One More Bite Catering and Events

Category: Dinner

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
Zoe’s Bacon Jam for Bacon, Egg & Cheeses

A fun and delicious take on the classic bacon, egg and cheese! Created for the 2021 Kings Hawaiian Recipe Contest, this sandwich is absolutely wonderful and brings new flavors to the classic sandwich. Never be afraid to change something in your own classic recipes to make sometime new!

Ingredients

Bacon Jam

1 lb Thick Cut Bacon

3 Large Sweet Onions

1 tbsp Butter

¼ cup Brown Sugar

¼ tsp Salt

1 tbsp Balsamic Vinegar

¼ cup Water

2 tbsp Instant Coffee

1 tsp Mexican Chili Powder

1 tsp Maple Syrup *Optional

Bacon, Egg and Cheese

4 Eggs, Fried

Salt & Pepper (You can use Truffle Salt for the Egg if you wish)

1 cup Arugula

1 tsp EVOO

¼ tsp Truffle Salt

1 cup Grape or Roma Tomatoes, Cut

Kosher Salt, Sprinkled Over the Tomatoes

4 Kings Hawaiian Buns

Hot Sauce (I used my Garlic Habanero Sauce)

Cheese ( I used both Cheddar and Muenster)

Directions

Cook the bacon. You can do this using any method you prefer. I like to bake my bacon in the oven. For this batch: @350F for about 20 minutes. You want the bacon to still have a bit of chew to it. You do not want it to be crispy. Once the bacon has finished, remove from the oven, pat with paper towels to remove the grease and chop into small pieces. They do not have to be uniform pieces.

In a pot, or in a deep pan, melt the butter over medium heat. While the butter is melting, cut your onions. You want them to be fairly thick cut. You can either do these long, or short. I recommend doing a medium to large dice (1/2″x1/2″x1/2″). Add to the butter and then add the brown sugar and salt. Mix together to combine and then turn the heat down to medium low. Stir occasionally, making sure the onions don’t burn. This will take approximately 40 minutes.

Once the onions have reached the point of being caramelized (I like them to be dark caramel brown but not crispy), add the water, the instant coffee, the balsamic, chili powder, and maple syrup if using it. Stir to combine and add the chopped bacon. Stir and cook over low heat for 2 minutes. Remove from heat and add to a bowl.

Once the bacon jam is done, you can assemble a bacon egg and cheese if making one! In a toaster or broiler, melt the cheese onto the buns. Cut the tomatoes and sprinkle with salt to remove some of the water. Drain in a colander or on a plate. Toss the arugula with olive oil and truffle salt. Fry your eggs in a pan with a little oil, salt and pepper.

To assemble: Bottom bun, arugula, tomatoes, bacon jam, egg, hot sauce, top bun

April 6, 2021
Chicken, Garlic Spinach & Goat Cheese Spaghetti Squash Bowls

Chicken, spinach and goat cheese come together to make a deliciously healthy lunch or dinner!

Ingredients

Roasted Spaghetti Squash

1 Spaghetti Squash

2 tbsp Infused Olive Oil, Divided

2 tsp Toasted Garlic Powder, Divided

2 tsp Black Pepper, Divided

2 tsp Dried Oregano, Divided

2 pinches Cayenne Pepper, Divided

Spaghetti Squash Filling

½ lb Chicken breast, cut into strips

1 tbsp Canola Oil

1 tsp Salt

1 tsp Black Pepper

1 tsp Dried Thyme

½ tsp Horseradish Powder

20 oz Spinach

2 Garlic Cloves, Minced

1 tsp Butter

2 tsp Olive Oil

1 tsp Kosher Salt

1 tsp Garlic Powder

4 oz Garlic and Herb Goat Cheese

Directions

Slice your spaghetti squash (CAREFULLY) and preheat the oven to 400F. Scoop the seeds out.

*Note: I like to use a paring knife to cut some small slashes (just in and out) around the area I’m going to cut, and then microwave the squash for intervals of 20 seconds. This helps soften the squash a bit so it is easier to cut.

On each half of the spaghetti squash, rub 1/2 the olive oil (I used a wild mushroom infused olive oil) and 1 tsp of each of the spices. Place the spaghetti squash cut side down on a baking sheet lined with aluminum foil, and cook 45-50 minutes.

Remove the squash from the oven and let cool. Once cool, use a fork to remove the spaghetti squash strands from the sides and bottom and add to a bowl, reserving the spaghetti squash body.

Cook chicken strips in canola oil in a heavy bottomed saute pan with salt, pepper, thyme and horseradish powder until 165F internal temperature has been reached. Remove and add to spaghetti squash strands.

In the same pan, add butter and olive oil. Once hot, add minced garlic and cook 10 seconds before adding the spinach. Toss quickly and only cook for 30 seconds. Remove from heat and add salt and garlic powder. Add to the spaghetti squash strands and chicken.

Mix the goat cheese into the spaghetti squash mixture. Taste, and season again with salt and pepper if necessary. I also like to add a little extra hotness with cayenne pepper, but you can omit this. Add the mixture back into the spaghetti squash shells, dividing evenly, and bake at 350F for 15 minutes. Remove and enjoy!

October 31, 2020
Chicken Bacon Ranch Manicotti

Chicken Bacon Ranch Manicotti

Ingredients

1 Box of Manicotti

1 lb Chicken Breast, Shredded

½ lb Bacon, Crumbled

1 tsp Canola Oil

1 cup Ranch Dressing

½ cup Ricotta Cheese

1 cup Mozzarella Cheese

1 tsp Kosher Salt

1 tsp Black Pepper

2 tsp Parsley, chopped

Doritos, Crushed

Directions

In a large pot, bring salted water to a boil. Add manicotti and cook until just before al dente. Drain and hold to the side.

Preheat your oven to 375F. Lay your bacon on a baking sheet in a single layer. Bake until brown and crispy. Remove from oven, pat away grease and place on a plate. Crumble the bacon into small pieces. You will use it later.

In a large pan, heat the canola oil. Season both sides of the chicken breast with salt and pepper and cook until no longer pink in the middle and the temp reaches 165F. Remove from pan, cool, and shred, either with you hands, or a fork.

In a large bowl, mix together shredded chicken, bacon, ricotta cheese, 1/4 cup of mozzarella cheese, salt, pepper, bacon, and 1/4 cup of the ranch dressing.

In a baking pan with high sides, spread 1/4 a cup of ranch along the bottom.

Fill the manicotti with the shredded chicken mixture with a spoon or your hands. Place manicotti in a single layer in the prepared pan with the ranch dressing.

Cover manicotti with the remaining mozzarella cheese and the remaining ranch dressing. Cover with tinfoil and bake at 375F for 30 minutes.

Remove foil and bake for another 5 minutes. Remove from oven. Top with parsley and crushed doritos. Serve hot.

April 15, 2019
Spicy Fusilli with Zucchini, Leeks and Tomatoes

Spicy Fusilli with Zucchini, Leeks and Tomatoes

Ingredients

1 lb Fusilli Pasta

1 Zucchini, diced

1 Leek, chopped small

½ cup Grape tomatoes, sliced

1 tbsp Butter

2 tsp Crushed Red Pepper

1 tsp Salt

1 tsp Black Pepper

½ cup Parmesan Cheese, grated

½ cup Reserved Pasta Water

Directions

Bring a pot of water to a roiling boil. Add the fusilli and cook until al dente. Drain and set aside. Reserve 1/2 a cup of the pasta water. Set aside.

While the pasta is cooking, add the butter to a large pan. Gently saute the leeks and zucchini and add the salt, pepper and red pepper flakes. Set the heat to low and add the sliced tomatoes and wait until the pasta is done.

Add the reserved pasta water and the Parmesan cheese to the pan with the zucchini and leeks and stir until thickened. Add the pasta to the pan and gently toss to coat.

Serve hot.

March 19, 2019
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
Roast Beef with Boursin with Roasted Tomatoes and Arugula on a Buttery Croissant

Roast Beef with Boursin with Roasted Tomatoes and Arugula on a Buttery Croissant

Ingredients

2 Large Croissants, slice in half

½ lb Roast Beef, Sliced

½ Container Boursin

10 Grape Tomatoes

1 cup Arugula, packed

Directions

Preheat oven to 450F. Toss tomatoes in a little oil and sprinkle with salt and pepper. Add to a rimmed baking sheet or casserole dish and bake for 10 min, or until the skin starts to split. (You can also do this in a pan on the stove). Remove from oven and set aside.

Slice croissants, and in a pan with a little butter, toast gently on both sides. Set the the side.

Spread the boursin cheese over both sides of the croissant. Add roast beef, and arugula, and then top with tomatoes.

If desired, melt some butter and brush a small amount over the tops of the croissant.

Serve warm.

March 12, 2019
Spicy Ramen with Miso Tofu

Spicy Ramen with Miso Tofu

Ingredients

1 Package, Ramen Noodles

1 Package, Extra Firm Tofu, drained and pressed

½ cup Red Miso

1 cup Shiitake Mushrooms, dice 1/2 a cup

2 Scallions, sliced on a bias

3 Eggs, soft boiled

3 cups Vegetable Stock

1 cup Milk or Soy Milk

¼ cup Soy Sauce

1 tbsp Chili Garlic Paste

1 tsp Ginger, ground

1 tsp Salt

1 tsp Black Pepper

Seaweed Crackers

Bean Sprouts

Sesame Oil

Directions

Press as much water as possible out of the tofu. You can use a tofu press or paper towels. Cube the tofu and fry in a large pan with 1 tbsp oil until golden on all sides. Add 1/4 cup of miso to the tofu and cook for another few minutes. Remove from the pan and set aside.

In a large pot, add 1 tbsp oil and the chopped mushrooms. Add the rest of the miso paste and fry until golden brown. Add the stock, the milk and the soy sauce. Bring to a simmer. Add the chili garlic paste, ginger, salt and pepper.

Cook the noodles according the package. Set aside.

While broth is simmering, bring a small pot of water to a rolling boil and add the eggs. Cook for 7 minutes and then remove and add to a boil of ice water. Let cool completely. Gently roll the egg to crack the shell and then gently peel the egg. Set aside.

Taste the broth. Season if necessary.

Add cooked noodles to a serving bowl. Ladle broth over the noodles. For each serving, top with miso tofu, scallions, half a soft boiled egg, seaweed crackers, and any other toppings.

March 5, 2019
Huevos Rancheros

George W. Bush’s Favorite Food… for President’s Day!

Ingredients

3 Corn or Flour Tortillas

2 tbsp Butter

23 Eggs, whole

½ Jalapeno, minced

¼ cup Sauce of Your Choice (Enchilada, Salsa Verde, etc)

¼ cup Mexican Rice, Cooked

¼ cup Fresh Salsa

Chipotle Goat Cheese

1 Avocado, sliced

Green Onion, sliced on the bias

Directions

In a large pan, heat the butter. Once melted, add the three tortillas. They may overlap.

Once the tortillas have begun to crisp, slip them over, making sure they have some overlap. Add the sauce around the tortillas.

Spoon the wild rice over the tortillas, making little wells for the eggs (or they will slide). Crack the eggs gently into each of these wells, sprinkle with salt and pepper and cover with a lid until the egg whites have cooked almost fully.

Open the lid and add the salsa and goat cheese. Cover and cook until the egg whites are fully cooked (you want the yolks to be runny).

Remove from pan carefully, add the avocado and green onion and more sauce if desired. Enjoy!

February 18, 2019