This should be fun
I have a bamboo steamer and I hardly ever use it.
Time to put my thinking cap on
I have a bamboo steamer and I hardly ever use it.
Time to put my thinking cap on
1 - 20 of 66 Posts
Steamed dumplings would be fantastic. I’ll even give you a hint… the frozen ones at Trader Joe’s are rather yummy.
Costco had their turkey $10 off on Black Friday, so that worked out to under 50 cents/lb. I bought one.
These tamales are based on that turkey, using the meat, the stock and the rendered fat along the way. Made masa in the food processor using masa harina, turkey stock, turkey fat and seasoning. Can't find the pix for this step on my phone for some reason.
Dry roast some onion and garlic in a non stick pan
![IMG_20211203_153727866.jpg]()
Chop the onion and garlic. I used the food processor with a little masa residue. In the dry roast skillet add some turkey fat some cumin and coriander and the chopped aromatics.
![IMG_20211203_155219120.jpg]()
After a bit add some turkey stock boiled with ground chile powder (California, New Mexico, Pasilla) and a can of crushed tomatoes season with some sugar salt and whatever else fits your fancy.
![IMG_20211203_155748661.jpg]()
Roll tamales. No pix I was wearing gloves and had messy hands.
I'm steaming these in a pasta insert over an inch and a half of water or so.
![IMG_20211203_165532773.jpg]()
And some more in the steamer basket in my pressure cooker.
![IMG_20211203_170802993_HDR.jpg]()
Steaming away.
![IMG_20211203_171851805_HDR.jpg]()
The pressure cooker batch finishes first of course.
![IMG_20211203_181234855.jpg]()
![IMG_20211203_181414082_MP.jpg]()
![IMG_20211203_181548047.jpg]()
These tamales are based on that turkey, using the meat, the stock and the rendered fat along the way. Made masa in the food processor using masa harina, turkey stock, turkey fat and seasoning. Can't find the pix for this step on my phone for some reason.
Dry roast some onion and garlic in a non stick pan
Chop the onion and garlic. I used the food processor with a little masa residue. In the dry roast skillet add some turkey fat some cumin and coriander and the chopped aromatics.
After a bit add some turkey stock boiled with ground chile powder (California, New Mexico, Pasilla) and a can of crushed tomatoes season with some sugar salt and whatever else fits your fancy.
Roll tamales. No pix I was wearing gloves and had messy hands.
I'm steaming these in a pasta insert over an inch and a half of water or so.
And some more in the steamer basket in my pressure cooker.
Steaming away.
The pressure cooker batch finishes first of course.
What is this steamed brown bread?
As for British steamed puds. I can certainly do those. And that includes savoury as well as sweet. puddings,
Ah, yes… nomenclature issues. When I was young growing up in New England, the term "brown bread" meant two things: steamed molasses-based bread in a can (especially see the B&M in a can; I've never met anyone who made it from scratch) as well as any whole wheat bread.What is this steamed brown bread?
As for British steamed puds. I can certainly do those. And that includes savoury as well as sweet. puddings,
Steamed brown bread:
https://www.google.com/search?q=ste...MZgBAKABAbABHg&sclient=mobile-gws-wiz-hp#ip=1
https://www.mashed.com/270569/the-surprising-origin-of-canned-bread/
… but please educate us on savory British steamed puddings as that is unfamiliar to me.
Oh - you may have heard of the famous steak & kidney pudding. Its basically beef and kidneys in gravy encased in suet pastry. Its cooked in a pudding basin which is then covered with greaseproof paper or foil and tied around with string. This is then placed in a steamer and cooked for approximately an hour and a half depending in size:
The finished pudding:
Har Gow DimSum (Steamed shrimp dumplings
I'm not going to lie. This was a lot of work for me. I was originally going to use wonton
skins to make my Har Gow, but the grocery stores were out. I had to make my own dumpling skins. Now these aren't as pretty , with the uniform folds, and elegant shape. The texture came out great, and the filling is righteous.
The skin recipe is super easy.
Ingredients:
2 cups flour
1/4 cup boiling water
Mix water with flour and knead until the dough comes together. Form a ball and dived into eight pieces. Roll out each section into a 1 inch tube, then cut into 1/2 inch rounds. P;ace in a lightly greased bowl, and cover with plastic wrap. Let rest for 45 minutes.
Filling:
1/2 cup finely mince ten scallops,
12 raw, shelled shrimp, finely minced
5 oz. can of water chestnuts chopped into a into a fine dice.
3/tbs. minced green onion
2 cloves garlic. minced
1/4 tsp. ground ginger
1 tbs. sugar
1 tbs. corn starch
2 tbs. lite soy sauce
Combine ingredients into a mixing bowl, and stir to evenly combine.
Take each dough ball and roll into a ball. Flatten on a floured work surface, and roll into a thin, 2 1/2 inch round. Wet edges of the dough disk. Place a tbs. of filling onto the middle of the dough disk. Fold in half, capturing the filling inside. Pinch edges together. Repeat until all dough is used up. Place in parchment lined steamer, with holes poked into the parchment paper to let the steam through. Bring water in the bottom of the steamer pan to a rapid boil. Put the steamer insert, filled with dumplings onto the steamer pot. Cover and steam for 6 minutes. serve with simple chili oil dipping sauce, or Hoisin Sauce, and steamed rice.
Seeeeya; Chief Longwind of the North
![20211207_131408.jpg]()
![20211207_132150.jpg]()
![20211207_152756.jpg]()
![20211207_161058.jpg]()
![20211207_161705.jpg]()
![20211207_163358.jpg]()
I'm not going to lie. This was a lot of work for me. I was originally going to use wonton
skins to make my Har Gow, but the grocery stores were out. I had to make my own dumpling skins. Now these aren't as pretty , with the uniform folds, and elegant shape. The texture came out great, and the filling is righteous.
The skin recipe is super easy.
Ingredients:
2 cups flour
1/4 cup boiling water
Mix water with flour and knead until the dough comes together. Form a ball and dived into eight pieces. Roll out each section into a 1 inch tube, then cut into 1/2 inch rounds. P;ace in a lightly greased bowl, and cover with plastic wrap. Let rest for 45 minutes.
Filling:
1/2 cup finely mince ten scallops,
12 raw, shelled shrimp, finely minced
5 oz. can of water chestnuts chopped into a into a fine dice.
3/tbs. minced green onion
2 cloves garlic. minced
1/4 tsp. ground ginger
1 tbs. sugar
1 tbs. corn starch
2 tbs. lite soy sauce
Combine ingredients into a mixing bowl, and stir to evenly combine.
Take each dough ball and roll into a ball. Flatten on a floured work surface, and roll into a thin, 2 1/2 inch round. Wet edges of the dough disk. Place a tbs. of filling onto the middle of the dough disk. Fold in half, capturing the filling inside. Pinch edges together. Repeat until all dough is used up. Place in parchment lined steamer, with holes poked into the parchment paper to let the steam through. Bring water in the bottom of the steamer pan to a rapid boil. Put the steamer insert, filled with dumplings onto the steamer pot. Cover and steam for 6 minutes. serve with simple chili oil dipping sauce, or Hoisin Sauce, and steamed rice.
Seeeeya; Chief Longwind of the North
Okay, so Monday and Tuesday are my nights off. Did steamed eggs with pork yesterday, have some pork belly steaming away at the moment, about an hour or so left to go, for my next post.
The Players
![20211207_053229.jpg]()
Eggs, some pork shoulder steak, bok choy for a bit of green.
The Process
First off, need half a pound a pound of ground pork.
![20211207_080345.jpg]()
Dice it, then start wailing away with the cleaver! Good therapy.
This is really a low effort dish, not much that you have to actually do. Once the pork is chopped finely enough, it gets mixed with some soy sauce and shoaxing wine. Into the bottom of the dish, let it sit and marinate for about half an hour. Then the eggs are cracked into a bowl, scrambled, a little salt and pepper and poured on top of the pork.
And the bok choy was washed and cut up.
![20211207_091651.jpg]()
Then the eggs go into the steaming setup I constructed. I'll show pictures of it in the pork belly post. Two little ramekins in the bottom of a rectangular pan, the dish with the eggs sits on top above the boiling water.
Steamed the eggs about 45 minutes. The bok choy was done in a separate pot with the expandable metal fan steaming insert you all know, I imagine.
The Product
Kind of a long time to wait for some eggs. But wow!
![20211207_102640.jpg]()
Picture is a bit fuzzy, but it is quite clear these are VERY tasty! The eggs are soft, silky, creamy, just a delight on the tongue. Kind of like a sausage omelet but completely different. And with some soy sauce and the hot chili oil on the bok choy, a nice complement to the eggs. A very good meal!
mjb.
The Players
Eggs, some pork shoulder steak, bok choy for a bit of green.
The Process
First off, need half a pound a pound of ground pork.
Dice it, then start wailing away with the cleaver! Good therapy.
This is really a low effort dish, not much that you have to actually do. Once the pork is chopped finely enough, it gets mixed with some soy sauce and shoaxing wine. Into the bottom of the dish, let it sit and marinate for about half an hour. Then the eggs are cracked into a bowl, scrambled, a little salt and pepper and poured on top of the pork.
And the bok choy was washed and cut up.
Then the eggs go into the steaming setup I constructed. I'll show pictures of it in the pork belly post. Two little ramekins in the bottom of a rectangular pan, the dish with the eggs sits on top above the boiling water.
Steamed the eggs about 45 minutes. The bok choy was done in a separate pot with the expandable metal fan steaming insert you all know, I imagine.
The Product
Kind of a long time to wait for some eggs. But wow!
Picture is a bit fuzzy, but it is quite clear these are VERY tasty! The eggs are soft, silky, creamy, just a delight on the tongue. Kind of like a sausage omelet but completely different. And with some soy sauce and the hot chili oil on the bok choy, a nice complement to the eggs. A very good meal!
mjb.
1 - 20 of 66 Posts
