 2 ropes at a time, lay 1 across the other to form an "X" and then make 2 twists on each side, pinching the ends together by wetting your fingers. Repeat the process until you have used all the dough.
Put the twists on a sheet of waxed paper, brush with the beaten egg and sprinkle with poppy seeds. Transfer the twists to a baking sheet that has been greased, and bake at 450*F for 15 minutes, or until golden brown. MAKES 16 TWISTS.
Serving Information
Serves: 8
Pot Stickers
----------------------------------------------------------------------------
Ingredients
2/3-pound ground pork
1 cup minced cabbage
2 green onions, minced
1 egg
1-tablespoon light soy sauce
1/2-teaspoon salt
1/2 teaspoon grated orange peel
1/2-teaspoon hot chili oil (see index)
Cornstarch
40 won ton skins, each cut into largest circle possible
1/2-cup peanut oil
1-cup water
Hot chili oil (see index)
Chinese vinegar, or white wine vinegar or red wine vinegar
Procedure
Combine pork, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well.
To assemble:
Dust waxed paper with cornstarch. Set 1 rounded teaspoon filling in center of won ton skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch corners together. Seal remainder by pleating one side 3 to 4 times and pressing against opposite unpleated side. Tap lightly on bottom if necessary so dumpling stands upright. Transfer to cornstarch-dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton wrappers and filling.
Place 2 heavy 12-inch skillets over low heat. Add 1/4-cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediately with chili oil and vinegar.
(Pot stickers can be assembled ahead and frozen. Do not dust waxed paper with cornstarch before shaping. (Defrost completely before frying and steaming.) MAKES 40 APPETIZERS. Minutes, checking occasionally.
Serving Information
Serves: