Type what you have

Ingredients

• ✓ all-purpose flour
• white sugar
• salt
• active dry yeast
• water
• vegetable oil
• vegetable oil

Instructions

1. 1 Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
2. 2 Warm up the oven for 1 minute. Turn oven off.
3. 3 Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
4. 4 Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
5. 5 Place each siopao on a 3x3-inch piece of wax paper.
6. 6 Place siopao in a steamer and steam for 30 minutes.

By lola

Ingredients

• ✓ all-purpose flour
• water
• active dry yeast
• white sugar
• vegetable oil
• salt

Instructions

1. 1 Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. 2 In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. 3 Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. 4 Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. 7 Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

By THEO72

Ingredients

• ✓ all-purpose flour
• cornstarch
• white sugar
• salt
• monosodium glutamate
• egg
• green onion
• soy sauce
• garlic
• chicken wing
• vegetable oil

Instructions

1. 1 Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Hawaiian Deelit

Ingredients

• ✓ all-purpose flour
• chicken breast
• pork sirloin
• cabbage
• carrot
• salt
• black pepper
• monosodium glutamate
• water
• spring roll wrapper
• oil
• pancit noodles
• apple cider vinegar
• garlic

Instructions

1. 1 Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
2. 2 In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
3. 3 In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
4. 4 Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
5. 5 Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
6. 6 For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

By LANIBIRD

Ingredients

• ✓ all-purpose flour
• water
• star anise
• garlic
• onion
• vegetable oil
• black pepper
• cornstarch
• oyster sauce
• sugar
• soy sauce
• ground pork
• salt
• active dry yeast
• water
• vegetable oil
• egg
• milk

Instructions

1. 1 Make dough: Heat milk in a microwave-safe container in the microwave until lukewarm but not scalding, 15 to 30 seconds. Pour lukewarm milk into a large bowl. Add eggs, oil, and water; mix well.
2. 2 Mix together flour, yeast, and salt in a medium bowl. Stir into milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
3. 3 Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
4. 4 Meanwhile, prepare filling: Place pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and pepper. Mix well to combine.
5. 5 Heat oil in a large skillet over medium heat. Cook and stir onion, garlic, and star anise in hot oil for 2 minutes. Add ground pork mixture; cook and stir until browned and crumbly, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until mixture is glazed but not soupy, about 10 minutes. Transfer filling to a bowl and refrigerate until dough is ready.
6. 6 Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
7. 7 Portion dough into golf ball-sized pieces, about 2-inches in diameter. Arrange on the prepared baking pan with 1 to 2 inches between them. Flatten dough balls using your hand to 1/4-inch thickness or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist and pinch to seal. Place each bun back on the prepared baking sheet.
8. 8 Turn off the oven once it has reached temperature. Transfer buns on the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 325 degrees F (165 degrees C), leaving buns inside. Bake buns until bottoms are lightly browned, 12 to 15 minutes.

By AvelaineS

Ingredients

• ✓ all-purpose flour
• water

Instructions

1. 1 Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
2. 2 To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

By Suzie

Ingredients

• ✓ all-purpose flour
• water
• active dry yeast

Instructions

1. 1 Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
2. 2 After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

By Glenda

Ingredients

• ✓ all-purpose flour
• salt
• baking powder
• egg yolk

Instructions

1. 1 Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
2. 2 Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
3. 3 Add to broth such as chicken or turkey and cook until done.

By Beverly Myers

Ingredients

• ✓ all-purpose flour
• potato
• salt

Instructions

1. 1 Heat a large pot of water to boiling.
2. 2 Peel potatoes and keep submerged in cold water to prevent browning. Grate potatoes by hand or with a food processor into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, stir in more flour.
3. 3 Form dumplings with a teaspoon and gently drop into boiling water. Allow dumplings to float freely. Gently stir with a wooden spoon, so dumplings don't stick together. Reduce heat to a slow boil. Boil for 40 minutes.
4. 4 Drain in a colander. Rinse with hot water. Serve with gravy or melted butter.

By Maureen

Ingredients

• ✓ all-purpose flour
• cornflake cereal
• honey
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
3. 3 Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.

By Stacey

Ingredients

• ✓ all-purpose flour
• sourdough starter
• salt
• olive oil

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine sourdough starter, flour, and salt in a bowl. Knead into a soft dough. Let rest for 30 minutes.
3. 3 Form the dough into a circle of your desired thickness and size. Place on a circular oven-safe pan.
4. 4 Bake in the preheated oven until dough looks dry, about 5 minutes. Brush all over with olive oil.

By Lindsey

Ingredients

• ✓ all-purpose flour
• seasoned salt
• black pepper
• pork loin chop
• canola oil

Instructions

1. 1 Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
2. 2 Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
3. 3 Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.

By JulieLynn

Ingredients

• ✓ all-purpose flour
• shortening
• salt
• ice water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together flour, shortening, and salt in a large bowl using a pastry blender. Mix in 6 to 8 tablespoons ice water until mixture forms a ball. Divide ball in half.
3. 3 Using a rolling pin, roll 1 ball to fit the bottom and sides of an 11x7-inch baking dish. Roll out the remaining ball to form top crust.
4. 4 Use pie crust as directed in your favorite pie recipe.

By PATTECAKE

Ingredients

• ✓ all-purpose flour
• baking powder
• sugar
• salt
• milk
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix flour, baking powder, sugar, and salt together in a large bowl. Add milk and butter and work it in with your fingers until a dough forms.
3. 3 Roll dough on a floured surface to a thickness of 1/2 inch. Use cookie cutters to shape biscuits. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until light brown, 10 to 12 minutes.

By sabiane

Ingredients

• ✓ all-purpose flour
• butter
• water
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
2. 2 In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
3. 3 Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
4. 4 Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

By giteup

Ingredients

• ✓ all-purpose flour
• parsnip
• seasoning salt
• butter

Instructions

1. 1 In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
2. 2 In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
3. 3 Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

By Michele O'Sullivan

Ingredients

• ✓ all-purpose flour
• egg
• milk

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• potato
• egg
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
2. 2 Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

By Patti Pearson

Ingredients

• ✓ all-purpose flour
• salt
• smelt
• vegetable oil

Instructions

1. 1 Whisk flour and salt together in a pie pan. Dredge smelt in flour mixture until well coated on the outsides and in the cavities.
2. 2 Heat 1/4 inch oil in a frying pan over medium heat. Working in batches, fry smelt in hot oil until crisp and firm, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Aredendra

Ingredients

• ✓ all-purpose flour
• baking powder
• white sugar
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
3. 3 Turn dough onto a floured work surface and shape into a 1/2-inch thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
4. 4 Bake in the preheated oven until biscones are lightly browned, about 20 minutes.

By Hazel1014

Ingredients

• ✓ all-purpose flour
• salt
• baking soda
• baking powder
• sour cream
• water

Instructions

1. 1 Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
2. 2 With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

By Debbie Rowe

Ingredients

• ✓ all-purpose flour
• egg
• milk
• vegetable oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk milk and eggs together in a large bowl. Whisk in flour, 1 cup at a time, until smooth and well blended. Set aside.
3. 3 Place 1 teaspoon oil into each cup of a 12-cup muffin tin.
4. 4 Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and working quickly so the oil stays hot, ladle about 1/4 cup batter into each cup.
5. 5 Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown.
6. 6 Serve immediately and enjoy.

By Ronismom

Ingredients

• ✓ all-purpose flour
• white sugar
• thyme
• black pepper
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 1 to 2 baking sheets.
2. 2 Whisk flour, sugar, thyme, pepper, and salt together in a large bowl. Add wings and toss until evenly coated.
3. 3 Spread chicken wings out in a single layer on the prepared baking sheets.
4. 4 Roast chicken wings until golden brown and no longer pink in the centers, 15 to 20 minutes, turning once after 10 minutes.

By GREENWOS

Ingredients

• ✓ all-purpose flour
• margarine
• egg yolk
• sour cream
• white sugar
• cinnamon

Instructions

1. 1 Combine flour and butter in large bowl. Cut in butter until mixture is crumbly.
2. 2 In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight.
3. 3 Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching.
4. 4 Bake in a preheated 375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.

By Carol

Ingredients

• ✓ all-purpose flour
• salt
• milk
• egg

Instructions

1. 1 To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
2. 2 Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
3. 3 Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

By jane

Ingredients

• ✓ all-purpose flour
• cocoa powder
• chicken tender
• egg
• bread crumb
• olive oil

Instructions

1. 1 Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
2. 2 Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
3. 3 Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.

By Roddy Pattison

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• baking soda
• spread
• buttermilk

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
3. 3 Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
4. 4 Bake 10 minutes or until lightly golden.

By Country Crock

Ingredients

• ✓ all-purpose flour
• salt
• egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour and salt in a medium bowl. Make a well in the center and add beaten egg. Mix well until a stiff dough forms, adding up to 2 tablespoons water if needed.
3. 3 Knead dough on a lightly floured surface until smooth, 3 to 4 minutes. Wrap dough and let rest for 30 minutes to 1 hour.
4. 4 Roll dough by hand or with a pasta machine to desired thickness, then cut into strips of desired width and length.

By Pat

Ingredients

• ✓ all-purpose flour
• salt
• black pepper
• egg
• water
• chicken breast
• vegetable oil

Instructions

1. 1 Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
2. 2 Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
3. 3 Let strips sit for 5 minutes to allow flour to set.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
5. 5 Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Place strips on a paper towel-lined plate to drain excess grease.

By Steven McCune

Ingredients

• ✓ all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• jalapeno-stuffed green olive
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place flour in a bowl. Place beaten egg in a separate bowl. Combine bread crumbs and Parmesan cheese in a third bowl.
3. 3 Coat olives first in flour, then in egg, and finally in the bread crumb mixture.
4. 4 Place 1/2 of the olives in the basket of the air fryer. Spray the tops with cooking spray.
5. 5 Cook for 12 minutes, shaking halfway through cook time. Repeat with remaining half of olives.

By Soup Loving Nicole