PASTY DOUGH RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

POTSTICKER DUMPLINGS RECIPE - BBC FOOD



Potsticker dumplings recipe - BBC Food image

Dumpling dough is so easy to make and tastes infinitely better. Fill them with your favourite meats, veg or fish for a Sunday treat.

Provided by Ken Hom

Prep Time 2 hours

Cook Time 30 minutes

Yield Makes 18 dumplings

Number Of Ingredients 19

140g/5oz plain flour, plus extra for dusting
125ml/4fl oz very hot water
110g/4oz pork mince
75g/3oz Chinese cabbage or spinach, finely chopped
1 tsp finely chopped ginger
½ tbsp Shaoxing rice wine (or dry sherry if none is available)
½ tbsp dark soy sauce
½ tsp light soy sauce
½ tsp salt
¼tsp freshly ground black pepper
1½ tbsp finely chopped spring onions
1 tsp sesame oil
½ tsp sugar
1 tbsp cold chicken stock or water
about 1 tbsp groundnut oil
75ml/3fl oz water
3 tbsp soy sauce
1 tbsp white rice vinegar
2 tsp chilli oil

Steps:

  • For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry.
  • Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes.
  • Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
  • For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.
  • After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
  • Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands.
  • With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter.
  • Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
  • Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
  • Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
  • Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.
  • To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan.
  • Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
  • For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.
  • To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.

PIZZA MARGHERITA IN 4 EASY STEPS RECIPE | BBC GOOD FOOD



Pizza Margherita in 4 easy steps recipe | BBC Good Food image

Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Snack, Supper

Total Time 35 minutes

Cook Time 10 minutes

Yield Makes 2 pizzas, serves 4

Number Of Ingredients 11

300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil, plus extra for drizzling
100ml passata
handful fresh basil or 1 tsp dried
1 garlic clove, crushed
125g ball mozzarella, sliced
handful grated or shaved parmesan (or vegetarian alternative)
handful of cherry tomatoes, halved
handful of basil leaves (optional)

Steps:

  • Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
  • Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
  • Roll out the dough: if you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  • Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Nutrition Facts : Calories 431 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.9 milligram of sodium

PASTY RECIPES - LAKE SUPERIOR MAGAZINE
18/11/2015 · Dough: 9 c. Dry Pastry Mix 2-1/2 c. water. Add water to prepared pastry mix for 18 balls. Filling for each pasty: 3/4 c. diced potato 1/2 c. diced …
From lakesuperior.com
See details


MARDI GRAS KING CAKE RECIPE | ALLRECIPES
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like …
From allrecipes.com
See details


AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
22/1/2020 · For the Cornish Pasties: 1 pound (450 grams) beef skirt steak or sirloin , cut into small cubes; 1 pound (450 grams) firm, waxy potato , peeled …
From daringgourmet.com
See details


PASTIES II RECIPE | ALLRECIPES
I added turnips, mushrooms, Beef stock paste (more beef flavor), baking powder for the filling (makes the dough flakier). An official Cornish pasty does not contain carrots but I added them in mine, and are included in many recipes …
From allrecipes.com
See details


HOME - DUFOUR PASTY KITCHENS INC
Women-owned and Bronx based, Dufour Pastry Kitchens has produced award-winning frozen puff pastry dough, ready-to-bake tart shells, and hand crafted …
From dufourpastrykitchens.com
See details


TRADITIONAL CORNISH PASTIES RECIPE | THE RECIPE CRITIC
1/12/2021 · Roll dough: Using chilled pie dough, roll dough into 4, 8-inch rounds. Rolling between wax paper makes it easier. Fill with meat: Fill the top half of …
From therecipecritic.com
See details


CHRISTMAS BREAD RECIPES | ALLRECIPES
Here are our best-loved recipes for panettone, stollen, pumpkin bread, and other seasonal favorites. Choose from more than 180 gift-worthy recipes.
From allrecipes.com
See details


18 BEST LEFTOVER ROAST BEEF RECIPES - INSANELY GOOD
10/3/2021 · 1. Leftover Roast Beef Stroganoff. Beef stroganoff is classic comfort food that has stood the test of time. It’s easy to see why! With creamy …
From insanelygoodrecipes.com
See details


CORNISH PASTIES | KING ARTHUR BAKING
Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive. Sprinkle any dry or crumbly bits with water, a tablespoon at a time, until the dough …
From kingarthurbaking.com
See details


CALZONE - WIKIPEDIA
A calzone (UK: / k æ l t s oʊ n i,-n eɪ /, US: / k æ l z oʊ n,-z oʊ n eɪ,-n i /, Italian: [kaltsoːne]; "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough…
From en.m.wikipedia.org
See details


TRADITIONAL CORNISH PASTIES RECIPE | THE RECIPE CRITIC
1/12/2021 · Roll dough: Using chilled pie dough, roll dough into 4, 8-inch rounds. Rolling between wax paper makes it easier. Fill with meat: Fill the top half of …
From therecipecritic.com
See details


GLUTEN FREE PASTRY RECIPE | MAGGIE BEER
Maggie Beer's Gluten Free Pastry recipe is a perfect pastry alternative to use for pies and tarts for those who prefer not to, or can't, eat gluten.
From maggiebeer.com.au
See details


APPLE ROSES – PUFF PASTRY
Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm). In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough…
From puffpastry.com
See details


COCONUT OIL PIE CRUST | MINIMALIST BAKER
I have used the dough for a variety of recipes… including empanadas most recently. Yummy yum! I no longer put the dough in the fridge — haven’t tried the freezer — because it takes HOURS to become pliable again. I seal and put the prepared dough …
From minimalistbaker.com
See details


PUFF PASTRY FRUIT TARTS WITH RICOTTA CREAM FILLING ...
18/5/2016 · Unfold dough then cut each sheet into 9 squares (I used the folds as a guide cutting those into strips, then from there each strip the into thirds). Without cutting all the way through the dough…
From cookingclassy.com
See details


AKKI ROTI (RICE ROTI) » DASSANA'S VEG RECIPES
14/11/2021 · Akki roti recipe includes veggies, coconut, herbs and seasonings added in the dough that make it very flavorful and tasty. Unlike regular wheat flour based bread recipes you do not need to use a rolling pin to flatten the rice flour dough.
From vegrecipesofindia.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »