Sweet Potato Dumplings - Kopytka z Batatów

 Kopytka are a type of Polish dumpling made from mashed potatoes, flour, and eggs. Their name means "little hooves" in Polish, which refers to their shape. The dough is rolled into logs, cut into small pieces, and then boiled until they float to the surface. Kopytka are similar to Italian gnocchi and can be served in various ways, such as with butter and breadcrumbs, gravy, or as a side dish to meats and stews. They are a comforting and versatile dish in Polish cuisine.

In this version Kopytka are made of sweet potatoes, a twist to traditional flavour.

Check out my Potato Cheese Kopytka Recipe LINK

Ingredients:

- 500g sweet potatoes

- 120g all-purpose flour

- 55g corn starch

- Salt and pepper to taste

Instructions:

1. Prepare the Sweet Potatoes:

   - Peel the sweet potatoes and cut them into chunks.

   - Boil the sweet potato chunks in salted water until they are fork-tender, about 15-20 minutes.

   - Drain the sweet potatoes and allow them to cool slightly.

2. Make the Doug:

   - In a large mixing bowl, mash the cooked sweet potatoes until smooth.

   - Add the flour, corn starch, salt, and pepper to the mashed sweet potatoes.

   - Mix everything together and knead until a smooth and uniform dough forms.

3. Shape the Dumplings:

   - Divide the dough into smaller portions.

   - Roll each portion into a long rope, about 2cm in diameter.

   - Flatten it with your fingers.

   - Use a knife to cut into small diamond-shaped pieces, about 2-3 cm each.

4. Cook the Dumplings:

   - Bring a large pot of salted water to a boil.

   - Carefully drop the dumplings into the boiling water in batches, stir to prevent sticking to the bottom.

   - Cook for about 2-3 minutes from the moment they float to the surface.

   - Once done cooking, remove them with a slotted spoon and transfer them to a plate.

5. Serve:

   - Serve the sweet potato dumplings with your favorite sauce or sour cream and sugar. 

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Meatballs with Rice in Tomato Sauce - Pulpety z Ryżem

Pulpety z ryżem w sosie pomidorowym is a traditional Polish dish consisting of tender meatballs made with ground meat, rice, and seasonings, cooked in a rich and flavorful tomato sauce. This comforting meal is often served with mashed potatoes and a side of fresh or pickled vegetables, making it a satisfying and wholesome dish.

This dish is a staple in Polish home cooking, beloved for its simplicity, affordability, and comforting taste. It’s a family-friendly meal that can easily be made in large batches, often evoking nostalgic memories of childhood and family dinners.

Ingredients

Meatballs:

- 150 g cooked rice

- 500 g ground meat

- 1 egg

- Salt and pepper, to taste

Sauce:

- 4-5 garlic cloves

- 300 g tomatoes

- A few basil leaves (optional)

- Salt and pepper, to taste

Instructions

1. Cook the Rice:  

- Rinse the rice thoroughly under cold water to remove excess starch.  

- Cook the rice according to the package instructions until tender.  

- Once cooked, spread the rice out on a plate or tray to cool completely. This will prevent the mixture from becoming too wet.

2. Prepare the Meatball Mixture:  

- In a large mixing bowl, combine ground meat, rice, egg and seasonings. 

- Mix the ingredients thoroughly using a spoon or your hands until evenly combined.  

- If the mixture feels too wet or doesn’t hold its shape, gradually add breadcrumbs until the desired consistency is achieved.

3. Form the Meatballs:  

- Scoop about 1-2 tablespoons of the meat mixture and roll it between your palms to form small, round meatballs.  

- Place the meatballs on a tray or plate and set them aside.

4. Prepare the Sauce:  

- In a blender, combine tomatoes, garlic cloves and seasonings. 

- Blend until smooth. Adjust seasoning to taste.  

- Transfer the tomato mixture to a large pot and bring it to a gentle boil over medium heat.

5. Cook the Meatballs:  

- Carefully place the meatballs into the simmering sauce, ensuring they are submerged.  

- Reduce the heat to low, cover the pot with a lid, and let the meatballs cook for 10-15 minutes.  

- Stir gently every few minutes to prevent sticking or breaking the meatballs.

6. Adjust the Sauce:  

- If the sauce is too thin, simmer uncovered for a few minutes to reduce it.  

- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook until it thickens.  

- For a creamier sauce, stir in 1/4 cup of heavy cream after cooking.

7. Serve:  

- Serve the meatballs warm with a side of mashed potatoes and a fresh salad. Garnish with chopped parsley if desired for extra flavor and presentation.

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Taiwanese Beef Noodle Soup - Niu Rou Mian 牛肉麵

Taiwanese Beef Noodle Soup (牛肉麵) is a hearty dish featuring tender chunks of beef simmered in a rich, flavorful broth with aromatic spices like ginger, garlic, and dried chilies. Served with thick wheat noodles and garnished with fresh herbs and pickled vegetables, it's a beloved comfort food in Taiwanese cuisine, perfect for warming up on chilly days.

Check out my Sesame Oil Chicken Soup Recipe LINK

Ingredients:

For the soup:

- 400-500g beef

- 1 Carrot

- 1/3 Radish

- 2-3 small tomatoes

- 1/2 onion, quartered

- 1 tbsp oil

- 2-3 slices ginger

- 4-5 cloves garlic

- 2 dried chillies

- 1 tbsp sugar

- 2 tbsp doubanjiang (chili bean paste)

- 2 tbsp soy sauce

- 2 tbsp dark soy sauce

- 15ml rice wine

- 2 bay leaves

- 1/2 teaspoon 5 spice powder

- Water

- Additional: Noodles, Bok choy

Instructions:

1. Prepare Ingredients: 

- Start by cutting the beef into smaller pieces. 

- Peel and slice the carrot and radish. Cut tomatoes in chunks. Quarter the onion, slice the ginger, and crush the garlic cloves.

2. Sauté Aromatics:

- In a pot or wok, heat the oil over medium-high heat. 

- Add the sliced ginger, crushed garlic, bay leaves and dried chillies (if using). 

Stir-fry for about 1-2 minutes until fragrant.

3. Sear Beef: 

- Add the beef to the pot and stir-fry until it's browned on all sides, approximately 2-3 minutes.

4. Seasoning:

- Add in the sugar, doubanjiang (chili bean paste), 5-spice powder, soy sauce, dark soy sauce, and Shaoxing rice wine. 

- Stir well to coat the beef evenly in the seasoning mix. 

- Cook for about 2 minutes until the sauce starts to bubble and thicken slightly.

5. Add Vegetables and Liquid:

- Toss in the vegetables. 

- Pour in enough water to cover all the ingredients in the pot. Adjust the seasoning according to your taste preference.

6. Simmer:

- Bring the soup to a boil, then reduce the heat to low. 

- Cover the pot and let the soup simmer gently for at least 1 hour, stirring occasionally, or until the beef is tender and the flavors have melded together.

7. Serving:

- While the soup is simmering, cook the noodles and bok choy in a separate pot of boiling water. Drain and set aside.

- Ladle the hot beef and vegetable soup over the noodles. Garnish with chopped green onions if desired. 

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Teardrop Cheesecake (Crying Cheesecake) - Sernik Płaczący

Sernik Płaczący, also known as Teardrop Cheesecake or "Crying Cheesecake," is a popular Polish variation of traditional cheesecake with a unique feature: it "cries" or forms teardrop-like droplets on the top after baking. These droplets are formed from the condensation of the meringue-like layer that forms during cooling, creating a glossy, amber-colored "teardrop" effect on the cake’s surface. This effect gives the cheesecake its poetic name, making it visually distinctive as well as delicious.

The base is made of buttery, shortcrust pastry or biscuit base. The main layer is made with twaróg (Polish curd cheese or farmer’s cheese), eggs, sugar, and often vanilla or lemon zest. This part is similar to traditional sernik, with a rich and dense texture. On the top, a delicate layer of whipped egg whites and sugar, which creates a light and airy topping that browns slightly during baking. After the cheesecake cools, droplets form on the surface due to condensation from the moisture in the meringue-like topping. These droplets are typically golden in color and resemble tears, giving the cake its signature look.

The cake is subtly sweet with a rich cheese flavor, complemented by the light, airy top layer and sometimes a hint of citrus.

The cheesecake is often baked in a rectangular pan and cut into squares or rectangles, with the teardrop effect adding an eye-catching finish.

Check out my Japanese Souffle Cheesecake Recipe LINK

Check out my Basque Cheesecake Recipe LINK

Ingredients:

Crust:

- 90g cookies (any type you prefer)

- 15g oil

- 15g water 

Cheesecake Filling:

- 250g cream cheese

- 2 eggs + 1 egg yolk 

- 30g sugar

Meringue Topping:

- 1 egg white

- 35g sugar

Instructions:

1. Prepare the Crust:

   - Crush the cookies into fine crumbs.

   - Mix the cookie crumbs with oil and water until well combined.

   - Press the mixture into the bottom of a greased or lined cake pan to form the crust.

2. Prepare the Cheesecake Filling:

   - In a mixing bowl, beat the cream cheese until smooth and creamy.

   - Add the eggs and sugar to the cream cheese, and continue beating until well combined and smooth.

3. Assemble and Bake the Cheesecake:

   - Pour the cheesecake filling over the crust.

   - Smooth out the top with a spatula.

   - Place in the oven and bake at 180 degrees Celsius for about 25-30 minutes.

4. Prepare the Meringue Topping:

   - In a clean mixing bowl, beat the egg white until foamy.

   - Gradually add the sugar while continuing to beat until stiff peaks form.

   - Prepare it about 10 minutes before cheesecake is finishing baking.

   - Spread the meringue topping evenly over the cheesecake filling layer.

   - Return the assembled cheesecake to the oven and bake at 150°C (300°F) for about 15 minutes.

7. Chill and Serve:

   - Once baked, remove the cheesecake from the oven and let it cool to room temperature.

   - Chill the cheesecake in the refrigerator for at least a few hours. The dew should appear after a few minutes.

   - Once set, slice and serve your delicious golden dew cheesecake.

Baking Tips

- The teardrop effect is caused by a combination of the high moisture content in the cheese and egg whites and the cooling process, so it's important not to rush the cooling. Let the cake cool slowly, first in the oven with the door ajar, then at room temperature.

- Using high-quality twaróg is key to achieving the best texture.

- Sernik Płaczący is a comforting and elegant dessert, perfect for holidays or special occasions in Poland, and the beautiful "teardrops" give it an added sense of tradition and charm.

- This cake can also be made with American or Australian-style cream cheese instead of traditional Polish twaróg. While it will result in a slightly different texture and flavor, the cake will still be delicious, with a smoother and creamier consistency compared to the grainier texture of twaróg. Use same ratio of ingredients.

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Red Bean Paste Sago Zongzi

This year, for the first time ever, I attempted to make zongzi. Instead of the traditional sticky rice with a usually savory filling, which looked like several hours of work, I made a sweet, novel version of zongzi using sago with sweet fillings. 

I must say, they still take plenty of time and practice, as wrapping them was not easy and I didn't fully succeed. I feel like two hands aren't enough for this! Why? I wrapped them, but once I tried to tie them with twine, they loosened up, ending up with the corners opening during steaming and leaking out. Although they didn't look perfect, they still tasted super delicious. I really love them!

The second time, I made custard-filled zongzi (RECIPE HERE). Although they were assembled better with nearly no leakage, I must say I love the red bean filling a lot more. Maybe because it was store-bought, so there was more sugar than in the homemade custard with reduced sugar.

If you cannot find bamboo leaves but still want to enjoy zongzi, you can make them in a mold. Just remember to grease the mold so they will not stick to it. If you can find the leaves, it's better as they add some extra aroma!

Ingredients:

- 250g sago pearls (small size)

- 30g sugar

- 20g cooking oil

- 300g red bean paste

- Water (enough to soak the sago pearls)

Other Supplies:

- 20 bamboo leaves

- Kitchen twine

Instructions:

1. Preparing Bamboo Leaves:

   - Place the bamboo leaves in a large bowl or container.

   - Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.

   - After soaking, transfer the leaves to a cooking pot.

   - Cover the leaves with clean water in the pot.

   - Bring the water to a boil over medium-high heat.

   - Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.

   - After cooking, keep the leaves in the water until they have cooled down to room temperature. 

   - Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.

   - Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.

2. Soaking the Sago Pearls:

   - Place the sago pearls in a large mixing bowl.

   - Pour enough water to cover the sago pearls and let them soak for 30 minutes.

   - After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.

3. Preparing bean paste:

   - In the meantime, divide the red bean paste into 10 even portions.

   - Shape each portion into a small ball.

4. Mixing Sago Pearls with Other Ingredients:

   - Mix the soaked sago pearls with sugar and cooking oil until well combined. 

   - If desired, add food coloring at this stage and mix thoroughly.

5. Wrapping the Sago Pearls with Bamboo Leaves:

   - Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.

   - Fill the cone with some soaked sago pearls, spreading them towards the sides.

   - Place red bean paste balls in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.

   - Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.

6. Steaming on the Stove:

   - Bring water in a steamer to a rolling boil.

   - Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.

   - Let the dumplings cool for about 10 minutes before removing them from the steamer.

7. Serving:

   - Zongzi are best served the next day at room temperature.

   - Serve with palm sugar syrup on the side for dipping. Enjoy your homemade zongzi!

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