Asian - Revision history

Bpopp: /* Instructions */

2022-11-21T22:13:53Z

Instructions

← Older revision		Revision as of 22:13, 21 November 2022
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	=== Instructions ===		=== Instructions ===

			# You must accurately measure the flour. Use a kitchen scale if you have one (I highly recommend getting one like this). If you use a measuring cup, please try this method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Put the measured flour into a medium bowl. You should have close to the standard 4.25 oz (120 g) of flour per US cup.
	# Sift the flour into a large bowl.		# Sift the flour into a large bowl.
	# Add the salt to the just-boiled hot water and stir until completely dissolved.		# Add the salt to the just-boiled hot water and stir until completely dissolved.

Bpopp: /* Gyoza Wrappers */

2022-11-21T22:13:10Z

Gyoza Wrappers

← Older revision		Revision as of 22:13, 21 November 2022
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	* potato starch or cornstarch (for rolling and dusting; you may substitute flour; if you plan to freeze the wrappers, please use potato starch or cornstarch as the wrappers tend to stick to each other if you use flour)		* potato starch or cornstarch (for rolling and dusting; you may substitute flour; if you plan to freeze the wrappers, please use potato starch or cornstarch as the wrappers tend to stick to each other if you use flour)

	~~###~~ Instructions		=== Instructions ===

	# Sift the flour into a large bowl.		# Sift the flour into a large bowl.
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	# Shape each half into a long log about 1½ inches (3.8 cm) in diameter (it doesn't have to be perfect, especially if you use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.		# Shape each half into a long log about 1½ inches (3.8 cm) in diameter (it doesn't have to be perfect, especially if you use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.

	~~###~~ Shaping		=== Shaping ===

	# Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we’ll be using a cookie cutter, don’t worry if each piece of dough is a slightly different size.		# Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we’ll be using a cookie cutter, don’t worry if each piece of dough is a slightly different size.

Bpopp: /* Gyoza Wrappers */

2022-11-21T22:12:50Z

Gyoza Wrappers

← Older revision		Revision as of 22:12, 21 November 2022
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	* ½ cup water (just-boiled hot water; different brands of flour absorb water differently, so use more hot water as needed; I used about 120-150 ml)		* ½ cup water (just-boiled hot water; different brands of flour absorb water differently, so use more hot water as needed; I used about 120-150 ml)
	* potato starch or cornstarch (for rolling and dusting; you may substitute flour; if you plan to freeze the wrappers, please use potato starch or cornstarch as the wrappers tend to stick to each other if you use flour)		* potato starch or cornstarch (for rolling and dusting; you may substitute flour; if you plan to freeze the wrappers, please use potato starch or cornstarch as the wrappers tend to stick to each other if you use flour)

			### Instructions

			# Sift the flour into a large bowl.
			# Add the salt to the just-boiled hot water and stir until completely dissolved.
			# Add the hot water to the flour little by little, stirring with a rubber spatula. Mix until the flour and water are combined completely. If the flour is still not incorporated, add more hot water, ½ Tbsp at a time, until you can form the mixture into a ball. You will eventually need to use your hands to do this.
			# Transfer the dough to a work surface and knead the dough for 10 minutes.
			# After 10 minutes, the texture of the dough will be much smoother. Use a dough scraper to cut the ball of dough in half (doesn't have to be an equal size).
			# Shape each half into a long log about 1½ inches (3.8 cm) in diameter (it doesn't have to be perfect, especially if you use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.

			### Shaping

			# Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we’ll be using a cookie cutter, don’t worry if each piece of dough is a slightly different size.
			# It's super important to cover the dough with a damp kitchen towel at all times to prevent it from drying.
			# Roll each piece of dough into a ball shape.
			# Press the ball onto the work surface.
			# Using a rolling pin, roll out the dough, but DO NOT flatten the TOP and BOTTOM edges. This is the trick to making a nice round shape.
			# Rotate the dough 90 degrees and repeat rolling the dough. Try to roll out the dough into a thin circle. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten and try again.

Bpopp: /* Hot Thai Kitchen Gyoza */

2022-11-21T22:10:27Z

Hot Thai Kitchen Gyoza

← Older revision		Revision as of 22:10, 21 November 2022
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	=== Cooking ===		=== Cooking ===
	In a nonstick skillet (or a well-seasoned cast-iron pa), add a little oil to thinly but thoroughly coat the bottom. Turn the heat on to medium high, and without waiting for the pan to get hot, go ahead and arrange the dumplings on the pan in a circular pattern. You		In a nonstick skillet (or a well-seasoned cast-iron pa), add a little oil to thinly but thoroughly coat the bottom. Turn the heat on to medium high, and without waiting for the pan to get hot, go ahead and arrange the dumplings on the pan in a circular pattern. You

			= Gyoza Wrappers =

			* 2 cups all-purpose flour (plain flour) (or use 1 cup/120 g bread flour + 1 cup/120 g cake flour for every 2 cups; see the instructions below)
			* ½ tsp kosher salt (Diamond Crystal; use half for table salt)
			* ½ cup water (just-boiled hot water; different brands of flour absorb water differently, so use more hot water as needed; I used about 120-150 ml)
			* potato starch or cornstarch (for rolling and dusting; you may substitute flour; if you plan to freeze the wrappers, please use potato starch or cornstarch as the wrappers tend to stick to each other if you use flour)

Bpopp: /* Prep */

2022-11-21T22:07:57Z

Prep

← Older revision		Revision as of 22:07, 21 November 2022
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	# If you're not cooking them right away, freeze them immediately. Do not wrap and let them sit unfrozen for any longer than a couple of hours. (See FAQ above for more details and how to properly freeze dumplings.)		# If you're not cooking them right away, freeze them immediately. Do not wrap and let them sit unfrozen for any longer than a couple of hours. (See FAQ above for more details and how to properly freeze dumplings.)
	# Mix together the dipping sauce before you start cooking so it'll be ready.		# Mix together the dipping sauce before you start cooking so it'll be ready.

	~~=== Prep ===~~
	~~# Wet the edges of the dumpling wrapper and fill with about a tablespoon of filling.~~
	~~# Pleat the dumplings if you wish, or keep them unpleated. (See video tutorial for how to pleat dumplings.) You can freeze them at this point.~~

	=== Cooking ===		=== Cooking ===
	In a nonstick skillet (or a well-seasoned cast-iron pa), add a little oil to thinly but thoroughly coat the bottom. Turn the heat on to medium high, and without waiting for the pan to get hot, go ahead and arrange the dumplings on the pan in a circular pattern. You		In a nonstick skillet (or a well-seasoned cast-iron pa), add a little oil to thinly but thoroughly coat the bottom. Turn the heat on to medium high, and without waiting for the pan to get hot, go ahead and arrange the dumplings on the pan in a circular pattern. You

Bpopp: /* Cooking */

2022-11-21T22:07:45Z

Cooking

← Older revision		Revision as of 22:07, 21 November 2022
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	=== Cooking ===		=== Cooking ===
	~~# Pan fry the dumplings in oil in~~ a skillet ~~until~~ the ~~bottoms are golden brown~~.		In a nonstick skillet (or a well-seasoned cast-iron pa), add a little oil to thinly but thoroughly coat the bottom. Turn the heat on to medium high, and without waiting for the pan to get hot, go ahead and arrange the dumplings on the pan in a circular pattern. You
	~~# Add some water~~ to the pan to ~~create steam.~~
	~~# Close the lid~~ and ~~steam~~ the dumplings ~~for 3-5 minutes. Then open~~ the ~~lid and allow excess moisture to evaporate.~~
	~~# Serve immediately with dipping sauce~~.

Bpopp: /* Instructions */

2022-11-21T22:07:18Z

Instructions

← Older revision		Revision as of 22:07, 21 November 2022
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	=== Instructions ===		=== Instructions ===

	# ~~Pound~~ the ~~garlic,~~ white ~~peppercorns,~~ and ~~ginger into a paste.~~		# Separate the white and green part of napa cabbage leaves. Finely dice the white "stems" and finely chop the leaves, keeping them separate.
	~~# Separate the stems from the leaves~~ of napa cabbage.		# In a mortar and pestle pound peppercorns until fine. Add garlic and ginger and pound into a fine paste.
	# Finely dice the stems.		# In a wok or a large skillet over medium heat add a tablespoon of oil and the garlic paste. Saute until aromatic; about 2 mins.
	# ~~Chop the leaves~~ into ~~ribbons~~.		# Add napa cabbage STEMS ONLY and turn the heat up to medium high. Add ¼ tsp of the salt and cook until soft and translucent; about 4-5 minutes.
	# ~~Saute~~ the ~~herb~~ paste until aromatic~~, then add the~~ napa cabbage ~~stems~~.		# Add the cabbage leaves and cook for another 2-3 minutes until wilted and there’s no pooling liquid. Remove from heat and spread it all out on a plate to cool quickly.
	~~# Cook~~ until ~~the stems are~~ soft and ~~looks like a thick paste~~.		# While the cabbage cools, combine pork, the remaining 1/4 tsp salt, soy sauce, dashi powder, sesame oil, tapioca starch, and sugar, and knead with your hands (I'd wear a latex glove) for at least 5 mins. After kneading it should look smooth and pasty.
	# Add the ~~napa~~ cabbage leaves and cook until ~~the leaves are~~ wilted and ~~the mixture is mostly dry~~.		# Add the cooled cabbage and garlic chives and mix gently using a "fold and squish" action just until the vegetables are evenly distributed.
	# ~~Combine all of~~ the ~~seasonings~~, starch and ~~the pork~~.		# Cook a little bit of filling in the microwave to taste so you can adjust the seasoning if needed. (If you follow the measurements exactly, you won't need to adjust, but it's good habit to ALWAYS taste anything that can't be fixed after cooking, because you might have forgotten something!)
	# ~~Knead well~~ until the ~~mixture looks like~~ a ~~fine paste~~.		# Wrap the dumplings: Using a dessert spoon, scoop up a spoonful of filling (about 1 ½ Tbsp) per piece. Watch the video for how to wrap.
	# ~~Add~~ the ~~cooled cabbage mixture~~ and ~~the garlic chives~~.		# If you're not cooking them right away, freeze them immediately. Do not wrap and let them sit unfrozen for any longer than a couple of hours. (See FAQ above for more details and how to properly freeze dumplings.)
	# Mix ~~gently until well combined~~.		# Mix together the dipping sauce before you start cooking so it'll be ready.

	=== Prep ===		=== Prep ===

Bpopp: /* Sauce Ingredients */

2022-11-21T22:06:38Z

Sauce Ingredients

← Older revision		Revision as of 22:06, 21 November 2022
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	=== Sauce Ingredients ===		=== Sauce Ingredients ===
	~~# Rice~~ vinegar		* 2 tsp rice vinegar
	~~# Soy~~ sauce		* 2 tsp soy sauce
	~~# Sugar~~ (~~optional, but~~ Thai people like to add this to lessen the sharpness of the vinegar)		* Optional: A pinch of sugar (Thai people like to add this to lessen the sharpness of the vinegar)
	# A little drizzle of rayu (Japanese chili garlic oil, ~~optional but~~ highly recommend!) ~~You can also use~~ another chili oil of your choice.		* Optional: A little drizzle of rayu (Japanese chili garlic oil, highly recommend!) or another chili oil of your choice

	=== Instructions ===		=== Instructions ===

Bpopp: /* Meat Fill Ingredients */

2022-11-21T22:06:16Z

Meat Fill Ingredients

← Older revision		Revision as of 22:06, 21 November 2022
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	=== Meat Fill Ingredients ===		=== Meat Fill Ingredients ===
	# 1 tsp white peppercorns		* 1 tsp white peppercorns
	# 4 cloves garlic		* 4 cloves garlic
	# 2 tablespoons chopped ginger (~1-inch piece)		* 2 tablespoons chopped ginger (~1-inch piece)
	# 250g napa cabbage (~3.5 cups chopped)		* 250g napa cabbage (~3.5 cups chopped)
	# ½ tsp table salt		* ½ tsp table salt
	# 1lb (450g) ground pork (preferably not lean)		* 1lb (450g) ground pork (preferably not lean)
	# 1 tsp toasted sesame oil		* 1 tsp toasted sesame oil
	# 1 ½ Tbsp soy sauce		* 1 ½ Tbsp soy sauce
	# 1 ½ tsp dashi powder (optional; if not using add 1 tsp more soy sauce)		* 1 ½ tsp dashi powder (optional; if not using add 1 tsp more soy sauce)
	# 2 tsp sugar		* 2 tsp sugar
	# 1 Tbsp tapioca starch or cornstarch		* 1 Tbsp tapioca starch or cornstarch
	# ½ cup chopped garlic chives or 3 finely chopped green onions		* ½ cup chopped garlic chives or 3 finely chopped green onions
	# 1 package dumpling wrappers (40-50 pieces)		* 1 package dumpling wrappers (40-50 pieces)

	=== Sauce Ingredients ===		=== Sauce Ingredients ===

Bpopp: /* Meat Fill Ingredients */

2022-11-21T22:05:45Z

Meat Fill Ingredients

← Older revision		Revision as of 22:05, 21 November 2022
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	=== Meat Fill Ingredients ===		=== Meat Fill Ingredients ===
	# ~~White~~ peppercorns ~~(black is okay too)~~		# 1 tsp white peppercorns
	# ~~Garlic~~		# 4 cloves garlic
	# ~~Ginger~~		# 2 tablespoons chopped ginger (~1-inch piece)
	# ~~Napa~~ cabbage		# 250g napa cabbage (~3.5 cups chopped)
	# ~~Salt~~		# ½ tsp table salt
	# ~~Ground~~ pork (preferably not lean)		# 1lb (450g) ground pork (preferably not lean)
	# ~~Toasted~~ sesame oil		# 1 tsp toasted sesame oil
	# ~~Soy~~ sauce		# 1 ½ Tbsp soy sauce
	# ~~Dashi~~ powder (optional ~~but highly recommended~~; if not using add 1 tsp more soy sauce)		# 1 ½ tsp dashi powder (optional; if not using add 1 tsp more soy sauce)
	# ~~Sugar~~		# 2 tsp sugar
	# ~~Tapioca~~ starch or cornstarch		# 1 Tbsp tapioca starch or cornstarch
	# ~~Garlic~~ chives or green onions		# ½ cup chopped garlic chives or 3 finely chopped green onions
	# ~~Dumpling~~ wrappers~~, store bought~~		# 1 package dumpling wrappers (40-50 pieces)

	=== Sauce Ingredients ===		=== Sauce Ingredients ===