I'm looking for the name of this food or a recipe?

Question

I've only had it when I went over to a freinds. Its some type of oriental desert maybe? It was dyed green or pink, and it was steamed. It was fuffy and sweet and tasted somewhat like cake but more starchy. I think i was told it was made out potatos but i could be wrong. The name starts with a p

Answer 1

Pierogies or varenykies?? Polish or Ukrainian...

VARENYKY (UKRAINIAN FILLED DUMPLINGS)



Serving Size  : 8    

NOODLE DOUGH

4 cups flour

salt to taste

4  lrg egg yolks

2 T BSP oil

14 TBSP water

4 lrg egg whites, lightly beaten

8 TBSP butter

POTATO FILLING

6  TBSP butter

1 med onion, finely chopped

3 lrg  potato, peel/boil/mashed

1/4  lb  Farmer's cheese

2  oz  Colby -- grated

Salt & pepper -- to taste

SAUERKRAUT FILLING

3  slices bacon, diced

1  lrg onion, chopped

3 1/2   cups  sauerkraut, packaged*

1 1/2   TBSP tomato paste

2  tsp sugar

1/3   cup chicken broth



*Rinse k***t and squeeze thoroughly dry.

  

Dumplings:  In a food processor, blend the flour and 1/2 teaspoon salt. With the motor running, add the egg yolks and the oil through the feed tube, then pour in the water, in a slow, steady stream, until the dough forms a ball around the blade.  Transfer the dough to

a floured surface and knead until smooth, about two minutes.  Cover with a linen or cotton (not terry) kitchen towel and let stand half an hour.

  

Divide the dough in half and shape into two balls.  Keep one ball covered with the towel.  On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16″ thick, making sure it doesn't tear.  With a round cookie cutter, cut out    circles about 3″ in diameter. Gather the scraps together into a ball and set aside, covered.

  

Have a bowl with the egg white by you.  Place a heaping teaspoon of the desired filling in the middle of each circle.  Fold the dough over the filling to form a semi-circle.  Brush the edges with the egg white and press the edges firmly together with the tines of a fork to  seal.  Place the vareniki as they are made on a lightly floured large baking sheet about 1″ apart and keep covered with a damp tea towel. When finished with the first batch, roll out the second ball of dough and make a second batch.  Add the leftover scraps of dough to the scraps left from the first batch, knead into a ball, and roll out for a final batch of varenyky.

  

Meanwhile, in a large pot, bring 6 quarts of salted water to a boil. Reduce the heat to medium so the water simmers and carefully lower half the varenyky into the water.  Boil, stirring occasionally with a  wooden spoon to prevent sticking, until they rise to the surface and are cooked through, six to seven minutes.  With a slotted spoon, carefully remove the varenyky to a colander and drain thoroughly.

Transfer to a deep serving bowl and toss with half the butter.

Repeat for the second half of the varenyky.

  

Potato filling:  Melt the butter in a small skilled over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes.  Remove from heat and cool slightly.  In a large bowl, combine the potatoes and cheese.  Add the sauteed onion along with the melted butter and mix well.  Season with salt and pepper and use for filling the varenyky.

  

Sauerkraut filling:  Saute the bacon in a large skillet over medium heat until it renders its fat.  Remove the bacon and reserve.  Drain off all but two tablespoons fat.  Add the onion to the skillet and saute, stirring frequentlly over medium heat until nicely browned,  almost 15 minutes. Turn the heat up to medium-high, add the k***t, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes.  Stir in the tomato paste, sugar, and broth.  Reduce the heat to low, then cover and simmer for 20 minutes.  Remove from the heat and cool to room temperature before using to fill the varenyky.

Use the reserved bacon as topping.

http://www.recipesource.com/ethnic/europ...

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Pierogi Mushroom filling

Ingredients:

shiitake mushrooms -- soaked and chopped

1 pound button mushrooms

1/2 medium onion -- chopped

salt -- to taste

pepper -- to taste

Directions:

Soak Shitake mushrooms in warm water for atleast an hour. Chop 1 lb button mushrooms roughly and 1/2 medium onion and saute in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan & simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly. (This holds nicely in the refrigerator - if you make the mushrooms the day before you make the pierogis, they will absorb more flavor from the cooking liquid.

When filling pierogi's, squeeze liquid from mushrooms - if filling is too moist it will run out of the dough.

Now, when my wife and I make them I also make mashed potatoes, and let them cool a little. Then I get some sharp cheddar cheese and cut it into very small pieces and add it and a little dill, salt, and pepper to the potatoes. This makes a wonderful stuffing as well.

http://www.recipeatlas.com/polishrecipes...

Answer 2

Chi Chi Dango Mochi. (MOCHI)

I know its color is pink, green, also white. Love them too. Made from (mochiko) glutinous rice flour & dusted with potato starch.

Google It because theres alot of pictures & recipes for it. Heres two websites.

http://allrecipes.com/Recipe/Chi-Chi-Dan...

http://www.khnl.com/Global/story.asp?S=1...

You said P. ? Maybe you could be refering to a dessert p**o if you say it begins with the letter P. Which is also uses rice flour also steamed, fluffy, sweet & like cake. More like a steamed cake. Theres plenty of variations for that recipe. They just add food coloring to color. You need to google it.

The "Mochi" is a Japanese dessert. The "p**o" is a Filipino dessert.

Answer 3

You are describing "Manju".  There are many variations of this Japanese desert.  Here is just one, but search  "Manju Recipes" and you will find many more.  You may be thinking of the potato (sweet) Manju.

Steamed Manju (Hawaiian Sweet Bean Cakes)

Steamed cakes filled with a red bean paste (made from boiled azuki beans and sugar). Hawaiian version of a traditional Japanese confection.

1 (18  ounce) can tsubushi-an (red azuki bean paste)  

3 1/2  cups flour or rice flour  

4  teaspoons baking powder  

1 1/4  cups sugar  

3  egg whites (unbeaten)  

1/2  cup Wesson Oil  

1/2  cup milk  

Form bean paste into 25 balls each about the size of a walnut.

Sift together flour, baking powder, and sugar.

Add egg whites and oil to dry ingredients and mix well.

Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired).

Divide dough into 25 equal portions and flatten each to a 3-inch diameter.

Cover each bean paste ball with a portion of dough.

Place them on pieces of Ti leaf or 2x2-inch square pieces of waxed paper.

Steam for 15 minutes.

Answer 4

Steamed rice cake made with rice flour, it can be tinted with food color...if you like that you will also love Glutenous Rice cakes ill add that link too...

Steamed rice cake

http://orion.passwall.com/spacefood/9Sep...

Glutionous rice cake (I like to make this and form around a small ball of Sweet red Bean paste

http://thaifood.about.com/od/thaidessert...