Gochujang Chicken Dumplings

These dumplings combine the bold, spicy flavors of gochujang (Korean red chili paste) with tender chicken, wrapped in delicate dumpling wrappers and steamed to perfection. Perfect for a snack, appetizer, or main course, these dumplings are packed with flavor and incredibly satisfying.

These Gochujang Chicken Steamed Dumplings offer a perfect balance of savory, spicy, and slightly sweet flavors, bringing Korean-inspired flair to a classic dish!

Ingredients (16-20 Dumplings): 

For the Wrappers:

- 150g all-purpose flour

- 90ml hot water

- Pinch of salt

For the Filling:

- 300g chicken breast

- 1 tablespoon sesame oil

- 2 tablespoons gochujang paste

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 2 tablespoons honey

Instructions:

1. Prepare the Filling:

- Place the chicken breast in a pot, cover with water, and cook until fully cooked through.

- Shred the chicken using two forks, then add sesame oil, gochujang, soy sauce, rice vinegar, and honey. 

- Mix until well combined.

2. Prepare the Dough:

- In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.

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

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

3. Roll the Dough:

- After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.

- Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.

4. Assemble the Dumplings:

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

- Pleat the edges of the wrappers around the filling to seal the dumplings.

- Arrange the formed dumplings on a plate lined with parchment paper. Repeat with the remaining wrappers and filling.

5. Steam the Dumplings:

- Bring a pot of water to a boil. 

- Place the dumplings in the steamer, cover, and steam for 10 minutes.

- Once cooked, carefully remove the lid to release the steam.

- Serve hot with soy sauce on the side.

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Brown Sugar Basque Cheesceake

 

Brown Sugar Basque cheesecake is a delicious variation of the classic Basque cheesecake, incorporating the rich flavor of brown sugar for a deeper, caramel-like sweetness. This cheesecake maintains the traditional characteristics of a Basque cheesecake, such as its creamy center and burnt, caramelized top, but the addition of brown sugar gives it a unique twist that enhances its overall flavor profile.

The caramel notes from the brown sugar add complexity, making it a delightful dessert for any occasion!

 

Ingredients

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 80 g brown sugar

- 15 g flour

Instructions

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining the bottom with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, mixing until well combined.

5. Sift in the flour. Gradually fold the sifted flour into the cream cheese mixture until evenly combined, being careful not to overmix.

7. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.

9. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

10. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

11. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

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Blueberry Basque Cheesceake

A blueberry Basque cheesecake is a delightful twist on the classic Basque-style cheesecake, known for its creamy interior and deeply caramelized top. This version adds a fruity burst from blueberries, which pairs beautifully with the cheesecake’s rich and slightly tangy flavor. 

I absolutely adore Basque cheesecake ever since the first time I baked one. Now, I rarely make traditional cheesecake and instead keep experimenting with different Basque cheesecake flavors. For example, I tried a purple sweet potato version, and it turned out amazing!

Ingredients

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 25 g flour 

- 60g blueberries 

Instructions

1. Preheat the Oven: Set the oven to 220°C (425°F).

2. Prepare the Baking Form: Line the bottom of a 6-inch round baking pan with parchment paper.

3. Mix Cream Cheese and Sugar: In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or stand mixer on medium speed until smooth and creamy.

4. Add Eggs: Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

5. Add Heavy Cream and Blueberry Puree: Pour in the room temperature heavy cream, and stir part of the blueberries. Mix until well combined.

6. Pour the Batter: Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula. Add the remaining blueberries on top for decoration.

7. Bake: Bake the cheesecake in the preheated oven for about 20 minutes or until the top is set and slightly puffed. The center should still be slightly jiggly and the cake has caramelized colour.

8. Cool Down: Once baked, remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

9. Chill: Transfer the cheesecake to the refrigerator and chill for about 4 hours or until fully set.

10. Serve: Once chilled, carefully remove the cheesecake from the pan, slice, and enjoy!

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Purple Sweet Potato Basque Cheesecake

Purple sweet potato cheesecake is a vibrant and unique dessert that combines the creamy texture of cheesecake with the natural sweetness and earthy flavor of purple sweet potatoes. This cheesecake is often made using a traditional cheesecake base, incorporating cream cheese, sugar, eggs, and heavy cream, but with the addition of purple sweet potato puree, which not only adds a striking color but also infuses the cake with a subtle sweetness and a hint of nuttiness.

The cake's texture was a bit different due to the starchy nature of the sweet potatoes, which gave it a slightly grainy and sticky quality that was visible but didn’t bother me at all. However, not everyone may enjoy this unique texture, as it is quite different from traditional cheesecake.

Ingredients

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 100 g purple sweet potato puree

- 20 g sweet potato powder 

Instructions

1. Prepare the Sweet Potato Puree: Cook and mash the purple sweet potato until smooth. Let it cool completely.

2. Preheat the Oven: Set the oven to 220°C (425°F).

3. Prepare the Baking Form: Line the bottom of a 6-inch round baking pan with parchment paper.

4. Mix Cream Cheese and Sugar: In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or stand mixer on medium speed until smooth and creamy.

5. Add Eggs: Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

6. Add Heavy Cream and Sweet Potato: Pour in the room temperature heavy cream, add the sweet potato puree, and the purple sweet potato powder. Blend until well combined. 

7. Pour the Batter: Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake: Bake the cheesecake in the preheated oven for about 20 minutes or until the top is set and caramelized. The center should still be slightly jiggly.

9. Cool Down: Once baked, remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

10. Chill: Transfer the cheesecake to the refrigerator and chill for about 4 hours or until fully set.

11. Serve: Once chilled, carefully remove the cheesecake from the pan, slice, and enjoy!

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Sweet Buns With Custard and Apples - Drożdżówki z Budyniem i Jabłkami

Drożdżówki z budyniem i jabłkami are Polish yeast buns filled with custard (budyń) and apples, making them an extra creamy and flavorful take on the classic drożdżówka (sweet bun). The soft, fluffy yeast dough, similar to brioche, is slightly sweet and tender, providing the perfect base for the delicious filling.

Each bun has a small well in the center that holds a layer of smooth custard topped with a cinnamon-spiced apple filling, creating a delightful contrast between creamy and fruity flavors. Sometimes, a crumbly topping (kruszonka) is added for a bit of crunch—just like on my buns. Kruszonka is a popular Polish topping for pastries, cakes, and fruit pies, adding texture and flavor. Made from a simple mix of flour, sugar, and butter, it resembles streusel and is known for its delicious, slightly crispy crunch after baking. For a healthier twist, I used oil instead of butter in my kruszonka, which reduces unhealthy fats and cholesterol, though it does have a milder flavor.

These buns are a beloved treat in Poland, especially enjoyed with coffee or tea as a morning snack or dessert. They’re particularly popular in autumn when apple season is in full swing.

Ingredients

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 250 ml milk

- 15g corn starch

- 20g sugar

- 1 egg 

- 1-2 apples

- A dash of cinnamon

Crumble:

- 30 g flour

- 12 g oil

- 20 g sugar

Instructions

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

   -  Peel and cut apples into small cubes. Toss them with 1/2 tablespoon lemon juice and a pinch of cinnamon.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Add a few slices of cinnamon apple to the custard.

   -  Sprinkle crumbs over apples.

7. Bake:

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

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

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