completely delirious at the sight of those buns! :) From the looks like a little Chinese wonton dumplings, but as befits the buns are from dough. They have a meat filling (although it fancy once gave me some other ideas for a delicious batch:)) and not-quite like scones, instead of rising and brown in the oven, frying, and more soul in the pan:) And how could you not love these ! :) I found them on the blog Lydia My Kitchen, one of my favorites in Asian cuisine, and she adapted this recipe from a Taiwanese television cooking show (must take a look videos on youtube - very useful:)) The filling can be prepared in two different versions - with cabbage and chives. Best to divide the meat into two parts and immediately do both, because who was there to head to decide who comes out tastier:) Even now, after they have eaten, I find it hard to choose. In any event, fried buns are great - crispy on the bottom and soft on top with luscious filling inside. Eminently suited as an additive to pure broth or soup (that little Polish-Asian fusion;)), and even gnawing without additives did not lose none of its charm:)
Taiwanese buns pan:
cake -
5 glasses of flour, 1 teaspoon
yeast
about 2 cups water, pinch of salt
stuffing -
600 g ground lean pork (such as a spatula), a
cup Chinese cabbage,
1 cup chopped onion (preferably shallot),
1 / 2 cup chopped chives, 1 teaspoon grated
or finely chopped ginger, 1 teaspoon salt
,
1 tablespoon rice wine, 1 tablespoon
dark soy sauce,
1 tablespoon sesame oil,
1 / 3 teaspoons of sugar, freshly
ground pepper Mix flour with yeast and salt. Slowly pour hot water Crimping cake. Knead (the dough must be smooth and elastic dough density resemble dumplings), cover with a cloth or foil and set aside for 20 minutes.
cabbage sprinkle with salt and set aside.
to meat add onion, ginger, soy sauce, rice wine, oil, sugar, salt and pepper to taste. Knead well to the components merged. Meat divided into two parts. To one add the chives, the second squeeze cabbage. Mix.
yeast dough into two parts. Form roller and cut into equal parts (from the middle of the cake should get about 10 rolls). Shape dough pieces into balls and roll, so that in the middle of the dough was thicker and thinner at the edges. The center of the stuffing and put the edges stick together, gathering the edges of the disc of dough and forming a pouch. The quantity
came to me 20 rolls - 10 filled with chives and 10 filled with kapuścianym.
nieprzywierającym bottomed pan with the heat, add a tablespoon of oil and place the rolls - one with the other. Glass of cold water mixed with 2-3 spoons of flour and a teaspoon of vinegar and quickly pour into the pan of rolls. Water should be at least halfway up the rolls. Pan cover with lid and cook until all the water evaporates, and confounded the rolls from the bottom.
not live by bread alone man and that is why I would even remind you of a fantastic weekend event:) If you are a type of owl, and you can not sleep at night or you are interested in they look like museums after dark or you do not have any other plans, make sure the time of an evening tour around the museums in your area this Saturday:) Everyone in the Tri-City and the surrounding area particularly close to me I would recommend National Museum in Gdansk . It will be plenty of attractions and you can not miss it! :)
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