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Chinese Chicken Dumplings

Posted on by The Olive Oil Hunter

With store-bought dumpling wrappers, available in rounds and squares that typically come in packages of 50, making homemade dumplings is a breeze. (If buying wrappers from the refrigerator case, freeze half the package for a future use.) You can buy ground chicken, but I’ve included a quick DIY hack. Sherry makes a good substitute for the Shaoxing cooking wine.

Ingredients

  • 1/2 pound boneless, skinless chicken thigh meat, cut into chunks
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, peeled and coarsely chopped
  • 4 scallions, trimmed and sliced into thirds
  • 4 ounces of raw peeled carrot chunks
  • 2 tablespoons plus 1/4 cup soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons toasted sesame oil
  • 6 tablespoons extra virgin olive oil, divided use 1 teaspoon freshly ground black pepper
  • 25 to 30 round dumpling wrappers
  • 10 tablespoons water
  • 1/4 cup rice wine vinegar

Directions

Step 1

Place the chicken chunks on a rimmed sheet pan and freeze for 10 minutes (this makes grinding easier). Meanwhile, place the ginger, garlic, scallions, and carrots in a food processor and process until finely minced; transfer to a large bowl. Add the chilled chicken to the food processor bowl and process until finely ground, about 10 to 15 pulses; add in the soy sauce, cooking wine, cornstarch, sesame oil, black pepper, and 2 tablespoons of the olive oil, and pulse a few more times until well blended. Transfer to the bowl with the vegetables and mix thoroughly.

Step 2

Line a clean rimmed sheet pan with parchment paper. Dampen a clean dishtowel or paper towels and place them over the sheet pan. Fill a small bowl with cold water and set it between the package of wrappers and the chicken mixture. Use a fingertip to thoroughly wet the circumference of a dumpling wrapper and then place a heaping teaspoon of filling in the center (don’t overfill or it won’t stay sealed). Fold over the wrapper to make a half-moon shape, pressing down along the edges to seal, then crimp the edges to further seal in the filling. Place the dumpling on the sheet pan under the damp toweling. Repeat until you’ve filled all the wrappers.

Step 3

Heat a wok or large skillet over medium heat. When hot, add 2 tablespoons of olive oil, 5 tablespoons of water, and a layer of dumplings to the pan (fry in two batches, if needed, to avoid crowding). Cover and cook for 5 minutes. Take off the cover and keep cooking until the liquid evaporates and the bottom of the dumplings are browned, another 3 to 5 minutes. Repeat with the remaining dumplings.

Step 4

For a dipping sauce, combine the 1/4 cup soy sauce and the rice wine vinegar in a small bowl and serve.

Serves 4

Very Vanilla Cupcakes

Posted on by The Olive Oil Hunter

These cupcakes are heady with a double dose of vanilla … in the sweet vanilla cake and the rich and creamy frosting, enhanced with just a hint of almond extract. Use a small offset spatula to mound the frosting in a cone shape, or use a pastry bag and small star tip for a fanciful effect. Either way, they’re luscious!

Ingredients

For the cupcakes:

  • 2 cups pastry flour 
  • 1/2 cup whole-wheat pastry flour 
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
  • 2 extra-large eggs 
  • 3/4 cup sugar 
  • 1 cup Greek yogurt 
  • 1/2 cup almond milk
  • 1 tablespoon vanilla or the seeds of a vanilla bean

For the frosting:

  • 4 ounces mascarpone cheese, at room temperature 
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup milk, your choice of dairy or non-dairy
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups confectioners’ sugar, more as needed

Directions

Step 1

For the cupcakes: Preheat your oven to 375°F. Add all the dry ingredients to a large bowl and whisk thoroughly. Add all the wet ingredients and whisk thoroughly again until the flour is fully incorporated. Use a large ice cream scoop to fill a 12-cup muffin tin. Bake until the tip of a sharp knife inserted in two or three of cupcakes comes out clean, about 30 minutes. Let them cool completely.

Step 2

While the cupcakes are cooling, make the frosting: In a large bowl or stand mixer, whisk together the mascarpone, olive oil, milk, and extracts until smooth. Beat in the sugar, a cup at a time, until the frosting reaches a spreadable consistency, adding more in 1/4 cup increments if needed. Chill briefly.

Step 3

When the cupcakes are completely cool, spread on the frosting.

Yields 12 servings

Aussie Meat Pie

Posted on by The Olive Oil Hunter

Australians love meat pies, especially when the meat is ground, or “minced.” Individual hand pies made in tins (a large muffi n pan is ideal) make perfect snacks or take-along lunches. Our version is for a family-sized pie with a delicious Indian-inspired ground lamb fi lling that you can make a day in advance. Classic meat pies have a short pastry crust base and a puff pastry top layer, but we’re simplifying the dish with a short pastry crust topper. Note: See the Chinese Chicken Dumpling recipe on page 13 if you’d prefer to grind boneless lamb chunks yourself.

Ingredients

For the filling:

  • 3 cloves garlic, peeled
  • One 1-inch piece of fresh ginger, peeled and diced
  • 1 serrano chile, stemmed and seeded
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, about 12 ounces, finely diced
  • 1 pound ground lamb
  • 3/4 teaspoon ground cumin
  • 1 tablespoon garam masala or your favorite curry blend*
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon freshly ground black pepper, more to taste
  • 1 large tomato, chopped
  • 1 cup fresh or frozen green peas
  • 1/4 cup chopped fresh cilantro

For the short pastry crust:

  • 1/2 cup extra virgin olive oil, plus more for the pie plate
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon distilled white vinegar
  • 5 tablespoons cold water

For the assembly:

  • 1 large egg

Directions

Step 1

Make the filling: Place the garlic, ginger, and chile pepper in a small food processor or grinder, and mince. Heat a deep frying pan and, when hot, add the olive oil and the mince, and sauté for a minute. Add the onions and sauté until they’re soft. Add the ground lamb and cook until browned, stirring frequently.

Step 2

Sprinkle on the spices and stir. Add the tomatoes
and peas, and cook for 2 to 3 minutes. Taste and
adjust the salt and black pepper as needed. Sprinkle on the cilantro. (If making ahead, let cool and then cover and refrigerate.)

Step 3

Make the crust: Preheat your oven to 350°F and lightly oil a deep 9-inch pie plate. In a large bowl, whisk together the flour, baking powder, and salt, then add the 1/2 cup olive oil and mix with a fork. Add the vinegar and water, mixing them in with your hands (if it seems too dry, add another tablespoon of water). Use your hands to form the dough into two balls, one slightly larger than the other. Place the larger one between two pieces of waxed paper (for easy rolling) and roll out to a 12-inch circle. Transfer to the prepared pie plate, pressing it down and trimming the edges as needed with a sharp knife. Place a piece of parchment paper over the dough and fill halfway up with pie weights (or two pounds of dried beans). Bake for 20 minutes, remove the parchment and pie weights, and bake for another 5 minutes, until golden. While it’s baking, roll out the smaller ball of dough between the sheets of waxed paper to a 10-inch circle.

Step 4

Fill the baked pie shell with the lamb mixture, smoothing the top. In a small bowl, beat the egg with a fork and brush it along the edges of the baked crust. Cover the pie with the 10-inch circle of dough, using the tines of a fork to press down the edges and then trimming as needed. Brush the raw dough with more beaten egg. Use the tip of a sharp knife to make 4 or 5 vents in the center of the pie and bake for 30 minutes or until the top browns. Let rest for 15 minutes before serving.

*Note: a great garam masala or curry blend will include essential Indian cuisine spices such as cinnamon, cardamon, coriander, nutmeg, cloves, ginger, and more. Curry blends are considered milder and less complex than garam masala and also have turmeric. While you can mix together your own combinations, Penzey’s, Kalustyan’s, and Savory Spice offer many varieties through their online stores.

Serves 4-6

Savory 3-Cheese Stuffed Shells

Posted on by The Olive Oil Hunter

Move over, lasagna! This dish is a tasty way to get baked cheesy goodness without juggling long strips of pasta. I’m including a simple savory tomato sauce if you’d like to make your own (you can do this up to three days in advance), but a good quality store-bought one will make the prep quite fast.

Ingredients

For the tomato sauce:

  • 3 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • 1/2 cup chopped onion
  • One 6-ounce can tomato paste
  • 1/2 cup red wine
  • 1 20-ounce can crushed tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • Pinch of sea salt

For the shells:

  • 1 pound jumbo pasta shells
  • 2 teaspoons sea salt
  • 1 pound mozzarella, divided use 
  • 1 pound ricotta cheese
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
  • 2 tablespoons extra virgin olive oil, plus more for the baking dish
  • 1 egg, beaten
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Make the sauce: Heat a large saucepan; when hot, add the olive oil, garlic, and onions, and then sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste to the center; sauté the paste until it browns to release its flavors. Deglaze the pan with the red wine, then add the crushed tomatoes, sugar, oregano, and salt. Simmer for 20 minutes (or more) while you prepare the shells. 

Step 2

Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

Step 3

While they’re boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut 12 ounces of the mozzarella into small cubes; shred the rest and set aside. Add the mozzarella cubes to a large bowl along with the ricotta, one cup grated Parmigiano-Reggiano, the olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

Step 4

Drain the shells, place them on the prepared sheet pan, and use a small spoon to fill them with the cheese mixture. Lightly coat a large baking dish with olive oil and add half the sauce; use an offset spatula to spread it out evenly. Place the filled shells in the dish in rows and cover with the rest of the sauce. Sprinkle on the grated mozzarella and the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. 

Yields 4-6 servings