![]() With either method, be sure the water level is below the steamer/steamer basket. ![]() Do the same if using a steamer basket, just be sure to line the bottom of the basket with parchment rounds or cabbage leaves to prevent sticking. Place a steamer rack into a large enough sauce pot to hold it along with about a quart of water. Repeat the process with the remaining wrappers and filling until all the dumplings are formed. Gently press down the filling, creating a flat top. Tuck and fold the sides of the wrapper while slowly pushing the filling upwards, pleating the dough as you fold. Place the wrapper in the corner of your palm and thumb. Scoop 30 grams of the filling onto the center of a piece of rolled out dough Repeat the process with the remaining dough pieces. Rotate the dough 90 degrees and repeat until thin and about 4 inches (10 cm) in diameter. Use a tapered rolling pin to roll out the dough into a slightly oblong shape. Take a dough piece and roll it into a ball between your palms.įlour the dough ball liberally and flatten it into a 1.5-inch (4 cm) coin using the bottom of a prep bowl. Refrigerate until ready to fill your dumplings.ĭivide the rested dough into 20 equal 10-gram pieces. Alternatively, use a stand mixer with a paddle attachment to develop the proteins and create a sticky and heterogeneous filling. Mix everything together, then switch to a whipping motion with your hand/fingers. Saute until water cooks off, then continue to saute for 1-2 more minutes or until tender and starting to take on color To cook the shitakes, dice, then heat in a bit of oil in a saute pan with 30g/2Tbsp water In the same bowl, add the minced shrimp, ground pork, chopped pork belly, cooked shiitake mushrooms, soy sauce, rice wine, grated garlic, grated ginger, sugar, salt, black pepper, and cornstarch. Transfer the shrimp to a cutting board and mince them until chunky but not totally broken down. In a bowl, combine the shrimp and baking soda to coat well. Place the dough in a bowl, cover it, and set it aside to rest. Transfer the dough to a work surface and knead it by hand for 2 minutes until it becomes smooth and elastic. With the processor running, slowly stream in the hot water mixture to hydrate the flour. In a food processor, add the all-purpose flour and salt. Bring it to a boil and then remove from heat. In a small saucepan, combine the water and optional egg yellow food coloring. It's recommended to use a kitchen scale for accurate measurements. Note: Volumetric conversions may vary depending on the ingredient. Optional: tiny scoop of egg yellow food coloringĢ25 grams (1/2 pound) ground pork - i use 80/20, but leaner will workħ5 grams (2.6 ounces) pork belly (chopped small)ħ5 grams (2.6 ounces) cooked shiitake mushrooms, choppedġ0 grams (2 teaspoons) Shaoxing rice wine or mirinġ0 grams (2 teaspoons) fresh ginger, grated
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