One More Bite Catering and Events

Category: Sides

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
Corned Beef and Cabbage Hash

A great way to use your St Patrick’s Day leftovers!

Ingredients

2 lbs Corned Beef, Cooked

¼ Cabbage, Shredded

3 Large Potatoes, Shredded

1 Medium Vidalia Onion, Medium Dice

2 Cloves of Garlic, minced

1 tbsp Parsley (Fresh minced or Dry)

Salt, to taste

Pepper, taste

Olive Oil

Directions

In a large pan or skillet, heat Olive Oil to medium.

Add in, Potatoes, then Onions and Garlic, then Corned Beef, then finally Cabbage and Parsley, and cover with foil.

Let sit for 5 minutes, then uncover and turn heat to medium-high.

Mix skillet around and allow to hash to get a crust. Make sure the bottom doesn’t burn*.

*Cooking time could depend on stove and pan/skillet material and thickness.

Season with Salt and Pepper and serve!

March 17, 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
Duchess Potatoes

This twist on mashed potatoes will have you feeling regal!

Ingredients

2 lbs Chef or Russet Potatoes, peeled and washed

4 tbsp Unsalted Butter

1 cup Cheddar Cheese

¼ cup Heavy Cream

3 Egg Yolks

1 tsp Ground Cumin

1 pinch Ground Nutmeg

Salt (as needed)

Pepper (as needed)

Directions

In a large pot, place Potatoes and cover with an inch of water. Bring to a boil until potatoes are tender.

Strain Potatoes and place back into pot or large bowl. Add half of the Butter. Mash or whip Potatoes until smooth. Add in Cheese, Cream, Nutmeg and Cumin. Salt and Pepper to taste.

One at a time add Egg Yolks while quickly mixing/whisking so eggs don’t scramble.

Line a pan with parchment paper/silicone mat or cooking spray. Add Potatoes to a piping bag and pipe into small circles. If you don’t have a piping bag you can dollop about 1/2 cup of Potatoes into a circle. Melt the remaining Butter and brush onto Potatoes.

In a 350F Degree oven, bake Potatoes for 10-20 minutes. Baking time will vary depending on moisture.

January 8, 2019
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
Apple Compote

An upscale apple dish perfect for your next holiday meal!

Ingredients

4 Apples (Cored, Peeled and Chopped)

1 cup Water

¼ cup Granulated White Sugar

½ Vanilla Bean

1 tbsp Brandy

1 tsp Cinnamon

½ tsp Ground Cloves

½ tsp Ground Nutmeg

½ tsp Ground Ginger

1 pinch Salt

Directions

In a large saucepan, combine first seven ingredients. Include both the vanilla bean seeds and the pod.

*Note: If no vanilla beans are available, substitute a ½ tsp of vanilla.

Bring the mixture to boil. Boil gently until sugar dissolves until the mixture thickens (approximately 5 minutes).

Add apples and bring to boil again then reduce to simmer, stirring occasionally.

Cook for approximately 20 minutes until apples are tender and the mixture has thickened.

Remove from heat. With a slotted spoon, remove the vanilla bean pod.

Cool before serving. Makes Approximately 16oz.

September 24, 2018
Apple Sauce

Use this easy and delicious recipe with the extra apples in your house!

Ingredients

3 lbs Apples (use any leftovers, but I prefer half Fiji and Macintosh)

1 cup Apple Cider

3 tbsp Lemon Juice

Light Brown Sugar

2 tsp Cinnamon

1 pinch Salt

Directions

Combine all in large pot. Cook at low-medium heat and stir until apples are tender.

Allow to cool slightly.

Taste the mixture, add more cinnamon, salt or sugar if needed.

In a food processor, food mill or blender, add the mixture. Puree to your desired texture. We recommend pureeing until smooth.

Transfer to clean jars and store in the fridge, or can the apple sauce in mason jars and hold in
storage. Makes approximately 28oz.

September 24, 2018