Steamed Korean Pear with Dates and Ginger

This simple and healthy dessert is not only sweet and soft, making it perfect for kids, but it's also traditionally considered an Asian remedy for soothing coughs and sore throats. The tender, fragrant pear stuffed with dates, ginger, and honey is a comforting treat that combines both pleasure and health. 

Ingredients:

- 1 Korean pear

- 2-3 dates (pitted, if desired)

- 1-2 slices of fresh ginger

- 2 tbsp honey

Instructions:

1. Prepare the Pear:

   - Wash the Korean pear thoroughly under running water to remove any dirt.

   - Slice off the top of the pear, about 1-2 cm from the stem, to create a "lid." Set this top aside.

   - Use a spoon or a small paring knife to carefully scoop out the core and seeds from the pear, creating a hollow cavity in the middle. Be careful not to puncture the bottom of the pear.

2. Prepare the Filling:

   - Remove the pits from the dates if necessary, then chop them into smaller pieces if they are large.

   - Place the dates, ginger slices, and honey inside the hollowed pear. You can slightly layer the ingredients to ensure even distribution of flavors.

3. Steam the Pear:

   - Place the stuffed pear (with the top placed back on if you like) into a steamer basket or on a steaming tray.

   - Set the steamer over boiling water, cover, and steam the pear for about 1 hour, or until it becomes tender and easy to pierce with a fork.

4. Serve:

   - Carefully remove the steamed pear from the steamer using tongs or a spatula (it will be hot).

   - Serve the pear warm, as is, or scoop out the tender fruit and the infused filling. You can drizzle any remaining juices from the steaming over the pear for extra flavor.

Notes:

- Korean Pear: Korean pears are larger, rounder, and crisper than regular pears. Their naturally sweet and juicy flavor makes them perfect for steaming.

- Variations: You can experiment with the filling by adding goji berries, cinnamon sticks, or even walnuts for extra texture and nutrition.

- Health Benefits: This recipe is often used as a natural remedy for soothing sore throats and coughs, especially during cold weather. The combination of ginger and honey provides warmth, while the dates add a nourishing sweetness.

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Strawberry Dumplings - Pierogi z Truskawkami

These traditional Polish sweet dumplings are filled with fresh strawberries, making for a delightful summer treat. They're light, fruity, and perfect for dessert or even a sweet meal. The dumplings are soft, tender, and best served with a dollop of sweetened sour cream or a sprinkling of sugar.

Check out my Cream Cheese Dumplings Recipe LINK

Ingredients: (Makes about 25 dumplings)

- 250 g all-purpose flour or high-gluten flour

- A pinch of salt (about 1/4 teaspoon)

- 120 ml boiling water (approximately)

- 300 g strawberries

- 1 tbsp sugar

Instructions:

1. Prepare the Dough:

   - In a mixing bowl, add the flour and salt. You can sift the flour for a finer texture, but it's not necessary.

   - Pour 100 ml of boiling water into the flour mixture. Stir with a spoon to combine.

   - Once the dough cools enough to handle, begin kneading it with your hands. Gradually add more water (if needed) until the dough comes together into a smooth, uniform ball. The dough should be soft but not sticky.

   - Knead the dough for about 10 minutes, then cover it with a damp cloth or plastic wrap and let it rest for 20 minutes.

2. Prepare the Strawberries:

   - Hull the strawberries (remove the green tops) and chop them into small pieces.

   - Sprinkle the strawberries with sugar and let them sit for a few minutes to release some of their juices. Drain the excess liquid before filling the dumplings to avoid soggy dough.

3. Roll Out the Dough:

   - Once the dough has rested, divide it into two or three parts for easier handling.

   - On a floured surface, roll out each portion of dough to about 1-2 mm thick.

   - Using a glass or round cookie cutter (about 8-10 cm in diameter), cut out circles from the dough.

4. Fill and Fold the Dumplings:

   - Place a spoonful of the sugared strawberries in the center of each dough circle.

   - Fold the dough over to create a half-moon shape, and press the edges together firmly to seal. You can crimp the edges with your fingers or a fork to ensure they are well sealed and won't open while cooking.

5. Cook the Dumplings:

   - Bring a large pot of water to a boil. Lightly salt the water.

   - Drop the dumplings into the boiling water in batches to avoid overcrowding the pot.

   - Stir gently to prevent them from sticking to the bottom. Once the dumplings float to the top, continue to cook them for an additional 3-4 minutes.

   - Remove the dumplings with a slotted spoon and drain them well.

6. Serve:

   - Serve the dumplings warm with a dollop of sweetened sour cream or a sprinkle of sugar. Alternatively, you can drizzle melted butter over them or dust with powdered sugar for an extra treat.

Notes:

- Flour: Using high-gluten flour will give the dough a chewier texture, but all-purpose flour works perfectly well.

- Strawberries: Make sure to drain the strawberries well after they release their juices. Too much liquid will make it difficult to seal the dumplings.

- Serving Ideas: These dumplings can also be served cold or reheated, and they pair wonderfully with whipped cream, yogurt, or even a simple sugar and cinnamon topping.

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Mochi Cake (No Butter Added!)

This quick and easy one-bowl cake is a sticky, slightly sweet treat that resembles butter mochi but uses oil instead of butter. It has a soft, chewy texture thanks to the glutinous rice flour, and it's perfect for when you're in the mood for a simple dessert. This cake is perfect for those who love the sticky, chewy texture of traditional mochi but want something easy to bake!

Ingredients:

- 120 g glutinous rice flour

- 60 g sugar

- 200 g milk

- 50 g oil (neutral oil like vegetable or canola works best)

- 2 eggs

- 4 g baking powder

Instructions:

1. Preheat the Oven:

- Preheat your oven to 180°C (350°F). 

- Line a small baking tin (about 6-inch square or similar) with parchment paper or lightly grease it to prevent sticking.

2. Mix Wet Ingredients:

- In a large mixing bowl, whisk together the eggs, sugar, milk, and oil. Mix until the sugar is dissolved and the mixture is smooth and well-combined.

3. Add Dry Ingredients:

- Sift the glutinous rice flour and baking powder into the wet ingredients. 

- Stir gently but thoroughly to form a smooth batter without lumps.

4. Pour the Batter:

- Pour the batter into the prepared baking tin, spreading it evenly with a spatula to ensure the cake bakes uniformly.

5. Bake:

- Place the cake pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be slightly golden on top.

6. Cool:

- Let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. The cake will be sticky and elastic, so it’s important to allow it to cool fully before slicing.

Notes:

- Sweetness: This cake has a subtle sweetness, but if you prefer a sweeter cake, you can increase the sugar.

- Texture: The cake will be soft and sticky due to the glutinous rice flour. Make sure it’s completely cool before cutting to avoid it sticking to the knife.

- Flavor Variations: Add a teaspoon of vanilla extract, or a sprinkle of shredded coconut to the batter for an extra layer of flavor.

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