The Ultimate Rice Cooker Cookbook Part 13

2. Wash the salt off the fish with cold water and pat dry with paper towels. Rinse the bowl and place the fish back in it. Make diagonal slashes, 1 inch apart, down both sides of the fish to allow for even cooking with the steam.

3. In a small bowl, stir together the sherry, sugar, garlic, a few grinds of pepper, the ginger, and black beans in a small bowl. Pour over the fish. Cover and refrigerate for 30 minutes.

4. Fill the rice cooker bowl one-quarter to one-third full of hot water, close the cover, and set for the regular cycle.

5. Line the steamer basket with a single layer of chard or cabbage leaves or a piece of parchment paper. Place the fish on one tier of the steamer basket. (If you are having steamed vegetables, you can arrange them in the top basket.) When the water comes to a boil, place the baskets in the cooker and close the cover. Set a timer and steam for 18 to 23 minutes. Check for doneness; the fish should be opaque and firm to the touch when pressed.

6. Serve immediately. Transfer the fish to a platter, garnish with the green onions, and serve the soy saucevinegar mixture on the side for drizzling.

steamed shrimp and jasmine rice Shrimp is an excellent seafood for the rice cooker because it cooks so quickly. If your cooker has a gla.s.s lid, it's easy to tell when the shrimp are cooked by their bright orange-pink color; if you have to lift the lid to check the shrimp, do so with care to avoid the steam. If the shrimp is finished before the end of the rice cooking cycle, carefully remove the shrimp and green onions, either by removing the whole steaming tray or transferring the ingredients with a spatula or tongs.

Timing this recipe takes a little practice, but the whole dish couldn't be easier. Chopping up and mixing in the steamed green onions gives great flavor and texture to the cooked rice. You might try this with baby leeks instead of green onions. This is a light meal, suitable for lunch or Sunday night supper. This recipe comes from the kitchen of our literary agent, Martha Ca.s.selman.

MACHINE: Medium (6-cup) or large(10-cup) rice cooker; on/off onlyCYCLE: RegularYIELD: Serves 41 pound medium-size shrimp1 cups Thai jasmine rice2 cups waterPinch of salt8 green onions, trimmed to fit steaming tray2 pinches of dillweedGround white pepperSprigs of fresh Italian parsley, basil, or sage, for garnish 1. Peel and devein the shrimp, taking care to leave on the tails. Rinse the shrimp and pat dry with paper towels.

2. Rinse the rice. Place it in the rice cooker bowl with the water and salt; swirl to combine. Close the cover and set for the regular cycle.

3. Place the green onions on the steamer tray and lay the shrimp on top in a single layer. Sprinkle with the dill weed and white pepper to season.

4. About 8 minutes before the end of the regular cycle (depending on brand and size, about 15 minutes into the cycle), place the steaming tray in the cooker and close the cover. Steam the shrimp for about 6 minutes, until the color has changed to orange-pink. Do not overcook the shrimp, or they will become tough. Remove the steaming tray and place the shrimp in a warm covered dish. Let the onions cool, then chop them enough to stir them into the rice when it is done; you will have about 1.3 cup.

5. When the machine switches to the Keep Warm cycle, stir the green onions into the rice with a plastic or wooden rice paddle or wooden spoon.

6. To serve, mound the rice on a serving platter or 4 individual plates, place the shrimp on top, and garnish with the herb sprig.

vegetable pasta with prosciutto and olives Once we learned how efficient it is to cook the vegetables, either in the boiling water along with the pasta or up top in the steamer basket, a meal can be on the table in 15 minutes. This recipe calls for dried pasta, since it takes about the same amount of time to cook as the vegetables.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 4 as a main course, 6 as a first courseSOFT VEGETABLES1 medium-size leek, white part only, washed well, cut in half, and thinly sliced6 ounces pencil-thin asparagus, trimmed bottoms, sliced on a diagonal into 1-inch pieces1 medium-size zucchini or yellow crookneck summer squash, cut into thin strips1 cup fresh or frozen pet.i.te peas12 canned whole baby corn, drained and cut in half lengthwise pound firm, fresh white mushrooms, thinly sliced1 medium-size red or orange bell pepper, halved, seeded, and cut into thin strips2 to 3 large chard leaves, stems discarded, or Napa cabbage leaves for lining steamer basket (optional)1 pound fettuccine1 carrot, cut into thin strips head cauliflower, broken into florets cup olive oil, or mixture of olive oil and walnut or hazelnut oil4 paper-thin slices prosciutto, cut into thin strips3 tablespoons pitted black olives2 tablespoons minced fresh basil leaves or other fresh herb, such as oregano, marjoram, chives, or savory cup freshly grated or finely shredded Parmesan cheese, plus more for sprinklingSaltFreshly ground black pepper 1. Prepare the vegetables and place them on a plate (this can be done 2 to 4 hours in advance). Cover and refrigerate until serving.

2. Fill the rice cooker bowl half-full of hot water, close the cover, and set for the regular cycle. Line two steamer baskets with a single layer of chard or cabbage leaves or coat with nonstick cooking spray. Arrange the soft vegetables in the baskets.

3. When the water comes to a boil, add the pasta, carrot, and cauliflower to the rice bowl. Place the steamer baskets over the boiling water and close the cover. Set a timer and steam for 10 minutes. Check for doneness; both the vegetables and the pasta should be tender. Remove the baskets and set aside. Carefully remove the bowl with oven mitts and drain the pasta, carrots, and cauliflower in a colander.

4. To serve, place the pasta and vegetables in a warm shallow serving bowl. Drizzle with the olive oil. Sprinkle with the pro-sciutto, olives, basil, cheese, and salt and pepper to taste; toss to combine. Serve immediately, with extra Parmesan on the side.

steamed flank steak and sweet potatoes Rice ground up with spices (and sometimes hot pepper) is a popular Chinese coating for steamed flank steak or spare ribs. We got the idea for this presentation right off the box of rice powder that we bought at a local Asian market. If you can't find rice powder, you can make your own as follows: In a dry, heavy skillet, toast 1 cup washed and drained long-grain white rice, or 1 cup soaked and drained glutinous rice, over medium heat until it is lightly toasted, 7 to 10 minutes. Let cool, then whirl the rice in a blender with 1 star anise or 1 teaspoon five-spice powder until powdered. Feel free to double this recipe if you have a very large steamer rack (or a tier basket model); otherwise, just steam it in two batches. This is a wonderful meal: The steamed sweet potatoes will be meltingly tender and gently flavored by the meat.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 2 pound flank steak, trimmed of fat1 tablespoon soy sauce teaspoon sugar teaspoon ground white pepper2 small to medium-size sweet potatoes (not yams), peeled and sliced inch thickAbout half of a 50-gram box spiced rice powder or about cup homemade spiced rice powder (see headnote headnote) 1. Cut the steak into bite-size pieces or slice thinly on the diagonal. Toss the steak with the soy sauce, sugar, and white pepper; let marinate for 20 to 30 minutes at room temperature.

2. Fill the rice cooker bowl one-quarter to one-third full of hot water, close the cover, and set for the regular cycle. Coat the steamer tray with nonstick cooking spray and arrange the sweet potatoes on it in 2 layers.

3. Sprinkle the rice powder over the meat; stir gently to combine and evenly coat. If the rice coating seems spa.r.s.e, add a bit more. Arrange the meat on top of the sweet potatoes. When the water comes to a boil, place the steamer basket in the cooker and close the cover. Set a timer and steam for 25 minutes. Check for doneness; the meat and its rice coating should both be tender.

4. Serve immediately, dividing the meat and potatoes between two plates.

steamed sausages and sauerkraut with champagne With the advent of the healthier sausages, it is now easy to eat them once a week. Here is an incredibly easy entree. The amount of sauerkraut depends on your diners; anyone from Europe will eat a hearty serving. You can brown the sausages first in a skillet if you like, but that is optional. Serve with a variety of mustards and some b.u.t.ter and dill weed on the potatoes. We like to serve it with a tossed green salad with sliced cuc.u.mbers or cole slaw.

MACHINE: Large (10-cup) rice cooker ; on/off only CYCLE: Regular YIELD: Serves 4 2 to 3 pounds fresh sauerkraut, rinsed cup dry champagne or sparkling white wine 8 fully cooked sausages, such as smoked chicken-apple or bockwurst with chives 12 medium-size red or white new potatoes, cut in half or quarters, or 24 baby creamer potatoes, left whole and unpeeled cup ( stick) unsalted b.u.t.ter, for serving 2 teaspoons dillweed, for serving 1. Fill the rice cooker bowl one-quarter full of hot water, close the cover, and set for the regular cycle.

2. Line two steamer baskets with a single sheet of parchment paper each. Divide the sauerkraut in half and arrange it like a bed in the center of both baskets; drizzle with the champagne. Place 4 sausages on each bed of sauerkraut, then loosely arrange the potatoes around the sauerkraut. When the water comes to a boil, place the baskets in the cooker and close the cover. Set a timer and steam for 30 to 40 minutes. Check for doneness: the potatoes should be tender when pierced with the tip of a knife and the sausages nice and hot.

3. Serve immediately, with each diner having 2 sausages, sauerkraut, and some potatoes with 1 tablespoon b.u.t.ter and teaspoon dillweed sprinkled on.

dim sum , dolmas , and tamales : LITTLE BITES Dumpling Blossoms Steamed Vegetarian Siu Mai Ming-man's Pearl b.a.l.l.s Barbecued Pork Buns (Char Siu Bau) Honey Flower Rolls Sticky Rice in Lotus Leaves Herb and Rice Dolmas Dolmas Stuffed with Lamb, Rice, and Almonds Dolmas with Figs and Sun-Dried Tomatoes Winter Squash and Cilantro Tamales Corn and Black Bean Tamales Jacquie's Rancho Tamales Green Corn Tamales Tamale Tarts One of the delights of the on/off rice cookers is the ability to steam-cook foods like dim sum, dolmas, and tamales, all of which require special equipment if done on the stovetop. These out-of-hand little bites ended up being one of our favorite, and exceptionally convenient, ways to use the rice cooker. Whether as a before-dinner snack, as a buffet item, or a light meal, these tidbits are the best offerings from a variety of traditional world cuisine foods.

DIM SUM.

Yum cha, or "to drink tea," is a morning tea and snack ritual in Chinese teahouses. The snacks are called dim sum, steamed or fried foods in diminutive, bite-size proportions served fresh and hot. Dim sum translates into the eloquent Cantonese saying, "touched by the heart." It is a buffet served from carts stacked with steamer baskets in teahouses that specialize in serving dim sum. The finger-food appetizers include steamed dumplings, vegetables, bits of fish and meat savories, shrimp, pearl rice b.a.l.l.s, spring rolls, and pastries. Dim sum is also served in larger portions with salad and rice as the traditional Sunday morning meal that would be a brunch in the United States.

Although rice is served in the south of China, bread is a staple in the north, where fields of wheat, corn, and millet grow. Once the Chinese learned the art of milling over 2,000 years ago, they began to make noodles and steam breads made with a natural sour starter, since they did not have enclosed ovens, except for the occasional tandoori-style one. For dim sum, breads are steamed into rolls or filled with some sort of meat filling. Steamed breads have always been esteemed products of the kitchen; the Imperial Mings made a different bread every day of the month to take to the temples in honor of their ancestors. These steamed breads are now part of the dim sum kitchen.

Since many dim sum specialties are steamed, the on/off rice cooker is a perfect tool for them. Many rice cookers come with a metal steamer tray that fits into the top of the cooker. One of Beth's cookers came with a stack of three transparent plastic baskets, which mimic the traditional bamboo ones. These are really ideal for dim sum, but either type works fine. The water in the steamer should be boiling vigorously when the food-laden baskets are set in place and the timing for the cooking begins. The filled baskets should be situated well above the surface of the hot water so that the water doesn't touch or bubble up over into it. The tight-fitting heat-resistant gla.s.s cover is put on top to close the unit and efficiently enclose the steam (no mismatched covers, please). You can fill one or both of the stacked steamer baskets to cook at one time. We don't recommend using a third tier; rather, cook in a second batch so that all the food is cooked thoroughly and evenly. If your cooker came with only a single metal tray, you will be steaming dim sum in batches.

The medium or large rice cooker is advised for steaming dim sum, because it is important to have as large a pot as possible to hold enough water to create a lot of intense steam to circulate around the food. You want a steady volume of steam to be released during the entire cooking time, so the right amount of water in the bowl is important. If you must, add only boiling water to replenish.

dumpling blossoms The delicate steamed dumplings known as dumpling blossoms (shao mai in Mandarin and in Mandarin and siu mai siu mai in Cantonese) are named such because of the shape, like a little pouch with frilly edges and a peek at the filling. It is a favorite shape for dim sum, along with ones shaped like half-moons, closed pouches, and an origami-like double fold enticingly called a phoenix eye. The chicken-and-ginger filling is a very flavorful, lowfat version. in Cantonese) are named such because of the shape, like a little pouch with frilly edges and a peek at the filling. It is a favorite shape for dim sum, along with ones shaped like half-moons, closed pouches, and an origami-like double fold enticingly called a phoenix eye. The chicken-and-ginger filling is a very flavorful, lowfat version.

MACHINE: Medium (6-cup) or large(10-cup) rice cooker; on/off onlyCYCLE: RegularYIELD: 30 dumplingsDUMPLINGS1 pounds ground chicken1 large egg white, lightly beaten3 tablespoons chopped fresh cilantro leaves3 green onions, finely chopped1 clove garlic, pressed2 tablespoons soy sauce1 tablespoon peeled and minced fresh ginger2 teaspoons sugar teaspoon freshly ground white pepper2 to 3 large lettuce or Napa cabbage leaves, for lining steamer basket30 wonton or siu mai siu mai wrappers wrappersDIPPING SAUCE cup soy sauce3 tablespoons cider vinegar1 tablespoon chicken stock or water2 teaspoons peeled and finely grated fresh ginger1 teaspoon sugar teaspoon Chinese hot chile sauce 1. In a medium-size bowl, combine the dumpling ingredients except the lettuce leaves and wrappers; mix well with a fork. Refrigerate for 4 hours to chill and firm up the mixture.

2. Fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to cook the siu mai siu mai, flip the switch to the Keep Warm position (switch back for cooking).

3. Line two steamer baskets with a single layer of the lettuce or cabbage leaves. Place the wrappers on the side of your works.p.a.ce, covered with damp paper towels to prevent drying. If using wonton wrappers, trim the edges to form circles. Take one wrapper and brush with some cold water (this helps the wrapper to stick to the meat mixture). Place 1 heaping teaspoon of filling in the center of each wrapper, spreading it around the center. Use your fingers to gather up and pleat the wrapper around the filling to form an open-topped cup; carefully squeeze the middle to give it a waist and flare it to make a slightly open end. Tap each dumpling on the work surface a few times to flatten the bottom so it will stand upright in the steamer basket. (Alternatively, you can use your fingers to fold the wrapper into a half-moon and pleat the edge to seal.) Set the filled siu mai siu mai in the lined steamer baskets, at least an inch apart; cover with a damp cloth while filling the remaining wrappers. in the lined steamer baskets, at least an inch apart; cover with a damp cloth while filling the remaining wrappers.

CLICK TO SEE ASIAN INGREDIENTS.

4. Place the steamer baskets over the boiling water in the rice cooker and close the cover. Set a timer for 15 to 20 minutes and steam until the filling is cooked through (cut one open to test).

5. While the dumplings are steaming, make the dipping sauce. Place the dipping sauce ingredients in a small bowl; stir to combine.

6. Serve the dumplings hot, with little individual bowls of dipping sauce.

note: The uncooked filled dumplings can be frozen, close together, but not touching, on a lined baking sheet. After 6 to 8 hours, remove them from the sheet and store in plastic freezer bags. Freeze for up to 2 months. To cook, just remove from the bag and arrange in the lined steamer baskets. Steam frozen, doubling the cooking time. The uncooked filled dumplings can be frozen, close together, but not touching, on a lined baking sheet. After 6 to 8 hours, remove them from the sheet and store in plastic freezer bags. Freeze for up to 2 months. To cook, just remove from the bag and arrange in the lined steamer baskets. Steam frozen, doubling the cooking time.

steamed vegetarian siu mai We feel really lucky to have this delicious, delicious, delicious vegetarian dim sum recipe from Master Chef Martin Yan, the celebrated host of more than 1,500 TV cooking shows and author of Martin Yan's Feast: The Best of Yan Can Cook Martin Yan's Feast: The Best of Yan Can Cook (Bay Books & Tapes, 1998), his definitive work to date. Born in Guangzhou, in the Canton region of China (the birthplace of the art of dim sum), Yan entered the culinary world at age 13 with his apprentices.h.i.+p at a Hong Kong restaurant. These (Bay Books & Tapes, 1998), his definitive work to date. Born in Guangzhou, in the Canton region of China (the birthplace of the art of dim sum), Yan entered the culinary world at age 13 with his apprentices.h.i.+p at a Hong Kong restaurant. These siu mai siu mai dumplings are hearty and flavor-packed. We dare you to stop eating them once you have started! They are filled with tofu, but you'd never guess. It's important to steam them filled side down; otherwise, they'll stick to the steamer plate. Serve with soy sauce or Chinese mustard for dipping, if desired, or make a simple dipping sauce from soy sauce, rice vinegar, and chile oil. dumplings are hearty and flavor-packed. We dare you to stop eating them once you have started! They are filled with tofu, but you'd never guess. It's important to steam them filled side down; otherwise, they'll stick to the steamer plate. Serve with soy sauce or Chinese mustard for dipping, if desired, or make a simple dipping sauce from soy sauce, rice vinegar, and chile oil.

MACHINE: Medium (6-cup) or large(10-cup) rice cooker; on/off onlyCYCLE: RegularYIELD: 30 dumplingsDUMPLINGS1 pound (1 package) firm tofu, drained and mashed2 green onions, white and green parts, finely chopped cup coa.r.s.ely chopped water chestnuts1 tablespoons soy sauce1 tablespoon Shaoxing wine (available in Chinese markets) or medium-dry sherry 2 teaspoons cornstarch 2 teaspoons cornstarch2 teaspoons peeled and minced fresh ginger1 teaspoons Asian sesame oil1 teaspoon sugar teaspoon freshly ground white pepper30 wonton or siu mai siu mai wrappers wrappersDIPPING SAUCE cup soy sauce cup rice vinegar to 1 teaspoon hot sesame oil, to your taste 1. Cut the tofu into 4 sections and place in a linen dish towel. Gather the towel edges together and twist to remove as much water as possible. Transfer the tofu to a medium-size bowl and mash with a fork until smooth. Add the remaining dumpling ingredients except the wrappers and mix well. Set aside for 30 minutes.

2. Fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to cook the siu mai siu mai, flip the switch to the Keep Warm position (switch back for cooking).

3. Place the wrappers on the side of your works.p.a.ce, covered with damp paper towels to prevent drying. If using wonton wrappers, trim the edges to form circles. Place 1 heaping teaspoon of the filling in the center of each wrapper. Use your fingers to gather up and pleat the wrapper around the filling to form an open-topped cup; carefully squeeze the middle to give it a waist, and flare it to make a slightly open end.

4. When all the dumplings are made, arrange them, filling side down, without crowding, on a lightly greased gla.s.s pie plate (or other heatproof plate or shallow dish) that will fit inside your steamer basket with some clearance all around. Set the plate on the steamer basket. Place the steamer basket over the boiling water in the cooker and close the cover. Set a timer for 12 minutes and steam until the filling in heated through (cut one open to test).

5. While the dumplings are steaming, make the dipping sauce. Place the soy sauce, vinegar, and sesame oil in a small bowl; whisk to combine.

6. Serve the dumplings hot, with little individual bowls of dipping sauce.

ming-man's pearl b.a.l.l.s These steamed meatb.a.l.l.s covered with sticky rice (the pearls) are tasty additions to a dim sum meal. They also make great party food. Traditionally made with ground pork, we prefer a lighter version made with ground chicken. A mix of ground beef and ground turkey breast is another lower-fat yet flavorful choice. Pearl b.a.l.l.s were the first thing Julie's friend Ming-man Hsieh learned to cook as a girl in Taiwan. We adapted the recipe only slightly.

MACHINE: Medium (6-cup) or large(10-cup) rice cooker; on/off onlyCYCLE: RegularYIELD: About 20 rice b.a.l.l.s 1 cup sticky rice, soaked in cold water for several hours or overnight 1 cup sticky rice, soaked in cold water for several hours or overnight2 dried s.h.i.+take mushrooms1 tablespoon dried shrimp1 large carrot1 whole canned bamboo shoot or cup sliced canned bamboo shoots1 pound lean ground chicken, lean ground pork, or half lean ground beef and half lean ground turkey1 teaspoon ground ginger teaspoon salt teaspoon freshly ground black pepper teaspoon freshly ground white pepper1 tablespoon soy sauce2 teaspoons Asian sesame oil1 tablespoon Shaoxsing wine (available in Chinese markets) or medium-dry sherryPinch of sugar2 to 3 large lettuce, Napa cabbage, or chard leaves (stems discarded), for lining steamer basket 1. Drain the rice thoroughly. Spread it on a plate and set aside.

2. Place the mushrooms and dried shrimp in a microwave-safe container just large enough to hold them. Barely cover them with water, then cover the container tightly with plastic wrap. Microwave on high for 2 minutes. Let cool and drain, reserving the soaking liquid. (Or let the mushrooms and shrimp soak in hot water for 30 minutes to 1 hour.) 3. Fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to cook the pearl b.a.l.l.s, flip the switch to the Keep Warm position (switch back for cooking).

4. Meanwhile, peel the carrot, cut into chunks, and finely chop in a food processor. Measure cup and reserve the rest to use as a garnish. Chop the bamboo shoot in the same manner. Measure cup and reserve the rest for another use.

5. When the mushrooms are cool enough to handle, trim off and discard the tough stems. Chop the mushrooms and puree them in a food processor with the shrimp and 2 tablespoons of the reserved soaking liquid. Add an additional tablespoon of the soaking liquid, if needed, to obtain a chunky puree.

6. Place the ground meat in a medium-size bowl. Add the chopped carrot and bamboo shoot and the mushroom-shrimp puree. Add the remaining ingredients except the rice and lettuce leaves. Gently mix with a wooden spatula or a large spoon to blend the mixture thoroughly without packing it down.

7. Line the bottom of the steamer basket with the lettuce, cabbage, or chard leaves. Shape the meat mixture into small meatb.a.l.l.s, each about the size of a walnut or smaller. As each meatball is shaped, roll it in the rice so that it is covered as thoroughly as possible. Arrange as many meatb.a.l.l.s as can fit, without touching, on the lettuce leaves in the steamer tray. (Leave a little s.p.a.ce between the meatb.a.l.l.s. Their rice coating expands as it cooks, and they will stick together if they touch.) Place a pinch of the reserved chopped carrot on top of each pearl ball.

8. Place the steamer basket over the boiling water in the rice cooker and close the cover. Set a timer for 12 minutes, and steam until the meatb.a.l.l.s are cooked through; cut into one meatball to test (the exact cooking time will depend on the size of your meatb.a.l.l.s). Repeat until all of the meatb.a.l.l.s are formed and cooked. Serve hot.

barbecued pork buns (char siu bau) Bau buns, encasing a filling of buns, encasing a filling of char siu char siu pork, are a popular dim sum item in Cantonese restaurants. They were a specialty in the nineteenth-century Cantonese dim sum restaurants catering to the tastes of English merchant traders and Russian immigrants. The traditional way to cook them is to steam them until fluffy white, a snap in the stacked rice cooker baskets. For that real Chinatown flavor, you must buy the meat ready-made from an Asian grocery in the deli department (hanging next to the Peking ducks), where it is cooked the traditional way-in a hanging oven. There is an age-old technique to shaping the buns, usually made with a homemade yeast dough, and it will take you a few tries to get them right. In lieu of the homemade yeast dough, we used commercial frozen bread dough and it was a smash hit! These buns will be a bit smaller than those you buy in Chinatown bakeries. pork, are a popular dim sum item in Cantonese restaurants. They were a specialty in the nineteenth-century Cantonese dim sum restaurants catering to the tastes of English merchant traders and Russian immigrants. The traditional way to cook them is to steam them until fluffy white, a snap in the stacked rice cooker baskets. For that real Chinatown flavor, you must buy the meat ready-made from an Asian grocery in the deli department (hanging next to the Peking ducks), where it is cooked the traditional way-in a hanging oven. There is an age-old technique to shaping the buns, usually made with a homemade yeast dough, and it will take you a few tries to get them right. In lieu of the homemade yeast dough, we used commercial frozen bread dough and it was a smash hit! These buns will be a bit smaller than those you buy in Chinatown bakeries.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: 24 bunsSAUCE1 cups chicken stock1 tablespoons oyster sauce1 tablespoon Shaoxing wine (available in Chinese markets) or medium-dry sherry1 tablespoon hoisin sauce1 tablespoon soy sauce2 teaspoons ketchup1 teaspoon sugar2 tablespoons cornstarchFILLING4 cups finely diced prepared char siu char siu (Chinese barbecued pork) (Chinese barbecued pork) cup diced yellow onionTwo 27-ounce packages Bridgeford frozen dinner rolls (each package has 3 loaves of 6 pull-apart rolls), thawed1 large egg white beaten with 1 teaspoon water and teaspoon sugar until foamy, for egg glaze 1. Make the sauce: Make the sauce: Place the stock, oyster sauce, wine, hoisin sauce, soy sauce, ketchup, and sugar in a heavy saucepan; stir to combine. Place cup of the mixture in a small bowl and whisk in the cornstarch; pour back into the saucepan. Cook over medium-high heat, stirring constantly, until thickened and smooth. The sauce should be the consistency of thin mayonnaise. Remove from the heat and cool in the refrigerator. Place the stock, oyster sauce, wine, hoisin sauce, soy sauce, ketchup, and sugar in a heavy saucepan; stir to combine. Place cup of the mixture in a small bowl and whisk in the cornstarch; pour back into the saucepan. Cook over medium-high heat, stirring constantly, until thickened and smooth. The sauce should be the consistency of thin mayonnaise. Remove from the heat and cool in the refrigerator.

2. Make the filling: Make the filling: Place the pork in a medium-size bowl. Add the onion and sauce and mix with a spoon. Cover and refrigerate for at least 4 hours but no longer than overnight. Place the pork in a medium-size bowl. Add the onion and sauce and mix with a spoon. Cover and refrigerate for at least 4 hours but no longer than overnight.

3. Meanwhile, let the bread dough rise according to the package directions. Turn the risen bread dough out onto a clean wooden work surface. Use 1 dinner rolls for each bun, flattening them together into a thick round. Place the round of dough on the work surface (don't shape on cool marble or ceramic because it will stiffen the dough). With the palm of your hand, press down on the center and rotate your palm, spiraling out from the center. The dough will grow into a 3- to 4-inch-diameter circle (not lopsided, please) with a pretty spiral pattern radiating from the center like a flower. Don't use any flour. Repeat with the remaining rolls.

4. a.s.semble the buns: a.s.semble the buns: Cut twenty-four 3-inch squares of parchment paper and place them on a large baking sheet to hold the filled Cut twenty-four 3-inch squares of parchment paper and place them on a large baking sheet to hold the filled bau bau. Place a heaping tablespoonful (we use an oversized spoon that holds about 2 tablespoons) of the chilled filling in the center of a round of dough; don't overfill or the filling will fall out. Bring the dough up over the filling and, holding the two sides between your thumb and third finger, twist the edges to encase the filling. Place the bun, twist side down, on a parchment square on the baking sheet. Repeat with the remaining dough rounds and filling, s.p.a.cing them at least 4 inches apart. Cover loosely with a damp tea towel and let rise at room temperature until puffy, about 45 minutes.

5. Fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to steam the buns, flip the switch to the Keep Warm position (switch back for cooking), but you want a vigorous boil with lots of steam for these.

6. Brush each bau bau with the egg glaze. Arrange the with the egg glaze. Arrange the bau bau, each on its own square of parchment, in two steamer baskets; we do the steaming in two batches, so it is 6 bao bao per basket. Place the stacked baskets over the boiling water in the rice cooker and close the cover. Set a timer to 18 minutes and steam until the per basket. Place the stacked baskets over the boiling water in the rice cooker and close the cover. Set a timer to 18 minutes and steam until the bao bao are big and puffy. Don't remove the cover before 15 minutes have elapsed; open the cover away from yourself to prevent burns. Remove the are big and puffy. Don't remove the cover before 15 minutes have elapsed; open the cover away from yourself to prevent burns. Remove the bau bau from the steamer basket by slipping a spatula under the parchment paper; place on a wire cooling rack. from the steamer basket by slipping a spatula under the parchment paper; place on a wire cooling rack.

7. Serve the bau bau the day they are cooked, warm or at room temperature, or freeze in plastic freezer bags for up to 2 months. Reheat in a microwave (no need to thaw) for 2 to 3 minutes for a quick dinner. the day they are cooked, warm or at room temperature, or freeze in plastic freezer bags for up to 2 months. Reheat in a microwave (no need to thaw) for 2 to 3 minutes for a quick dinner.

honey flower rolls Plain steamed breads are good served with roasted Peking duck, roast ham, roast or fried chicken, and even roast suckling pig. Being a breadmaker, Beth couldn't resist trying a steamed bread in the tiered baskets of the rice cooker, just like she has seen in China town. While the rolls cook, you can watch the steam swirl around and the rolls rise into a piece of edible sculpture. This flower reminds us of a chrysanthemum. Be sure to use bleached white flour-since that will make the whitest rolls-in combination with some bread flour, which will make a springy dough suitable for the steaming. Since the rolls are not baked in an oven, there will be no crust. The rolls are pure white, fluffy, and tender-soft from the first bite to the last. You can mix the dough in a bread machine, as it is written here, or by hand. While these are usually eaten with other dim sum, they are also good with jam and a cup of tea. Vital wheat gluten is sold in supermarkets near the flour as a bread dough enhancer.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: 10 steamed rolls1 cup plus 2 tablespoons water1 tablespoons vegetable oil or Asian sesame oil cup bread flour2 cups bleached all-purpose flour3 tablespoons mild honey1 tablespoon vital wheat gluten1 teaspoon salt1 teaspoons bread machine yeast, fast-acting yeast, or SAF fast-acting yeast, or 1 teaspoon active dry yeastUnbleached all-purpose flour, for dusting1 teaspoon baking powder2 teaspoons Asian sesame oil or nonstick cooking spray 1. Place everything except the last 3 ingredients in a bread machine according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. When the full rising cycle has finished and the machine beeps, open the lid and gently deflate the dough. Close the lid and let the dough rise a second time (set a timer for 45 minutes); this second rise makes for a nice light texture.

2. Gently deflate the dough and turn it out onto a work surface sprinkled with a few teaspoons of unbleached flour and the baking powder. Flatten the dough slightly with your palms and begin gently kneading it; the dough will effortlessly pick up the flourbaking powder mixture from the work surface. The flour mixture will be incorporated quickly while you knead and the dough will be smooth and springy to the touch. Cover the dough ball with a clean tea towel and let rest on the work surface for 15 minutes to relax the dough.

3. Cut ten 3-inch squares of parchment paper. Divide the dough into 2 equal portions. Cover one portion with the tea towel. With a rolling pin, roll 1 portion of dough into a 12 x 8-inch rectangle. Leaving a 1-inch border all around the edges, brush the surface evenly with 1 teaspoon of the sesame oil or coat it with a film of the cooking spray. Roll up jelly-roll fas.h.i.+on, starting from the long edge, and pinch the seam to seal. The cylinder will be only 1 to 2 inches in diameter. Using a sharp chef's knife, with a gentle sawing motion, cut the cylinder into 10 equal portions, each separate portion being about 11.8 inches thick, taking care not to squash the cylinder. Repeat with the remaining portion of dough.

4. To shape the flower rolls, press 2 separate slices side by side with the cut sides facing front and back, rather than up and down. Hold a chopstick horizontally and gently press it down the center of the two slices, all the way down to the work surface; you will push out and fan the rolled edges (this area will puff and expand more during the steaming to create the open flower petal effect) while attaching the two slices at the same time. Place each roll on a square of parchment and set in the steamer basket, leaving at least 1 inch of s.p.a.ce between them on all sides; 6 flower rolls will fit easily in each basket. Cover loosely with the tea towel draped over the basket while forming the other rolls.

5. Let the rolls rise at room temperature until puffy and doubled in bulk, 30 to 40 minutes. (The rolls can be refrigerated on a baking sheet before this last rise, covered tightly with a double layer of plastic wrap, leaving the rolls to rise slowly and be steamed up to 8 hours later, if necessary. Bring the pans to room temperature and let rest for 20 minutes while preheating the water in the rice cooker.) 6. Fifteen minutes before cooking the rolls, fill the rice cooker bowl one-quarter full of water, close the cover, and set for the regular cycle. If the water boils before you are ready to steam the flower rolls, flip the switch to the Keep Warm position (and switch back for cooking), but you want a vigorous boil with lots of steam for cooking these.

7. Place the steamer baskets over the boiling water in the cooker and close the cover. Set a timer for 20 minutes and steam until the rolls are puffy and dry to the touch. When done, remove the cover quickly so that no drops of water drip into the baskets, and remove the baskets from the cooker. Using a spatula, transfer the flower rolls to a wire rack or serving platter, if serving immediately.

8. If not serving immediately, let cool completely on the racks and store in plastic bags in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, steam the cold rolls for 7 to 10 minutes or microwave for a few minutes on high. Eat immediately.

sticky rice in lotus leaves This is a most extravagant dim sum! These fragrant and savory packets are rustic in appearance, thanks to their all-natural covering: dried lotus leaves, which can be purchased in Chinese markets. Lotus leaves are surprisingly large, especially when you realize that in the package, they are folded in half! Some people never cook sticky rice (glutinous rice, also called sweet rice) in their rice cookers, believing it must be steamed in a tray over boiling water for the best texture. This is generally true, but in this case, the rice is mixed with so many other ingredients that we feel it is all right. If you wish, feel free to steam the soaked rice in a cheesecloth-lined steamer tray for about 25 minutes instead of using the rice cooker. Dried shrimp has a rather strong flavor; if you don't like it, use pound sh.e.l.led fresh shrimp instead, adding it to the skillet when the chicken is almost cooked. Chinese dried sausages are available in Asian markets; use another cooked sausage (like kielbasa) if you can't find them. If you can't find dried chestnuts, and don't feel up to sh.e.l.ling fresh ones, you can leave them out. They are a frill, though a tasty one. Making these is a bit of a production, like making tamales. Also like tamales, these freeze well. Reheat in a steamer or in the microwave.

MACHINE: Large (10-cup) rice cooker ;on/off onlyCYCLE: RegularYIELD: Serves 6 to 12 as an appetizer or snack2 cups (3 rice cooker cups) sticky rice2 cups water6 lotus leaves2 tablespoons dried shrimp or pound raw shrimp, sh.e.l.led and deveined pound boneless, skinless chicken (about breast or 1 thighs), trimmed of fat2 teaspoons plus 2 tablespoons soy sauce1 teaspoon plus 2 tablespoons Shaoxing wine (available in Chinese markets) or medium-dry sherry1 teaspoons Asian sesame oil1 clove garlic, minced1 teaspoon peeled and minced fresh ginger10 dried chestnuts (available in Asian markets) or cooked and peeled fresh chestnuts (optional)1 to 2 ounces Chinese dried sausage (about 1 sausage) or cooked smoked sausage such as kielbasa cup diced ham1 green onion, white and tender green parts, thinly sliced cup grated carrot teaspoon salt, or to taste teaspoon ground white pepper or freshly ground black pepper, or to taste 1. Up to 4 hours ahead and at least 1 hour ahead, wash the rice in a bowl or strainer until the water runs almost clear. Place the rice in the rice cooker with the water. Let the rice soak for 1 to 4 hours.

2. At the end of the soaking time, set the rice cooker for the regular cycle. When the machine switches to the Keep Warm cycle, let the rice steam for 10 to 15 minutes. Stir the rice gently but thoroughly with a wooden or plastic rice paddle or wooden spoon. Hold the rice on Keep Warm until you are ready to use it.

3. One hour ahead, soak the lotus leaves in hot water. They are large and you may have to do this in a large stockpot or a scrubbed and well-rinsed sink. Let them soak for 1 hour.

4. Half an hour ahead, put the dried shrimp in a small cup or bowl with hot water to cover. Let the shrimp soak for 30 minutes, then drain and coa.r.s.ely chop.

5. Cut the chicken into 3.4-inch cubes. Place it in a small bowl with 2 teaspoons of the soy sauce, 1 teaspoon of the wine, teaspoon of the sesame oil, the garlic, and ginger; stir to combine. Let the chicken marinate for 30 minutes.

6. Place the dried chestnuts in a small saucepan with water to cover. Bring to a boil and boil them for 15 to 20 minutes. Drain and cut into quarters. Slice the sausage about inch thick. If you are using kielbasa or another thick sausage, cut the slices into half-moons.

7. Transfer the rice to a large bowl. Wash out the rice cooker bowl and fill it one-quarter to one-third full of water, close the cover, and set for the regular cycle. If the water boils before you are ready, flip the switch to the Keep Warm position.

8. Coat a small nonstick skillet with nonstick cooking spray. Heat the skillet over medium-high heat. Add the chicken with its marinade to the skillet and stir-fry until it is just barely cooked through. Transfer the chicken to the bowl with the rice. Add the sausage to the skillet and stir-fry until it gives up some of its fat. Transfer the sausage to the bowl and add the ham, green onion, carrot, and remaining 2 tablespoons soy sauce, 2 tablespoons wine, and 1 teaspoon sesame oil. Stir gently with a plastic or wooden rice paddle or wooden spoon to mix thoroughly. Taste and adjust the seasoning, if necessary, with salt, pepper, soy sauce, wine, or sesame oil.

9. Prepare a large work surface. Lift the lotus leaves carefully out of the soaking water. Open them carefully and cut one in half along the fold line. Place a lotus leaf half on your work surface, green side down, rounded side facing away from you. Put about cup of the rice mixture in a small mound in the center of the leaf. Fold in first one side, then the other. Then fold the bottom and roll up the leaf into a small square or rectangular packet. Some people tie the packets with twine, but this isn't necessary if you handle them carefully. Place the packet seam side down on a plate. Repeat with the remaining lotus leaves and filling.

10. Stack as many leaves as you can in your steamer basket or tray, resting them seam side down or leaning them against each other so they don't unwrap. (We can fit 6 lotus leaf bundles in one steamer tray.) Place the tray over the boiling water in the rice cooker and close the cover. Steam for 30 minutes. Remove the bundles with tongs.

11. Unwrap the bundles to eat the sticky rice; the leaf is not edible.

DOLMAS.

Dolma translates from the original Arabic as "something stuffed." While this word can refer to anything stuffed, from a vegetable to a fruit, the most recognizable dolma is rice-stuffed grape leaves braised in a lemony bath. Dolmas are a very popular little bite in Mediterranean and Middle Eastern cuisines. translates from the original Arabic as "something stuffed." While this word can refer to anything stuffed, from a vegetable to a fruit, the most recognizable dolma is rice-stuffed grape leaves braised in a lemony bath. Dolmas are a very popular little bite in Mediterranean and Middle Eastern cuisines.

Grape leaves make a flavorful wrapper. Consider them as a Mexican cook regards a corn husk, a Thai looks at banana leaves, the Polish look at cabbage, and the j.a.panese cook looks at seaweed. Grape leaves end up clinging to the foods they envelop, lending a special flavor. You can buy jars of commercially preserved grape leaves in brine or, if you have access to a vineyard or a lone grape vine in your backyard, preserve your own. Use fresh ones in spring and summer and your preserved canned leaves during the winter.

herb and rice dolmas While many dolma fillings contain lamb or lentils, this recipe has a great rice, vegetable, herb, goat cheese, fruit, and nut filling. No matter what filling you decide on, this is the basic procedure to use for preparing the grape leaves and filling and steaming them.

MACHINE: Large (10-cup) rice cooker ;on/off or fuzzy logicCYCLE: Quick Cook and/or regularYIELD: 28 dolmas; serves 6 to 8 as an appetizerCLICK TO SEE YOUR OWN PRESERVED GRAPE LEAVESRICE cup basmati rice3 tablespoons olive oil1 small yellow onion, finely chopped1 clove garlic, minced1 cup waterPinch of saltOne 4-inch cinnamon stick cup dried currants2 tablespoons minced fresh Italian parsley leaves1 tablespoon minced fresh mint leaves or dillGrated zest of small lemon3 tablespoons pine nuts or chopped blanched almonds, toasted toastedDOLMAS1 jar (35+ loose leaves) grape leaves5 ounces goat cheese2 cups water2 tablespoons olive oil cup fresh lemon juiceLemon wedges or cold plain yogurt, for serving 1. Place the rice in a fine strainer or bowl, rinse with cold water two to four times, and drain. The water will be chalky and slightly foamy. Spread the wet rice out with your hands on a clean tea towel on the counter. Let air-dry for at least 1 hour, until cooking time.

2. Make the rice: Make the rice: Set the rice cooker for the Quick Cook or regular cycle. Place the olive oil in the rice cooker bowl. When hot, add the onion and garlic and cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring, until all the grains are evenly coated and hot. Add the water, salt, cinnamon stick, and currants; stir just to combine. Close the cover and let the rice complete the cycle. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Set the rice cooker for the Quick Cook or regular cycle. Place the olive oil in the rice cooker bowl. When hot, add the onion and garlic and cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring, until all the grains are evenly coated and hot. Add the water, salt, cinnamon stick, and currants; stir just to combine. Close the cover and let the rice complete the cycle. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.

3. Rinse the grape leaves under cold running water and drain on layers of paper towels. With kitchen shears, cut off the stems. Set aside.

4. Open the cover, remove the rice bowl, discard the cinnamon stick, and fluff the rice with a wooden or plastic rice paddle or wooden spoon. Stir in the parsley, mint, lemon zest, and pine nuts.

5. Make the dolmas: Make the dolmas: To fill, place a perfect leaf, s.h.i.+ny side down, rib side up, on your work surface. Place a tablespoon of the rice mixture and a piece of goat cheese (about teaspoon) on top in the center of the leaf. Fold the sides in as for an envelope and roll up jelly-roll fas.h.i.+on to make a small, plump cylinder. If you have any tears, snip off a lobe and patch from the inside. Fill all the leaves in the same fas.h.i.+on. You will have enough filling for about 28 leaves. To fill, place a perfect leaf, s.h.i.+ny side down, rib side up, on your work surface. Place a tablespoon of the rice mixture and a piece of goat cheese (about teaspoon) on top in the center of the leaf. Fold the sides in as for an envelope and roll up jelly-roll fas.h.i.+on to make a small, plump cylinder. If you have any tears, snip off a lobe and patch from the inside. Fill all the leaves in the same fas.h.i.+on. You will have enough filling for about 28 leaves.

6. Wash and dry the rice cooker bowl and return it to the machine body. Spray with nonstick cooking spray and line with the extra grape leaves, in an overlapping pattern. Place the dolmas in a single layer, seam side down and close side by side, on the bed of grape leaves. Add a second layer of dolmas.

7. In a measuring cup, combine the water, olive oil, and lemon juice. Pour over the dolmas in the rice cooker; the liquid should not come more than halfway up the sides (you may have extra). Close the cover and set for the regular cycle. After the cooking liquid comes to a simmer, cook the dolmas until they are firm to the touch and the leaf is tender when cut in half, 20 to 25 minutes.

8. Remove the cover carefully and let the dolmas cool slightly.

9. Serve the dolmas warm or at room temperature, with lemon wedges or plain yogurt. Or let them cool, place in a flat covered container, refrigerate overnight, and serve chilled or at room temperature.

dolmas stuffed with lamb, rice , and almonds This is a hearty version of the ever-popular stuffed grape leaves, made slightly sweet by the addition of raisins. We like to serve it with tart plain yogurt for balance. Because these dolmas are made with raw meat and rice, they are not steamed but cooked in water to cover.