• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

October 10, 2020

Homemade Gyoza Wrappers V2 with Philips Pasta Maker

Homemade Gyoza Wrappers with Philips Pasta Maker

Print this recipe
Serving Size
about 50 pieces
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Homemade Gyoza Wrappers with Philips Pasta Maker

Ingredients

  • Ingredients for 600g flour (for 5 to 6 people) : about 50 pieces
  • 550g plain flour/cake flour (farine T45)
  • 35g tapioca flour
  • 15g gluten
  • 240ml water
  • 5g fine salt
  • Ingredients for 500g flour (for 4 to 5 people)
  • 458g cake/plain flour (T45)
  • 12g gluten
  • 30g tapioca flour
  • 200ml water
  • 4g fine salt
  • Ingredients for 400g (for 3 to 4 people)
  • 367g cake/plain flour (T45)
  • 10g gluten
  • 23g tapioca flour
  • 160ml water
  • 3.5g fine salt
  • potato starch/katakuriko to dust the noodles

Instructions

  • 1. In a small cup add water and salt. Mix well and set aside.
  • 2. Mix dry ingredients (plain flour, gluten, tapioca 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 :)

Notes

If you want to make them thinner, you can stretch the sheet with a rolling pin before cutting each circle.


© 2022 Copyright Dans la lune

 

2 Comments Filed Under: Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Pasta, Rice

May 6, 2020

Japanese dry curry

Japanese dry curry

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Japanese dry curry

Ingredients

  • 3 garlic cloves - finely chopped
  • 650g ground beef
  • 1 onion - finely chopped
  • 1 red onion - finely chopped
  • 1 carrot - finely chopped
  • 1 green bell pepper - roughtly chopped

For the seasoning :

  • 2 tbsp vegetable oil
  • 3 tbsp cooking sake or cooking white wine
  • 1 1/2 tbsp soy sauce
  • 2 tbsp worcestershire sauce
  • 2 tbsp honey
  • 1 tbsp ketchup
  • 40g tomato paste
  • 1 1/2 tsp kosher salt
  • 3 tbsp curry powder
  • 1/2 tbsp paprika powder
  • 1 tsp mustard
  • 1 tsp sugar
  • 3 to 5 hard boiled egg for topping

Instructions

  • 1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
  • 2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
  • 3. Add mustard and sugar. Stir well.
  • 4. Serve with hot steamed rice, top with an egg over the rice.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Vegetables

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Chicken amakara - sweet and sour with egg sauce

Ingredients

  • 700g boneless, skinless chicken breasts - cut into bite sizes
  • 60g katakuriko/potato starch

Ingredient A

  • 2 tbsp cooking sake or cooking white wine
  • 1 tsp white sugar
  • 1/3 tsp fine salt

For the seasoning sauce

  • 2 1/2 tbsp soy sauce
  • 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
  • 2 to 3 tsp white sugar
  • 2 tsp vinegar (apple cider vinegar)

For the egg sauce

  • 2 egg - hard boiled and chopped
  • 1/4 onion - finely chopped, soaked in water, then drained well
  • 60g mayonnaise
  • 1 garlic - grated
  • 1 tsp white sugar
  • 1/4 tsp fine salt

Instructions

  • 1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
  • 2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
  • 3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
  • 4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
  • 5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
  • 6. Uncover and cook them until both sides are nicely brown.
  • 7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
  • 8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy

April 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Tatsuta-age deep fried marinated chicken

Ingredients

  • 5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

  • 3 tbsp soy sauce
  • 2 garlic cloves - grated
  • 1 thumb of ginger (15g) - grated
  • 2 tbsp cooking sake or cooking white wine
  • 1 tbsp ketchup
  • 1 tbsp sesame oil
  • 1/2 tbsp garlic powder
  • 1 tsp white sugar
  • 1 tsp kosher salt
  • a dash of pepper
  • 1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

  • 1 red onion - finely chopped
  • 3 pickles (12g) - finely chopped
  • 70g mayonnaise
  • 30g ketchup
  • 1/4 tsp white sugar
  • dash of salt
  • 160g katakuriko/potato starch
  • 40g plain flour/cake flour (T45)

Instructions

  • 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
  • 2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
  • 3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
  • 4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • 5. Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Fast & Yummy

April 10, 2020

Soft Dinner Buns with your Home Bakery

Soft Dinner Buns with your Home Bakery

Print this recipe
Serving Size
8 buns (breads)
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Soft Dinner Buns with your Home Bakery

Ingredients

For 8 buns :

  • 260g bread flour (or 255g/T65 and 5g/gluten flour)
  • 20g white sugar
  • 4g kosher salt
  • 23g unsalted butter
  • 65ml whole milk
  • 130ml water
  • 1/2 tsp mayonnaise
  • 4g dry yeast

For 6 buns :

  • 200g bread flour (or 196g/T65 and 4g/gluten flour)
  • 15g white sugar
  • 3g kosher salt
  • 18g unsalted butter
  • 50ml whole milk
  • 100ml water
  • 1/2 tsp mayonnaise
  • 3g dry yeast

Instructions

  • 1. Add bread flour, (or T65 + gluten flour), sugar, salt, butter, milk, water and mayonnaise in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place on a floured surface.
  • 3. Punch the dough down and divide it in 8 (or 6 pieces) pieces. Cover it with a damp cloth. Let it rest for 10 to 15min.
  • 4. Shape each piece into a round ball. Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. Bake in a preheated 180℃ oven for about 15min. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

April 9, 2020

Curry senbei (okaki) Japanese Rice Crackers

Curry senbei (okaki) Japanese Rice Crackers

Print this recipe
Persons
15
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Curry senbei (okaki) Japanese Rice Crackers

Ingredients

  • 20g rice flour
  • 15 to 20g Japanese curry roux (grated) or 1/2 tbsp curry powder
  • 1/2 tsp fine salt
  • 1/3 tsp sugar
  • 20ml boiled water
  • 150g steamed japanese rice (microwave it if the rice was frozen)
  • 1 tbsp sesame

Instructions

  • 1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
  • 2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
  • 3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
  • 4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
  • NOTE : Thinner will make a more crispy senbei!
  • 5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
  • 6. Transfer to a wire rack.

Notes

I also tried with a "Farine de riz complet" and it worked.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread & Pizza, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Japanese, Rice, Sweet cooking

  • 1
  • 2
  • 3
  • 4
  • Next Page »

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • Dans la lune Thanks for the kind words! I think I got the 2mm s
  • jill ross thank you for these great recipes I brought my mac
  • oscar mackenzie i love you
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom