Fluffy or crispy, baked or griddled, these doughs and batters are sure to satisfy. Find everything from Chinese bakery favorites to yeasted waffles here.
Butternut squash takes on the role of tangzhong (a flour and milk paste) in these bread rolls, keeping them moist and fluffy for days while also contributing an autumnal orange hue. These rolls are perfect for sopping up warm fall soups and if baked in loaf form, they make for excellent sandwiches and toasts. Main…
If you’re lucky enough to have chestnut flour, make these easy chestnut crepes! They’re full of chestnut flavor and naturally sweet. Unlike regular crepes, these will turn out soft and tender without needing to rest the batter as mixing chestnut flour and water won’t cause gluten formation, so they can be made in under 30…
Sourdough discard pie crust recipe comes together quickly in a food processor but can also be made without one. The pie crust is sturdy yet flaky and a perfect way to use up sourdough discard when you don’t want a sour-tasting end product. You can also use flour and milk/cream in place of the sourdough…
Chinese steamed buns, or mantou (馒头), are a staple food in China. Mantou usually refers to plain steamed buns while filled buns are called baozi (包子). Flower rolls (花卷) are like an intermediate since they have filling, but it’s sealed on the inside. Check out my recipe for scallion or sweet sesame flower rolls! This…
Soft scallion flatbread is an easy weeknight version of scallion oil pancakes. It’s softer, making it perfect for using as a wrap the next day (and it won’t drop crumbs everywhere!), uses less oil, making it simpler and healthier, and can be made with leftover dumpling/flatbread dough (such as from my Chive, Egg, and Mushroom…
These chive, egg, and mushroom pockets are my version of Chinese chive pockets (or boxes, the literal translation of their name). Chinese chives, aka garlic chives, have a pungent flavor that their name only partly captures. It can come off as too strong to people who haven’t used it before, but to me, it smells…
If you’re a fan of everything seasoning and/or cheese, you’ll love these crackers. Imagine the two best bagel flavors came together in snackable, packable, crispy cracker form. Now make these everything parmesan crackers and you won’t have to imagine it. Ingredients While these crackers have cheese and optional sourdough discard like my 3-Ingredient Cheese Crackers,…
Noodles are great, but they’re even better when they’re colorful. These carrot noodles have a very mild carrot flavor when cooked, so if you wanted to highlight it in a light broth, it’ll be there, but if you wanted to add heavier seasonings, the carrot flavor won’t interfere. Homemade noodles are time-consuming, but much of…
Crispy on the outside and fluffy on the inside, these yeasted waffles are the perfect breakfast. They’re not too sweet or salty, making them a blank canvas for all toppings—maple syrup, fresh fruit, scrambled eggs, you name it. They can even be turned into sourdough waffles! Ingredients I usually make these using sourdough discard, and…