October 10, 2020

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pasta, Rice

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Ingredients

500g cake/plain flour (T45)
70g potato starch
15g gluten
15g rice flour
230ml water
5g fine salt
potato starch/katakuriko

Instructions

1. In a small cup add water and salt. Mix well and set aside.
2. Mix dry ingredients (plain flour, gluten, potato starch and rice flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
3. Turn the machine on and choose the setting. Press Start.
4. Slowly pour water mix through the opening in the lid.
5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
8. Enjoy with your favorite filling!
9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)

https://atelierlalune.com/2020/10/homemade-gyoza-wrappers-v1-with-philips-pasta-maker/

September 19, 2020

Homemade Gyoza Wrappers with Kitchenaid

Gyoza Wrappers w KitchenAid Stand mixer

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

Servings: about 12 to 15 gyoza wrappers

Gyoza Wrappers w KitchenAid Stand mixer

Ingredients

100g cake flour/plain flour (T45)
1/3 tsp fine salt
1/2 tbsp rice flour (optional)
50ml boiled water

Instructions

1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
3. Remove the bowl of your stand mixer and attach the pasta roller to it.
4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.

Notes

I usually make 300g for 5 people.

https://atelierlalune.com/2020/09/homemade-gyoza-wrappers-with-kitchenaid/

August 16, 2020

Char siu donburi Rice bowl

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pork, Rice

Servings: 5 persons

Char siu donburi Rice bowl

Ingredients

500g char siu pork - Cut into slices
1 leek - finely julienned
5 eggs

For the sauce :

5 tbsp soy sauce
4 tbsp mirin
3 1/2 tbsp white sugar
3 tbsp cooking sake or cooking white wine
Mayonnaise
White sesame

Instructions

1. making the sauce
In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
2. making boiled egg
In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
4. _ assemble rice bowl_
Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).

https://atelierlalune.com/2020/08/char-siu-donburi-rice-bowl/

August 6, 2020

Oreo pocky

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Chocolate, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Food Yummy, Sweet cooking

Oreo pocky

Ingredients

40g cake flour/plain flour (T45)
10g whole-wheat flour
15g unsalted butter
15ml whole milk
15g white sugar
dash of salt
2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.
60g white chocolate

Instructions

1. Place flour, sugar, salt in a food processor and process to mix, then add butter and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
2. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
3. Place them on the baking sheet you prepared.
4. Bake them for about 8 to 10 mins preheated oven (180℃). Let the pocky cool down completely.
5. Process the cookies to a fine crumb in a food processor. Set aside.
6. Melt the white chocolate in a hot water bath (50℃), brush the chocolate all sides of pocky, let the excess drip off. Immediately sprinkle oreo crumbs over the chocolate. Repeat all pocky to finish. Place on the plate and chill until chocolate has set.

https://atelierlalune.com/2020/08/oreo-pocky/

July 14, 2020

How to cook Japanese rice without a rice cooker

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Rice

How to cook Japanese rice without a rice cooker

Ingredients

3 cups Japanese rice (about 450g)
600ml water
If you want to make less or more :
1 cup Japanese rice (about 150g)
200ml water
2 cup Japanese rice (about 300g)
400ml water
4 cup Japanese rice (about 600g)
800ml water

Instructions

1. Wash the rice and drain well. Transfer into a bowl and soak with 600ml water for about 30 to 60 minutes.
2. Transfer rice and water into a large cooking pot. Cover and cook over high heat, bring it to a boil. Once it boiled then, simmer (over the lowest heat) for 10 minutes.
3. Remove from the heat and let it steam for 10 to 12 minutes (do not open the lid yet.)
4. Fluff the steamed rice with a rice paddle gently.