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Dzoli volinet.kuvar

Sugar and spice and all things without price

субота, 17. фебруар 2018.

Kineske knedlice / Chinese pork dumplings


Scroll down for Recipe in English

Obožavam Kinesku kuhinju. Bilo je već mnogo recepta ali ovaj je sad malo detaljniji. Slavila se ovde KineskaNova Godina, a ove knedlice na taj dan moraju biti na stolu. Ja sam ove punila sa svinjskim mlevenim mesom i mnogim začinima, a može se puniti i sa skampima, pilecim mesom i slično.  Ja ovde imam veliki izbor gotovog testa za knedlice . a za one koji nemaju dodajem recept kako da ih napravite kod kuće.


Sastojci za fil

1/2 kg svinjskog mlevenog mesa
2 seckana zelena luka
1 Kašika  soja sosa
2 kašičice pirinčanog  vina
1 kašičica sezamovog ulja
1 iseckan beli luk
1 umućeno jaje
1 Kašika gustina
1/4 kašičice soli
1/4 kašičice aleve paprike
ulje kikirikija
1 šolja pileće bistre supe

25 -30komada testa za knedlice


Ako sami pravite testo;

2 šolje  brašna
¾ čaše kuvane vode
¼  kašičice soli

Priprema


Stavite brašno i so u činiju, pomešajte zajedno .
Koristite drvenu varjaču da mešate brašno dok dodajete vodu.. Dodajte vodu u tri faze kako bi brašno apsorbiralo vodu.
. Testo ne sme biti ljepljivo.
Premestite testo na tvrdu radnu površinu. Mesite testo 2 minuta dok ne postane glatko i elastično. Stavite testo u vrećicu, pazeći da ispustite sav vazduh unutar vrećice i pustite ga da odmori
 najmanje 15 minuta i do 2 sata. Testo će postati mekano i lagano za rad.
Kad ga izvadite raspodelite ga u 4 jednaka dijela. Istanjite ga oklagijom na oko 2.5 cm debljine pa  ga opet podelite  na 8 jednakih komada. Oblikujte svaki komad kao krug.

Koristite tortilla press ili dve male ploče prekrivene plastičnom folijom da biste poravnali svaki krug
Konacni krug treba da bude oko 5 do 8 cm u prečniku

Napomena: Ako ne upotrebljavate testo odmah, ostavite ga u frižideru preko noći i vratite ga na sobnu temperaturu pre upotrebe



Fil  i knedlice


Promešajte prvih 10 sastojaka u činiju
Uzmite testo i stavite 1 Kašiku  fila u centar.





Namažite ivice testa vodom vodom, preklopite  i pritisnite kako biste zatvorili ivice
Dodajte 3 Kašike ulja od kikirikija u veliki tiganj  i pržite dok dno ne budu zlatno smeđe.
Kad su zlatno smeđe, dodajte 1/2 šolje  pileće bistre supe, pokrijte tiganj i kuvajte 8 minuta.




Sos za umakanje:



Izmešajte sledeće sastojke

1/2 šolje soja sosa

.2 kašičice vode.

1 Kašičica pirinčanog sirćeta

1/2 kašičice susamovog ulja.

1 kašičica šećera


samlevena čili papričica (opcionalno)


*********************************************************************************Chinese Pork Dumplings




I love Chinese food. And have made quite a few Recipes. This is a detailed one.

We are celebrating here Chinese New Year and dumplings are the must on the tables. We can easy buy here the wrappers but if you can not, I have included Recipe how to make them at home.


Ingredients

1lb ground pork

  • 2chopped green onions
  • 1tablespoon soy sauce
  • 2teaspoons rice wine
  • 1teaspoon sesame oil
  • 1garlic clove, minced
  • 1egg, beaten
  • 1tablespooncornstarch
  • 14teaspoon salt
  • 14teaspoon pepper
  • peanut oil
  • 1cup chicken broth, divided
  • 25 -30wonton skins
If you are making wontons yourself:


Ingredients
  • 2 cups all-purpose flour
  • ¾ cup just boiled water
  • ¼ tsp salt
Instructions
  1. Put the flour and salt into a bowl, mix together, and make a well in the middle.
  2. Use a wooden spoon to stir the flour while you add the water in a steady stream. Add the water in three phases to allow the flour to absorb the water. Try to evenly moisten the flour. The flour should turn into lumpy bits.
  3. Knead the dough in the bowl to bring all of the lumps into one mass. If the dough does not come together, add water by the teaspoon until it does. The dough should not be sticky.
  4. Transfer the dough to a hard work surface. I like to use a silpat. Knead the dough for 2 minutes until it is smooth and elastic. Seal the dough in a zip-top bag making sure to press out all air within the bag and let it rest for at least 15 minutes and up to 2 hours. The dough will steam up the bag and become soft and easy to work with.
  5. After the rest, cut the dough into 4 equal sections.
  6. Roll each section into a 1-inch thick log, then cut it into 8 equal pieces. Shape each piece into a rounded disc. Lightly flour the top and bottom of the disc.
  7. Use a tortilla press or two small plates covered in plastic wrap to flatten each dough disc.
  8. Use a floured rolling pin to roll out the disc even more. Holding the flattened disc gently, use a floured rolling pin to press out the outer edges of the disc. Roll back and fourth, continuing to rotate the disc until all edges have been pressed out to your desired thickness. The dumpling skin cannot be too thin because it has to hold the filling without it breaking the skin. Add flour if necessary to keep the dough from sticking and tearing. The final skin should be between 3 and 4 inches long.
  9. Note: If you do not use the dough right away, refrigerate it overnight and return it to room temperature before using


  1.  Making the dumplings
  1. Mix first 10 ingredients in a bowl.
  2. Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
  3. Moisten edges with water, fold over and press to seal edges.

  1. Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
  2. When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
  3. Remove from pan.
  4. Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
  5. Keep warm on a plate covered.
Dipping sauce:

Mix followng ingredients
1/2 cup low sodium soy sauce
.2 Tablespoons water.
1 teaspoon seasoned rice wine vinegar.
1/2 teaspoon sesame oil.
1 Tablespoon sugar.
Crushed red pepper flakes, to taste (optional)







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