Creamy Cinnamon Chip Cheesecake

The apple bundt I made recently was originally something I made intending to use up some cinnamon chips, but I completely forgot to add them, which was for the best, as they would have been overkill in an already great cake, and it meant I still had the chips to make this cheesecake. Straight from the manufacturer’s website is this extremely creamy lovely cheesecake. It’s not SUPER strongly cinnamon, but enough to be nice!

Ingredients:

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

Filling:

  • 2 8 ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 24 ounces sour cream
  • 3 large eggs
  • 1 1/3 cups cinnamon chips

Topping:

  • 1/3 cup cinnamon chips
  • 1 teaspoon shortening

*I used gluten free graham crackers, which are a bit denser, and I think possibly if you used regular grahams your crust would go up the sides of the pan at all, but with mine they did not.

*1 10 ounce bag of cinnamon chips will give you the 1 2/3 cups you need total.

To make the crust, preheat oven to 325 degrees. Combine the graham cracker crumbs, sugar, and butter in a medium bowl and stir until evenly mixed.

Press evenly into the bottom of a 9″ springform, and up the sides if you have enough crumbs.

Bake 8 minutes then remove from the oven. Increase oven temperature to 350.

While the crust bakes, combine the cream cheese, sugar, and vanilla in a large bowl and beat on medium until smooth.

Add the sour cream and beat on low until mixed.

Add the eggs and beat again on low until just mixed.

Pour half of the filling evenly into the crust, then sprinkle the 1 1/3 cups of cinnamon chips over the filling.

Top gently with the remaining filling. Place springform on a baking sheet or wrap the base in foil.

Bake 1 hour, or until center is almost set – I gave mine a bit of extra time based on how mobile it still seemed when I jiggled it at 1 hour. Remove from the oven and place on a wire rack.

It does grow!

Cool 10 minutes, then run a knife around the inside of the pan. Cool an additional half hour, then remove the sides of the pan. Cool another full hour.

When the cake has cooled the full hour, combine the remaining cinnamon chips and the shortening in a small bowl and microwave in short bursts until the chips can be stirred smooth – they don’t actually have to feel hot to melt, but did require longer than the 30 seconds at 50% power that Hershey’s recommended. Drizzle the melted topping over the cheesecake, then cover and refrigerate at least 4 hours before slicing and serving.

Creamy Cinnamon Chip Cheesecake

From Hershey’s.

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

Filling:

  • 2 8 ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 24 ounces sour cream
  • 3 large eggs
  • 1 1/3 cups cinnamon chips

Topping:

  • 1/3 cup cinnamon chips
  • 1 teaspoon shortening

To make the crust, preheat oven to 325 degrees. Combine the graham cracker crumbs, sugar, and butter in a medium bowl and stir until evenly mixed. Press evenly into the bottom of a 9″ springform, and up the sides if you have enough crumbs. Bake 8 minutes then remove from the oven. Increase oven temperature to 350.

While the crust bakes, combine the cream cheese, sugar, and vanilla in a large bowl and beat on medium until smooth. Add the sour cream and beat on low until mixed. Add the eggs and beat again on low until just mixed.

Pour half of the filling evenly into the crust. Sprinkle the 1 1/3 cups of cinnamon chips over the filling, then top gently with the remaining filling. Place springform on a baking sheet or wrap the base in foil.

Bake 1 hour, or until center is almost set. Remove from the oven and place on a wire rack. Cool 10 minutes, then run a knife around the inside of the pan. Cool an additional half hour, then remove the sides of the pan. Cool another full hour.

When the cake has cooled the full hour, combine the remaining cinnamon chips and the shortening in a small bowl and microwave in short bursts until the chips can be stirred smooth. Drizzle the melted topping over the cheesecake, then cover and refrigerate at least 4 hours before slicing and serving.

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Gluten-Free Apple Bundt Cake

This week we’ve got a cinnamon-apple-y bundt with great flavor and a normal (which is to say, not weird from being gf) texture that comes together easily, and works equally well for brunch and dessert. I made two changes from the original recipe, one adding a bit more butter (it tastes/feels right with it!), and the other using cinnamon applesauce instead of plain (there’s going to be cinnamon in the cake already, and who wants to have to eat the rest of a jar of unsweetened/plain applesauce?!). I will keep both changes when making this cake again in the future!

Ingredients:

  • 3 cups gluten-free all-purpose flour blend (I used King Arthur Flour’s)
  • 1 1/2 teaspoon xanthan gum (omit if flour blend has xanthan or guar gum already)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup melted unsalted butter
  • 1/2 cup cinnamon applesauce
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 3 cups peeled apple chunks (I used 2 Granny Smith)
  • powdered sugar for finishing

Preheat oven to 350 degrees. Grease a bundt pan and set aside. Combine the flour, xanthan (if using), salt, baking soda, cloves, nutmeg, and cinnamon in a medium bowl. Whisk together, then set aside.

In a large bowl, combine the sugar and brown sugar, melted butter, and applesauce.

A gloopy start!

Beat on medium about 2 minutes, until the mixture lightens in color, and approaches a buttercream texture. I was surprised how much it thickened based on how it started!

Add the eggs one at a time, beating on low after each until combined. Add the vanilla and beat again until just combined.

Slightly less pleasant appearing texture.

Add the dry goods and stir in by hand, then add the apple pieces and stir in by hand. Transfer the mixture to the prepared pan and smooth the surface.

Bake for 50 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, not wet batter.

Let cool in the pan 5 minutes, then turn out onto a wire rack and let cool completely.

Hooray for cakes that come out nicely!

Sieve or sprinkle powdered sugar over the top of the cake, then slice and serve.

Gluten-Free Apple Bundt Cake

Adapted from My Gluten-Free Kitchen.

  • 3 cups gluten-free all-purpose flour blend
  • 1 1/2 teaspoon xanthan gum (omit if flour blend has xanthan or guar gum already)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup melted unsalted butter
  • 1/2 cup cinnamon applesauce
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 3 cups peeled apple chunks
  • powdered sugar for finishing

Preheat oven to 350 degrees. Grease a bundt pan and set aside. Combine the flour, xanthan gum (if using), salt, baking soda, cloves, nutmeg, and cinnamon in a medium bowl. Whisk together, then set aside.

In a large bowl, combine the sugar and brown sugar, melted butter, and applesauce. Beat on medium about 2 minutes, until the mixture lightens in color, and approaches a buttercream texture.

Add the eggs one at a time, beating on low after each until combined. Add the vanilla and beat again until just combined.

Add the dry goods and stir in by hand, then add the apple pieces and stir in by hand. Transfer the mixture to the prepared pan and smooth the surface. Bake for 50 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, not wet batter. Let cool in the pan 5 minutes, then turn out onto a wire rack and let cool completely. Sieve or sprinkle powdered sugar over the top of the cake, then slice and serve.

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S’mores Cheesecake Ball

A fun dessert for a gathering, this cheesecake ball is tangy, chocolatey, and pretty delightful! The website I found it on said it could last up to a day, but I had to make this two days early and saw no signs of drying or otherwise getting a weird texture, and the ball kept its shape perfectly well, so I think this is a safe one to make ahead of time for a party (where it will be quite popular!).

Ingredients:

  • 8 ounces cream cheese, room temperature
  • 1/3 cup marshmallow fluff
  • 1 ounce semi-sweet baking chocolate
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1+ cup mini chocolate chips, divided
  • 1/2 cup mini marshmallows
  • graham crackers, for serving

In a medium bowl, beat the cream cheese and fluff together until smooth.

Melt the baking chocolate and beat into the cream cheese mixture, followed by the vanilla, salt, and powdered sugar. Beat until smooth.

Stir 1/2 cup of the mini chocolate chips and the mini marshmallows into the mixture by hand.

Line a small bowl with plastic wrap, and scoop the cream cheese mixture into it.

Use the plastic wrap to shape the mixture into a rough ball, pulling the plastic wrap around it. Refrigerate at least 2 hours to firm up.

After chilling the ball, unwrap and sprinkle heavily with chocolate chips, rolling the ball in additional chips to coat.

The chocolate chips will act like flour on a dough ball, allowing you to handle the ball without it sticking to your hands much, so you can finish shaping the ball more. You can serve immediately, or re-wrap in plastic wrap, place back in the small bowl, and put the bowl in a large ziplock until closer to time to serve. Serve with graham crackers for spreading on.

S’mores Cheesecake Ball

Lightly adapted from Crazy For Crust.

  • 8 ounces cream cheese, room temperature
  • 1/3 cup marshmallow fluff
  • 1 ounce semi-sweet baking chocolate
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1+ cup mini chocolate chips, divided
  • 1/2 cup mini marshmallows
  • graham crackers, for serving

In a medium bowl, beat the cream cheese and fluff together until smooth. Melt the baking chocolate and beat into the cream cheese mixture, followed by the vanilla, salt, and powdered sugar. Beat until smooth, and then stir 1/2 cup of the mini chocolate chips and the mini marshmallows into the mixture by hand.

Line a small bowl with plastic wrap, and scoop the cream cheese mixture into it. Use the plastic wrap to shape the mixture into a rough ball, pulling the plastic wrap around it. Refrigerate at least 2 hours to firm up.

After chilling the ball, unwrap and sprinkle heavily with chocolate chips, rolling the ball in additional chips to coat. The chocolate chips will act like flour on a dough ball, allowing you to handle the ball without it sticking to your hands much, so you can finish shaping the ball more. You can serve immediately, or re-wrap in plastic wrap, place back in the small bowl, and put the bowl in a large ziplock until closer to time to serve. Serve with graham crackers for spreading on.

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Moroccan Chicken

I made this with a friend recently for sort of a tiny dinner party, and everyone really liked it, plus the extras made good leftovers for a day or two. Even better, when I showed up 99% of the chopping was already done, so I pretty much just had to stand and occasionally stir. We made a double batch, so, assuming you don’t, you won’t have to worry quite so much about potentially overflowing your pan!

Ingredients:

  • oil, for cooking
  • 1 pound skinless, boneless chicken breast, cubed
  • 2 teaspoons salt
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 tablespoon minced fresh ginger root
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4-1/2 teaspoon ground cayenne pepper (the recipe said 1/4, I doubled and thought it still just a bit warm, not hot)
  • 1/4 teaspoon ground tumeric
  • 1 1/2 cups chicken broth
  • 1 cup crushed tomatoes
  • 1 cup canned chickpeas, drained
  • 1 zucchini, sliced
  • 1 tablespoon lemon juice
  • prepared rice or couscous for serving

Heat a small amount of oil in a large saucepan over medium heat. Season the chicken with the salt and cook in the heated pan until almost cooked through, then remove from the pan and set aside.

In the same pan, heat a bit more oil, then add the onion, garlic, carrots, and celery.

Cook, stirring occasionally, until tender, then add the ginger, paprika, cumin, oregano, cayenne, and tumeric. Cook about 1 minute, stirring frequently, then add the broth and tomatoes and stir to combine. Add the chicken back, reduce the heat, and simmer the mixture for 10 minutes.

Add the chickpeas and zucchini to the mixture, bring back to a simmer, then cover and cook for 15 minutes, or until the zucchini is tender. Stir in the lemon juice and serve. (We, uh, forgot the lemon juice, and it was still good? Oops!!)

Moroccan Chicken

From AllRecipes.

  • oil, for cooking
  • 1 pound skinless, boneless chicken breast, cubed
  • 2 teaspoons salt
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 tablespoon minced fresh ginger root
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4-1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground tumeric
  • 1 1/2 cups chicken broth
  • 1 cup crushed tomatoes
  • 1 cup canned chickpeas, drained
  • 1 zucchini, sliced
  • 1 tablespoon lemon juice
  • prepared rice or couscous for serving

Heat a small amount of oil in a large saucepan over medium heat. Season the chicken with the salt and cook in the heated pan until almost cooked through, then remove from the pan and set aside.

In the same pan, heat a bit more oil, then add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until tender, then add the ginger, paprika, cumin, oregano, cayenne, and tumeric. Cook about 1 minute, stirring frequently, then add the broth and tomatoes and stir to combine. Add the chicken back, reduce the heat, and simmer the mixture for 10 minutes.

Add the chickpeas and zucchini to the mixture, bring back to a simmer, then cover and cook for 15 minutes, or until the zucchini is tender. Stir in the lemon juice and serve.

 

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Cranberry Hoisin Chicken Wings

Some delicious wings with a really tasty sauce. We brought these to a potluck where they were well liked, and the cranberry hoisin sauce also goes very nicely with brie, if you have some extra to use up! We made a double batch, and it felt like a good amount to bring to a big potluck, plus was the right amount to all fit in the oven at once.

Limited pictures because I was eating these at a crowded potluck!

Ingredients:

Wings:

  • 3 1/2 pounds chicken wings, halved at joints and tips removed (thanks to my mom for dealing with that while I…sat around?)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Sauce:

  • 2 teaspoons vegetable oil
  • 1 tablespoon pressed or grated garlic
  • 1 tablespoon minced ginger
  • 1/3 cup orange juice
  • 1 cup cranberries, rinsed
  • 1/4 cup hoisin sauce (you can get that gluten-free if needed!)
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon hot pepper sauce, or more to taste
  • black pepper, to taste
  • 1 tablespoon butter

Preheat oven to 300 degrees. If making a single batch, place oven rack in the center position. Line a rimmed baking sheet with foil and place a wire rack on the pan.

Place the chicken in a large bowl, or, better, a large ziplock, and toss with the baking powder until evenly coated. Add the salt and pepper and toss again. Arrange the coated wings, skin-side-up, on the rack.

Cook for 40 minutes, then turn the heat to 425 and cook for an additional 40 minutes, until golden brown and crisp. Ours took a while longer, perhaps because I let out all the heat taking forever rotating/swapping the two pans for the doubled batch… Let cool 5 minutes before serving.

While the chicken cooks, in a saucepan combine the vegetable oil, garlic, and ginger over medium heat until it begins to sizzle.

Add the juice and berries and bring to a simmer, scraping the bottom of the pan to loosen any stuck bits. Simmer, swirling occasionally, until the berries pop and soften, about 3 minutes.

Add the hoisin, honey, rice vinegar, and hot pepper sauce, and return to a simmer. Continue simmering until the cranberries are very soft, about 7 minutes, then use a wooden spoon and mash half the cranberries against the side of the pan and stir the squashed berries into the sauce.

Reduce the heat to medium-low and add black pepper, to taste, and the butter, and stir as the butter melts to incorporate it into the sauce. Taste, and add additional pepper or hot pepper sauce as desired. Serve poured over the wings, or on the side for dipping.

Ready to be sauced!

Cranberry Hoisin Chicken Wings

From The Globe Magazine, 11/24/2017.

Wings:

  • 3 1/2 pounds chicken wings, halved at joints and tips removed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Sauce:

  • 2 teaspoons vegetable oil
  • 1 tablespoon pressed or grated garlic
  • 1 tablespoon minced ginger
  • 1/3 cup orange juice
  • 1 cup cranberries, rinsed
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon hot pepper sauce, or more to taste
  • black pepper, to taste
  • 1 tablespoon butter

Preheat oven to 300 degrees. If making a single batch, place oven rack in the center position. Line a rimmed baking sheet with foil and place a wire rack on the pan.

Place the chicken in a large bowl, or, better, a large ziplock, and toss with the baking powder until evenly coated. Add the salt and pepper and toss again. Arrange the coated wings, skin-side-up, on the rack. Cook for 40 minutes, then turn the heat to 425 and cook for an additional 40 minutes, until golden brown and crisp. Let cool 5 minutes before serving.

While the chicken cooks, in a saucepan combine the vegetable oil, garlic, and ginger over medium heat until it begins to sizzle. Add the juice and berries and bring to a simmer, scraping the bottom of the pan to loosen any stuck bits. Simmer, swirling occasionally, until the berries pop and soften, about 3 minutes. Add the hoisin, honey, rice vinegar, and hot pepper sauce, and return to a simmer. Continue simmering until the cranberries are very soft, about 7 minutes, then use a wooden spoon and mash half the cranberries against the side of the pan and stir the squashed berries into the sauce. Reduce the heat to medium-low and add black pepper, to taste, and the butter, and stir as the butter melts to incorporate it into the sauce. Taste, and add additional pepper or hot pepper sauce as desired. Serve poured over the wings, or on the side for dipping.

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Crockpot Potato Soup

An easy meal for some warmth on these cold cold nights.

Ingredients:

  • 6 russet potatoes, peeled and diced (ok I didn’t bother peeling and no one died…)
  • 2 medium onions, diced
  • 2 carrots, peeled and finely diced (again, can’t be bothered peeling)
  • 2 celery stalks, finely diced
  • 6 cups chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup brown rice flour
  • 1 1/2 cups half-and-half

Combine the potatoes, onions, carrots, celery, broth, basil, salt, and pepper in a crockpot.

Cover and cook on high for 4 hours, or low for 8.

With one hour left in the cook time, stir together the brown rice flour and half-and-half in a small bowl and set aside.

In the crockpot, use a potato masher to roughly mash the potatoes, leaving some small chunks.

Smooshing up the potatoes makes a much creamier soup, even before the half-and-half!

Stir in the half-and-half mixture. Re-cover the crock pot and cook for the remaining time.

Nice and warm, and extra carb-y when you wind up serving it with crusty bread!

Crockpot Potato Soup

From The Everything Gluten-Free Slow Cooker Cookbook.

  • 6 russet potatoes, peeled and diced
  • 2 medium onions, diced
  • 2 carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 6 cups chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup brown rice flour
  • 1 1/2 cups half-and-half

Combine the potatoes, onions, carrots, celery, broth, basil, salt, and pepper in a crockpot. Cover and cook on high for 4 hours, or low for 8.

With one hour left in the cook time, stir together the brown rice flour and half-and-half in a small bowl and set aside. In the crockpot, use a potato masher to roughly mash the potatoes, leaving some small chunks. Stir in the half-and-half mixture. Re-cover the crock pot and cook for the remaining time.

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Porcupine Balls

Delicious little pork meatballs with Asian flavors, coated with rice to give the porcupine flavor. I don’t cook in a steamer too often, but this worked out well with no drama.

Ingredients:

Meatballs:

  • 1 1/4 cup medium-grain rice (I used 1 cup, and ran slightly short)
  • 1 pound ground pork
  • 1/3 cup chopped water chestnuts
  • 6 green onions, both white and green parts, chopped
  • 1 1/2 tablespoons grated fresh ginger (ours had gone gross, I used about 1/2 tablespoon dried ginger)
  • 2 teaspoons soy sauce (gf if necessary)
  • 1 teaspoon toasted sesame oil
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Soy Vinegar Dipping Sauce:

  • 1/4 cup soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 1/2 teaspoons sugar
  • 2-3 slices fresh jalapeno or large pinch red pepper flakes (optional)

Place the rice in a bowl of water and soak at least 4 hours, up to 12 hours. Drain well, and then spread on a plate or small baking sheet. The rice didn’t feel softened, but it had swelled a bunch, so I certainly wouldn’t skip this step!

In a medium bowl, combine all remaining meatball ingredients and stir together until well combined.

With wet hands, shape the mixture into 24 meatballs. If the meat is too soft to shape, refrigerate for 15 minutes and try again. Roll each meatball in the rice to coat, rolling gently so that rice remains only on the outside of the balls.

Couple in the far back have pretty much no rice, which is why I’m recommending a bit more!

Meatballs can now be steamed, refrigerated for several hours on a plate, or frozen on a plate and then transferred to a freezer bag for longer-term storage.

When ready to cook, bring several inches of water to a boil in a wok or large pot. Oil the tray of a steamer and add the meatballs. Place the steamer tray over the boiling water and cover. Cook for 20 minutes, adding an additional 5 minutes if cooking frozen meatballs.

While the meatballs steam, stir together all dipping sauce ingredients. Once the meatballs have cooked, serve hot with the dipping sauce. Maybe if you’re not forgetful, make some snow peas or something for greenery, but hey, you do you!

They juuuust all fit, which is convenient so we don’t have to do another round of steaming.

Porcupine Balls

From The Gluten-Free Asian Kitchen.

Meatballs:

  • 1 1/4 cup medium-grain rice
  • 1 pound ground pork
  • 1/3 cup chopped water chestnuts
  • 6 green onions, both white and green parts, chopped
  • 1 1/2 tablespoons grated fresh ginger
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Soy Vinegar Dipping Sauce:

  • 1/4 cup soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 1/2 teaspoons sugar
  • 2-3 slices fresh jalapeno or large pinch red pepper flakes (optional)

Place the rice in a bowl of water and soak at least 4 hours, up to 12 hours. Drain well, and then spread on a plate or small baking sheet.

In a medium bowl, combine all remaining meatball ingredients and stir together until well combined. With wet hands, shape the mixture into 24 meatballs. If the meat is too soft to shape, refrigerate for 15 minutes and try again. Roll each meatball in the rice to coat, rolling gently so that rice remains only on the outside of the balls. Meatballs can now be steamed, refrigerated for several hours on a plate, or frozen on a plate and then transferred to a freezer bag for longer-term storage.

When ready to cook, bring several inches of water to a boil in a wok or large pot. Oil the tray of a steamer and add the meatballs. Place the steamer tray over the boiling water and cover. Cook for 20 minutes, adding an additional 5 minutes if cooking frozen meatballs.

While the meatballs steam, stir together all dipping sauce ingredients. Once the meatballs have cooked, serve hot with the dipping sauce.

 

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