Simple Shu Mai (steamed dumplings)

Every once in a while I'm not feeling a full blown Sunday dinner, so appetizers typically suffice. Instead of making nachos or pizza rolls or other frozen apps, I like to whip up something a little more healthy. One of my favorites (and Joe's - his record is 32 in one sitting!) is Shu Mai, Chinese steamed dumplings. In my interpretation, I use ground turkey instead of pork They're quick and easy to make and make great leftovers for snacking!

Little pouches of steamed goodness.

Ingredients:
1 1/2 lbs of lean ground turkey
2 tbsp corn starch
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp rice wine vinegar
1 tbsp mirin
1/2 tbsp lemon juice
1 tbsp low sodium soy sauce
1/2 tsp sriracha
1/4 cup green onion, thinly sliced
1/4 tsp salt
1/4 tsp pepper
1 lb package wonton wrappers

In a large bowl, mix the turkey, corn starch (to thicken the mixture), garlic, ginger, vinegar, mirin, lemon juice, soy sauce, sriracha, onion, salt and pepper until thoroughly combined. Cover with plastic wrap and refrigerate for 20 minutes.

Once the filling mixture has had a chance to marinate, place your wonton wrappers on a clean counter and spoon about a tbsp of filling onto each one (you'll probably need to do this in batches since there are about 50 wrappers in the package). Now comes the tricky - or not so tricky - part, depending on how you fold the wrappers. Dip your finger in a cup of water and wet the edges of each wrapper to ensure a good seal when you fold them.

Folded and ready for the steamer!

There are two ways that I typically fold them: classic wonton style or "x" shaped pouches. If you want to fold it like a regular wonton, start by pressing the opposite corners together, forming a triangle. Then bring the two bottom corners together (it should look like an oversized tortellini). The "x" shaped pouches are formed by bringing all of the corners up to the middle and pressing the edges to seal (featured in the photos).

When you're done filling and folding, it's time to steam! I use a standard veggie steamer to cook my dumplings, but if you have a bamboo steamer go ahead and use that (it's on my wish list lol). Place your steamer in a deep pot and fill with water until it reaches about 1/4 inch below the steamer. Spray the steamer with non-stick cooking spray and bring the water to a boil. Once the water is boiling, place your dumplings in the steamer and cook for 8-10 minutes (you'll have to do this in batches too depending on the size of your steamer). The dumplings should have a glossy look and the filling should be firm and fully cooked before serving.

Voila! Shu Mai in no time at all. I typically serve it with soy sauce or sweet and sour sauce for dipping. You can make them with pretty much any type of meat (pork is standard) and vary the spices/marinade to your taste. And like I mentioned before, they're great as an appetizer or a meal - just ask Joe!

- "Jess" a Pinch

Happy National Pie Day!

In honor of National Pie Day (1/23/11), and the fact that the temperature outside is in single digits, today I turned out my classic chicken pie. I used to live off the store-bought frozen pies - Willow Tree was my favorite - but between the cost and the amount of sodium in them, I came to my senses switched back to homemade. This is a recipe that I've tweaked here and there over the years and is one of my all time favorites.

This is a great recipe if you have leftover chicken in the fridge and you can also vary the types of veggies. I just typically use whatever is in my freezer or leftover from the night before.

I started to dig in before I snapped a pic - whoops!

Ingredients:
4 tbsp unsalted butter
4 tbsp all purpose flour
1 medium onion, diced
3 cloves of garlic, minced
4 cups of low sodium chicken stock
2 cups of milk
1/2 tsp rosemary
1 tsp pepper
1 tsp salt
3 cups of frozen veggies (typically peas, green beans & corn)
3 cups of boneless chicken, cooked & cubed (you can use a rotisserie chicken or leftover baked chicken)
1 store-bought pie crust (I've made my own before, but this is pretty convenient)

Preheat the oven to 400 degrees and start sauteing the onions and garlic in the butter in a large saucepan. Once the onions are translucent, add in your flour into the pot to make a roux which will thicken the sauce you are building. Be sure to stir the roux frequently, because it WILL stick if you don't watch it! Let it cook until it is a light brown color, then add in your chicken stock, milk, rosemary, pepper and salt.

Let the sauce cook on medium heat for 15-20 minutes, stirring occasionally. You'll want the sauce to thicken a sufficient amount before adding your veggies and chicken.The sauce should coat the back of a spoon evenly and when you swipe your finger down the back of the spoon, the sauce should hold it's line - that's how I know when to add in the good stuff.

Does that look good or what?!

Add your veggies and chicken to the sauce and let it cook for another 10 minutes. When everything is thoroughly heated, transfer the mixture to a 2 1/2 quart casserole dish. Top the dish with the pie crust, crimping the edges to ensure a proper seal. Puncture the crust with a fork to allow the pie to vent. Bake the pie at 400 degrees for 35-40 minutes or until the crust is golden brown.

I typically serve this over white or brown rice, the ultimate comfort food combo for a freezing winter day. Joe and I used the ends of the bread from last week to sop up the extra sauce and there are plenty of leftovers for dinner this week...yum!

-"Jess" A Pinch

Full Belly Boule

You want savory entrees, you got it, but ask me to bake...yikes! I've made cakes and quick bread before - my fav is Guiness cupcakes with Bailey's frosting on St. Patty's day (stay tuned!). I've never baked bread in my life up until recently. Something about the yeast and the whole process just seemed too overwhelming and time consuming, but man, I was missing out big time!


After lots of research and me finally throwing caution to the wind, here's my take on a rustic boule (it'll take a couple days but it's definitely worth the time and effort!):

Day 1
Sponge Ingredients:
1 cup of warm water
1/2 teaspoon of rapid rise yeast
1 1/2 cups of bread flour


Mix the warm water and yeast in a liquid measuring cup, then combine with the bread flour in a large bowl. Cover the mixture with plastic wrap and let it sit on the counter at room temperature until the sponge has fallen (about 6 hours - but it can sit up to 24 hours before getting funky).


Making the sponge is an important part of the process, allowing for the yeast to work it's magic and help you turn out a chewy, yummy, rustic loaf.


Day 2
Dough Ingredients:
1 1/3 cups of warm water
2 tablespoons of Agave nectar
1 teaspoon of rapid rise yeast
3 1/2 cups of bread flour
2 teaspoons of salt
Vegetable Oil spray


Mix the warm water, nectar and yeast in a liquid measuring cup. Combine the bread flour and salt then slowly add the water mixture. Here's where a stand mixer would come in handy, but I don't have one so...I use a hand mixer with a dough hook attachment.


Mix for a couple minutes or until the dough starts to come together. At that point, cover the bowl with plastic wrap and let it sit for 20 minutes. All this waiting will be worth it, I promise!


Remove the plastic wrap and add in the sponge from day 1. Use the mixer and knead the dough for about 10 minutes or until it's smooth and stretchy. Once you've reached that point, place the dough on a lightly floured surface and knead by hand and shape into a round ball. Spray a bowl with vegetable oil spray, place dough in and cover with plastic wrap. Now for more waiting...let the dough rise at room temperature for 1 1/2 hours or until it has doubled in size.


On to the the last rise, finally! Lay down a sizable sheet of parchment paper on the counter. On a clean, lightly floured section of counter, press your dough out into a square and dimple it with your knuckles. Then fold it in thirds, like a letter, and slowly form into a tight ball being careful not to tear the dough. place the dough onto the parchment paper and loosely cover with greased plastic wrap. Allow the dough to rise one final time for another 1 1/2 hours.


Now to prep the baking stone - necessary for a nice crispy crust. Preheat your oven to 500 degrees with the stone on the lowest rack. Cut an "X" in the top of your dough ball to allow it to breathe, avoiding blowouts while baking. Once the oven is up to temperature, remove the stone and carefully place the dough, parchment paper and all, onto the stone and place in the oven. Reduce the temperature to 425 degrees and bake for 35-40 minutes.


Once you remove it from the oven, place your boule on a wire rack to cool for about 2 hours or until it's room temperature. 


And there you have it! A great rustic bread that is great with soup, salad, as grilled cheese, French toast, or just a vehicle to sop up extra gravy. Enjoy!

- "Jess" A Pinch