One More Bite Catering and Events

Category: Party

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
July Drink of the Month: Frozen Watermelon Mojito

Cool Down with a frozen watermelon mojito!

Ingredients

1.50 oz White Rum

1.50 cups Frozen Watermelon

2 tbsp Mint Leaves

Juice of 1/2 a lime

Simple Syrup, To Taste (if not sweet enough)

Directions

This drink is super simple, just blend all ingredients together in an blender and enjoy!

Note: In a blended drink you get more out of the mint too. Muddled, you only get so much. Blended you release so much more of the oils

July 31, 2020
Keto Avocado Brownies

Keto Avocado Brownies

Ingredients

1 cup Avocado, Mashed

½ tsp Liquid Stevia or Vanilla

5 tbsp Cocoa Powder

3 tbsp Butter,

2 Eggs, Large

½ cup Melted Chocolate, Keto Friendly Brand

1 cup Almond Flour

¼ tsp Baking Soda

1 tsp Baking Powder

1 tsp Kosher Salt

3 tsp Stevia Powder

Directions

Preheat oven to 350F.

Combine all dry ingredients and whisk together to combine.

Peel the avocados, add to a blender or food processor and mash until smooth. Add the other wet ingredients and process until smooth.

Add wet ingredients to the bowl with dry ingredients. Mix with a rubber spatula until combined.

Grease a baking pan (i use a 9×9). Pour the batter into the pan.

Bake for 25-30 minutes until done. Cool and slice.

July 28, 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
Mexican Hot Chocolate Cupcakes with Tequila Buttercream

Mexican Hot Chocolate Cupcakes with Tequila Buttercream

Ingredients

Cupcakes

2 cups Flour

2 cups White Sugar

1 cup Cocoa Powder

1 ¾ tsp Baking Soda

1 ½ tsp Baking Powder

1 ½ tsp Sea Salt

1 tsp Cinnamon

1 tsp Cayenne Pepper

2 Eggs

¾ cup Vegetable Oil

1 cup Milk

2 tsp Vanilla Extract

1 cup Boiling Water

Tequila Buttercream

1 cup Butter, Softened

4 ½ cups Powdered Sugar

3 tbsp Tequila

Directions

Cupcakes

Preheat oven to 350F. Prepare a muffin tin with paper cupcake wrappers or silicon wrappers.

Combine sugar, eggs, oil, vanilla and milk. Beat together. Combine all dry ingredients in a separate bowl.

Combine all other dry ingredients in a separate bowl. Add dry ingredient to wet and beat to combine. Slowly add the boiling water and mix until smooth.

Using an ice cream scoop, add batter to muffin tin lined with cupcake liners. Only fill each cup ¾ of the way.

Bake for 15-18 minutes or until a cake tester comes out clean. Allow the cupcakes to cool.

Tequila Buttercream

Beat together butter and sugar until smooth and creamy with a hand mixer. Stir in tequila and fold it into the butter cream with a soft spatula.

Add the butter cream to a piping bag. Frost cupcakes, garnish with a chili pepper slice and sea salt.

December 15, 2018
White Chocolate Blackberry Macarons

Macarons are known as difficult confections to make. But, if you’re into almond cookies, these little delights are delectable treats. We tried making them here.

Ingredients

Macaron Shells

100 g Powdered Sugar

50 g Almond Meal or Flour

20 g Cocoa Powder

60 g Egg Whites, Room Temperature

40 g Granulated Sugar

Blackberry Filling

400 g Blackberries, fresh

350 g White Chocolate

Directions

Macaron Shells

Preheat your oven to 300F. Line a baking sheet with a silpat or parchment paper. And prepare a pastry bag with a 1/2″ plain tip.

Combine the almond flour/meal, powdered sugar and cocoa powder. Mix until combined and then pass through a fine sifter to remove lumps.

In a separate bowl, add the egg whites. With a hand mixer, beat until foamy and then add the granulated sugar. Beat until the egg whites form stiff peaks.

Gently fold the egg whites and dry ingredients together. DO NOT OVERMIX. Stop combining once the batter is glossy.

Gently spoon into the prepared pastry bag. Pipe in uniform circles on your silpat or parchment paper. You can use a template to ensure uniformity.

Tap the baking sheet to remove air bubbles and flatten the macarons a little bit. Allow them to sit out for 15 minutes. Do not touch them during this time. They should form a skin and become matte in appearance.

Bake for 15-20 minutes. Macarons should be set but not firm.

Allow to rest for 10 minutes after you remove the shells from the oven.

White Chocolate Blackberry Ganache

Puree the blackberries in a food processor. Strain through a fine sieve.

In a double boiler, add the puree and gently heat. Add the white chocolate and allow to melt, stirring puree and chocolate together until smooth and combined.

Remove from the heat, and place in a bowl. Cover and place in the fridge to set. Once cool, add to a pastry bag. Pipe ganache into each shell and form each cookie.

December 4, 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
Birthday Guacamole

A fun twist on a classic! Celebrate your birthday with this colorful guacamole.

Ingredients

3 Avocados (Pitted, Husked, Diced)

Salt

Pepper

½ cup Strawberries (Small Dice)

½ cup Mango (Small Dice)

½ cup Small Blueberries

½ Red Onion (Small Dice)

1 Jalapeños (Seeded, Small Dice)

2 Garlic Cloves (Minced)

1 tsp Chili Powder

Cilantro

Directions

Mash 3-4 large avocados in a mortar and pestle or with a hand masher.

Add salt and pepper to taste.

Add the other ingredients and mix together gently.

Serve immediately with desired accoutrements.

September 16, 2018
Pineapple Mango Guacamole

This fresh and fruity guac will be a hit at your next party!

Ingredients

3 Avocados (Pitted, Husked and Diced)

Salt

Pepper

1 cup Pineapple (Cored, Peeled, Small Dice)

1 cup Mango (Pitted, Peeled, Small Dice)

2 Jalapeños (Seeded, Small Dice)

3 Cloves of Garlic (Minced)

1 Lime (Juice and Zest)

Cilantro

Directions

Mash 3-4 large avocados in a mortar and pestle or with a hand masher.

Add salt and pepper to taste.

Add the other ingredients and mix together gently.

Serve immediately with desired accoutrements.

September 16, 2018