Sunday, February 13, 2011
NEW VEGAN TRUFFLE CHOCOLATE RECIPES FOR YOUR VALENTINE
Rum and orange marmalade truffles rolled in ground pecansWith Valentine's Day fast approaching, I've had quite a few inquiries about my easy vegan chocolate truffle recipe from a February 2007 blog post. Several people asked about making them without the Earth Balance (non-hydrogenated margarine). I provided some suggestions for alternatives, such as using nut butter, and I wanted to try that for myself. I also wanted to re-vamp my old recipe using silken tofu, and this would be a better bet for anyone allergic to nuts, of course. So, below I have posted the results of my truffle-making experiments over the last two days-- a basic recipe utilizing nut butter, and a basic recipe utilizing silken tofu, with some variations for both. After trying these, you can let your imagination run free and make up your own versions!
Now, I want to say that I am NOT a good candy-maker. I don't make candy very often and it always makes me nervous! But I have found making truffles to be quite easy and even pretty fast. (And so satisfying when everyone ooh's and ahh's!)
The main thing is to use high-quality chocolate (and other ingredients) and to be careful when melting the chocolate. (You don't have to worry about that in the second version below-- the one made with the silken tofu-- because a hot mixture is poured over the chocolate in a food processor and it melts as you blend-- couldn't be easier!) But, with the nut butter version, you need to melt the chocolate first. Chocolate can become lumpy or grainy if overheated! I give you 3 different methods of melting. I use the microwave one, but remember that microwaves vary according to their wattage-- the higher the wattage, the hotter and faster they are! Mine is a 1200 watt oven, so it works pretty fast. I check it every 30 seconds and use 50% power.
Remember these 3 things when melting chocolate:
Chop the chocolate into small pieces.
Keep the heat low so that the chocolate doesn’t burn or curdle.
Make sure no water gets into the chocolate as it’s melting, as it may cause the chocolate to seize.
NOTE: See why these are called "truffles" in my older truffle post!
There are many brands of dairy-free, organic, fair trade chocolate and cocoa for you to choose from, by the way-- Cocoa Camino, Dagoba, Equal Exchange, Green & Black's, Trader Joe's, and more! Read the labels, please. Here's a list with more, and another list.
Well, have fun with these and Happy Valentine's Day!
A plate of mixed truffles--Amaretto truffles rolled in crushed espresso beans or almond flakes; Hot and Spicy Truffles (with chipotle powder and cinnamon) rolled in Drinking Chocolate; orange marmalade and rum truffles rolled in chopped hazelnuts and some rolled in cocoa powder.
BRYANNA’S BASIC VEGAN NUT BUTTER CHOCOLATE TRUFFLE RECIPE
Makes about 14 truffles-- you can double the recipe! (Margarine-free and soy-free)
1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
1/4 cup nut butter of your choice
1/4 cup liqueur, liquor, strong coffee, juice, Italian non-alcoholic flavoured syrup for coffees and sodas (Monin
or Torani
), jam or marmalade, or even vegan "dulce de leche"
or Torani), jam or marmalade, or even vegan "dulce de leche"
2 tablespoons nondairy milk or creamer
Optional additions:
1/4 to 1/2 teaspoon spice of choice
grated zest of 1/2 a medium organic orange or 1 organic lime
whatever else strikes your fancy!
For Finishing, approximately 1/2 cup of:
Drinking Chocolate mix (this should be dairy-free; my favorite is Cocoa Camino, but other organic, fair trade brands are Dagoba
and Equal Exchange
)
and Equal Exchange)
unsweetened cocoa powder 
crushed espresso beans
crushed cocoa nibs
finely chopped, slivered, ground or flaked roasted nuts
lightly toasted grated or flaked coconut
Place the chocolate in the top of a double boiler
over barely simmering water, or you can melt it in a microwave-proof bowl
or measuring pitcher
in 30-second intervals at 50% or lower power until soft (it will actually finish melting completely when you stir it!). Or you can melt it in a heat-proof bowl in a 200ºF oven (a toaster oven, perhaps?) for 5-10 minutes. Cook until just chocolate melts, stirring often. Do not overheat. With an electric mixer, beat in the nut butter. Gradually beat in the liquid(s), beating constantly to keep the mixture creamy and smooth. Cover and refrigerate 1-2 hours, until firm.
over barely simmering water, or you can melt it in a microwave-proof bowl or measuring pitcher in 30-second intervals at 50% or lower power until soft (it will actually finish melting completely when you stir it!). Or you can melt it in a heat-proof bowl in a 200ºF oven (a toaster oven, perhaps?) for 5-10 minutes. Cook until just chocolate melts, stirring often. Do not overheat. With an electric mixer, beat in the nut butter. Gradually beat in the liquid(s), beating constantly to keep the mixture creamy and smooth. Cover and refrigerate 1-2 hours, until firm.
With your hands, roll the mixture into approximately 1" balls. Roll balls in the finishing mixture of your choice, shaking off excess. If your hands get too warm, wash them off in very cold water and dry thoroughly before resuming.
You can place the truffles in little candy cups
, if you like-- gold foil ones are nice.
You can place the truffles in little candy cups
, if you like-- gold foil ones are nice.
VARIATIONS:
1.) BRYANNA’S VEGAN HOT AND SPICY CHOCOLATE TRUFFLES
Makes about 14 truffles-- you can double the recipe! (Margarine-free and soy-free)
1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
1/4 cup peanut butter, or other nut butter of your choice
2 tablespoons Kahlua, rum or strong coffee, or rum-flavored Italian non-alcoholic syrup for coffees and sodas (Monin
or Torani
)
or Torani)
2 tablespoons nondairy milk or creamer
Additions:
1/4 teaspoon chipotle chilli powder
(or you can use ancho
, or any favorite)
(or you can use ancho, or any favorite)
1/4 teaspoon cinnamon
2 tablespoons chopped cocoa nibs (for crunch!)
(for crunch!)
For finishing:
1/2 cup of Drinking Chocolate mix (this should be dairy-free; my favorite is Cocoa Camino, but other organic, fair trade brands are Dagoba and Equal Exchange)
and Equal Exchange)
Follow the directions in the basic recipe.
2.) BRYANNA’S VEGAN RASPBERRY ALMOND TRUFFLES
Makes about 14 truffles-- you can double the recipe! (Margarine-free and soy-free)
1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
1/4 cup almond butter
2 tablespoons good-quality raspberry jam
2 tablespoons nondairy milk or creamer OR raspberry liqueur or raspberry Italian non-alcoholic raspberry-flavored syrup for coffees and sodas (Monin
or Torani
)
or Torani)
Finishing:
chopped, slivered or flaked almonds, lightly toasted
Follow the directions in the basic recipe.
***********************************************************
BRYANNA’S BASIC VEGAN SILKEN TOFU GANACHE-BASED CHOCOLATE TRUFFLES
Makes about 15 truffles-- you can double the recipe! (Margarine-free)
1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
1/3 cup extra-firm silken tofu
1/4 cup TOTAL liquid-- any combination of liqueur, liquor, strong coffee, juice, Italian non-alcoholic flavoured syrup for coffees and sodas (Monin or Torani), jam or marmalade, or even vegan "dulce de leche"
or Torani), jam or marmalade, or even vegan "dulce de leche"
Optional additions:
1/4 to1/2 teaspoon spice of choice
grated zest of 1/2 medium organic orange or 1 organic lime
whatever else strikes your fancy!
For Finishing, approximately 1/2 cup of:
Cocoa Camino Drinking Chocolate (this should be dairy-free; my favorite is Cocoa Camino, but other organic, fair trade brands are Dagoba and Equal Exchange)
and Equal Exchange)
unsweetened cocoa powder
ground dark chocolate
ground dark chocolate
crushed espresso beans
crushed cocoa nibs
finely chopped, slivered, ground or flaked roasted nuts
lightly toasted grated or flaked coconut
lightly toasted grated or flaked coconut
Break the chocolate up (not necessary if you use chocolate chips) and process it finely in a dry food processor
. Leave the chocolate in the processor.
. Leave the chocolate in the processor.
Blend the tofu and total liquid together in a small blender container or with a hand/immersion blender
until VERY smooth. Heat it in the top of a double boiler
over simmering water until almost to the boiling point, or microwave it in a microwave-safe bowl for about 45 seconds at 50% power, or until very hot, but not boiling. (If the mixture seems to curdle at all, blend it again until smooth.)
until VERY smooth. Heat it in the top of a double boiler over simmering water until almost to the boiling point, or microwave it in a microwave-safe bowl for about 45 seconds at 50% power, or until very hot, but not boiling. (If the mixture seems to curdle at all, blend it again until smooth.)
With the motor of the food processor
running, pour the hot mixture in through the feed tube. Process until the mixture is smooth and the chocolate melted.
running, pour the hot mixture in through the feed tube. Process until the mixture is smooth and the chocolate melted.
Scrape the mixture into a mixing bowl and refrigerate. Allow to chill for about an hour before shaping.
With your hands, roll the mixture into approximately 15/ 1" balls (they don't have to be totally round if you are making them look like real "truffles"). TIP: If your hands get too warm while you roll, wash them off in very cold water and dry thoroughly before resuming. Roll the truffles in the finishing mixture of your choice, shaking off any excess.
You can place each truffle in little candy cups, if you like-- gold foil ones are nice.
, if you like-- gold foil ones are nice.
VARIATIONS:
#1) BRYANNA’S VEGAN ALMOND/ESPRESSO CHOCOLATE TRUFFLES
Makes about 15 truffles-- you can double the recipe! (Margarine-free)
1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
1/3 cup extra-firm silken tofu
1/3 cup extra-firm silken tofu
2 tablespoons nondairy milk
2 tablespoons Amaretto liqueur, OR almond-flavored Italian non-alcoholic syrup for coffees and sodas (Monin
or Torani
)
or Torani)
For Finishing:
1/2 cup crushed espresso beans and/or lightly-toasted flaked almonds
Follow the directions in the basic recipe.
#2.) BRYANNA’S ORANGE MARMALADE/HAZELNUT (OR PECAN) TRUFFLES
Makes about 15 truffles-- you can double the recipe! (Margarine-free)
1 cup (6 ounces) dairy-free dark chocolate (semi-sweet or bittersweet), chopped, or chocolate chips (preferably organic, fair trade)
1/3 cup extra-firm silken tofu
2 tablespoons good-quality orange marmalade
2 tablespoons rum OR rum-flavored Italian non-alcoholic syrup for coffees and sodas (Moninor Torani
)
2 tablespoons rum OR rum-flavored Italian non-alcoholic syrup for coffees and sodas (Monin
or Torani)
Finishing:
1/2 cup finely-chopped or ground lightly-roasted hazelnuts or pecans
Follow the directions in the basic recipe.
Enjoy!
Enjoy!
Friday, February 11, 2011
BIG, CRISPY, WHOLE GRAIN, LOW-FAT PIZZELLE CRACKERS AND A YUMMY LOW-FAT VEGAN ARTICHOKE HEART AND SPINACH (OR KALE) DIP
Ever since I had success making sweet vegan pizzelle cookies with my "new" pizzelle maker
(which I purchased at Value Village for $10!), I have been wanting to try making crackers with it. Well, yesterday I finally got around to it, and, though this is a very basic cracker, I am buoyed by another success and eager to try some different formulations!
No rolling-out and no oven is necessary with this method of making crackers. Instead, the runny batter is baked (very quickly) on an electric pizzelle maker
(or you could use an electric Scandinavian krumkake iron
, an electric ice cream cone or waffle cone maker or an electric "petite cone" maker). I actually found that making them this way is less bother than rolling out cracker dough very thinly and evenly and watching them in the oven so that the edges don't burn.
(or you could use an electric Scandinavian krumkake iron, an electric ice cream cone or waffle cone maker or an electric "petite cone" maker). I actually found that making them this way is less bother than rolling out cracker dough very thinly and evenly and watching them in the oven so that the edges don't burn.
It takes about 1 minute for each batch of two crackers on my pizzelle maker. I made 40 large crackers in under 1/2 an hour, doing some clean-up and other kitchen chores as I went, so it’s really not much of a bother. Just be sure to have your cookie racks ready and a timer to time each batch!
This is a very basic, though tasty, whole grain cracker—in future I’m going to experiment with different types of flours and meals, herbs, seeds, seasonings, etc. Each cracker contains only 33 calories and less than 1 g fat per cracker-- and they are big crackers.
BRYANNA'S WHOLE WHEAT AND OAT BRAN PIZZELLE CRACKERS
Makes about 40 large, thin, crispy crackers
NOTE: See text above the recipe.
Dry Mix:
2 cups whole wheat flour
(I used regular, NOT pastry flour)
(I used regular, NOT pastry flour)
1/3 cup oat bran
2 tablespoons + 2 teaspoons soy flour
or chickpea flour
or chickpea flour
2 tablespoons brown sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
Wet Mix:
2 tablespoons oil or melted vegan butter
1 2/3 cups water
1 cup nondairy milk
Mix the Dry Mix ingredients with the Wet Mix ingredients in a large food processor
until smooth. Or, you can mix the Dry Mix ingredients together in a large bowl, and then whisk in the Wet Mix.
until smooth. Or, you can mix the Dry Mix ingredients together in a large bowl, and then whisk in the Wet Mix.
Heat an electric pizzelle maker
(or alternate-- see text above) according to directions (it takes 7 to 8 minutes to heat up and usually there is a light that tells you when it’s hot). When it's hot, add 1 tablespoon of the batter to the middle of each cookie section. (These crackers use a little less batter than the sweet pizzelle, and need to be cooked a little longer.)
(or alternate-- see text above) according to directions (it takes 7 to 8 minutes to heat up and usually there is a light that tells you when it’s hot). When it's hot, add 1 tablespoon of the batter to the middle of each cookie section. (These crackers use a little less batter than the sweet pizzelle, and need to be cooked a little longer.)
Close the iron and secure the handle. Set a timer
for 1 minute. When the timer goes, open the iron and check that the crackers are golden, not whitish. If they are not quite golden, close again and cook for a few more seconds only! Carefully loosen each cracker and place them on the cooling racks
(it's okay to overlap slightly).
Continue until you have used up all of the batter. for 1 minute. When the timer goes, open the iron and check that the crackers are golden, not whitish. If they are not quite golden, close again and cook for a few more seconds only! Carefully loosen each cracker and place them on the cooling racks (it's okay to overlap slightly).If the crackers seem at all flexible after cooling thoroughly, you may need this extra step (which I did). Place the crackers on dry cookie sheets and place in a 150-170 degree F oven. If you have convection, use that (and make sure the oven is venting properly). If not, leave the oven door open a crack (place a pot holder between the door and the top of the stove to hold it open a crack). I did this for about 20 minutes. The crackers were totally crispy afterwards. Cool them thoroughly before storing in airtight containers.
Cooking Tips
1.) My pizzelle maker is non-stick, and the instruction booklet (which I found online) said there was no need to grease the cooking surfaces, but I found that I had to lightly and quickly grease the top and bottoms with a wadded paper towel coated with shortening (see my homemade shortening recipe) or a spray of oil from a pump spray bottle before baking each batch of sweet pizzelle, or they stuck. (And the surface is in excellent condition.) However, with the crackers, I only had to grease or oil every 2 or 3 batches.
2.) My pizzelle maker's guide instructed me to use one heaping teaspoon of batter for each cookie, but this yielded a very small cookie-- which may be what you want. But for a cookie which totally filled each "depression" in the pizzelle iron, I had to use 4 teaspoons of batter exactly, but only 1 tablespoon (3 teaspoons) for each cracker.
Nutrition Facts
Nutrition (per cracker): 33.1 calories; 22% calories from fat; 0.9g total fat; 0.0mg cholesterol; 57.2mg sodium; 54.4mg potassium; 5.9g carbohydrates; 0.9g fiber; 0.8g sugar; 5.0g net carbs; 1.2g protein; 0.6 points.
****************************************************************
I wanted something elegant to go on my crackers, so I made a lower-fat variation of one of my (several) vegan versions of creamy artichoke heart and spinach dip. This one is good cold or hot, and very easy to make!
****************************************************************
I wanted something elegant to go on my crackers, so I made a lower-fat variation of one of my (several) vegan versions of creamy artichoke heart and spinach dip. This one is good cold or hot, and very easy to make!
Servings: 7
Yield: about 3 1/2 cups
1 (12.3 oz.) box extra-firm SILKEN tofu
2 1/2 tablespoons nutritional yeast flakes
5 teaspoons lemon juice
4 1/2 teaspoons light miso
4 teaspoons tahini
2 cloves garlic, peeled
1/2 teaspoon salt
1/2 teaspoon salt
1 pinch sugar
1/2 cup vegan mayonnaise (my lowfat eggless mayo, OR Reduced-Fat Vegenaise or Spectrum Naturals Eggless,Vegan Light Canola
Mayo)
Mayo)
2 tablespoons homemade vegan pesto or commercial vegan basil pesto
freshly-ground black pepper to taste
14 oz. jar marinated artichoke hearts, drained, rinsed under hot water, and patted dry
14 oz. jar marinated artichoke hearts, drained, rinsed under hot water, and patted dry
1(10 oz.) pckg. frozen spinach OR kale (which is what I used this time), thawed out and squeezed dry, chopped
NOTE: If you use fresh greens, use 12-16 ounces; wash and trim, chop and steam them until tender. Drain and cool, then squeeze as much liquid out of them [in your fist] as possible.)
NOTE: If you use fresh greens, use 12-16 ounces; wash and trim, chop and steam them until tender. Drain and cool, then squeeze as much liquid out of them [in your fist] as possible.)
Optional (for hot version)
1/2 cup whole grain breadcrumbs
Paprika or smoked paprika
Serve with:
Raw veggie dippers, crusty bread, bread crisps, pita crisps, or whole grain crackers
Directions:
Process the silken tofu, nutritional yeast, lemon juice, miso, tahini, salt and sugar in a food processor until very smooth. Add the vegan mayonnaise, pesto and pepper and process again. Add the artichokes and spinach, and pulse just to chop the artichokes a bit and combine.
until very smooth. Add the vegan mayonnaise, pesto and pepper and process again. Add the artichokes and spinach, and pulse just to chop the artichokes a bit and combine.
To serve cold, spoon into an attractive serving dish and sprinkle with paprika or smoked paprika. Cover and refrigerate until serving time.
To serve hot, preheat the oven to 375ºF. Oil a shallow baking dish. Spread the mixture into the baking dish. Sprinkle with the breadcrumbs and paprika. Spray with a bit of oil from a pump sprayer. Bake for 15-20 minutes, or until hot and bubbly.
Nutrition Facts for cold version made with Reduced-Fat Vegenaise or Spectrum Naturals Eggless,Vegan Light Canola Mayo:
Nutrition (per 1/2 cup serving): 259.1 calories; 32% calories from fat; 10.4g total fat; 0.0mg cholesterol; 413.9mg sodium; 1724.2mg potassium; 32.0g carbohydrates; 12.5g fiber; 0.9g sugar; 19.5g net carbs; 19.2g protein; 5.2 points.
(NOTE: the Spectrum Naturals mayo is 10 calories less per tablespoon than the Vegenaise.)
(NOTE: the Spectrum Naturals mayo is 10 calories less per tablespoon than the Vegenaise.)
For hot version, with breadcrumbs:
Nutrition (per 1/2 cup serving): 267.6 calories; 32% calories from fat; 10.5g total fat; 0.0mg cholesterol; 435.8mg sodium; 1727.4mg potassium; 33.6g carbohydrates; 12.6g fiber; 1.0g sugar; 21.0g net carbs; 19.5g protein; 5.4 points.
Nutrition Facts for cold version using my low-fat eggless mayo:
Nutrition (per 1/2 cup serving): 238.0 calories; 25% calories from fat; 7.2g total fat; 0.0mg cholesterol; 418.5mg sodium; 1726.8mg potassium; 32.3g carbohydrates; 12.6g fiber; 1.0g sugar; 19.8g net carbs; 19.8g protein; 4.6 points.
For hot version, with breadcrumbs:
Nutrition (per 1/2 cup serving): 246.5 calories; 24% calories from fat; 7.3g total fat; 0.0mg cholesterol; 440.4mg sodium; 1730.0mg potassium; 34.0g carbohydrates; 12.7g fiber; 1.2g sugar; 21.3g net carbs; 20.0g protein; 4.7 points.
Enjoy!
Monday, February 7, 2011
MUSHROOM GYOZA/POTSTICKER/JIAOZI; PART OF OUR LUNAR NEW YEAR DINNER
Mushroom Potstickers
Last night I made a little Lunar New Year dinner for our friends Fireweed and Mike, after Mike and DH had finished watching the Super Bowl game. It was a bit impromptu, so I used what I had in the house, but it was well-received!
One of the starters was a plate of Vegan Char Siu (Chinese barbecued "pork"), a recipe from my book "Authentic Chinese Cuisine for the Contemporary Kitchen
":
It was a little chewier than I prefer, because I'm trying to keep the fat down in our diet, and I was a bit rushed for time, so I didn't have time to bake the gluten chunks, and I didn't want to fry them, so I boiled them. But they were delicious, anyway, due to the delectable sauce.
We also had a Thai cabbage salad with peanuts, which I forgot to photograph (not very photogenic, anyway), and a soupy noodle dish (but not really a soup!), with vegetables, mushrooms, and sliced Gardein "Meatless Chicken Breast" in a tasty broth:
I forgot to photograph the main dish altogether! It was a simple stir-fry of tofu, Soy Curls, broccolini and cashews in a simple sauce, with brown basmati rice.
But the favorite seemed to be the mushroom gyoza (potstickers or jiaozi). I've posted my usual recipe at this blog post, and you can go there for instructions on how to fill and steam or steam-fry the dumplings, plus info on the wrappers. Just substitute the filling in the recipe below.
For dessert, DH wanted something chocolate, but I wanted something light, low-fat, and Pan-Asian, I suppose you could say. So I ended up making my Tofu Chocolate Mousse (recipe in my book "Soyfoods Cooking for a Positive Menopause
"), but I used sherry as the liquor, strong coffee as the liquid, and added grated orange zest. I wasn't sure about the sherry with chocolate, but it was actually delicious, although you couldn't tell exactly what made it different. On the top a scattered crushed crispy anise pizzelle cookies that I had made some time before, and minced organic candied ginger. A success!
Now, for that mushroom gyoza filling:
Printable Recipe
BRYANNA’S MUSHROOM GYOZA/POTSTICKER/JIAOZI FILLING (or steamed dumplings)
Enough for 75 dumplings (freeze the filling you don’t use for another time!)
1 to 2 tablespoons peanut oil (or other favourite)
8 oz. common white mushrooms, sliced
1 1/2 to 2 cups sautéed sliced lobster mushrooms (or use oyster or chanterelle mushrooms)
(NOTE: I used these out of the freezer, so I don’t know what the weight was uncooked)
1/2 cup minced onion
3 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 teaspoon brown sugar
Soak the dried shiitakes (covered) in plenty of boiling water for about 30 minutes. When they are soaked, drain them well (save the soaking water), remove the stems and cut the caps into quarters. Heat the oil in a large non-stick skillet. Add the shiitakes and the white mushrooms and sprinkle with a little salt. Stir-fry until the mushrooms wilts, adding a splash of shiitake soaking water as needed to keep from sticking.
Add the sautéed lobster mushrooms, onion, garlic and ginger. Stir-fry for a few minutes, or until the onion is softening, adding a splash of shiitake soaking water as needed to keep from sticking. Transfer the mushrooms to a large food processor, along with the remaining ingredients. Pulse until finely chopped. Scrape into a bowl and chill until ready to fill the potstickers/Gyoza/Jiaozi. See instuctions here for filling and cooking.
Add the sautéed lobster mushrooms, onion, garlic and ginger. Stir-fry for a few minutes, or until the onion is softening, adding a splash of shiitake soaking water as needed to keep from sticking. Transfer the mushrooms to a large food processor, along with the remaining ingredients. Pulse until finely chopped. Scrape into a bowl and chill until ready to fill the potstickers/Gyoza/Jiaozi. See instuctions here for filling and cooking.
DIPPING SAUCE:
Mix together 1/2 cup Chinese black vinegar (or balsamic vinegar) 3/4 teaspoon brown sugar, and 1 teaspoon finely-grated ginger.
Enjoy!
Enjoy!
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