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nosebear:

Steamed Cabbage Buns
A kind of Chinese themed version of the Greek dolma, these cabbage buns are full of flavour. Best enjoyed with a soy sauce, garlic and chilli dipping sauce to add a little extra bite to the rolls.
8 cabbage leaves
400g minced pork
handful of pre boiled rice
1 tsp cornflour
1/2 tsp chilli powder
1 egg, lightly beaten
Boil a large saucepan of water and add the cabbage leaves. Blanch them for around a minute and a half, take them out and leave to dry. Mix the pork, rice, cornflour, chilli powder and the egg together. Divide into 8 parts and add one part to each of the cabbage leaves.  Wrap the cabbage leaves around the pork and place seam side down in a steamer.
Cook in a steamer for 10 minutes and serve with dipping sauce.
Zoom Info
Camera
Nikon COOLPIX S200
ISO
300
Aperture
f/3.1
Exposure
1/125th
Focal Length
6mm

nosebear:

Steamed Cabbage Buns

A kind of Chinese themed version of the Greek dolma, these cabbage buns are full of flavour. Best enjoyed with a soy sauce, garlic and chilli dipping sauce to add a little extra bite to the rolls.

  • 8 cabbage leaves
  • 400g minced pork
  • handful of pre boiled rice
  • 1 tsp cornflour
  • 1/2 tsp chilli powder
  • 1 egg, lightly beaten

Boil a large saucepan of water and add the cabbage leaves. Blanch them for around a minute and a half, take them out and leave to dry. Mix the pork, rice, cornflour, chilli powder and the egg together. Divide into 8 parts and add one part to each of the cabbage leaves.  Wrap the cabbage leaves around the pork and place seam side down in a steamer.

Cook in a steamer for 10 minutes and serve with dipping sauce.

Sticky Buns


Ingredients:

1 c. brown sugar1/3 c. maple syrup1/4 c. melted butter1/2 c. nuts (optional) - usually walnuts8 oz. cream cheese1/4 c. powdered sugar2 Tbsp. butter, softened2 - 10 count refrigerator biscuits


Directions:  Mix together the brown sugar, syrup, melted butter and nuts in a cake pan. Separately mix the cream cheese, powdered sugar and softened butter in a small bowl. Flatten the biscuits and put a rounded teaspoonful of the cream cheese mix in the center. Roll it up and put the seam side down in the cake pan. Bake 25-30 minutes until golden brown at 350 degrees. Cool slightly and turn out onto a plate/tray.

Blonde in the Kitchen: The Cinnamon Bun Effect: When unsuspecting house guests drop...

blondeinthekitchen:

The Cinnamon Bun Effect: When unsuspecting house guests drop everything they’re doing and immediately head to the kitchen, having been seduced by the aroma of butter, brown sugar and cinnamon.

For whatever reason, three of my recent monthly magazine subscrips arrived with cinnamon bun recipes…

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