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Pork and Cabbage Dumplings
1 pack Shanghai dumpling wrappers 1 tbsp neutral oil, for pan-frying 1/2 cup water Chili oil Scallions Filling: 1 lb ground pork, or other proteins that you prefer 8 oz napa cabbage, finely chopped 1 tbsp grated ginger 2 tbsp light soy sauce 1/4 tsp white pepper powder 1/2 tsp salt 1 egg white 3 scallions (about 1/4 cup), finely chopped 3 tbsp heated neutral oil Dipping Sauce: 2 tbsp light soy sauce 1 tbsp black vinegar DIRECTIONS: - Combine ground pork with cabbage, ginger, soy sauce, white pepper, salt, egg white, scallions, and heated oil. Mix well and stir in one direction. - To fold the dumplings, add about 1 tbsp of filling to the center of the wrapper. Dip your finger in water and wet the edges. Choose a side and pinch one corner together and start pleating to
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For the bread 3/4 cup eggnog, warmed not hot 1 packet yeast 4 tablespoons sugar, divided 1/4 cup butter, melted 3 eggs room temp Pinch of salt 3 cups flour For the filling: 1/3 cup butter, softened 1/4 cup brown sugar, packed 2 tsp cinnamon 1/2 tsp nutmeg 1 large apple, diced For the icing: 3 tablespoons butter, melted 3 ounces cream cheese , softened 1/2 tsp vanilla 3/4 cup powdered sugar Directions: add 1 tablespoon sugar and the yeast to a large bowl. Gently stir in the eggnog. Let mixture rest until yeast is active and bubbly (ten minutes). Add in melted butter, eggs, flour and salt. Stir with a wooden spoon until all mixed together. Transfer the dough to a floured work surface and knead for about 10 minutes. *if the dough is sticking to the counter and hands add more fl
