Dough hooks tend to aerate dough too much, that's a food fact, as well as an opinion. If you have a Zojirushi bread machine, I'd suggest using it for kneading, or a food processor. It's also about the type of flour used, which is milled from durum wheat (semolina or durum flour), not hard and soft wheat (all-purpose or bread flour). The difference is in the dominate protein from the gluten group. The two types of protein that make up the prolamins are glutenins and gliadins. Durum wheat, the wheat with the highest amount of protein, has a dominance for gliadins necessary for good pasta, but it's not the correct protein for yeast breads. Flour used for breads (hard wheat, or a combination of hard and soft wheat) have a dominance of glutenins for extensibility. Check a pasta box for ingredients and it nearly always says durum flour. Semolina is derived from durum, it's just a coarse grind from the endosperm of the grain (bran and germ removed). Whole wheat pasta is made with the entire grain of durum milled into a flour or a coarse grind to resemble semolina. I mill durum wheat into a flour or a coarse grind (similar to fine cornmeal) using my Nutrimill, which is what I use for noodles or pasta, and my Zojirushi bread machine for kneading. A bread machine is designed to knead dough without aerating it. You use flour for noodles and semolina for pasta, which is another simple tip. -Grainlady

I can't really come up with a dough that you would be able to BOTH bake and steam. The two cooking methods require two different doughs. For baking a hand held meat pie I would use a pizza dough, the other type of doughs such as puff pastry and pie dough don't seem to be what you require. For steaming would a Pierogi type of dough work? Pierogies 6 servings 2 Eggs 1/2 c Water 2 c Flour 1/2 ts Salt Pepper to taste Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. Note: Pierogi can be frozen after boiling and they keep well. I prefer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown. Beef Filling 4 serving 1 lg Onion, sliced 2 tb Margarine 1 3/4 c ground Beef 3/4 c Cooked rice 2 ts Beef broth 3 ts Hot water 1 tb Parsley, chopped Salt and Pepper to taste Sautonion in margarine. Stir in meat and rice. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt & pepper to taste. Cabbage Filling 12 serving 1 Head cabbage 7 Cans of sauerkraut 10 oz. cans 1 Small onion 1 Clove of garlic 10 tb butter Salt and Pepper to taste Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside. The drier the cabbage and sauerkraut the less time required to complete cooking. Sauté onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking! Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough. Cheese Filling 8 servings 2 c Cottage or farmers cheese 2 Eggs (slightly beaten) 2 tb Sugar 2 tb Butter 6 tb Currants (optional) 1/2 ts Cinnamon (optional) 1/2 c Raisins (optional) Salt and Pepper to taste Cream eggs and butter together. Add other ingredients and mix well. Note: If using cottage cheese, use only the egg yolks. Fruit Filling 4 servings 2 c Pitted cherries, blueberries, or apples 3/4 c Water 1/3 c Sugar (optional) 1/2 ts Cinnamon or cardamom 1 ts Lemon juice 3 tb Dry bread crumbs Salt and Pepper to taste Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit is tender and water is almost gone. Remove from heat. mash slightly with potato masher. Add cinnamon and lemon juice. Cook and stir over low heat until thick. Stir in enough bread crumbs to further thicken. Mushroom Filling 4 servings 2 pkg Mushrooms, soaked and chopped 1 lb Button mushrooms 1/2 Medium onion, chopped Salt and Pepper to taste Soak Shitake mushrooms in warm water for at least an hour. Chop 1 lb button mushrooms roughly and 1/2 medium onion and sauté in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms (and water they have been soaked in) in the 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 pierogi, they will absorb more flavor from the cooking liquid - or so it seems, but I'm not a chemist). Potato Filling 12 servings 2 lb Potatoes (6 medium) 1/2 lb Butter 1 Minced onion (optional) Salt and Pepper to taste Cook potatoes till tender, drain well. Add butter, salt and pepper, onion and mash. When mixture is cool it is ready to use. Note: You may wish to combine cheese, or sauerkraut with potatoes; if so, it is best to combine 2/3 mashed potatoes to 1/3 other ingredients. Sausage Filling 4 servings 10 oz Kielbasa, skin and chop 1/2 c Cheese, grated 1/2 c Mushrooms, chopped 1/4 c Bread crumbs, fine and dry 1 Egg Salt and Pepper to taste Fry the kielbasa in a pan and mix all ingredients together. Unfortunately, eating out of hand could be messy....LOL Nancy

I think this is what you had. I remember you liking them. Here they're called Pates but they are really our version of an empanada. VIRGIN ISLAND SPICY MEAT PATES (16-20 appetizers) Pastry: 2 cups flour 1/2 tsp salt 1/2 cup butter, chilled 1 tsp pepper 5 TBL cold water Filling: 1 lb extra-lean ground beef 1 large onion, minced 1 large green bell pepper, minced 1/2 to 1 habanero pepper, seeded & minced 1/2 cup unseasoned breadcrumbs 1/4 cup pimento-stuffed green onion, minced 6 oz canned tomatoes, drained & chopped 4 TBL apple cider vinegar 1 tsp crushed oregano 1/2 tsp allspice Salt & pepper to taste 1 cup sharp grated Cheddar Sift the flour, salt & pepper into a large bowl. Using 2 knives or a pastry cutter (I used a processor), cut the butter into the flour until coarse crumbs form. Work in the water & chill in the refrigerator 1 hour. In a large skillet, cook the meat, onion, garlic & peppers. Drain & rinse the meat in a collander using hot water. Most of the fat will run off, leaving the flavor. Stir in breadcrumbs, olives, tomatoes, vinegar, herbs & spices. Preheat oven to 425°. On a well-floured surface, roll out the dough & cut in 4" circles. Spoon filling into the centers, top with grated cheese & pinch shut with wet fingers. Bake on a lightly greased baking sheet until golden, about 15 minutes.~~A Taste of the Caribbean Let me know if this isn't it.

Tish, I'm betting that WOULD be good in ice cream, for those that like cookie dough ice cream. Now we're going to have to try that, you know. LindaC, she does look just like her mother. And Madi looks just like HER mother. It's kind of scary, I'm not sure the world is ready for duplicates of my girls, LOL. CC, how is that baby doing? And everyone else in the family? Linda, she's taller than me now, and going into 8th grade. It just doesn't seem right. She has a Pinterest account and her Dad checked her computer history and laughed, says all she does is look at Pinterest, clothes and recipes. (grin) Pam, she loves to cook, and I'm glad to help her, or have her help. We're working on Madi, she's coming along. Maci is like Bud, those two just want to be the tasters. I'll remember to save my share of the cookie dough for you! Annie