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Cock from salt dough with your hands

Cock from salt dough with your hands


posted by Jaden April 30, 2007

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Xiao Long Bao Dumplings

Amed amed Ba Chinese Chinese Chinese Chinese Chinese Chinese Chinese Chinese Chinese

Dried poultry and cured ham. When you steam the dumpling, the broth gelatin melts. We’ll show you how to make authentic Xiao Long Bao, from scratch ... .from the broth to homemade wrappers.

But first, a little humor: Beginning of Foreplay

Aromatic chicken, pork bone set and cut into shimmering ribbons of translucent gelatin:

Broth Gelatin

Cut into cubes they look like jewels:

Xiao Long Bao Broth Gelatin

Are you hungry yet? The little dumplings are begging to be nestled between your lips.

Xiaolongbao

See the steam? I love you. Do you see the spicy Sriracha “Rooster Cock Sauce” seducing you from behind?

Dumplings in Steamer

Don’t be shy, I’ll hold it

Pick up one of those chopsticks. Gently lay down one of those tender, juicy, dumping so that it drapes seductively in your spoon. Glowing a warm wooden spoon with a brush Slowly move on. Let you take care of your nose. Tickling your senses. Ok, now go ahead, slowly bite into it. Ansan of hot, hot, hot, hot, hot juice oozes into your mouth and your baby. No, don’t just stop at one ... go ahead, take another one.

Don’t you feel deliciously alive ?! Xiao Long Bao Recipe How to make

This is not fast and easy. So I’ll give you a quick warning. Prepare for filling, make & knead dough, cut out dough circles, wrap, and steam. Hot Water Dough for Xiao Long Bao

Dumpling wrappers made from scratch start with “hot water dough,” which is a combination of using just-boiled hot water and cold water.

The dough & forms of gluten are better than boiling for the cooks, resulting in a soft, stretchy, and multiple pleats. It was still very strong. When you add the hot water, take a pair of chopsticks and mix it up. How vigorous? Well, what’s the boss and slap the dough around!

After that, add the cold water, stir more.

Kneading Dough for Xiao Long Bao

When I am making something that involves flour and kneading, I always use it. If you need some flour, it can help you.

However, if you have too much flour, it is very difficult. It can be used to measure the weight of the cup.

So, I’m not always using it. This ensures that I never use too much flour. Your counter should not be floured, so that the stick doesn’t stick to the counter.

While you are kneading, if the dough is very sticky, add 1T of flour at a time. Sprinkle it thoroughly. It feels right when it is slightly tacky, but not sticky. The dough should come together beautifully in a nice, smooth, round ball. Let it rest (you’d be tired too if you were slapped around). Slowly back to position.

Pleating Xiao Long Bao

Master Xiao Long Bao pleaters pleat lightening fast. And, they pleat the dumplings with one hand. I just don’t have that kind of talent!

It is a rule of thumb.

Screen Shot 2014-02-17 at 3.53.24 PM  Screen Shot 2014-02-17 at 3.53.33 PM  Screen Shot 2014-02-17 at 3.53.38 PM  Screen Shot 2014-02-17 at 3.55.35 PM Screen Shot 2014- 02-17 at 3.55.43 PM  Screen Shot 2014-02-17 at 3.55.50 PM  Screen Shot 2014-02-17 at 3.56.07 PM  Screen Shot 2014-02-17 at 3.56.17 PM

4.28 from 22 votes

Xiao Long Bao Recipe (Chinese Soup Dumplings Recipe)

Prep Time

1 hr

Cook time

1 hr 30 mins

Total time

2 hrs 30 mins

Makes about 40 dumplings. The soup gelatin recipe is enough to make 2 batches (80 dumplings total). Xiao Long Bao. Or double the dumpling recipe for 80 dumplings.

Course: Appetizer

Cuisine: Chinese

Servings: 40 dumplings

Calories: 78 kcal

Author: Jaden

Ingredients

FOR THE SOUP GELATIN 2 quarts of water 2 pounds chicken bones wings / neck / neck 2 ounces ia Virgin Virgin Chinese Chinese Chinese Chinese Chinese Chinese 1 1 1 1 ginger "sliced ​​into 4-5 ginger" coins "sticks green onions cut into 3" pieces 2 garlic clove

FOR THE FILLING 1 pound ground pork 1/4 pound shrimp shelled, deveined and minced finely 3 stalks green onion finely minced 2 teaspoons sugar 2 tablespoons soy sauce 1 teaspoon kosher salt 1/4 teaspoon white pepper 1/2 teaspoon grated fresh ginger use microplane grater 1 teaspoon Chinese rice wine or dry sherry 1/2 teaspoon sesame oil

FOR THE HOT WATER DOUGH 400 grams all-purpose flour 3/4 cups boiling hot water 1/4 cup cold water 1 tablespoon cooking oil

FOR THE DIPPING SAUCE 1 tablespoon sambal hot chili & garlic sauce 1/4 cup black vinegar 1/4 cup soy sauce 1 teaspoon sesame oil 2 inch piece of fresh ginger peeled

FOR STEAMING XIAO LONG BAO 1 head Napa cabbage

Instructions

FOR THE SOUP GELATIN

In a large stockpot, place all of the ingredients EXCEPT the gelatin / agar agar. Bring to boil, reduce heat and simmer for 45 minutes, uncovered. Use fine meshed strainer to remove the scum on surface. Taste, and adjust with salt, if needed. Not so much needed.

You can take out the cups of the broth ...

Turn the heat off and stir in the gelatin or agar agar. Whisk until all powder is dissolved. Baking dish (size doesn’t matter if you’ve used it?) Refrigerate until set, about 3-4 hours. (I stuck mine in the freezer after the first hour because I got impatient ... it only took 2 hours for mine to set)

If you want to make it, then you can carefully cut it into small cubes. Make it 1 1/2 cups of gelatin. any remainder for future use.

FOR THE FILLING

<1> 1 1/2 cups of soup gelatin. Stir to incorporate gelatin evenly throughout. Refrigerate until ready to use.

FOR THE DOUGH

Put about 90% of the flour in a large bowl. Pour the water in the flour. Use a wooden spoon to stir vigorously. Add more hot water. Stir more. Until the dough begins to form. Add all of the cold water and oil. Keep stirring vigorously. Stop when you can't stir anymore.

Dust counter with the remainder of 10% of flour. Place it in the water for 8-10 minutes, until it becomes soft and smooth. Cover with plastic wrap for 30 minutes.

Divide the dough into 4 equal pieces. Take one piece (it can be covered with plastic wrap) and roll it into a long log, about 1-1 / 4 "diameter. Using it, cut it in 10 pieces. keep the remaining covered with plastic wrap.

Roll it out between the balls and the ball. Using a rolling pin, roll it out flat to about 3 "round. OPTIONAL: Roll it out for a bit more than 3" round, then use 3 "round biscuit can.

Note that you may be rolling out your dough. If I need it.

Fill with 1 tablespoon of filling, pinch pleat all the way around. Repeat with rest. Make sure that you are not currently using it.

FOR THE DIPPING SAUCE

Shine the ginger. With a vegetable peeler, cut thin strips along the long side of the ginger. To cut the strips into super-thin slices. This is a way to get a taste of it.

Bowl with the ginger. Serve with Xiao Long Bao dumplings.

STEAMING THE DUMPLINGS

Separate the leaves of Napa cabbage. Cut away and curves

Fill steamer with 1 layer of Napa cabbage leaves. Steamer and to soften cabbage. Place dumplings on the cabbage leaves, leaving 1 1/2 "space between each dumpling Steam for 12 minutes. Serve in bamboo steamer.

Recipe notes

Nutrition values ​​are for each dumpling.

Nutrition facts

Xiao Long Bao Recipe (Chinese Soup Dumplings Recipe)

Amount per serving

Calories 78 Calories from Fat 27

% Daily value

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 16mg 5%

Sodium 154mg 6%

Potassium 53mg 2%

Total Carbohydrates 7g 2%

Protein 4g 8%

Vitamin A 0.2%

Vitamin C 0.4%

Calcium 0.8%

Iron 3.7%

Percent Daily Values ​​are based on a 2000 calorie diet.


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