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Showing posts with label japanese. Show all posts
Showing posts with label japanese. Show all posts

Friday, August 29, 2014

No Knead Vegan Seitan/ Wheat Gluten Recipe| Mì Căn/ Mì Căng| グルテンミート/ セイタン| 麵筋





Ingredients for 3 servings


  • 1 kg/ 7 cups All Purpose Flour
  • 750 ml/ 3 1/4 cup Water



Preparation


  1. Graddually add water to the flour, continuously knead with a hand mixer and kneading hooks until combined.
  2. Wrap with cling film and let the dough rest for an hour.
  3. Fill the bowl with water and wash the dough for 30-60 seconds. Dump the water, refill and continue washing.
  4. Repeat for a total of 9 times.
  5. In a small pot bring water to a boil, then add the dough.
  6. Cook for 30 minutes over medium, turning the dough every now and then in the beginning to prevent it from burning to the bottom of the pot.
  7. Take the seitan out of the water, place it on a cutting board and use a spatula to squeeze the excess water out of the seitan.
  8. This Seitan can be stored in the fridge for about a week and lasts several months in the freezer.



For more detailed instructions please see my YouTube recipe video!




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Friday, August 22, 2014

Chinese Dumpling Recipe/Pot Stickers/ 餃子の作り方Gyoza/ 饺子的做法 Jiaozi/ 锅贴的做法 Guotie/ 만두 레시피 Mandu/ Cách Làm Cảo Tử


Ingredients for the filling


  • 150 g/ 5.3 oz Minced meat (pork preferred)
  • 4 Shiitake Mushrooms (minced/diced)
  • 1 bunch of spring onion
  • 1 tbs 绍兴酒 Shaoxing Rice Wine (or Dry Sherry)
  • 1 tsp Ginger
  • 1/4 tsp Ground Pepper
  • 2 pinches Salt 
  • 1.5- 2 tbs Oyster Sauce
Ingredients for 饺子皮 Jiǎozi Pí/ dumpling wrappers

  • 200 g/ 7 oz +4 Tbs of plain all purpose Flour
  • 150 ml/ 10 tbs Water

  1. Soak the shiitake mushrooms in hot water for 15 mins before you start cooking.
  2. Wash and cut spring onions into fine rings.
  3. Peel and mince the ginger.
  4. Cut off mushrooms' stems, then mince the mushrooms.
  5. Combine the ingredients for the filling and set aside.
  6. Pour the water little by little to the flour while kneading. The amount of water varies to your kitchen's temperature and humidity. If you added too little water, just add a little bit more, if you added to much, balance it out with a bit more flour, you can't really ruin the dough.
  7. Knead for 15 - 20 mins until the dough gets a smooth surface.
  8. Roll the dough out with a thickness of 2mm/ 1/10".
  9. Use a mug to stence out perfectly round circles.
  10. Put 1,5 tsp worth of filling into the middle of a wrapper fold it to a dumpling. (Please see my video for the folding technique)
  11. For 水饺 Shuijiao boil the dumplings in boiling water for 5 mins or until the meat is done.
  12. For 锅贴 Guotie fry the bottoms with 2 - 3 tbs of cooking oil until halfway golden.
  13. Add some water to the pot/pan to create some steam and put a lid onto the pan. The water should reach up to 1/3 of the dumplings' height. 
  14. Occasionally move the pot stickers with your spatula to prevent them burning onto the pan. 
  15. When the water has evaporated, continue to fry until the bottoms are golden and crispy. Serve with bottoms up.
The dumplings can be enjoyed as is or with a mix of soy sauce, Chinese vinegar and chili oil.


For more detailed instructions please see my YouTube recipe video!