Type what you have

Ingredients

• ✓ all-purpose flour
• water
• vegetable oil

Instructions

1. 1 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
2. 2 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
3. 3 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
4. 4 Fill a large saucepan with water and bring to boil.
5. 5 Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35-inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into boiling water. Add 2 to 3 more strips of noodles to boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
6. 6 Repeat with remaining sheets of dough.

By Ping Lo

Ingredients

• ✓ all-purpose flour
• peanut
• corn flour
• confectioners sugar
• vegetable oil
• egg yolk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Stir together the peanuts, flour, corn flour, and confectioners' sugar in a large bowl until well-combined. Make a well in the center of the peanut mixture. Slowly pour in the vegetable oil and mix with the peanut mixture to make a wet, slightly sticky dough. Pinch off about 2 teaspoons of dough per cookie, and roll into balls about 1/2-inch in diameter. Place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.
3. 3 Bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. Let cool on racks.

By shin

Ingredients

• ✓ all-purpose flour
• butter
• white sugar
• milk bread
• egg

Instructions

1. 1 Preheat an air fryer to 200 degrees F (93 degrees C) according to manufacturer's instructions.
2. 2 Use a fork to blend the butter and sugar together in a medium bowl. Mix in flour and combine until smooth, reaching a cookie dough-like texture.
3. 3 Spread the butter mixture evenly over the slice of milk bread, smearing until smooth. Use a knife to score the bread topping with criss-cross lines that resemble a pineapple skin. In a small bowl, beat the egg to form an egg wash. Carefully spread a thin layer over the bread topping.
4. 4 Cook the bread in the preheated air fryer for 4 minutes; turn up the air fryer temperature to 400 degrees F (200 degrees C). Continue to cook bread slice until toasted, 3 to 4 minutes. Serve immediately.

By Annie Campbell

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• white sugar
• baking soda

Instructions

1. 1 Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
2. 2 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
3. 3 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.

By Jean Miller

Ingredients

• ✓ all-purpose flour
• salt
• water
• water
• vegetable oil
• green onion

Instructions

1. 1 Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
2. 2 Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
3. 3 Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
4. 4 Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

By Mei

Ingredients

• ✓ all-purpose flour
• butter
• white sugar
• vanilla extract
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2-inches apart onto prepared baking sheet.
3. 3 Bake in preheated oven until lightly browned, 5 to 10 minutes.

By BeckyL

Ingredients

• ✓ all-purpose flour
• salt
• water
• water
• chicken fat
• scallion
• vegetable oil

Instructions

1. 1 Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
2. 2 Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
3. 3 Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
4. 4 Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

By Kim's Cooking Now

Ingredients

• ✓ all-purpose flour
• cooking spray
• egg white
• vanilla extract
• white sugar
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease two cookie sheets with cooking spray.
2. 2 Write fortunes on strips of paper about 4 inches long and 1/2 inch wide.
3. 3 Mix egg white and vanilla together in a bowl until foamy but not stiff. Sift in flour, sugar, and salt; stir until blended.
4. 4 Drop two spoonfuls of batter at least 4 inches apart onto one prepared cookie sheet. Tilt the sheet to spread batter into 3-inch-diameter circles.
5. 5 Bake in the preheated oven until cookies are pale in the center and golden on the outer 1/2-inch edge, about 5 minutes.
6. 6 Remove cookies from the oven. Quickly lift one cookie with a wide spatula and place upside down onto a wooden board. Place a fortune on the cookie (close to the middle) and fold cookie in half around the paper.
7. 7 Place the folded edge over the rim of a measuring cup or coffee mug and pull the pointed edges down, one inside the cup and one outside. Place cookie into a muffin tin or egg carton to hold its shape as it cools. Repeat to form and fill the second cookie.
8. 8 While the first batch is baking in Step 5, repeat Step 4 to form two more cookies on the second cookie sheet. When you are shaping the first batch of baked cookies in Step 6, bake the second batch. Repeat until all cookies are baked and shaped.

By Aleta

Ingredients

• ✓ all-purpose flour
• sugar
• baking soda
• salt
• lard
• egg
• almond extract
• almond

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
3. 3 Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
4. 4 Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.

By Rosina

Ingredients

• ✓ all-purpose flour
• water
• water
• scallion
• salt
• black pepper
• butter
• vegetable oil

Instructions

1. 1 Place flour in a bowl. Add hot water in a slow, steady stream while mixing constantly. Add cold water; mix until no dry spots remain.
2. 2 Transfer dough to a flat surface; knead lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
3. 3 Place scallions in a bowl; season with salt and pepper.
4. 4 Turn dough out onto a floured work surface; roll into a thin rectangle using a rolling pin. Spread butter over dough to cover; sprinkle evenly with salt and pepper. Spread scallions over dough, leaving top edge empty. Roll dough up from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
5. 5 Cut roll into 3- to 4-inch-long pieces; pinch and seal ends of each piece. Lightly flatten each piece into a circular pancake.
6. 6 Heat oil in a nonstick skillet; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

By Tsuzuku

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar in a large bowl. Allow to sit for 30 minutes.
3. 3 Mix in remaining 1 ½ cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt. Knead until dough is smooth and elastic.
4. 4 Transfer to a greased bowl, roll to coat with oil, and let sit until tripled in size, 2 ½ to 3 hours.
5. 5 Punch down dough and spread out on a floured board. Sprinkle baking powder evenly on surface of dough; knead for 5 minutes.
6. 6 Divide dough in half; set aside one half in a covered bowl. Divide remaining half into 12 equal pieces.
7. 7 Shape each into a ball; transfer each ball to a small square of waxed paper with the smooth surface facing up. Repeat portioning and shaping with remaining dough half. Cover all 24 dough balls and let sit until doubled in size, about 30 minutes.
8. 8 Bring some water to a boil in a wok, then reduce heat to medium and keep water at a low boil. Place the steam plate on a small wire rack in the middle of the wok, leaving at least 2 inches of space between the plate and the wok. Working in batches, place buns on waxed paper squares onto the steam plate, leaving 1 to 2 inches between buns.
9. 9 Cover and steam buns for 15 minutes. Carefully remove the lid, so condensation doesn't drip onto buns. Continue steaming remaining buns until all are cooked.

By Carol Chung Chi Wa

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• water
• sugar
• yeast
• water
• vegetable oil
• salt
• scallion

Instructions

1. 1 Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
2. 2 Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
3. 3 Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
4. 4 Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.

By INSPIRON41

Ingredients

• ✓ all-purpose flour
• apple
• cornstarch
• water
• egg
• oil
• white sugar
• vegetable oil
• sesame seed

Instructions

1. 1 Pour flour into a shallow bowl. Dredge apple chunks in flour.
2. 2 Mix cornstarch and 2 teaspoons water thoroughly in a small bowl. Mix in egg.
3. 3 Heat oil in a large saucepan to 320 degrees F (160 degrees C). Dip apple chunks in the cornstarch mixture; cook in the hot oil until browned, about 3 minutes. Transfer to a plate using a slotted spoon.
4. 4 Combine sugar, 3 tablespoons vegetable oil, and remaining 1 teaspoon water in a separate saucepan over medium-low heat. Cook until sugar melts, turns light golden, and starts to bubble, 8 to 10 minutes. Mix in fried apple chunks until evenly coated with caramel.
5. 5 Transfer caramel-coated apple chunks to a large serving dish; lift with chopsticks to separate and create sugar threads. Garnish with sesame seeds.

By Bing

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• salt
• water
• vegetable oil
• vegetable oil
• sesame oil
• green onion
• vegetable oil

Instructions

1. 1 Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
2. 2 In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
3. 3 On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
4. 4 Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
5. 5 Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

By Jade

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• sesame oil
• water
• vegetable oil
• cornstarch
• white pepper
• chicken breast

Instructions

1. 1 Make batter: Combine flour, baking powder, and salt in a large bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
2. 2 Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
3. 3 Prepare chicken: Mix together cornstarch and white pepper in a large shallow dish. Dust chicken in cornstarch mixture, then dip into batter, evenly coating each piece.
4. 4 Working in batches, fry coated chicken in hot oil until golden and no longer pink in the center, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use a slotted spoon to remove fried chicken to a clean kitchen towel to drain.

By fa the wondercat

Ingredients

• ✓ all-purpose flour
• white sugar
• water
• milk
• active dry yeast
• butter
• egg
• bread flour
• sugar
• butter
• egg yolk
• milk
• baking soda
• baking powder
• red bean paste

Instructions

1. 1 Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
3. 3 Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more.
4. 4 While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
5. 5 Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
8. 8 Bake in the preheated oven until golden, 15 to 20 minutes.

By Helen

Ingredients

• ✓ all-purpose flour
• water
• cornstarch
• sugar
• oyster sauce
• soy sauce
• pork
• garlic
• green onion
• vegetable oil
• sesame oil
• water
• vegetable oil
• shortening
• white sugar
• water
• active dry yeast

Instructions

1. 1 Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
2. 2 Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
3. 3 Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
4. 4 Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
5. 5 Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.

By Sneakyteaky

Ingredients

• ✓ all-purpose flour
• confectioners' sugar
• butter
• egg
• vanilla extract
• white sugar
• water
• egg
• vanilla extract
• evaporated milk

Instructions

1. 1 In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

By wildcat

Ingredients

• ✓ all-purpose flour
• paper fortune
• white sugar
• egg white
• milk
• butter
• vanilla extract
• almond extract
• salt

Instructions

1. 1 Print and cut out 3-inch wide paper fortunes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat or parchment paper.
3. 3 Whisk sugar, egg white, milk, butter, vanilla extract, almond extract, and salt together in a bowl until sugar is dissolved. Add flour; whisk until batter is smooth and falls off the whisk in ribbons.
4. 4 Scoop 1 tablespoon batter onto the prepared baking sheet; spread into a 4-inch circle using the back of a spoon. Repeat once more.
5. 5 Bake in the preheated oven until crispy and golden brown on the edges and still pale in the centers, about 10 minutes.
6. 6 Working quickly, lift 1 cookie using a spatula; add a fortune. Fold cookie in half, pressing edges together lightly. Bend long side cookie in half over rim of the baking sheet, pulling ends down on either side. Curl ends towards each other to form a brim. Place cookie in a ramekin or muffin tin to hold its shape while cooling. Working quickly, repeat with second cookie.
7. 7 Repeat scooping and baking with remaining batter, working in batches of 2 cookies per batch, folding and shaping cookies while hot. Remove from ramekins or muffin tins when completely cool.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• milk
• butter
• sugar
• ground pork
• garlic
• ginger paste
• salt
• black pepper

Instructions

1. 1 Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
2. 2 Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
5. 5 While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
6. 6 Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
7. 7 Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

By Sarabeth Emet

Ingredients

• ✓ all-purpose flour
• milk
• white sugar
• butter
• active dry yeast
• egg
• white sugar
• coconut
• nonfat dry milk powder
• sesame seed

Instructions

1. 1 Place milk and ⅓ cup sugar in a small saucepan; stir until sugar is dissolved. Add ¼ cup butter; gently heat mixture until butter melts and mixture is warm but not hot — no more than 100 degrees F (40 degrees C).
2. 2 Whisk 2 ½ cups flour and yeast together until well combined; stir in milk mixture. Beat 1 egg in a small bowl; stir into flour mixture until forms a sticky, wet dough. Turn dough out onto a well-floured surface; knead for about 10 minutes, gradually kneading in 1 cup more flour, or as needed, to make a smooth, elastic dough.
3. 3 Form dough into a round ball, place into an oiled bowl and turn to coat. Cover bowl with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Beat ½ cup sugar and remaining ¼ cup butter in a bowl until light and fluffy; stir in coconut, milk powder, and remaining ½ cup flour until smooth and combined. Set filling aside. Line baking sheets with parchment paper.
5. 5 Punch down dough on a floured surface; cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong shape; flatten with a floured rolling pin. Spoon about 1 tablespoon filling in center of 1 flattened dough piece. Pull and pinch edges of dough together to enclose filling; place buns seam-side down onto a prepared baking sheet. Repeat with remaining filling and flattened dough pieces. Cover buns with a cloth; let rise in a warm place for 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Beat remaining 1 egg in a bowl; brush on each bun for a glossy coating. Sprinkle each bun with sesame seeds.
8. 8 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool before serving.

By LIANG

Ingredients

• ✓ all-purpose flour
• milk
• egg
• chicken breast
• potato starch
• salt
• black pepper
• shichimi togarashi
• oil
• mayonnaise
• honey
• sweet chili sauce
• gochujang

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71

Ingredients

• ✓ all-purpose flour
• golden syrup
• peanut oil
• cake flour
• baking soda
• salt
• adzuki bean
• water
• peanut oil
• white sugar
• wheat starch
• egg yolk

Instructions

1. 1 Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
2. 2 Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
3. 3 Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
6. 6 Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
7. 7 Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.

By hearty_cook

Ingredients

• ✓ all-purpose flour
• pork tenderloin
• vegetable oil
• bok choy
• celery
• red bell pepper
• mushroom
• water chestnut
• garlic
• chicken broth
• soy sauce
• cornstarch
• sherry
• ginger

Instructions

1. 1 Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
2. 2 Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
3. 3 Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

By beulahmae

Ingredients

• ✓ all-purpose flour
• chicken stock
• agar-agar
• ginger root
• spring onion
• water
• ground chicken
• soy sauce
• cooking wine
• sesame oil
• white sugar
• black pepper
• water
• vegetable oil

Instructions

1. 1 Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
2. 2 Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
3. 3 Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
4. 4 Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
5. 5 Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
6. 6 Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
7. 7 Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

By xiao wei

Ingredients

• ✓ all-purpose flour
• water
• kosher salt
• ground pork
• green onion
• chive
• garlic
• ginger
• soy sauce
• kosher salt
• gochugaru
• sesame oil
• black pepper
• rice vinegar
• soy sauce
• gochugaru
• chicken broth
• vegetable oil

Instructions

1. 1 Combine flour, water, and ½ teaspoon salt in a bowl; mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour as needed and knead by hand until soft and supple. Wrap in plastic wrap; rest at room temperature for 1 hour.
2. 2 Combine ground pork, green onions, chives, garlic, and ginger in a bowl. Season with 2 tablespoons soy sauce, 4 teaspoons salt, 2 teaspoons gochugaru, sesame oil, and black pepper; mix using two forks until just combined. Cover the bowl with plastic wrap; refrigerate until ready to use.
3. 3 Whisk vinegar, 3 tablespoons soy sauce, and 1 teaspoon gochugaru into chicken broth in a bowl; set aside.
4. 4 Divide dough into 4 pieces. Roll 1 piece into a rope about the thickness of your thumb; flatten into a long, thin band about 3 inches wide using a rolling pin, flouring only as needed. Dust top with flour; flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
5. 5 Arrange about ¼ pork filling down middle of dough about the thickness of your thumb using moistened fingers. Fold entire length of dough over pork filling, pressing down to seal dough. Trim excess dough if desired. Dust a little more flour on top; flip over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand; cut with a bench scraper. Repeat with remaining dough and filling.
6. 6 Heat oil in a pan over high heat. Cook dumplings, in batches, seam-sides up, until golden brown, 1 to 2 minutes per side. Add a portion of broth; bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Serve dumplings in broth in bowls.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• water
• beef shoulder
• ginger
• szechuan peppercorn
• tsaoko
• mandarin orange peel
• bay leaf
• salt
• water
• vegetable oil
• daikon
• green garlic
• cilantro
• chili oil

Instructions

1. 1 Bring water to a boil in a large pot. Add beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves; bring soup back to a boil, reduce to a simmer and cook, covered, for 2 hours.
2. 2 Discard whole spices. Season beef broth with salt to taste. Cover and keep warm.
3. 3 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
4. 4 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
5. 5 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheets together; cover with plastic wrap and let rest for 10 to 15 minutes.
6. 6 Fill a large saucepan with water and bring to a boil. Add sliced daikon and cook for 10 to 15 minutes. Remove using a slotted spoon and drain well; set aside. Save water to cook the noodles.
7. 7 Place 1 sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it into thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
8. 8 Repeat the process with the remaining sheets of dough. Pour beef broth on top of the drained noodles and top with cooked beef, daikon, chopped green garlic, cilantro, and chili oil.

By Ping Lo

Ingredients

• ✓ all-purpose flour
• ground pork
• garlic
• green onion
• ginger
• soy sauce
• soy sauce
• sesame oil
• cayenne pepper
• green cabbage
• kosher salt
• water
• rice vinegar
• soy sauce
• vegetable oil
• water

Instructions

1. 1 To make the filling: Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
2. 2 To make the dough: Place 2 ½ cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes.
3. 3 When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
4. 4 Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
5. 5 To make the dipping sauce: Mix seasoned rice vinegar and soy sauce together in a small mixing bowl. Set aside.
6. 6 Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat-side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers.
7. 7 Serve dumplings with dipping sauce.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• white sugar
• water
• active dry yeast
• baking powder
• shortening
• pork
• soy sauce
• hoisin sauce
• soy sauce
• white sugar
• soy sauce
• oyster sauce
• water
• cornstarch
• water
• shortening
• sesame oil
• white pepper

Instructions

1. 1 Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
2. 2 Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
3. 3 Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
4. 4 Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
5. 5 Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
6. 6 Steam buns for 12 minutes. Serve.

By Michelle Chen

Ingredients

• ✓ all-purpose flour
• ketchup
• oyster sauce
• soy sauce
• cornstarch
• white vinegar
• white sugar
• water
• sesame oil
• ginger root
• green onion
• vegetable oil
• baking powder
• black pepper
• salt
• egg
• cornstarch
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
3. 3 Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
4. 4 Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
5. 5 Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.

By Mel