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Dans la lune

November 19, 2020

Soup Dumpling | Xiao Long Bao | 小籠包

Soup Dumpling | Xiao Long Bao | 小籠包

Print this recipe
Persons
2
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 hours, 15 minutes
Soup Dumpling | Xiao Long Bao | 小籠包

Ingredients

For the wrap :

  • - 120g T55 or all-purpose flour
  • - 1g fine salt
  • - 60ml water
  • - 1/8 tsp vegetable oil

For the aspic :

  • - 160ml water
  • - 5g fresh ginger
  • - 5g green parts of a leak
  • - 1 tsp oyster sauce
  • - 8g gelatin powder dissolved in 1.5 to 2 tbsp water
  • - 7g Chinese chicken bouillon powder

For the filling :

  • - 100g pork belly - chopped roughly
  • - 100g ground pork (shoulder preferred) *arrange the split as you prefer
  • - 5~6g lard
  • - 3/4 tbsp grated fresh ginger
  • - 10g green long onion
  • - 1 tsp water
  • - 1/2 tsp sesame oil
  • - a dash of salt
  • - a dash of sugar
  • - 1 tsp Chinese shaoxing rice wine or cooking sake or white wine

For the dipping sauce :

  • - 2 tsp soy sauce
  • - 3 tsp rice or apple cider vinegar
  • - some fresh ginger - cut into julienne

Instructions

  • 1. Making the dough
  • In a bowl add flour, salt and mix well. Add the water then knead with your hand gently. Once the dough starts to be like crumbles, add vegetable oil. Knead until the dough comes together in a ball.
  • 2. Transfer to a working surface, and knead by hand for 3 minutes. Then cover with saran wrap and let sit for 1 hour.
  • 3. _Making the aspic (in advance, maybe a day before?)
  • In a small heat-safe cup, add gelatin and water. Mix. Set it aside.
  • 4. In a cooking pot add water, green parts of a leek, ginger and bring it to a boil. Once it boils, add chinese chicken bouillon powder, oyster sauce and mix. Remove from the heat. Strain the soup into a heat-safe plate and let it cool a little to 55~60℃.
  • 5. Add the soaked gelatin and dissolve it completely. Let it to cool to room temperature, and then chill in the fridge until firm.
  • 6. Making the filling
  • In your food processor, add pork belly and process until minced. Add the ground pork and process until combined well.
  • 7. Add cooking sake, water, sesame oil, fresh ginger, green long onion, lard, a dash of salt and sugar. Pulse until the pork turns into a paste. Transfer the meat mixture into a bowl. Cover it and keep it in the fridge if your aspic is not ready.
  • 8. Take out the aspic from the fridge and transfer it to the food processor. Pulse for a few seconds. Add the diced aspic to the pork mixture. Mix well. Cover and chill for now.
  • 9. Making the wrap
  • Take some of the dough and feed 1 to 2 times in position 1 of the Kitchenaid Pasta Roller. Change to position 2 or 3 and feed 1 to 2 times. Change to position 5 or 6 and feed 1 or 2 times. Finally change to position 8 (thinnest) and feed 1 or 2 times.
  • 10. Cut the dough with a ring (I used a 9cm diameter one). Transfer to a lightly floured plate (Keep the excess dough to make more wrappers at the end). 1 wrapper is about 8 to 9g, so if you don't use the pasta roller, take about 9g of dough & roll it directly into a disc shape with a rolling pin.
  • 11. Place some filling in the middle of a wrapper. Pleats the wrapper's edge with as many folds as you can :) (Pulling the edges make them thinner).
  • 12. Prepare the steamer: place a cloth or a parchment paper with holes. Place the dumplings. Steam for about 8 minutes.
  • 13. Meanwhile make the dipping sauce. In a small cup, add 2 tsp soy sauce and 3 tsp rice or apple cider vinegar. Mix. Place some fresh ginger, it's nice.
  • 14. Now it's ready! Enjoy :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Soup

September 19, 2020

Homemade Gyoza Wrappers with Kitchenaid

Gyoza Wrappers w KitchenAid Stand mixer

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Serving Size
about 12 to 15 gyoza wrappers
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
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.


© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

December 27, 2019

homemade “teuchi” udon

homemade "teuchi" udon

Print this recipe
Persons
3
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
homemade "teuchi" udon

Ingredients

  • 285g plain flour / cake flour (T45)
  • 3g gluten powder
  • 12g katakuriko/potato starch
  • 130g water
  • 18g salt

Instructions

  • 1. In the mixing bowl of your KitchenAid, add flour, gluten powder and potato starch. Mix well with a hand whisk. Then fit KitchenAid with the dough hook.
  • 2. In a small cup, add salt and water. Mix well until dissolved.
  • 3. Slowly drizzle in water mix, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to the work surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 3 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It usually takes me about 10 times and sometimes more. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once or twice.
  • 8. Repeat #6 and #7 with the rest of dough balls.
  • 9. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • NOTE: you can also cut by hand. Check out the video below!
  • 10. Get a large pot of water boiling. Add the noodles to boil there for 10min. Now you can stir them gently but only at the very beginning. It is better not to touch the udon after that, or they might become very fragile and break down into short bits. Strain and rinse the udon noodles with running water to remove the gooey texture from the surface. Immerse the washed udon back in boiling water to warm them up. Pull them out again of the water, serve in a bowl before pouring the hot soup.
  • You can enjoy the cold udon, directly after the cold water rinsing with tsuyu!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese

November 27, 2019

Teuchi Ramen – yakisoba / ramen with KitchenAid Roller

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Ingredients

  • 430g bread flour/strong flour/all-purpose flour (T65)
  • 20g gluten powder
  • 50g tapioca flour
  • 100g plain flour/cake flour (T45)
  • 258g water
  • 15g fine salt
  • 10 ~15g baking soda
  • katakuriko/potato starch

Instructions

  • 1. Hand whisk together the flour, gluten and tapioca in your stand mixer bowl. Fit it with the dough hook.
  • 2. In a small cup, add water, salt and baking soda. Mix well until dissolved.
  • 3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 6 equal pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn dial to the next thickness setting 2 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 4 or 5. Roll out the dough to your desired thickness.
  • 8. Repeat with the rest of dough balls.
  • 9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • 10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. You can skip this steps if you want to use them on the same day.
  • 11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

For Yakisoba

  • If you want to use the noodle for YAKISOBA, first steam the noodles for about 5~6min and boil for 1~2min. Wash with cold water to remove the slimy bits from the noodles.

NOTE: You can also freeze the noodle bundles.

© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking

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