food

Tudo de Dumplings

Chef Shirley definitivamente merece destaque, já que ela prepara dumplings desde os 6 anos de idade. E hoje ela ensina técnicas para fazer os dumplings perfeitos!

food

Tudo de Dumplings

Chef Shirley definitivamente merece destaque, já que ela prepara dumplings desde os 6 anos de idade. E hoje ela ensina técnicas para fazer os dumplings perfeitos!

Supplies

  • 6 C chicken stock
  • 2tbsp light soy sauce
  • 4 sheets nori seaweed cut into strips
  • 1 cup sugar snap peas
  • 1 bunch pea tendrils
  • 2 radish sliced thin
  • 1 handful cilantro leaves
  • 1tbsp sesame oil

Passo a passo

  1. Boil a big pot of water over high heat, drop wontons into the boiling water.
  2. When the water comes back to boiling, add 1 cup of cold water.
  3. When the water comes back to a boil and all the wontons are floating on top, wontons are ready.
  4. While the water is boiling, heat up the chicken stock over medium heat in a soup pot.
  5. Season the stock with soy sauce, when the stock comes to a boil, add sugar snap peas and pea tendrils in the soup and finish with sesame oil.
  6. Put 6 to 8 cooked wonton in a large soup bowl, add 1 cup of soup with peas, shave radish on top, and add nori strips.

Supplies

  • 1 pack Hong Kong-style wonton wrapper (they are thinner and yellow in color)
  • ¼ pound ground pork
  • ¾ pound chopped medium shrimp
  • 3 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp minced ginger
  • 2 tbsp minced scallion
  • 1 large egg for egg wash

Passo a passo

  1. In a large bowl, combine ground pork, chopped shrimp, oyster sauce, shaoxing wine and soy sauce, stir together. Then add sesame oil, ginger and scallion into the bowl and mix well.
  2. Crack the egg into a small bowl and whisk it with 2 tbsp water to make egg wash.
  3. Put 1 tbsp of the filling in the middle of the wonton wrapper, then dap egg wash on the rim of the wrapper, fold it by half into a triangular shape.
  4. Seal the edge well then pinch the 2 smaller angles together to form a wonton.

Supplies

  • 1 pound ground chicken
  • 4 tbsp oyster sauce
  • 4 tbsp soy sauce
  • 4 tbsp chicken stock
  • 1 large egg
  • 1 tbsp sesame oil
  • 2 tbsp minced ginger
  • ½ c minced scallion

Passo a passo

  1. Put the ground chicken in a medium-size mixing bowl, combine oyster sauce, soy sauce, chicken stock together in a cup, slowly pour this liquid into the ground chicken while stirring, until all the liquid absorbs into the meat, then add egg and sesame oil in and mix well.
  2. After all seasoning is mixed into the chicken, add ginger and scallion last, mix well, and ready for folding.
  3. Use a dumpling folder, 1 wrapper to 1 tbsp chicken filling per dumpling. After all the jiaozi are folded, boil 1 pot of water in a large pot, add jiaozi in when the water is boiling.
  4. When the water re-boil again, add ½ cup cold water, repeat one more time, all the jiaozi should be floating on top of the water, then they are done.
  5. Enjoy them hot, with some black vinegar and chili oil

Supplies

  • 4 cup AP flour
  • 1 ¼ cup water
  • 1 tsp salt

Passo a passo

  1. Combine flour, water, and salt in a mixer, knead till form smooth dough, and rest the dough for 30 minutes.
  2. Portion the dough into bottle cap size balls (about 7g each) then roll them out into small rounds individually with a rolling pin to make wrappers, or run the dough through pasta roller, roll them to #4 thickness, then use a 3 inch size cookie cutter to cut out round wrappers.