Chinese Steamed Eggs 蒸蛋羹

Chinese steamed eggs, known as Zheng Dan Geng (蒸蛋羹), are a classic and delicate dish made by steaming a mixture of beaten eggs and water or broth until smooth and silky. The texture is often compared to custard, with a light and creamy consistency. It's typically seasoned with soy sauce, sesame oil, and finely chopped green onions. Variations may include adding minced meat, shrimp, or vegetables for extra flavor. This dish is popular in Chinese / Taiwanese households due to its simplicity and nutritional value.

Ingredients:

- 3 eggs - beaten (168g)

- Warm water - double the volume of the beaten eggs (336ml)

- Pinch of salt

Garnish:

- Spring onion / chives - finely chopped

- Light soy sauce

- Sesame oil

Instructions:

1. Mix the Eggs:

   - In a bowl, beat the eggs thoroughly.  

   - Measure the volume of the beaten eggs, then add warm water in a 2:1 ratio (double the volume of the eggs).  

   - Add a pinch of salt and stir well to combine.  

2. Strain and Prepare for Steaming:

   - Pour the egg mixture through a fine sieve into 3 small serving bowls to ensure a smooth texture.  

   - If desired, add other ingredients on top, for example seafood or pork mince.

3. Steam the Eggs:

   - Bring water to a boil in a steamer.  

   - Place the bowls inside the steamer and reduce to gentle heat.  

   - Steam for 10-12 minutes until the eggs are set and have a silky texture.  

4. Season and Serve:

   - Drizzle with light soy sauce and a couple of drops of sesame oil and sprinkle chopped scallions.

   - For extra flavor, cut through the curd a few times to let the sauce penetrate.  

   - Serve warm.  

Tips for Success

1. Water Ratio:

   - The ideal water-to-egg ratio is 2:1 for a silky, smooth texture. Too little water makes the eggs dense; too much water can cause the eggs to break.  

2. Gentle Heat:

   - Steam over medium to low heat to avoid bubbles and achieve a smooth surface.  

3. Strain the Mixture: 

   - Straining the egg mixture removes bubbles and ensures a velvety finish.  

4. Garnish Variations: 

   - Add toppings like shrimp, mushrooms, or finely chopped vegetables for extra texture and flavor.  

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Purple Sweet Potato Mochi

Purple Sweet Potato Mochi / Baked Nian Gao is a delicious fusion dessert that combines the chewy texture of traditional mochi with the rich flavor of purple sweet potato. Nian Gao is particularly popular during Lunar New Year celebrations due to its association with prosperity and good fortune. This baked version offers a modern twist on traditional nian gao.

The vibrant purple hue from the sweet potato gives it a striking appearance, making it visually appealing for festive occasions. It has a soft, chewy, and slightly bouncy texture due to the glutinous rice flour, balanced by the creamy smoothness of mashed sweet potato. 

Nian gao (年糕), also known as Chinese New Year cake or sticky rice cake, is a traditional Chinese dessert made primarily from glutinous rice flour. It's widely enjoyed during Lunar New Year celebrations because its name, “nian gao” (年糕), sounds like “higher year” (年高) in Chinese, symbolizing growth, prosperity, and good fortune for the coming year.

Check out my Baked Brown Sugar Nian Gao Recipe LINK
Check out my Traditional Steamed Nian Gao Recipe LINK

Ingredients:

- 120g mochiko (glutinous rice flour)  

- 80g sugar  

- 2g baking powder  

- 200g mashed purple sweet potato  

- 200ml milk  

- 50g oil  

- 2 eggs  

Instructions:

1. Steam the Sweet Potatoes

   - Place the purple sweet potatoes in a steamer and steam until soft.  

   - Let them cool, then mash or blend the potatoes until smooth.  

2. Preheat the Oven  

   - Preheat your oven to 175°C (350°F).  

   - Grease a small baking dish (6×6" or 15×15 cm) or line it with baking paper. 

3. Mix the Ingredients

   - In a large bowl, combine the mochiko, sugar, and baking powder.  

   - Add the mashed sweet potatoes, milk, oil, and eggs.  

   - Mix thoroughly until the batter is smooth and free of lumps.  

4. Bake 

   - Transfer the batter into the prepared baking dish, spreading it evenly.  

   - Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.  

5. Cool and Slice  

   - Let the mochi cake cool completely in the pan.  

   - Once cool, slice it into squares and serve.  

   - Optionally, dust with purple sweet potato powder for extra flavor and presentation.  

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Sesame Cheese Filled ''Christmas Trees''

Well, Christmas is coming, but poppy seeds - one of the common ingredients in Poland - are illegal in Taiwan, so I swapped them for black sesame powder, which worked just great! I made the filling with cream cheese and shaped the buns / bread as Christmas trees. 

But oops, I forgot to make the tree trunk, which my husband pointed out afterward. Never mind - use your imagination to think it's a tree! But yes, if you make the tree trunk, they will look much closer to an actual tree. The cakes were super soft and fluffy. This dough recipe has to be my favorite, and I may come up with many more ideas using this recipe in the future.

Ingredients

For the Dough:

- 230g all-purpose flour  

- 5g instant yeast  

- 60ml warm milk  

- 1 egg  

- 40g sugar  

- 35ml oil  

For the Cream Cheese Filling:

- 150g cream cheese  

- 60g sesame seeds  

- 1 egg  

- 30g honey  

Instructions

1. Make the Dough:

   - In a mixing bowl, combine the flour, instant yeast, warm milk, egg, sugar, and oil.  

   - Knead using a mixer for about 10 minutes until smooth and elastic.  

   - Cover the dough with a cloth and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.  

2. Prepare the Filling:

   - While the dough rises, mix the cream cheese, egg, and honey thoroughly until smooth.  

   - Add the sesame seeds and blend until well combined.  

3. Shape the Dough: 

   - Once the dough has risen, punch it down to remove excess air.  

   - Roll out the dough into a large round shape and cut it into 4 equal pieces. 

   - Spread the cream cheese filling evenly over 2 of the pieces.  

   - Cover with the remaining 2 pieces of dough.  

4. Form the Tree Design:

   - Transfer the layered dough onto a baking pan.  

   - Make several cuts on each side of the triangles.  

   - Twist each strip to form a tree-like pattern.  

   - You can use a small piece of dough to create a tree trunk at the base.  

5. Bake:

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

   - Brush the dough with milk or egg wash.  

   - Bake for about 25-30 minutes or until golden brown and cooked through.  

6. Finish:

   - Allow the bread to cool.  

   - Drizzle with icing or dust with icing sugar before serving.  

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Polish ''Little Ears'' Dumplings - Uszka

Uszka are small, traditional Polish dumplings, often served in a rich broth, especially during Christmas Eve dinners. The name "uszka" translates to "little ears" reflecting their small, ear-like shape.

Uszka are typically filled with a mixture of mushrooms and onions, though some versions may also include sauerkraut. 

These dumplings are often served in beetroot soup, known as "barszcz," but can also accompany other soups or be served on their own, often with a drizzle of melted butter or sautéed onions. Uszka are a beloved comfort food and a staple in Polish holiday meals, particularly at Christmas.

Ingredients (Makes about 55 dumplings)

Dumpling Wrappers:  

- 250g high-gluten flour  

- 150ml hot water  

- Pinch of salt  

- Cornstarch for dusting  

Dumpling Filling:  

- 260g ground pork  

- 20g dried mushrooms, chopped  

- Salt and pepper, to taste  

Instructions

Make the Wrappers

1. Mix the Dough:

   - In a medium bowl, combine the flour (optionally mixed with beetroot powder for color) and a pinch of salt.  

   - Slowly add hot water while stirring with a spatula until a shaggy dough forms.  

   - Knead the dough by hand for 4-5 minutes until smooth.  

   - Place the dough in a bowl, cover with plastic wrap, and let it rest for 30 minutes to 2 hours at room temperature.  

2. Roll the Dough:

   - After resting, divide the dough into 4 equal parts. Dust each piece with cornstarch.  

   - Roll each part out to 1-2 mm thick on a floured surface.  

   - Lightly dust with cornstarch if the dough sticks.  

3. Make the Wrappers:

   - Use a cookie cutter or a cup to cut out 6-7 cm rounds.  

   - Stack the wrappers with cornstarch dusted between them to prevent sticking.  

   - Repeat with the remaining dough. You should get around 54-58 wrappers.  

Make the Dumplings

1. Prepare the Filling: 

   - Soak the mushrooms in hot water for about 1 hour.

   - In a medium bowl, combine the ground pork, chopped rehydrated mushrooms, salt, and pepper.  

   - Mix well, cover, and let the filling marinate for 30 minutes.  

2. Assemble the Dumplings: 

   - Place a tablespoon of filling in the center of each wrapper.  

   - Fold the wrapper in half and press the edges to seal.  

   - For an ear shape, fold the dumpling once again in half and seal the edges.  

   - Place the formed dumplings on a plate lined with parchment paper.  

   - Repeat until all wrappers and filling are used.  

Cook the Dumplings

1. Boil the Dumplings:

   - Bring a pot of water to a boil.  

   - Place the dumplings in the boiling water and cook for about 5 minutes after they float to the surface.  

2. Serve:

   - Carefully strain the cooked dumplings.  

   - Serve with beetroot soup (barszcz) or enjoy on their own.  

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