How to make the BEST Korean Donuts and My Mom's Egg Rolls!

The #recipes for the #plantbased donuts and egg rolls featured in this week's #cookingvlog:

Kkwabaeggi:

2 teaspoons active dry yeast
2 tablespoons plus 1 cup sugar, divided
1 cup soy milk, warmed to between 100 to 110 degrees
3 cups bread flour
teaspoon salt
2 tablespoons vegan butter, melted
3 tablespoons aquafaba
Vegetable oil, for frying

1. In a small bowl, combine yeast, 2 tablespoons of sugar, and milk. Set aside until mixture foams, about 10 minutes.
2. In a stand mixer fitted with dough hook, combine flour and salt. Add yeast mixture, melted butter, and aquafaba. Mix on low until a sticky dough forms. Continue kneading dough at medium speed for an additional 8 minutes.
3. Shape dough into a ball and place into a clean bowl. Cover bowl and set in a warm location until dough has doubled in size, at least 1 hour.
4. Punch dough to release gas and reshape into a ball. Cover bowl and let dough rise until doubled in size, an additional 40 to 45 minutes.
5. Divide dough into 16 equal portions. Working with one portion at a time, create a small ball between hands. Then roll ball into a 12-to 14-inch-long rope, adding flour to work surface if dough is sticking. The rope should be thinner in middle than at ends.
6. Place right palm over right end of rope and left palm over left end of rope. Gently roll right hand up and left hand down, to create tension in rope. Be careful not to break by rolling too much. Bring ends up and join themtension in rope will naturally cause dough to twist into a braid. Seal ends and set aside. Repeat for remaining pieces of dough.
7. Cover twisted dough for about 10 minutes with a light kitchen towel until slightly puffy. Flip over and let sit covered for another 10 minutes.
8. Pour 4 inches of vegetable oil into a large pot and warm over medium-high heat to about 350 degrees.
9. Working in batches (add only one at a time if pot is small), gently add shaped pieces of dough to oil and cook until golden brown, about 2 minutes per side. Remove from oil and let cool on a wire rack.
10. In a paper bag (not a plastic bag), add remaining 1 cup sugar. While doughnut is still warm, not hot, add to brown bag and shake gently. Remove from bag.

Kimchi Egg Rolls:

1 tsp baking soda
1/2 cup mung bean sprouts
1 tbsp extra virgin olive oil
2 cups chopped mushrooms
3 tbsp soy sauce
1 small yukon potato, julienned
1/2 red bell pepper, julienned
2 stalks celery, chopped
1 carrot, julienned
1/2 cup julienned cabbage
1 cup kimchi, chopped
1 tbsp sesame oil
1 block super firm tofu
salt & pepper, to taste
20 egg roll wrappers
oil for frying

1. Add baking soda to a small pot of boiling water. Blanch mung bean sprouts by cooking for about 1 minute, then draining and placing under cold water. Set aside.
2. Saute mushrooms in 1 tbsp of olive oil for about 3 minutes, until they begin to brown. Add 1 tbsp soy sauce and cook for another minute. Place in a very large bowl.
3. Saute potato, bell pepper, celery, carrot, cabbage, and kimchi with remaining olive oil for about 3 minutes. Add remaining soy sauce and sesame oil and cook for an additional minute. Place in same bowl with mushrooms. Add cooked mung bean sprouts and mashed tofu into the same bowl. Stir until everything is mixed together. Season with salt and pepper--you want to make sure it tastes salty enough at this point.
4. Wrap according to video instructions. Deep fry until golden brown (about 3 minutes on each side). Serve with sweet chili sauce.



Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others.

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