Trumplings Recipes

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

APPLE DUMPLINGS

Steps:

• Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
• Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
• Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
• Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
• In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
• Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
• Serve warm or cooled with syrup from pan.

TRUMPLINGS

Steps:

• In a non-taco bowl, mix together the mince pork, orange carrot, spring onions, cornflour, oyster sauce, soy sauce, ginger, garlic, and sesame oil.
• Fill each dumpling wrapper with the ensuing mixture. Place well-combed orange carrot gratings on the heads of the dumplings so they resemble dim sum sue mai.
• Send the dumplings to a Chinese steamer and steam for 20 minutes.
• Once they've finished gathering steam, place the dumplings in a new bowl and arrange them in the shape of a T-that's T for Tremendous.
• Build a great, great wall of Mexican tortilla chips very inexpensively along the border of the bowl so they're stacked against the dumplings. Add a dollop of sour cream and red sweet chili sauce for a yuge assault to your taste buds.
• To make your Trumplings vegetarian-friendly, just make them without the small handful of meat.

CHOCOLATE JUMBLES

Steps:

• Preheat oven to 350 degrees.
• Grease two cookie sheets or lime them with Silpat.
• In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
• Cream the butter and sugar in a large bowl.
• Add the eggs and vanilla; mix and scrape down the sides of the bowl.
• Add the flour mixture and mix until it is just combined.
• Add the white chocolate chips and pecans.
• If the dough is too stiff, wet your hands and finish mixing by hand.
• Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
• Wet it with warm water between scoops so the dough falls out easily.
• Press the dough balls down gently with your fingertips.
• Bake the Jumbles for 20 minutes.
• The cookies will be soft when they come out of the oven; do not overbake them.
• Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.

SUSAN'S TOP SECRET BARBECUE SOUL RIBS!

Steps:

• Preheat the oven to 350 degrees.
• OVEN METHOD.
• Place ribs in a 9x13 inch baking dish with 1/2 cup of water. Cover and bake in the oven for 1 hour. Drain.
• Mix remaining ingredients in saucepan and heat thoroughly.
• Pour over ribs and bake another 1.5 hours, covered.
• GRILL METHOD.
• Place ribs in a 9x13 inch baking dish with 1/2 cup of water. Cover and bake in the oven for 1.5 hours. Drain.
• Mix remaining ingredients in saucepan and simmer while ribs are in oven.
• Pour sauce over the ribs and baste ever piece of meat.
• Grill until completely cooked through and slightly charred (around 30 minutes). Baste throughout cooking process.
• Use excess sauce to pour over ribs to serve.

GOMTANG (KOREAN BEEF SOUP)

Steps:

• Cut beef and radish into chunks.
• Make a marinade with the other ingredients and divide it evenly into two Ziploc bags.
• Put the beef in one and the radish in the other and marinade for at least an hour.
• Add the water (hot) and the contents of the beef bag to the water in the slow cooker.
• 1 hour later add the contents of the other bag.
• Slow cook for 3-4 hours and it's done.

THANKSGIVING MATCHA CRANBERRY SCONES

Steps:

• Preheat oven to 400°F.
• Sift and whisk the dry ingredients together.
• Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives) until crumbly.
• Whisk the wet ingredients together.
• Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
• Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick.
• Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
• Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
• Bake for 12-15 minutes, or until the edges are golden brown.
• For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth.
• Top the scones with glaze as desired, and enjoy!