One More Bite Catering and Events

Category: Appetizer

The BEST Dumpling Dough Recipe

For the longest time, I’ve been looking for and testing recipes that mirror the dumplings I grew up eating from my local Chinese Restaurant, Beijing. The dumplings were soft and chewy, with the best texture of dumpling I’ve ever had from a takeout place, and when I moved from CT, I missed those dumplings so bad. These have finally satisfied that craving. You can fill them with whatever you want, but i like beef and cabbage with some garlic, ginger and hint of spice. They also work with pork, chicken, and vegetarian dumpling fillings!

Ingredients

500 g Special Bun Dough

260 g Cold Water

Salt

0.75 lb Desired Dumpling Filling

Directions

Using a kitchen scale, measure 500g of special bun flour into a large bowl. Add the salt

*I buy my special bun flour at Good Fortune, an Asian grocery store. If you can’t get it, you can use All Purpose Flour. It won’t be quite as smooth as the Special Bun Flour, but you’ll get close!

To your bowl, add the water. Take chopsticks, or a wooden spoon and mix until combined. Once combined, mix and knead with your hands until no loose flour is left in the bowl.

Cover the dough with a clean dish towel or plastic wrap and let it rest for 20 minutes.

Turn the dough out onto a lightly floured surface. Knead the dough, pressing down and turning over and over until the dough is very smooth. The surface of the dough should not be dimpled.

Cover the dough again and let it rest for 40 minutes.

Remove the dough from the bowl and poke a hole through the center. Twist your hands through the hole until the dough resembles a donut. Cut the dough into equal small sections, approximately 12-14g, but you can make them as big or as small as you want.

Using a dough roller, roll out the dumpling wrappers into thin, even circles. Add about 2 tsp of filling to the center of each dumpling wrapper. Crimp or seal the dumplings so that the filling doesn’t leak out.

My favorite way to cook these!

In a Non-Stick pan, add 2 tsp of vegetable oil. Over medium high heat, add your dumplings, bottom side down. Let the dumplings cook until the bottoms are golden brown, approximately 4 minutes. Get some water, enough to cover up 1/6 of the bottom of the dumplings and a lid. Add the water and place the lid on the pan. Turn the heat down to medium low. Let the dumplings steam until all the water has evaporated. Remove the lid and let cook a few more minutes until all the water is gone.

Serve with desired sauces. I like them with Kewpie Mayo, or a Soy Sauce based dipping sauce with sesame seeds and garlic.

February 17, 2023
Potato Wedges with Lentil Curry and Goat Cheese

Potato Wedges with Lentil Curry and Goat Cheese

Ingredients

4 Russet Potatoes, peeled and cut into wedges

3 tbsp Olive Oil

2 tsp Sea Salt

4 tbsp Garlic, Minced

2 tsp Black Pepper

2 tsp Oregano

1 cup Lentil Curry

½ cup Goat Cheese

Directions

Preheat your oven to 425. Line one or two baking sheets with parchment paper.

Peel and cut your potatoes into wedges and place into a large bowl.

Add olive oil and spices to the potatoes and coat.

Place wedges on the prepared baking sheet(s) in one layer.

Bake in oven for 30 minutes, flipping half way through the cooking time. Add more time for more crispy wedges.

Add crispy wedges into a baking dish and add the lentil curry and goat cheese. Bake for 10 more minutes. Remove from oven and serve hot.

March 15, 2019
Mini Steak Stuffed Yorkshire Puddings

Mini Steak Stuffed Yorkshire Puddings

Ingredients

Yorkshire Pudding Popovers

2 Eggs

1 cup Milk (Whole or 2%)

1 cup Flour

1 pinch Salt

1 dash Nutmeg

⅓ cup Butter, Beef Drippings or Reduced Stock

Steak Fillings

Olive Oil

12 oz Shaved Steak

1 Bell Pepper

½ Small Onion

Parsley (Fresh or Dry), to taste

Ground Cumin, to taste

1 tbsp Butter

Directions

Yorkshire Pudding Popovers

Preheat oven to 425F. Place muffin pan in oven to preheat pan.

Beat Eggs until light and frothy.

Mix in Milk, Flour, Salt and Nutmeg until smooth.

Pour about a half tablespoon of Butter, Beef Drippings or Reduced Stock into each cup.

Add batter into cups (about half way).

Bake for approximately 30 minutes, or until golden.

Steak Filling

Add Oil to a pan and bring to medium-high heat.

Sweat onions and peppers until onions turn translucent.

Add in steak and seasonings. Cook until done. Cover to keep warm.

Put it Together

Take popovers out of pan and cut a hole in the top. Fill with steak mixture. Serve with a gravy or choice of sauce.

March 13, 2019
Brie, Pear and Almond Puffs

Brie, Pear and Almond Puffs

Ingredients

1 Box Puff Pastry

1 Brie Wheel

3 Bosc Pears, Sliced

½ cup Sliced Almonds

1 Egg, beaten with a little water

Directions

Preheat the oven to 425 degrees. Prepare a shallow baking dish with 1/2 an inch of water.

Add pears to the water and roast for 10 minutes until soft. Remove from water and pat dry when finished.

On a separate baking sheet spread out the almonds and bake for 3 minutes, max. The almonds will burn if left longer.

Roll out the thawed puff pastry with a rolling pin. Cut into 1″x 1″ squares. In the center of each square, add a small cube of brie, some pear and a few almonds.

Fold in the sides as desired (i made flowers with mine) and brush with egg wash to hold them closed.

Placed on a prepared baking sheet and bake at 400 degrees for 15-20 minutes until the puff pastry has risen and is golden brown.

Serve hot or warm. For an extra fancy touch, add some honey and more toasted almonds as a garnish.

February 4, 2019
Personal Shepard’s Pies

Personal Shepard’s Pies

Ingredients

1 lb Ground Lamb

6 cups Mashed Potatoes

1 White Onion, Minced

4 Garlic Cloves, Minced

2 tbsp Flour

2 tbsp Tomato Paste

1 cup Low Sodium Beef Broth

1 tbsp Worcestershire Sauce

1 cup Frozen Peas

1 cup Chopped Carrots, Small Dice

½ tsp Oregano

½ tsp Thyme

1 tsp Kosher Salt

1 tsp Black Pepper

Directions

Make your mashed potatoes in any way you like them. Add butter and milk and mash until smooth. Once cool, add to a pastry bag. Set aside.

Preheat your oven to 375.

In a large skillet, add ground lamb, onion, and garlic. Season with 1/2 the salt and pepper. Cook until brown and crumbly. Drain the grease.

Add the flour to the skillet. Stir in flour and cook for 1 minute. Add in the tomato paste, broth, Worcestershire sauce, thyme and oregano.

Bring to a boil, and then reduce the heat to medium-low. Add the carrots and peas. Cook for 10 minutes.

While the peas and carrots are warming, butter several ramekin dishes. Add the meat mixture to the ramekins, filling to just above 3/4 full.

Using your prepared pastry bag, pipe mashed potatoes over the top of the meat mixture. If desired, add a layer of cheddar cheese under the mashed potatoes, or over the mashed potatoes depending on your preference.

Bake, uncovered for 35 minutes.

Let stand 5 minutes before serving.

January 23, 2019
Caramel Corn with Pistachios, Peanuts and Coconut

Caramel Corn with Pistachios, Peanuts and Coconut

Ingredients

1 cup Raw Shelled Peanuts

1 cup Coconut, Shredded

1 cup Pistachio Nuts, Shelled

10 cups Popcorn

2 tsp Kosher Salt

1 cup Light Brown Sugar

1 cup Light Corn Syrup

4 tbsp Butter

1 tbsp Distilled White Vinegar

Directions

Toasted Nuts

Preheat oven to 350 degrees. Toss coconut, peanuts and pistachios on a large baking sheet. Bake, stirring once or twice until toasted, about 5 minutes. Set aside.

Popcorn

Cook your popcorn in any manner, follow the directions on the packaging.

Caramel Sauce

In a large sauce pot, combine sugar, corn syrup, butter, vinegar and salt.

Using a candy thermometer, cook without stirring until the mixture reaches 300 degrees (approx. 20 minutes).

While the mixture is cooking, combine the nuts and coconut with the popcorn on a large parchment paper lined baking sheet sprayed with non stick cooking spray. Prepare another large baking sheet with parchment paper and spray with non stick spray, set aside.

Spray the tines of two forks with non-stick cooking spray.

When the caramel sauce reaches 300 degrees, set the thermometer aside and pour the mixture onto the popcorn and nuts. Use the two sprayed forks to combine. Work quickly.

Once fully combined, transfer the popcorn to the other prepared baking sheet and spread out. Cool and let set for about 2 hours. Break and serve immediately, or store in an airtight container.

*Note: You may use pre-made caramel sauce

January 19, 2019
Caprese Terrine

Your favorite salad… as its own meal.

Ingredients

16 oz Fresh Mozzarella Cheese

2 cups Basil

2 Red Peppers

2 Large Tomatoes

Directions

Roast your peppers in the oven at 450, drizzled with olive oil. If your stove emits a flame, you can also use tongs and roast right on your stove. You can also use pre-roasted peppers.

Prepare your baking tin. I use a bread tin. Spray cooking spray on the inside and then line all sides with plastic wrap with a fair amount of overhang.

Slice the mozzarella and tomatoes thinly.

Pat the mozzarella and tomatoes mostly dry with a paper towel.

Place a single layer of mozzarella over the bottom of the baking tin. Add a layer of tomatoes and then a layer of basil.

If you roasted your own peppers, peel the skin away. Cut the peppers so they fit in a single layer over the basil.

Repeat until the the top layer is mozzarella again. Fold the excess plastic wrap over the top of the mozzarella and wrap tightly.

Place a heavy weight ( I used a plastic wrapped and then foil wrapped brick) on top of the terrine and refrigerate for at least 6 and up to 24 hours.

Using the plastic wrap, lift the terrine out of the baking tin. Open the top and drain the liquid. remove the plastic wrap and slice. Serve cold or at room temperature.

January 14, 2019
Tomato and Basil Soup with Grilled Cheese Croutons

Tomato and Basil Soup with Grilled Cheese Croutons

Ingredients

Tomato Basil Soup

6 Garlic Cloves, Minced

1 lb Roma Tomatoes, halved

½ lb Grape Tomatoes, halved

2 tsp Olive Oil

1 White Onion, Small, Minced

2 tsp Olive Oil

2 cups Vegetable Broth

1 tbsp Tomato Paste

Sea Salt

Black Pepper

Fresh Basil, chiffonade or dried basil

Heavy Cream

Grilled Cheese Croutons

4 Slices of Bread

8 Slices Cheddar Cheese

2 tbsp Butter, softened

Directions

Tomato Basil Soup

Preheat your oven to 400F. On a baking tray, toss the tomatoes with the olive oil, garlic, salt and pepper. Roast for 25 minutes.

In a pot, heat olive oil and cook onions until translucent. Add the tomato paste and stir to combine. Add the stock and bring to a boil, then reduce to simmer.

Add roasted tomatoes, garlic, dried basil and a pinch of salt to the soup. Simmer for 10 more minutes.

Remove soup from heat and use an immersion blender to blend the soup until smooth. (or use a regular blender).

Pour into bowls and add 2 tsp of heavy cream.

Grilled Cheese Croutons

In a pan, add a tsp of butter. Heat over medium high.

Butter one side of a slice of bread. Place it butter side down in the hot pan. Add 2 slices of cheddar cheese to the bread.

Let the bread cook until golden brown. On the other slice of bread, add butter. Place on top of the cheese, butter side up. Flip the sandwich over and reduce the heat to medium low.

Cover the pan for optimum cheese melting and remove grilled cheese from pan once cheese is melted and the other slice of bread is golden brown.

Cut sandwich into 6-8 small pieces and add to tomato soup.

December 18, 2018
Zoe’s 24 Hour French Onion Soup

Not your Mama’s French Onion Soup

Ingredients

4 Vidalia Onion

3 tbsp Butter

1 tbsp Olive Oil

6 cups Beef Stock, or Vegetable Stock (if Vegetarian or Vegan)

2 tsp Thyme

3 tsp Kosher Salt

2 tsp Black Pepper

2 tbsp Balsamic Vinegar

1 cup Shredded Gruyere Cheese or Baby Swiss

Bread of Your Choice

Directions

The night before you want to serve the soup, slice the onions about 1/4″ thick in half rounds.

In a crockpot, add the butter and olive oil and then all the cut onions. Stir to combine. Add 1 tsp of the salt. Place the crockpot on low and let the onions cook over night, 12-14 hours.

Around 12-1pm the next day, add stock, balsamic vinegar, salt, pepper, and thyme and turn the crockpot to high for the remaining hours. It’s okay if the soup cooks for a little more, or a little less than 24 hours.

Grate the gruyere or baby swiss cheese and toast your sliced bread of choice in a toaster, or in a pan on the stove.

Turn on the broiler in your oven.

Ladle soup into oven safe ramekins, add some cheese, then your toast and then more cheese. Place the ramekins on a baking sheet and place under broiler.

Watch carefully, the broiling will only take about 2-3 minutes. Remove from oven and serve immediately.

December 17, 2018
Butternut Squash “Confit” with Wild Mushrooms and Winter Greens

A fall flavored hors d’oeuvre for your next party.

Ingredients

Butternut Squash Confit

1 Butternut Squash, diced

2 cups Olive Oil

1 Garlic clove, minced

1 tsp Kosher Salt

1 tsp Oregano

1 tsp Thyme

Wild Mushrooms

6 oz Wild Mushrooms, or mushrooms of your choice

2 tsp Olive Oil

½ tsp Kosher Salt

½ tsp Black Pepper

Winter Greens

1 Bunch Chard, Bok Choy, Kale, etc.

1 tsp Olive Oil

½ tsp Salt

½ tsp Crushed Red Pepper

Other

1 Baguette

½ tsp Garlic Powder

½ tsp Salt

½ tsp Black Pepper

3 oz Parmesan Cheese

Directions

Butternut Squash Confit

Heat your oven to 300F. Peel and then dice the butternut squash. Toss the squash with 1 tsp of salt and let rest for 15 minutes in a colander.

In a baking dish or pan with high sides, place the squash down in one layer. Add the oil until it covers the squash and add the herbs and garlic to the oil.

Place the squash in the oven and bake until very tender. This will take 45-60 minutes depending on your oven.

Remove the squash from the oven and remove from oil with a slotted spoon. Drain on paper towels and let cool.

Wild Mushrooms

In a small pan, heat oil. Add sliced mushrooms and seasonings.

Saute until browned and crispy around the edges. Remove from pan and place in a bowl to cool down.

Winter Greens

In a large pan heat the oil. Chop the winter greens to manageable pieces.

When oil is hot, add the winter greens and saute for 30 seconds. Season and turn the heat to low. Cook for 3 minutes.

Remove winter greens from heat and place in a bowl to cool.

Putting it together

Slice the baguette into 1.5″-2″ slices. Lay in one layer on a baking sheet.

Combine olive oil, garlic powder, salt and pepper. Using a pastry brush, lightly coat the slices of baguette. Place the baguette in the 300F oven.

When the baguette is golden brown, remove from oven (approximately 10 minutes). Top with winter greens, then mushrooms, then butternut squash and then parmesan cheese if desired.

November 13, 2018