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Apple Dumplings

Green Onion Noodle Cake w/Tofu and Shiitake Mushrooms (below)

for the crust
Grate the butter.  Combine the flour and salt.  Combine the flour with the dry ingredients.  Dollop the sour cream on top and using your hands blend just until it forms into a ball.  Do not over mix.   Divide into 8 pieces, roll each into a ball and then flatten into a disc, then, using a rolling pin, roll each one large enough to cover half an apple.  Refrigerate them separated by wax paper or parchment paper until ready to use.


- 1 cup unsalted butter
- 2 1/2 cups unbleached white flour
- 1 teaspoon salt
- 8 heaping tablespoons sour cream


for the apples and filling:
Peel , core and cut the apples in half.   Rub them with a little lemon juice to keep from browning.  In a small bowl, combine the butter, brown sugar, cinnamon and raisins.  Stuff about a tablespoon of the filling in the cored out part of each half apple.

- 4 large apples
- juice of one lemon
- 1 tablespoon softened butter
- 3 tablespoons brown sugar
- 1/4 teaspoon ground brown sugar
- 2 tablespoons raisins

for the sauce:
In a medium size sauce pan, over medium heat, bring the brown sugar and water to a boil and simmer for 10 minutes or until the sauce thickens slightly.
Pre-heat the oven to 375 degrees F.  Remove the dough from the refrigerator.  Place a stuffed apple stuffed side down on top of a piece of dough.  Pull the dough around the dumpling, pinching the edges to seal.  Place the dumplings in one or two deep baking dishes.  Pour the sauce over them.  Bake ini the oven for about 45 minutes or until the apple is soft and the crust is browned.  Remove from oven and allow to sit for 15 minutes before serving.

- 1 cup brown sugar
- 2 cups water


Green Onion Noodle Cake w/Tofu and Shiitake Mushrooms (serves 6)

In a skillet, saute 1 tsp. peanut oil,  1 tsp. garlic,  1/2 tsp. chili paste, 1 cup mushroom chunks,  1/2 cup tofu cubes,  1/4 cup chopped green onions for a few minutes until the sauce begins to reduce. Add 1/4 cup coconut milk and 1/4 cup soy sauce and simmer a few more minutes until the sauce begins to thicken.

Cook the Asian vermicelli according to package directions. When the noodles are done cooking and have cooled, in a separate small skillet, over high heat, quickly brown each portion of noodles with a few chopped green onions and 1 tsp. of sesame oil. Turn it out onto a plate.

 Place the mushroom sauce over the noodles and serve hot.

 NOTE:  This recipe was made by a guest chef. I have viewed the show and attempted to recreate the recipe here.  My apologies if the recipe is not very detailed, however the chef said that the proportions did not need to be exact as long as equal parts coconut milk and soy were used for the sauce. 



- 1 tsp. peanut oil
- 1 tsp. garlic
- 1/2 tsp. chili paste
- 1 cup mushroom chunks
- 1/4 cup chopped green onions
- 1/4 cup coconut milk
- 1/4 cup soy sauce 
- 1 tsp. of sesame oil

- pound vermicelli noodles, cooked and chilled


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