Something a little different from the usual things I make, we made Har Gow from scratch! It tasted good but definitely doesn't have the normal har gow look.
I've been trying to make some more homemade dim sum, and this time we're in the kitchen making some Shu Mai, and I like using pork. You can substitute with chicken, or a mixture with shrimp as well. Today, we're making all pork shu mai! This recipe makes about 20 shu mai, which is 2 large steamer baskets full. Dough Ingredients: 1 cup All Purpose Flour 1/2 tsp salt 1 large egg 1/4 cup cold water Filling Ingredients: 1/2lb ground pork 2 black shittake mushrooms 1/2 tbsp ginger 1/2 tbsp green onion (whites) 1/4 tsp seasame oil 1/2 tsp white pepper 1 tsp soy sauce 1/2 tbsp corn starch First, we'll make our dough for the skin of the shu mai. I'm using wonton skins. Since I earned a stand mixer, I will use it as much as possible from now on! So, in the stand mixer, I put all the dry ingredients in it and mix it briefly. Then, put the egg in and try to get it into a nice dough.
I've recently been introduced to macarons, and I loved them! The nice crispy shell texture with a soft centre make an amazing treat! Not only do the ones at the store taste good - they look amazing! So, I figured I'd try my hand at making a simple batch of Vanilla Macarons as it appears I have all the ingredients in my pantry! Of course my batch didn't look great - but tasted wonderful!