Part 11 (1/2)

11. Remove the pot from the heat. Carefully move the Remove the pot from the heat. Carefully move the juanes de arroz juanes de arroz with tongs to a folded kitchen towel to drain. Once the excess water has been drained, place them on a large serving plate. Cut off the strings (unless you are freezing the dumplings), unwrap, and serve. It's best not to open the packages too soon and to peel back the leaves just before eating so that they stay moist and warm. with tongs to a folded kitchen towel to drain. Once the excess water has been drained, place them on a large serving plate. Cut off the strings (unless you are freezing the dumplings), unwrap, and serve. It's best not to open the packages too soon and to peel back the leaves just before eating so that they stay moist and warm. Juanes Juanes can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months. Reheat them in a steamer pot or use the Steamer Plate Setup (Tips). If reheating frozen can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months. Reheat them in a steamer pot or use the Steamer Plate Setup (Tips). If reheating frozen juanes juanes, allow them to thaw before steaming.JulyBANANA CUPCAKES.

Apam Pisang (Malaysia) (Malaysia) PLANTAIN DUMPLINGS IN CHICKEN BROTH.

Sopa de Bolitas de Platano Verde (Puerto Rico) (Puerto Rico) ”NAPKIN” BREAD DUMPLING WITH CHERRIES Kirschen Serviettenknodel (Austria) (Austria) FRESH CORN AND COCONUT ”TAMALES”

Pamonhas (Brazil) (Brazil) FRESH CORN AND BASIL ”TAMALES”

Humitas (Chile) (Chile) CABINET PUDDING, A CAKE AND ALMOND COOKIE PUDDING.

(England) SWEET AND DARK PEPPERPOT STEW AND DUMPLINGS.

(Guyana) BOTTLENECKED PORK AND SHRIMP DUMPLINGS.

Shao Mai (China) (China) RICE DUMPLINGS STUFFED WITH PEANUT AND COCONUT.

Nuo Mi Ci (China) (China) LIGHTLY SOURED RICE CAKES.

Sada Idli (India) (India) Banana Cupcakes Apam Pisang (Malaysia) (Malaysia) SERVES 4 4 TO TO 8 ( 8 (MAKES 8 8 DUMPLINGS DUMPLINGS).

These steamed banana cakes are as good as, if not better than, any baked banana bread we've ever had. They are moist and soft and have just the right amount of sweetness. Malaysia has a luscious pool of bananas to choose from, but the common yellow banana will work perfectly, as long as it is overripe. If you like nuts, you can mix cup of crushed pecans or walnuts into the batter.

For the Dumplings1 cup unbleached all-purpose flour teaspoon baking powder Pinch of salt3 medium (very ripe) bananas teaspoon baking soda2 large eggs2 ounces hard palm sugar or cup soft palm sugar or other unrefined sugar (see Glossary of Ingredients)1 teaspoon grapeseed or other neutral oil cup freshly grated coconut (see Glossary of Ingredients), or frozen grated coconut, thawed (optional)Equipment8- to 10-quart steamer pot8 individual baking cups8 paper baking cups 1. MAKE THE BATTER MAKE THE BATTER: Sift the flour, baking powder, and salt through a fine sieve into a medium bowl. Sift the flour, baking powder, and salt through a fine sieve into a medium bowl.

2. Place the bananas in a small bowl and mash with a fork until mostly smooth and gooey (or lumpy if you like a more textured cake). You will have just over 1 cup of mashed banana. Mix in the baking soda and set aside. Place the bananas in a small bowl and mash with a fork until mostly smooth and gooey (or lumpy if you like a more textured cake). You will have just over 1 cup of mashed banana. Mix in the baking soda and set aside.

3. Whisk the eggs in a large bowl until light and foamy. If using hard palm sugar, chop it into bits and crush it as finely as you can. Add the palm sugar and the oil and continue whisking until the sugar has mostly dissolved. Whisk the eggs in a large bowl until light and foamy. If using hard palm sugar, chop it into bits and crush it as finely as you can. Add the palm sugar and the oil and continue whisking until the sugar has mostly dissolved.

4. Add the mashed banana to the egg mixture and fold together. Add half of the flour mixture, fold together, then fold in the rest. Do not overmix. Add the mashed banana to the egg mixture and fold together. Add half of the flour mixture, fold together, then fold in the rest. Do not overmix.

5. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the individual baking cups with the paper baking cups, then arrange as many lined cups in the basket as you can. Spoon in enough batter to fill each cup to just below the rim. Sprinkle about a tablespoon of coconut on the surface of each filled cup, if desired. Place the basket in the pot, cover, and steam for 20 minutes. Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the individual baking cups with the paper baking cups, then arrange as many lined cups in the basket as you can. Spoon in enough batter to fill each cup to just below the rim. Sprinkle about a tablespoon of coconut on the surface of each filled cup, if desired. Place the basket in the pot, cover, and steam for 20 minutes.

6. Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the apam pisang apam pisang to cool slightly. Lift them out of the individual baking cups and arrange them on a plate. Cook any remaining batter. Serve warm or at room temperature. to cool slightly. Lift them out of the individual baking cups and arrange them on a plate. Cook any remaining batter. Serve warm or at room temperature.

Plantain Dumplings in Chicken Broth Sopa de Bolitas de Platano Verde (Puerto Rico) (Puerto Rico) SERVES 5 5 TO TO 6 ( 6 (MAKES ABOUT 30 30 DUMPLINGS DUMPLINGS).

This Puerto Rican chicken-and-dumpling soup is a cla.s.sic that delivers suns.h.i.+ny flavors quite distinct from the other traditional chicken and dumpling dishes in this book, such as the Sopa de Bolitas de Masa Sopa de Bolitas de Masa (April), Chicken Fricot with Dumplings (September), and Chicken and Dumpling Soup (September). The dumplings are made from unripe green plantains, and they are cooked in a chicken broth flavored with a (April), Chicken Fricot with Dumplings (September), and Chicken and Dumpling Soup (September). The dumplings are made from unripe green plantains, and they are cooked in a chicken broth flavored with a sofrito sofrito of onions, bell peppers, culantro, of onions, bell peppers, culantro,* cilantro, and oregano. A generous sprinkling of Parmesan cheese completes this soup. cilantro, and oregano. A generous sprinkling of Parmesan cheese completes this soup.

For the Soup1 recipe (2 quarts) Chicken Broth with Puerto Rican Flavors2 cups chicken meat from making the broth (optional)3 tablespoons olive oil1 recipe Sofrito SofritoFor the Dumplings3 green (unripe) plantains, peeled (see Glossary of Ingredients) and grated into fine strands through the smaller holes of your box grater3 garlic cloves, chopped very fine teaspoon salt1/3 cup unbleached all-purpose flour, plus some extra for dusting cup unbleached all-purpose flour, plus some extra for dustingFor Serving3 to 4 tablespoons freshly grated Parmesan cheese 1. MAKE THE SOUP MAKE THE SOUP: Pour the chicken broth into a medium pot, add the chicken if desired, and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Pour the chicken broth into a medium pot, add the chicken if desired, and bring to a boil over high heat. Reduce the heat to medium for a steady simmer.

2. Heat the oil in a small saucepan over high heat. Carefully and quickly pour in the Heat the oil in a small saucepan over high heat. Carefully and quickly pour in the sofrito sofrito. Reduce the heat to medium and simmer, stirring frequently until the mixture thickens and darkens in color, 4 to 5 minutes. Scoop all the sofrito sofrito into the simmering chicken broth. Cover and cook for 10 minutes. into the simmering chicken broth. Cover and cook for 10 minutes.

3. MAKE AND COOK THE DUMPLINGS MAKE AND COOK THE DUMPLINGS: Line a tray with a kitchen towel and sprinkle with a little flour. Line a tray with a kitchen towel and sprinkle with a little flour.

4. Combine the plantain, garlic, and salt in a medium bowl. Work in some of the flour, a little at a time, until the mixture is firm enough to hold its shape when rolled into b.a.l.l.s. Combine the plantain, garlic, and salt in a medium bowl. Work in some of the flour, a little at a time, until the mixture is firm enough to hold its shape when rolled into b.a.l.l.s.

5. Pinch off a small piece of dough, roll it into a ball about 1 inch around, dust with flour, and place it on the prepared tray. Repeat the rolling steps with the remaining dough. Pinch off a small piece of dough, roll it into a ball about 1 inch around, dust with flour, and place it on the prepared tray. Repeat the rolling steps with the remaining dough.

6. Carefully drop the dumplings, a few at a time, into the simmering soup and stir gently. Cook until all of them are floating, 3 to 5 minutes, and then cook for 3 minutes longer. Sprinkle Parmesan over each bowl of soup and serve. Carefully drop the dumplings, a few at a time, into the simmering soup and stir gently. Cook until all of them are floating, 3 to 5 minutes, and then cook for 3 minutes longer. Sprinkle Parmesan over each bowl of soup and serve.

”Napkin” Bread Dumpling with Cherries Kirschen Serviettenknodel (Austria) (Austria) SERVES 4 ( 4 (MAKES 1 1 DUMPLING DUMPLING).

This large bread dumpling, like the Serviettenkloss Serviettenkloss (November), is an inspired use of fresh or leftover bread. Mixing the bread cubes with eggs, spices, and fruit creates a new, flavorful loaf, textured with all sorts of nooks and crannies. Chopped plums are traditional, but we found that cherries, preferably fresh ones, will provide spectacular swirls of color while retaining their pulpy bursts of sweetness. (November), is an inspired use of fresh or leftover bread. Mixing the bread cubes with eggs, spices, and fruit creates a new, flavorful loaf, textured with all sorts of nooks and crannies. Chopped plums are traditional, but we found that cherries, preferably fresh ones, will provide spectacular swirls of color while retaining their pulpy bursts of sweetness.

This dumpling is wrapped using the Pudding Bag Fold.

For the Dumpling1 cup milk cup semolina flour4 tablespoons ( stick) unsalted b.u.t.ter, cut into chunks6 cups -inch crustless white bread cubes (see Glossary of Ingredients)1 large egg, plus 1 large egg yolk cup sugar teaspoon ground cinnamon teaspoon freshly grated nutmeg1/8 teaspoon salt teaspoon saltGrated zest of 1 lemon pound fresh sweet cherries, pitted and chopped coa.r.s.e (about 1 cup)For Cooking and ServingUnsalted b.u.t.ter to coat the muslin1 recipe Cherry Compote (recipe follows) or Cream SauceEquipment24-inch square of muslin or white cotton napkin8-inch length of kitchen string for tying the Kirschen Serviettenknodel Kirschen Serviettenknodel 1. MAKE THE DOUGH MAKE THE DOUGH: Heat the milk in a small saucepan over medium heat just until the milk begins to bubble at the sides of the pan. Do not allow the milk to come to a full simmer. Immediately remove from the heat and pour into a large bowl. While the milk is hot, stir in the semolina flour and keep stirring until the mixture is a smooth thick batter. Cover and set aside. Heat the milk in a small saucepan over medium heat just until the milk begins to bubble at the sides of the pan. Do not allow the milk to come to a full simmer. Immediately remove from the heat and pour into a large bowl. While the milk is hot, stir in the semolina flour and keep stirring until the mixture is a smooth thick batter. Cover and set aside.

2. Melt half of the b.u.t.ter in a large skillet over medium heat. Add half of the bread cubes and stir occasionally until they are lightly browned, 3 to 4 minutes. Scoop them into a bowl, carefully wipe the pan free of crumbs, brown the remaining bread cubes in the remaining b.u.t.ter, and scoop them into the bowl, and allow them to cool slightly. Melt half of the b.u.t.ter in a large skillet over medium heat. Add half of the bread cubes and stir occasionally until they are lightly browned, 3 to 4 minutes. Scoop them into a bowl, carefully wipe the pan free of crumbs, brown the remaining bread cubes in the remaining b.u.t.ter, and scoop them into the bowl, and allow them to cool slightly.

3. Beat together the egg and the egg yolk. Stir the semolina batter once or twice and mix in the egg, sugar, cinnamon, nutmeg, salt, and lemon zest. Add the cherries and the toasted bread cubes and work everything together with your hands until the bread is thoroughly coated with the batter. Pack the bread mixture into a ball. Beat together the egg and the egg yolk. Stir the semolina batter once or twice and mix in the egg, sugar, cinnamon, nutmeg, salt, and lemon zest. Add the cherries and the toasted bread cubes and work everything together with your hands until the bread is thoroughly coated with the batter. Pack the bread mixture into a ball.

4. a.s.sEMBLE AND COOK THE DUMPLING a.s.sEMBLE AND COOK THE DUMPLING: Before a.s.sembling the Before a.s.sembling the Kirschen Serviettenknodel, Kirschen Serviettenknodel, review the Pudding Bag Fold. review the Pudding Bag Fold.

5. Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer.

6. Soak the muslin under running water, wring it out, and spread it out on a flat surface. Rub one side of the damp muslin with b.u.t.ter, leaving a narrow border on all sides. Center the cherry-bread ball on top of the muslin. Gather up the corners of the muslin and arrange the folds neatly, creating a bag. As you collect the muslin and prepare it for tying, leave it slightly baggy so that the dumpling can swell as it cooks. Be certain, however, to grip the muslin low enough to leave no open gaps. Tightly tie the gathered muslin. Soak the muslin under running water, wring it out, and spread it out on a flat surface. Rub one side of the damp muslin with b.u.t.ter, leaving a narrow border on all sides. Center the cherry-bread ball on top of the muslin. Gather up the corners of the muslin and arrange the folds neatly, creating a bag. As you collect the muslin and prepare it for tying, leave it slightly baggy so that the dumpling can swell as it cooks. Be certain, however, to grip the muslin low enough to leave no open gaps. Tightly tie the gathered muslin.

7. Carefully lower the wrapped dumpling into the simmering water, cover, and cook for 1 hour. Check the water level halfway through cooking and replenish with boiling water as needed. Carefully lower the wrapped dumpling into the simmering water, cover, and cook for 1 hour. Check the water level halfway through cooking and replenish with boiling water as needed.

8. Remove the Remove the Kirschen Serviettenknodel Kirschen Serviettenknodel with tongs and place it on a folded kitchen towel to cool slightly. Remove the strings, carefully unwrap it, and place it on a cutting board. If there is no naturally flat side, steady the dumpling with a fork and slice off just enough from any side to create a ”foot,” making it possible for it to sit steadily on a plate without rolling around. Serve warm topped with Cherry Compote or Cream Sauce. with tongs and place it on a folded kitchen towel to cool slightly. Remove the strings, carefully unwrap it, and place it on a cutting board. If there is no naturally flat side, steady the dumpling with a fork and slice off just enough from any side to create a ”foot,” making it possible for it to sit steadily on a plate without rolling around. Serve warm topped with Cherry Compote or Cream Sauce. Kirschen Serviettenknodel Kirschen Serviettenknodel is also good the next day, sliced and fried in a little b.u.t.ter or used as the bread for French toast. is also good the next day, sliced and fried in a little b.u.t.ter or used as the bread for French toast.

CHERRY COMPOTE.

MAKES ABOUT 1 1 CUPS CUPS.

1 cup dry white wine or unsweetened white grape juice2 tablespoons sugar1 cup fresh sweet cherries, pitted1 tablespoon fresh lemon juice Combine the wine and the sugar in a small pot and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid has reduced by half, about 10 minutes. Remove from the heat, then stir in the cherries and the lemon juice. Cover and steep for 10 minutes, stirring occasionally. Scoop the cherries and all the liquid into a gla.s.s bowl or other container and set aside to cool. Once the compote has cooled, cover and keep refrigerated for 6 to 8 hours before serving.

Fresh Corn and Coconut ”Tamales”

Pamonhas (Brazil) (Brazil) SERVES 4 4 TO TO 8 ( 8 (MAKES 16 16 DUMPLINGS DUMPLINGS).

These sweet dumplings feature the creamy essence and soft nibble of grated coconut and pulped corn. You can, of course, make them with frozen corn, store-bought grated coconut, and canned coconut milk, but if you want to taste the best pamonhas pamonhas possible, only fresh ingredients will do. These unusual dumplings can be so soft and custardlike that you may need to eat them with a spoon. possible, only fresh ingredients will do. These unusual dumplings can be so soft and custardlike that you may need to eat them with a spoon.

These dumplings are wrapped using the Two-Husk Tamale Fold 2 (Long).

For the Dumplings6 large ears of corn with husks cup coa.r.s.e yellow cornmeal cup sugar1/8 teaspoon salt teaspoon salt4 tablespoons ( stick) unsalted b.u.t.ter, melted1 cup fresh coconut milk (see Glossary of Ingredients) or 2 2/3 cup canned coconut milk mixed with cup canned coconut milk mixed with 1 1/3 cup water cup water2 cups freshly grated coconut (see Glossary of Ingredients), or frozen grated coconut, thawedFor Serving4 tablespoons ( stick) unsalted b.u.t.ter, melted just before servingSugar for sprinklingFor a.s.semblySixteen 20-inch lengths of kitchen string for tying the pamonhas pamonhasEquipment8- to 10-quart steamer pot 1. MAKE THE BATTER MAKE THE BATTER: Remove the husks from the corn and separate them from the silk. Set aside the silk and a handful of the smaller husks for later use. Count out 32 of the largest husks, rinse them, pat them dry, and set aside. Remove the husks from the corn and separate them from the silk. Set aside the silk and a handful of the smaller husks for later use. Count out 32 of the largest husks, rinse them, pat them dry, and set aside.

2. Cut the kernels off the cobs over a large clean board or tray to make the kernels easier to collect. You will need 5 cups of kernels. Cut the kernels off the cobs over a large clean board or tray to make the kernels easier to collect. You will need 5 cups of kernels.

3. Process the kernels in a food processor until almost smooth, about 3 minutes, sc.r.a.ping down the sides as you go. Pour the pureed corn into a large bowl and mix in the cornmeal, sugar, salt, and melted b.u.t.ter. Mix in just enough coconut milk, a little at a time, to thin the batter out into a consistency that resembles the pureed corn before the dried ingredients were added. Mix in the grated coconut. Process the kernels in a food processor until almost smooth, about 3 minutes, sc.r.a.ping down the sides as you go. Pour the pureed corn into a large bowl and mix in the cornmeal, sugar, salt, and melted b.u.t.ter. Mix in just enough coconut milk, a little at a time, to thin the batter out into a consistency that resembles the pureed corn before the dried ingredients were added. Mix in the grated coconut.

4. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the pamonhas, pamonhas, review the Two-Husk Tamale Fold 2 (Long). This fold makes it possible to create wrappers for generous portions of batter by overlapping fresh corn husks. Dried husks are typically much larger than fresh husks so there's no need to overlap, but they will slightly alter the flavor of the dumplings. review the Two-Husk Tamale Fold 2 (Long). This fold makes it possible to create wrappers for generous portions of batter by overlapping fresh corn husks. Dried husks are typically much larger than fresh husks so there's no need to overlap, but they will slightly alter the flavor of the dumplings.

5. Line a tray with a kitchen towel and have ready the batter, 32 husks, and ties. Line a tray with a kitchen towel and have ready the batter, 32 husks, and ties.

6. Arrange 2 husks, smooth side up, overlapping their wider ends by about 2 inches. Center about cup of batter on top of the overlapping husks. Fold over one side. Fold over the opposite side. Tightly tie the open ends, but leave a little room at each end for the dumpling to expand into while it cooks. Using scissors, trim and neaten up the ends of the package and place it on the tray. Repeat until you have 16 packages. Arrange 2 husks, smooth side up, overlapping their wider ends by about 2 inches. Center about cup of batter on top of the overlapping husks. Fold over one side. Fold over the opposite side. Tightly tie the open ends, but leave a little room at each end for the dumpling to expand into while it cooks. Using scissors, trim and neaten up the ends of the package and place it on the tray. Repeat until you have 16 packages.

7. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and stir in the reserved corn silk. Bring to a boil over high heat. Meanwhile, arrange the packages upright, leaning, or wedged loosely against each other in the basket. Ball up and stick in any extra husks or parchment paper to keep them propped up if needed. Blanket them with the smaller, reserved husks. Place the basket in the pot, reduce the heat to medium, cover, and steam for 1 hours. Check the water level every 30 minutes and replenish with boiling water as needed. Remove the basket from the steamer pot, add 2 inches of water to the pot, and stir in the reserved corn silk. Bring to a boil over high heat. Meanwhile, arrange the packages upright, leaning, or wedged loosely against each other in the basket. Ball up and stick in any extra husks or parchment paper to keep them propped up if needed. Blanket them with the smaller, reserved husks. Place the basket in the pot, reduce the heat to medium, cover, and steam for 1 hours. Check the water level every 30 minutes and replenish with boiling water as needed.

8. Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Let the Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Let the pamonhas pamonhas cool slightly, cut off the strings (unless you are freezing the dumplings), and serve topped with melted b.u.t.ter and a sprinkling of sugar. It's best not to open the packages too soon and to peel back the husks just before eating, so that they stay moist and warm. cool slightly, cut off the strings (unless you are freezing the dumplings), and serve topped with melted b.u.t.ter and a sprinkling of sugar. It's best not to open the packages too soon and to peel back the husks just before eating, so that they stay moist and warm. Pamonhas Pamonhas can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months (see Tips). Reheat them in a steamer pot or use the Steamer Plate Setup (Tips). If reheating frozen can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months (see Tips). Reheat them in a steamer pot or use the Steamer Plate Setup (Tips). If reheating frozen pamonhas pamonhas, allow them to thaw before steaming.