11381 snow lotus filling Recipes

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

evaporated milk, eggs, beaten, vanilla extract, white sugar, snow

olive oil, fresh snow peas, trimmed, sliced water chestnuts, drained, chopped fresh mint, sesame seeds, salt and pepper to taste

snow peas, white vinegar, soy sauce, garlic, ginger, sesame oil, vegetable oil

snow peas, trimmed and the strings discarded, unsalted butter

unsalted butter, sliced almonds, snow peas, trimmed, minced shallot, fresh lemon juice

snow peas, trimmed and strings discarded, asian sesame oil, scallion , sliced thinly on diagonal, sesame seeds, toasted lightly

snow peas (chinese pea pods), dark sesame oil, vegetable oil, green onions , cut into 1/4 inch slices, grated fresh ginger or 1/4 tsp ground ginger, carrot , but into matchstick pieces, soy sauce, sesame seeds, toasted

peanut oil or 1 tbsp corn oil or 1 tbsp grapeseed oil, fresh ginger, peeled and minced, snow peas, soy sauce, dark sesame oil, salt , to taste, black pepper , to taste

snow peas, trimmed, tiny peas, fresh or 10 oz frozen peas, butter, fresh chives or 1 -2 tbsp mint, chopped, salt and pepper

snow peas, red bell pepper strips, water, divided, sliced green onions, ground ginger, garlic cloves, minced, sliced shiitake mushrooms, reduced sodium soy sauce, creamy peanut butter, cornstarch, tabasco sauce, salt

snow peas, trimmed and washed, canola oil, salt, crushed red pepper, onion, chopped, red curry paste (thai kitchen), sugar, shrimp, peeled and deveined, light coconut milk, fish sauce, green onions, sliced thin, fresh basil, brown rice, raw, chicken broth

beef tenderloin , or flank steak, soy sauce, cornstarch, snow peas, cooking oil, salt

unsalted butter, softened, grated fresh lemon zest, chopped fresh tarragon, chopped fresh flat-leaf parsley, salt, black pepper, snow peas, trimmed

snow peas, trimmed, dashi, cockles or 20 littleneck clams measuring 1 1/2 inches across, sake, soy sauce

oriental sesame oil, unsalted butter, chopped onion, scallions, sliced thin, grated peeled fresh gingerroot, grain rice, chicken broth, snow peas, trimmed and cut into 1/2-inch pieces (about 2/3cup), sesame seeds, toasted lightly