JAPANESE WOODEN SPOON RECIPES

Steps:

• Make the sugar syrup.Combine the granulated white sugar and water in the medium pot over medium heat. As the syrup heats, stir the mixture with a stainless steel spoon until all of the sugar has dissolved. The stainless steel spoon is non-creative and will help prevent the formation of sugar crystals.Once the sugar granules has dissolved, allow the mixture to simmer until it has reduced by half and you have a clear syrup. Remove it from the heat and set it aside.
• Prepare the cores.We prefer using some type of large sugar granules like rock candy for this konpeito recipe, simply because they are much easier to control and makes the process much quicker compared to using a smaller core. If you are feeling up to the challenge, you can use small sugar granules, poppy seeds, or sesame seeds.If you chose poppy seeds or sesame seeds, lightly toast them in the non-stick frying pan over very low heat. Do not toast or heat any sugar-based core as it will likely start to melt.
• Add the syrup to the core.Move the core to the side of the pan. Add about 1 teaspoon of syrup in the center of the pan, and gently roll the cores through it with the help of a wooden spoon. You can also spin the pan around if that is easier for you, but ensure that the entire core gets coated.Keep spinning the cores into the syrup until all of the syrup is gone.
• Repeat step three.Keep adding syrup to the pan and spinning the cores until you have candies roughly between 5 to 10 mm in diameter. This entire process will take a lot of time so patience is key! You can end up spending 2 hours or the entire day depending on the speed you are going at, the amount you are making, and the size you want. So, grab a chair, pour yourself a nice drink, and put on your favorite show in the background to keep you entertained.

Steps:

• Make the dough: Sift the flour and baking powder together in a large bowl. Whisk the sugar into the flour. Pour the warm milk into the flour gradually, while stirring the flour with a wooden spoon, or your hand. Knead the dough until it becomes soft and smooth, about 15 minutes. Cover the dough with a piece of plastic wrap and let the dough rest at room temperature for 30 minutes. Divide the dough into 8 balls. Cover with plastic wrap and set aside.
• Make the filling: Put the ground pork, onion, bamboo shoots, and ginger into a large bowl. Add the chili garlic sauce, soy sauce, sugar, and sesame oil. Mix the ingredients together until well incorporated and the meat becomes sticky.
• Assemble the buns: Take a ball of dough and flatten it between your hands. Then, using a rolling pin, roll the dough out into a circle that is about 5 to 5 1/2 inches in diameter. Using your fingers, pinch the edges of the dough to make them thinner. Divide the meat mixture into 8 balls. Place one ball in the center of the dough and wrap it by bringing the dough up around the meat to the top, forming little pleats with the excess tough, then slightly twisting the dough to close it, then pinching it firmly to join it. Put the bun on a small square of parchment or wax paper. Repeat the process with the rest of the dough and meat.
• Cook the buns: Put the water in the steamer base, along with 1 tablespoon of rice vinegar (optional). The vinegar will create a whiter looking buns. Preheat the steamer on high heat until it starts steaming. Place the buns on their squares of parchment/wax paper in the steamer and cover. Steam for 15 minutes on high heat. Remove from the heat and serve.