Chinese Xiaolongbao (Dumplings) - China



Chinese Dumplings
Ingredients
Dipping sauce
1/3 cup sake
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
1 tablespoon sugar
3 thin slices of garlic
1 tablespoon minced scallion
1/2 tablespoon minced fresh ginger
1 tablespoon hot-chile sesame oil
DUMPLINGS
1/2 head napa cabbage (1 pound)—root cut off, cabbage halved lengthwise
3/4 pound ground pork
1/4 bunch Chinese chives or 2 scallions, minced
1 tablespoon finely grated fresh ginger
1 tablespoon dark or regular soy sauce
1/2 tablespoon finely grated garlic
1 teaspoon toasted sesame oil
3/4 teaspoon kosher salt
2 tablespoons vegetable oil
2 3/4 cups all-purpose flour
Cornstarch, for dusting
Make the sauce                                                                                                                                                                                                                                                                                                In a small bowl, stir together sauce ingredients.
Set a steamer basket in a pot of boiling water. Steam the cabbage until tender, 20 to 25 minutes. Transfer to a colander to cool, then squeeze out as much excess liquid as possible. Finely chop the cabbage.

In a large bowl, combine the cabbage with the pork, chives, ginger, soy sauce, garlic, sesame oil, salt and 1 tablespoon of the vegetable oil. Gently stir, cover and refrigerate for at least 4 hours or overnight.

Put the flour in a large bowl. Slowly add 1 cup of cold water and the remaining 1 tablespoon of vegetable oil, stirring constantly with a wooden spoon, until the dough starts to come together. Using your hands, knead the dough until it forms a ball, then knead the dough on a work surface until smooth, about 5 minutes. Transfer the dough to a clean bowl, cover and refrigerate for at least 30 minutes and for up to 3 hours.

Dust a baking sheet with cornstarch. Cut the dough into 4 equal pieces, then roll each piece into 1-inch-thick logs, 8 inches long. Using a sharp knife, cut the logs into eight 1-inch pieces. Using a rolling pin, roll the pieces into 3 1/2-inch rounds, keeping the dough covered with plastic wrap as you work to prevent the dough from drying out. Dust the rolling pin occasionally with cornstarch to prevent sticking.

Place about 1 tablespoon of the filling in the center of each round, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal. Place filled dumplings on the prepared baking sheet and cover with plastic wrap while you prepare the rest.

Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce. The assembled dumplings can be frozen for up to 2 weeks.

Credits to foodandwine.com


Image result for chinese dumplings

Comments

Post a Comment

Popular posts from this blog

Lasanga- Italy

Image
Italy is found in Europe next to France and Switzerland and the sea surrounding Italy is the Mediterranean. The capital is Rome, Rome is famous for their architecture like, the Leaning Tower of Pisa and the Colosseum and more. Italy was home to some very famous people including Galileo, Leonardo Da Vinci, Michelangelo and Christopher Columbus. Lasanga Makes: 12 servings Oven time: 1 hour, 20 mins Ingredients 450g lean ground beef 2 and a 1/2 cups grated mozzarella 2 cups ricotta cheese 1/2 cup Parmesan cheese, grated 1 egg, beaten 1/4 cup parsley 12 lasanga sheets, uncooked 1 jar of your favourite tomato pasta sauce/puree or make your own 1 and a 1/2 cups water Directions: Heat oven to 175℃ Brown meat in large pan on medium-high heat. Meanwhile, mix 1 ¼  cups mozzarella, ricotta, ¼ cup Parmesan, parsley and egg until blended. Drain meat, return to skillet. Stir in pasta sauce. Pour water into empty sauce jar, cover and shake well. Add to skillet stir until blend
Read more

Jambalaya- United States of America (Louisiana)

Image
 Louisiana's Breaux Bridge is known as the crawfish capital of the world, and the French explorer Robert Cavalier de Salle named the US state Louisiana to honour King Louis XIV. Louisiana has the tallest state capitol building in the country, 450ft high and 34 floors in total. Louisiana Jambalaya 3 tablespoons olive oil, divided 2 ribs celery, chopped 1 white onion, diced 1 small red bell pepper, cored and diced 1 small yellow bell pepper, cored and diced 1 small green bell pepper, cored and diced 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste) 4 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-sized pieces 1 pound andouille sausage, thinly sliced into rounds 3 cups chicken stock 1 (14 ounces) can crushed tomatoes 1 1/2 cups uncooked short grain white rice (you can use brown if you prefer, but you’ll need to cook it separately if you do, otherwise it takes significantly longer to cook than white rice)! 2 tablespoons
Read more

Argentinian Empanadas- Argentina

Image
Argentina is the second largest South American country and the eighth largest in the world, it borders five other countries and the Andes mountain range. The currency is the Peso. Argentinian Empanadas Ingredients Dough for empanadas – makes about 20 medium or 30 small empanadas: 3 cups flour 1 egg yolk ½ cup of grasa - lard or butter or mix of both ¾ cup to 1 cup of warm milk ½ tsp salt Beef picadillo filling 1 lb ground beef 2 white onions, diced, about 3 cups 1/2 cup lard or butter 2 tbs smoked paprika 2 tsp chili powder or any ground hot pepper, adjust to taste 1 tbs finely chopped fresh oregano ½ tbs ground cumin 1 bunch green onions, finely chopped 3 hard boiled eggs, sliced ¼ cup sliced green olives Salt and pepper to taste 1 egg, white and yolk separated and lightly whisked Dipping sauce options: Balsamic chimichurri sauce Quick chimichurri sauce Aji criollo sauce Tree tomato hot sauce (for these recipes, go to the author's site listed below) I
Read more