Recipes

Ingredients For the Ube Dough 3 cups all-purpose flour 3 tablespoons ube powder 1 cup warm water, about 105°F / 40°C 2¼ teaspoons active dry yeast ¼ cup granulated sugar, divided 1 tablespoon neutral oil 1 teaspoon baking powder For the Filling 1½ cups ube paste Steps Activate the yeast: Combine the warm water, yeast, and 1 tablespoon of the sugar in a small bowl. Let sit for 5–10 minutes, until frothy on top. Make and knead the dough: Whisk together the flour, ube powder, remaining sugar, and baking powder. Pour in the yeast mixture and neutral oil, then mix until a dough forms. Knead on a clean surface for 8–10 minutes, until smooth and elastic. Let the dough rise: Transfer the dough to a lightly oiled bowl and cover. Leave in a warm place for about 1 hour, or until doubled in size. Divide, fill, and shape: Gently punch down the dough and divide into 10–12 equal pieces. Roll each into a ball and flatten into a disc, keeping the center slightly thicker than the edges. Add 1–2 tablespoons of ube paste, bring the edges together, and pinch firmly to seal. Place seam-side down on a square of parchment paper. Proof in the steamer: Arrange the buns in the bamboo steamer with at least 1.5 inches between them. Keep the heat off, cover with the lid, and let rest for 20–30 minutes, until visibly puffy. Steam the buns: Place the bamboo steamer over boiling water and steam over medium-high heat for 12–15 minutes. Turn off the heat and leave the lid closed for another 5 minutes before opening. Serve warm.

  Ingredients 14.3 ounces frozen dumplings or gyoza, any filling 3 tablespoons soy sauce 1 tablespoons rice vinegar 1 teaspoons sesame oil 1 teaspoons chilli oil or chilli flakes, to taste 1 pieces garlic clove, minced 0.5 teaspoons fresh ginger, grated Steps Make the dipping sauce: Mix 3 tablespoons soy sauce, 1 tablespoons rice vinegar, 1 teaspoons sesame oil, 1 teaspoons chilli oil or chilli flakes, to taste, 1 pieces garlic clove, minced, and 0.5 teaspoons fresh ginger, grated together in your ceramic dipping dish. Taste and adjust — more vinegar for brightness, more chilli for heat, more sesame for richness. Set aside. Load the steamer: Place silicone liners in each tier of your HAPPi STUDIO steamer. Arrange frozen 14.3 ounces frozen dumplings or gyoza, any filling in a single layer with a small gap between each — they expand as they steam and will stick if touching. Steam from frozen: Fill your pot with an inch of water, bring to a steady simmer. Place the steamer on top, lid on. Steam for 7-8 minutes or frozen dumplings — wrappers should be soft, slightly translucent, and filling cooked through. Check they are ready: Lift the lid away from you to avoid the steam. The dumplings are done when the wrapper feels soft and slightly sticky and the filling has expanded to fill the wrapper fully. Serve straight from the steamer: Serve straight from the steamer at the table with the dipping sauce. For a complete dinner, use your second tier to simultaneously steam broccoli or bok choy — 6 minutes is all it needs.