Bok Choy and Shrimp Dumplings

Bok Choy and Shrimp Dumplings
Bok Choy and Shrimp Dumplings
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food
Bok Choy and Shrimp Dumplings // Eat Cho Food

I burned some donuts. Made some excellent muffins. Had a minor panic attack. Went to a suburban Target for the first time in months. Attempted to go to the library for actual library work. Forgot that spring break was a thing and couldn't get into said library. Frowned. Decided to eat my feelings in Chinese baked goods. Made homemade noodles. Spiced up the noods. Researched cute camera bags for the millionth time. Ate bacon for breakfast two days in a row.

So I would say that my weekend was okay...

I swear that whenever I plan to go on vacation the universe decides to throw every important task or project at me and I have negative days to do them. It feels great to have a lot to do. You know me, I like to stay busy. But I'm also just tired, ya know? 

Let me remind you that I'm not a full time blogger! I still work 40 hours a week at my day job and then spend as many hours as I can on the blog and other freelance projects. Lately, I've been struggling with how to give 100% of my energy to every project while also maintaining my relationships. I wish I could spend each night on the couch with Reuben watching all of Law & Order: SVU. I mean, I try to do that as much as I can but there's always a constant nagging feeling at the back of my head remembering there's a recipe to write, photos to edit, or emails to get sent out. Omg, my taxes. Remind me to do my taxes before I leave for Italy!! I wish I could effortlessly say, "Yes, I can totally hang out on Saturday! I have nothing planned!" That's never the case because my weekends are spent testing and photographing recipes or working on project #149742786. It's a lot of sacrifice. Most friends understand and don't hate me when I keep saying "We'll hang out eventually!!!" 

I've been side hustling for the last 2-3 years - painting, lettering, cooking, writing, doing lots of things. Reub and I met 5 years ago and obviously didn't live together. Those first 2 years in SF were spent getting to know each other and discovering we loved all the same foods! Except olives and blue cheese… yuck. Reuben and I would spend the weekends exploring the Bay Area and eating out all the time. We didn't really have a great kitchen for us to cook together in, which was sort of a bummer. But I think it was a perfect time for all that exploration! Once we moved in together 3 years ago, I finally felt a bit of stability. I actually had a kitchen and a space to work on all my projects! No craigslist roommates to get in my way!! Although, I do love my Big Green House roommies 4EVER <3 Anyways, that’s the story of how I became a workaholic.

Whoa, sorry to rant about work! I think I just need a vacation... I'm really fine! Dramatic but fine… what else is new? Although, an insurance commercial made me bawl my eyes out the other night... so maybe I'm just extra emotional? Thankfully we're heading to Italy in less than 2 weeks! I'm so ready to get out of the country for a little bit, to explore a brand new country, and to eat ALL THE CARBS. I'm hoping to come back inspired, semi-rested, and full of motivation to keep tackling this hustle! 

Let’s chit chat about these dumplings! I love dreaming up of new ways to manipulate dumpling wrappers! It’s literally edible playdough or maybe edible origami? What I like to do is somehow have the exterior of the dumpling hint at whats happening on the inside. Think of a purple dumpling that’s filled with purple cabbage! Or a dumpling filled with bok choy that also looks like bok choy! Whoa. Mind blown! I was pleased as punch with how these cute little dumplings came out! The filling is light and fresh from the bok choy and shramps (that’s how we text shrimps to each other…). The pleating on this dumping is as easy as it can get! I like to call it the “smoosh” technique! You literally smoosh or pinch together the middle portion of the dough together and you get a bunch of adorable bok choy dumps!

I’m going to admit that in order to achieve this look you use double the amount of wrapper for each dumpling. So it’s filling. But I don’t really mind the extra wrapper because in my opinion, the wrapper is the best part of the dumpling! Specifically the part of the dumpling where all the dough is concentrated and pinched together. If that’s also your favorite part then this dumpling is for you! Don’t forget to dip it in some soy sauce and chili oil, you won’t regret the extra carbs!


Bok Choy and Shrimp Dumplings

makes 36 large dumplings

plain dough:

10 oz (slightly less than 2 cups) all-purpose flour
pinch of salt
3/4 cup just boiled water

spinach dough:

10 oz (slightly less than 2 cups) all-purpose flour
pinch of salt
5 oz spinach
1/2 cup water

dumpling filling:

1 1/2 lb shrimp - cleaned and finely chopped
4 heads of bok choy - shredded
4 green onion stalks - chopped
3 large cloves garlic - mince
1 tbsp soy sauce
1 tsp sesame oil
1 tsp Sriracha
1/4 tsp white pepper
2 tbsp oyster sauce
2 tbsp cornstarch

olive oil for cooking

to make plain dough:

  1. Add flour and salt into a large bowl. Make a well in the center of the flour and slowly pour in just boiled water. Mix dough together with your finger tips or a wooden spoon if the mixture feels too hot. Mix until water is absorbed and the dough is just combine. Knead for 2-3 minutes until dough is round and smooth. Place dough in a medium ziplock bag, seal, and allow to rest and hydrate for at least 30 minutes. Dough can rest for up to 2 hours before being used.

to make spinach dough:

  1. Bring water to a boil in a saucepan. Add spinach and cook until spinach has wilted, about 2-3 minutes. Puree the spinach and water in a blender or immersion blender.

  2. Add flour and salt into a large bowl. Make a well in the center of the flour and slowly pour in spinach puree. Mix dough together with your finger tips or a wooden spoon. Mix until puree is absorbed and the dough is just combine. Knead for 2-3 minutes until dough is round, smooth, and evenly green. Place dough in a medium ziplock bag, seal, and allow to rest and hydrate for at least 30 minutes. Dough can rest for up to 2 hours before being used.

make dumplings:

  1. Heat about 2 tsp of oil in a skillet over medium high heat. Add in garlic and bok choy. Cook, stirring frequently, for 5-6 minutes until bok choy is tender. Scoop in a large bowl and set aside to cool.

  2. Add finely chopped shrimp, chopped green onions, soy sauce, sesame oil, Sriracha, white pepper, oyster sauce, and cornstarch to the bowl of bok choy. Give it a good stir until everything is evenly combined. Allow the filling to rest in the fridge for at least 30 minutes to allow the flavors to develop.

  3. To prepare your wrappers, lightly flour your work surface. Take the plain dough and cut it in half. Roll out one half of the plain dough into a 1” thick rope. Take the spinach dough and cut in half. Roll out one half of the spinach dough into a rectangle large enough to wrap around the plain dough. Place the plain dough in the center of the spinach dough. Roll up the dough and pinch the seams of the spinach dough to seal. Give the rope a quick roll to smooth out. Repeat with other half of dough.

  4. Cut each rope of dough into 18 equal pieces, giving you 36 pieces of dough total. Place the piece of dough cut side up on your work surface and gently press it down with the palm of your hand to form a flat disc. Roll out each piece of dough into a 4”-5” round circle. If you want to roll out all the dough at once, you can stack the wrappers with a light dusting of flour between each one. Lightly cover the prepared wrappers with plastic wrap or a towel to avoid drying out.

  5. Take one wrapper and fill with 1 tbsp of filling. “Smoosh” or pinch the middle portion of the wrapper (the space between the filling and the outer edge of the wrapper) together to get the bok choy look. Repeat with remaining dumplings.

  6. Set up your steaming meathod. My method: Bring a pot of water to a boil. Line a bamboo steamer, that’s the same diameter as the pot of boiling water, with perforated parchment paper or cabbage leaves. Fill the steamer with dumplings. Cover the steamer with the lid and steam for 8-9 minutes. Remove the steamer from the pot and lift the lid to allow the steam to release. Allow the dumplings to cool slightly, enjoy with soy sauce!

Notes:

  1. The spinach dough is speckled from the bits of spinach leaves. I liked this look! But if you prefer a more pure color you can press the pureed spinach through a fine mesh sieve. Just make sure you have a total of 3/4 cup of liquid. Add a bit more water if you need.

  2. This recipe makes double the amount of dough that’s typically used in my other dumpling recipes. This was done to achieve the leafy bok choy look. Plus the wrapper is the best part of dumplings in my opinion!

  3. To freeze, place dumplings on a baking tray and stick in the freezer until frozen solid. Store frozen dumplings in a ziplock bag. When steaming from frozen, do not defrost, and stream for 15-17 minutes.

Chicken and Leek Steamed Buns

Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns

It has been a very bun-filled month on Eat Cho Food. It’s also be raining constantly in San Francisco and I feel like rain and chilly weather only kicks up my craving for the fluffiest and most pillow-like of carbs. We finally had a sunny day yesterday and it was glorious! I always forget how dependent I am on the Sun until spring forward happens. I’m very much a Leo and the longer days and warmer weather make my happiness meter go off the charts!

You know what also makes my happiness meter go off the charts? Love : ))))))) sorry if this blog gets too cheesy and mushy for you… you should probably find another blog to read. Reuben and I celebrated 5 years together on Saturday! So this past weekend was a wonderful and slow weekend of enjoying each other’s company, eating really really really good food at Mister Jiu’s, planning for Italy some more, and taking pretty pictures of pizza! I’m so excited, guys. Reuben has finally agreed to let me document and share one of his pizza recipes! I know that 99.9999999999% of you have never had a slice of his pizza before, but it is seriously the best pizza in the universe. We’ve been together for 5 years and he’s been perfecting his hydration ratios and technique for almost as long. There’s about 24783748374983275983658937489374019274 reasons why I love Reuben, but his pizza ranks at about #3. I just had a slice of it cold out of the fridge and it’s still better than anything I can get on the West Coast.

One day, I hope we can open up a Pizza/Dumpling/Bakery/Beer Hall + Coffeeshop place. It would essentially be serving all the foods we eat in our regular day lives, but YOU would be able to have some too! Reuben would be slinging the best pizza in the universe and pouring you a taste of some ultra rare sour beer brewed with heirloom peaches that he’s been aging for the last 10 years. I would be bopping around the shop decorating cakes and pleating dumplings. We would both be constantly covered in flour, but so happy. Doesn’t that just sound like the most carb heavy dream ever? Ugh. ONE DAY.

Until then, I’m just going to be over here in my tiny kitchen perfecting all my dough recipes and pleating skills. These Chicken and Leek Steamed Buns would most definitely be on the menu! I would grab 1 or 2 in the morning with a coconut milk matcha latte and be set for the day! I actually stop at the dim sum shop around the corner from our apartment about 1 once a week for breakfast. I get 1 order of har gow and 1 order of pork siu mai to go. I can typically eat all 6 dumplings within the time it takes me to walk to the bus stop. Have I ever told you that I LOVE to walk and eat? It’s weird and I can’t explain why I enjoy it so much. Anyways! One morning I decided to mix it up a bit and get an order of har gow plus just 1 steamed chicken bun. I just want to say that I LOVE Good Luck Dim Sum. It’s my favorite dim sum in San Francisco. But this chicken bun was real bad. The dough was fine - fluffy and slightly sweet. The filling was horrible. The texture was way too tough and not tender or juicy at all. I took one bite and was super disappointed the remainder of my walk to the bus. I really dislike bad food… as most people would be. But after I eat something like that, it’s hard for me to shake off the feeling of “I can make this better!”

After that unfortunate morning, I was set on making the best chicken bun I could! I think I’m pretty close with this one. As soon as they were cool enough to eat without burning my entire mouth, I ate about 3 of them without even blinking. They are so good, so fluffy, so tender, and so springy! The leeks add a touch of springtime freshness that I’m so ready for more of! The filling is light but tender and juicy. I learned a little trick from my friend, Paul, for making a super soft and tender ground chicken filling… melk! I mean milk. Sorry, I’m from Ohio, where we say melk. The addition of a little bit of milk works some magic on what would typically be pretty dry and lean ground chicken. The richness from the milk also adds a bit of fat and richness that siu mai typically gets from pork. If you live a dairy free life, you can just replace the milk with water instead.

I’m sure in the future I’ll continue to develop a lot more chicken buns recipes. BBQ Chicken Buns. Teriyaki Chicken Buns. Five Spice Chicken Buns. All the chicken buns. But for now, these are my favorite chicken buns in all the land! I can’t stop thinking about reheating the ones I’ve safely packed away in our freezer for a rainy day. Ah! I think it’s going to rain tomorrow…


Chicken and Leek Steamed Buns

makes 12 steamed buns

dough recipe adapted from Red House Spice’s excellent bao guide!

bun dough:

250g (~1 3/4 cups) AP flour
50g (~1/3cup) cornstarch
2tsp sugar
1 tsp instant yeast
1 cup warm water + 1/4 cup more if dough is dry

filling:

1 leek
3 cloves minced garlic
1 lb ground chicken
1/2 tsp salt
1/2 tsp white pepper
1 tbsp oyster sauce
1 tsp soy sauce
2 tbsp milk
1 tbsp cornstarch


make dough:

  1. Combine flour, cornstarch, sugar, and instant yeast in the bowl of your standmixer fitted with a dough hook. Give it a quick mix to evenly incorporate everything. Begin to stir on medium speed. Slowly pour in 1 cup warm water and continue to knead for 8 minutes. Scrape out the dough onto a lightly floured surface and continue to knead for another 5 minutes until you get a smooth ball. If the dough feels a little too dry during the hand kneading process add a little bit more water, no more than an extra 1/4 cup. Place dough in a lightly greased bowl and cover with a damp kitchen towel. Allow dough to rest in a warm place for 1 hour to 1.5 hours until doubled in size.

  2. While the dough is resting, prepare your filling. Peel the tough outer layers of the leek. Cut off the top green portion of the leek and discard. Slice the leek in half lengthwise and then thinly slice each half. Quickly run the thinly sliced leeks under water to rinse off any dirty or sand. Dry off with a paper towel and set aside.

  3. Heat up 2 tbsp of olive oil in a skillet over medium high heat. Once hot, add in garlic and leeks. Sauté for 5-7 mins until aromatic and slightly golden around the edges. Remove garlic and leeks from the pan and place in a large bowl.

  4. Add chicken to the bowl of garlic and leeks. Add in salt, white pepper, oyster sauce, soy sauce, milk, and cornstarch to the bowl. Give it a good mix with chopsticks or a wooden spoon until just combined. Set aside and let the flavors develop for at least 15 minutes or up to 1 day covered in the fridge.

  5. To form the buns, divide the dough into 12 equal portions. Roll out each portion of dough into a 4” diameter circle. Place about 2 tablespoons of filling in the center of the wrapper and pleat close, or pinch close if you wish. Place formed buns on a baking tray dusted with flour and cover with a damp kitchen towel. Allow to rest for another 30 minutes.

  6. Set up a bamboo steamer over a wok or pot filled with boiling water. Steam for 15 minutes. Allow for buns to cool and then enjoy with soy sauce, chili oil, or plain!

notes:

  1. Steamed buns can be frozen after they have been fully cooked. You can either reheat in the microwave by microwaving for 3 minutes while wrapped in a damp paper towel, or steamed in a bamboo steamer for 12-15 minutes.

  2. Milk can be swapped out for water if you prefer a dairy free option.

Chinese Bakery Style Hot Dog Flower Buns

Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns

I have had the the whole apartment to myself aaaaaalllll weekend long! Reuben is away again for… you guessed it… a ski trip. He does love to ski, that man. He’s been in Montana with a bunch of other men, doing manly things. Man Mountain Ski Trip. It’s been nice to have the place to myself because I end up being super productive. You can get a lot of stuff done when there isn’t a person around trying to hug you all the time or get you to look at yet another adorable mini pig video. The upside of being alone is that I have a ton of great recipes to share with y’all in the next month. Downside to being left alone is that I turn into this weird workaholic and end up literally working from 7am to 11 pm, with maybe a few breaks in between to watch some Netflix while my bun dough is proofing. I also end up not eating any real meals…. I didn’t have another person around to feed nutritious meals, so I ended up just snacking on the recipes I developed or whatever I found in the kitchen. So I pretty much ate buns, more buns, a crappy frozen pizza, a few bites of tres leches cake (recipe is coming soon and it is INSANE), and a lot of popcorn. SO MUCH POPCORN. Wait. Am I turning into a college boy?!!!!! I need a vegetable. I did have an excellent matcha latte on Sunday though. That’s at least green. Oh! And there were scallions on the hot dog flower buns. That counts for something.

I wasn’t going to share these Chinese Bakery Style Hot Dog Flower Buns (say that 3 times fast) for another few weeks, but I just loved them so much that I needed to share them with the world immediately! One thing that you may or may not know about me is that I LOVE hot dogs. And now that I’m thinking about it pretty much everyone that’s close to me also shares a love of the tubular meat. Or does everyone love hot dogs? During my sophomore year in college, I lived with 4 of my best girlfriends, and it was a great time! Just scratch out the crappy boyfriend I had at the time. All 5 of us shared a strange love of hot dogs (even Kate, who is like a health and beauty goddess!), so much so that we decided to celebrate Hot Dog Tuesday! Or was it Thursdays? I can’t really remember, but we definitely grilled hot dogs on Alex’s little George Foreman grill once a week. It was all hot dog dandy until one day we decided to also make corndogs as a sick play on dessert… because corndogs are a little sweet? IDK. That night we definitely over did it on the dogs, or maybe it was the sodium and nitrates? But after that we sort of lost the desire to eat hot dogs once a week. It was probably for the best. Huh, maybe I’ve just been eating like a college girl all weekend?? Anyways, the point is that I really enjoy hot dogs and like to figure out how to incorporate them into as many different recipes as possible. Reuben’s mom makes what I call a “lazy corn dog” and I am VERY into it.

Chinese bakeries are also something I’m very into! French bakeries get all the attention. They’re great, don’t get me wrong. I’d love to bite into a buttery and rich kouign amann everyday! But the first bakeries I remember going to were Chinese ones. They all had walls of plastic cases filled with fluffy buns, sponge cakes of all sorts of flavors, and tarts piled high with shiny glossy fruit. Cocktail Buns. Pineapple Buns. Taro Buns. Custard Buns. Hot Dog Buns. So many buns. I wanted to fill my plastic tray with as many buns as possible. Or as many as my mom would buy for me, I guess. The Hot Dog Bun (not like a traditional split bun for a hot dog) is so amazing because it’s a fully encased hot dog. Not like hot dogs could be even more portable and easy to eat. The salty hot dog is wrapped with a fluffy and slightly sweet milk bread and makes for the most perfect bite! The flower version taste no different than a classic fully wrapped Hot Dog Bun, but definitely makes for a more photogenic wiener. Sorry. It’s true though! Like look at these things! After the Rose Siu Mai, I think it’s my life mission to make as many foods in flower form as possible.


Chinese Bakery Style Hot Dog Flower Buns

makes 8 buns

milk bread recipe from A Common Table by Cynthia Chen McTernan from Two Red Bowls!

dough materials:
1/2 cup milk
1 1/2 tsp instant yeast
2 1/2 cups bread flour + more for dusting
2 tbsp sugar
1/2 tsp salt
1 egg
2 tbsp unsalted butter - very soft

tangzhong (flour starter) materials:
6 tbsp water
2 tbsp bread flour

flower bun materials:

8 hot dogs
1 egg + 1 tbsp water - for egg wash
chopped scallion green - for topping
sesame seeds - for topping

1/4 cup water + 1/4 cup white sugar - syrup glaze (optional)

steps:

  1. Prepare the dough the night before or at least 2-3 hours before baking. In a small saucepan over medium heat, bring milk to a boil to scald the milk. About 1-2 minutes. Watch the milk carefully so it doesn’t boil over. Set milk aside to cool.

  2. To make the tangzhong, which is a flour starter that helps achieve a super fluffy dough, whisk together water and bread flour in a small saucepan over low heat. Continue to whisk until the mixture looks like a thick paste. About 2 minutes. Remove the tangzhong from the heat and scrape into a small bowl to cool to room temperature.

  3. In the bowl of your standmixer fitted with a dough hook, whisk together instant yeast, bread flour, sugar, and salt. In another bowl combine the milk, tangzhong, and egg until evenly mixed. Carefully pour the wet ingredients into the flour. Begin to knead on low and then increase to medium speed. Knead for 5 mins. Lightly dust with a bit of flour so the dough doesn’t stick to the sides of the bowl.

  4. Add one tablespoon of butter at a time to the dough while the mixer is still going. Sprinkle a bit more flour and knead for about 5 minutes until smooth .

  5. Place dough in a large bowl. Cover with plastic wrap or a damp kitchen towel. Let dough rest in the fridge overnight (8-24 hours) or out in a warm spot for 2 hours.

  6. After the first proof, scrap the dough out onto a clean kitchen surface. Divide the dough into 8 equal pieces. Cover the dough with a damp kitchen towel while forming. Roll out 1 piece of dough and roll it out into a roughly 3”x7” rectangle or blog. Place 1 hot dog in the center of the dough. Roll up the hot dog in the dough and pinch the seams closed. Cut the hotdog into 6 equal pieces. Arrange the 6 pieces in the shape of a flower - 1 piece in the center with 5 petals. Place the hot dog flower on a parchment lined baking tray. Repeat with remaining buns. Cover hot dog flower buns with a damp kitchen towel and allow to proof one last time for 40-60 minutes.

  7. Preheat your oven to 350 degrees. Brush the buns with egg wash and top with chopped scallions and sesame seeds. Bake the buns for 20-25 minutes until golden brown.

  8. While the buns are baking, make your syrup glaze. Boil water and sugar for 1-2 minutes. Brush the sugar glaze on the baked buns as soon as they come out of the oven.

  9. Allow the buns to cool for a few minutes and then enjoy!

notes :

  1. Buns are best fresh out of the oven. After a few hours or days the bread will feel a little hard. You can just microwave the buns for 20-30 seconds and they will be fluffy again!

  2. If you only have active yeast, you can add it to the warm milk with a pinch of sugar and allow to sit for 5-10 minutes. It should be have a few bubbles on the surface.

Rose Siu Mai

Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai
Pork and Shrimp Rose Siu Mai Dumplings https://eatchofood.com/blog/2019/2/1/rose-siu-mai

We made it out alive! If you were following along my Instagram stories over the weekend, then you know all about the massive amounts of snow we encountered in Tahoe! It was crazy. I’ve never seen so much snow in my life. There was definitely at least 7 feet of snow outside of our Airbnb. Reuben got to ski for a hot second (chilly second?) and worked on his excellent snow beard before the storm got so bad that the lifts shut down. My friend Kate and I stayed all snuggly in the house most of the time, making soup, eating snacks, giggling, and catching up on life. We spent a big chunk of time just watching the snow fall. At some points it was a little scary because it was just SO MUCH SNOW, but most of time we were just mesmerized by the beauty. Mother Nature is so talented. By the time Sunday morning came around, the storm passed and the sun finally came out again. We made our way outside, after poor Reuben and our friend Toshi shoveled for an hour so we could get to the road, and flopped around in the snow like a bunch of silly penguins. Or maybe that was just me?? The snow was so fluffy and pillowy and all the houses looked like they were covered in fresh meringue! Now I can’t stop thinking about making meringue…

I feel like living in California for 5 years has made me soft when it comes to the cold. Correction… living in California for 5 years has MOST DEFINITELY made me soft when it comes to the cold. Since we got back from San Francisco, it’s been so chilly and I feel embarrassed that I’ve lost a little bit of my midwestern winter badassery. You know what I mean though? Growing up in Cleveland, school wouldn’t be cancelled unless it was below 0 degrees. ZERO. Now I’m complaining about it being 45 degrees in the mornings… MAN UP CHO! The plus side of it actually being a little cold is that I don’t feel as guilty being the true homebody that I am and staying in all day making dumplings or stewing something for hours on end. When it’s sunny and beautiful out I feel like I need to go frolic outside and be adventurous or whatever.

You might notice that the frequency of dumpling recipes spike during the colder months on Eat Cho Food. Dumplings are the perfect food in general and you can eat them all year long. But there is something so dreamy about making dumplings when it’s chilly outside and your kitchen is turning into a little steam room from the copious amounts of dumps you’re cooking up. Since Valentine’s Day is just a few more days away, I wanted to share an extra romantic dumpling that you can make on a cozy chilly night! Behold the Rose Siu Mai! They are filled with tender pork and shrimp and then rolled up to resemble a beautiful rose! These dumplings are crazy tasty and so lovely to look at, but I’m not going to lie to you and say that they are the easiest dumplings to make. I decided to make my own wonton wrappers for this recipe to get the pretty pink color. This wonton dough is fairly different from my traditional dumpling dough recipe, which is a lot thicker and chewier. If you want to make your life waaaaaay easier, you can just go get pre-made wonton wrappers. Making the homemade wonton wrappers were a lot of fun though and I got to bust out the pasta roller! The extra bit of work put into this recipe just means you but a bit more love into it!

Only make these dumplings for someone you really really really love. So that means your parents, committed partner, long time ride or die bff, or yourself. I highly recommend just making these for yourself. You deserve it! BUT if the man you’ve been getting ramen with for months hasn’t committed to love you even when you get cranky in the mornings, then he doesn’t deserve these dumps. Reuben actually woke me up to a steamer full of dumplings for Valentine’s Day many years ago and it was the sweetest thing!!!! I just knew he was a keeper! Who needs a bouquet of roses or chocolates when you can have a bouquet of dumpling roses?!!!! I mean…. I’ll take the chocolate and flowers too ☺️ Happy almost Valentine’s Day!


Rose Siu Mai

makes 18 large dumplings

dumpling wrapper materials:

2 cups all-purpose flour
2 tsp beet root powder
1 egg
1/2 tsp salt
1/2 cup water
cornstarch for dusting

** you can also use 2.5”-3” round pre-made Wonton wrappers

dumpling filling:

1/2 lb ground pork
1/2 lb shrimp - peeled and finely chopped
2 tsp olive oil
1 tbsp oyster sauce
2 tsp shaoxing cooking wine
3 green onion stalks chopped
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp white pepper
2 tsp sugar

make wrappers:

  1. Mix together water and egg in a small bowl. Add flour and beet root powder into a large bowl and make a well in the center. Pour in the egg mixture and mix with a fork until you have a shaggy dough. Knead for 4-5 minutes until smooth. Place dough in a bowl and cover with plastic wrap. Allow dough to rest for 1 hour.

  2. After resting, divide the dough into 4 parts. Take one piece of dough and lightly dust with cornstarch. Roll out the dough into a long rectangle, about 1/4” thick.

  3. Prepare your pasta roller. Pass the dough through the pasta roller a few times (gradually getting thinner with each pass) until it is fairly thin. I go to setting 6 on my KitchenAid attachment. If it starts to stick just lightly dust with cornstarch. Lay out the thin dough on a clean work surface and cut out 2.5” rounds using a cookie cutter. Stack wrappers on top of each other, making sure each wrapper is lightly dusted with cornstarch so they don’t stick. Repeat with remaining dough. You should be able to get about 54 wrapper out of the dough.

make dumplings:

  1. Combine all the dumpling filling ingredients in a medium mixing bowl. Cover and let marinade for 30 minutes.

  2. Arrange 3 wrappers next to each other, slightly overlapping and in a straight line. Dab the areas where the wrappers are slightly overlapping each other so the wrappers stick. Add a heaping tablespoon (about 1.5 tbsp) of dumpling filling to the center of the wrappers. Adjust the filling so that it’s equally dispersed along the centerline of the dumpling. See photos above. Fold the wrappers in half lengthwise, like a hot dog. Lightly dab the folded edge of the wrappers with water and then gently roll up the wrappers starting from the left and going right to make a rose. Place dumpling on a baking tray lightly dusted with cornstarch and repeat with remaining dumplings. Cover the made dumplings with a towel to prevent them from drying out.

  3. Bring a pot of water to a boil. Line a bamboo steamer, that’s the same diameter as the pot of boiling water, with parchment paper (with holes punched out) or cabbage leaves. Fill the steamer with dumplings. Cover the steamer with the lid and steam for 8-9 minutes. Remove the steamer from the pot and lift the lid to allow the steam to release. Once the dumplings to cool slightly, enjoy with soy sauce.

Apple and Honey Grilled Cheese Pinxtos

Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food
Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food
Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food
Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food
Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food
Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food
Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food
Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food
Apple and Honey Grilled Cheese Pinxtos // Eat Cho Food

Ok. T-minus 2 days until our Chinese New Year party! Did I tell you that we invited 40 people over to our apartment for Saturday? Have you seen our apartment?! I’m a little nervous that not everyone is going to be able to fit and that we won’t have enough food. The last time we had this many people over to our apartment was about 2 years ago for our infamous Pinxto Party! It wasn’t really infamous. But it was a whole lot of fun! We had maybe 30 people over that time and it was totally fine. What’s another 10 people?!

What’s a pinxto? Reuben and I first discovered pinxtos when we traveled through Spain a few years back. Pinxtos are a super popular bar snack in the Basque region where they originated. We also encountered a few spots in Barcelona and Madrid that had them too, so it seems like their popularity isn’t limited to their birthplace. Pintxos are typically composed of a slice of bread or carb topped with a whole bunch of tasty things and fastened together with a skewer. Tasty things include, but are not limited to: shrimp, croquettes, spanish tortilla, anchovies and other fish, vegetables, olives, and all the salty meats. At one bar I had a pinxto that had a mini pancake base, a slice of spanish tortilla, a tiny chorizo, and an olive and tomato speared right through the top. It was the breakfast pinxto I didn’t realize I was dreaming about! I loved them so much mainly due to the presentation. I love me some cutely composed snacks on sticks. You walk into a bar and the front counter is literally covered in hundreds of various pinxtos. Infinite combinations. It was just so much fun to explore all the different flavor combos. Plus, foods on a stick automatically taste better than if they aren’t on a stick.

When we got back home after a wonderful few weeks of jamon and pintxos we wanted to share our new found love with our closest SF friends. We invited all our friends over and requested that they only bring spanish beverages to share. We provided all the pinxtos. When I say WE, I really mean Reuben, because he literally made a million pinxtos that day. Plus a perfect spanish tortilla and homemade aioli. What was I doing? I messed up a batch of croquettes and made a few meat and cheese plates (haha). I’m speaking for Reuben here, but it is surprisingly easy to make enough pinxtos to feed 30 people! All our friends loved them and it was a wonderful Spanish night!

Spain will always have a sweet spot in my heart, because it was the first country Reuben and I traveled to together. So I was extra excited when Wines of Rioja wanted me to create a recipe to pair with their beautiful wines! I knew right away that I wanted to make a pinxto! Rioja is the most prestigious and historic wine region in Spain and we actually drove through the region while traveling from Bilbao to Barcelona. It was GORGEOUS.

The base of this pinxto is a mini grilled cheese filled with manchego, mahon, sliced apples and honey. It’s topped with a delicate slice of serrano ham and a piece of fire roasted bell pepper and all held together with a cute and colorful skewer! It is so good when you get a bite of everything all together. It’s rich from the olive oil, salty from the ham and cheese, sweet from the honey, and crisp from the apple. You see the sweet and salty action going on? They pair perfectly with the 2012 Bozeto de Exopto, a deep red wine with subtle floral touches and notes of red fruit. The balanced acidity and minerality of the wine is rounded out by the richness and creaminess from the cheese. The sweetness from the honey really emphasizes the flavors of cranberry and strawberry in each sip. Ah, so good! Take me back to Spain! In the meantime, I’ll just keep picking up my favorite Spanish wines!

Apple and Honey Grilled Cheese Pinxto // Eat Cho Food

Apple and Honey Grilled Cheese Pinxtos

Makes 6 pinxtos - can be scaled infinitely

Materials:

12 - slices of baguette or small round loaf of bread
6 slices of manchego cheese
6 slices of Mahón cheese - muenster cheese also works
12 thin slices of apple
honey
3 thin slices of Serrano Ham - divided into 6 pieces
6 strips of fire roasted bell peppers or piquillo peppers
Olive oil for cooking

Steps:

  1. Heat 2 tsp of olive oil in a pan (with a fitted lid) over medium heat. Swirl the pan so that the oil evenly coats the pan. Place bread in the pan and toast until golden brown. Flip over. Cover half the bread with sliced manchego and the other bread halves with Mahón cheese. Cover with a lid and allow the bread to toast and cheese to melt.

  2. Remove bread from pan and place on a clean work surface. Place 2 thin apple slices in each mini grilled cheese and drizzle with honey before closing up the grilled cheese.

  3. Skewer the red bell pepper, then the serrano ham, and stick into the mini grilled cheese.

  4. Enjoy warm and with a glass of wine!

Thank you, Rioja Wines for sponsoring this post!