“Baozi (Chinese: 包子), or bao, is a type of filled bun or bread-like (i.e. made with yeast) dumpling in various Chinese cuisines.” ~Wikipedia
all-purpose flour 400g little bit more than 2.5 cups
160 °F – warm water 250g ( 1 cup)
water 250g 1 cup
Sichuan peppercorns 1g 1/2 teaspoon
star anise 1g
big green onions 200g – 3 of them
salt 6g = 3/4 teaspoon
ground pork 500g
Sichuan peppercorn powder 1g = 1/2 teaspoon
white pepper powder less than 1g = 1/4 teaspoon
1 egg white
Dough – Mix all purpose flour and warm water, knead for 3 minutes then cover let it rest for 20 minutes, then knead it again so it looks smooth … let it rest for an hour.
Filling – I boil a small pot of water on the stove then put the first 3 ingredients in the pot, cook for 15 minutes, after it cools off then pour in a big bowl with pork in it, add salt, pepper, egg, stir in a circular direction one way only …. after 5 minutes then add chopped green onions …. difficult task for me because it’s my first time to make this, I watched Youtube so I learned how to shape them like a pro, mine doesn’t look professional but not too ugly I think.
Recipe was for soup dumplings (xiao long bao), but I did not want to make soup (as it takes more work and time). I used ground pork. The hard part was that this was my first time making this recipe. They are not pretty like what is sold in stores, but once I practice a few more times, then they will be better probably. I only used half of her recipe, because it was my first time and I did not want to waste flour if I messed up. I used a non-bleached flour, therefore it was not as white as what is sold in stores. I need to learn more about kneading dough, because she made it look so easy, I think she has a lot of experience… ~Kai-ling
“You-tiao, also known as Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, and fried breadstick” ~Wikipedia
all purpose flour 2 1/4 cup / 350g
cold milk 1 cup / 250g
baking powder 1 tablespoon / 10g
baking soda 1/2 teaspoon / 3g
salt 1 teaspoon / 6g
oil 1 tablespoon / 12g
Chinese fried sticks did not come out as big as chefs made it; I need to practice more on kneading! A deep-fried strip of dough eaten in East Asia, my children grew up having it as 燒餅油條. You-tiao are normally eaten at breakfast, but as my children never grew to like soy milk, they would just have it with the sesame seed wrapper (shao-bing). ~Kai-ling
2 lb butternut squash, seeded and cut into 6 sections
1 lb parsnips, peeled and roughly chopped
1 green apple, peeled, cored, and quartered
1 medium brown onion, thinly sliced
4 cups of chicken stock, divided
2 tablespoons olive oil, divided
1/2 cup heavy cream
1/2 teaspoon cumin
3-4 sprigs fresh thyme
Salt and white pepper to taste
1 cup raw hazelnuts (for topping)
but… The version I prefer (I do not do fruit in my soup, thank you very much) is this: Creamy hazelnut soup
50 g butter
1 clove garlic, pressed or minced
2 shallots, thinly sliced
1 medium leek, white only, chopped
1 parsnip, peeled and chopped
3 small russet potatoes, chopped (optional)
1 spoon flour
1 L vegetable stock
220 g crème fraîche
Salt, to taste
Pepper, to taste
1/2 teaspoon cumin
3-4 sprigs fresh thyme
handful of chopped hazelnuts, roasted
In a large pot, melt butter over medium high heat. Once butter is melted and hot, add the sliced leeks and thyme. Cook, stirring occasionally, until the leeks are soft.
Add the garlic, parsnips, and potatoes and cook for about five minutes, stirring often. Make sure your parsnips and potato pieces are about the same size and not too big. Add a few sprinkles of salt and pepper to the veggies as you stir.
Add 3/4 cup of the peeled hazelnuts to the pot and stir for a minute or so.
Add the veggie broth and creme fraiche and bring to a boil. Turn down to a simmer and let it cook for about 20 minutes, at least until the parsnips and potatoes are soft.
Remove the thyme sprigs and use an immersion hand blender.
To Roast Hazelnuts: Preheat oven to 275° F. Place 1 cup of raw hazelnuts on a parchment lined baking sheet. Bake for 25 – 30 minutes, or until the hazelnut skins burst. Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.
Serve soup in bowls, and top with the crushed roasted hazelnuts.