I have never in my 36 years of existence, have had the slightest interest in cooking and baking until the pandemic happened and we had to stay home for over two months with very minimal trips outside and only for essentials like groceries.
After a couple of weeks, I started craving for food that I can easily buy outside but now am unable to do so since the bakeshops and estaurants were closed anyway.
These food craving led me to my discovery of flour and specifically making dough. However, the lack of a proper oven can hamper one's spirit not to mention output.
Working with what I have, I first started reasearching about what I could do with dough with either a toaster oven or frying pan to cook it, then for each item I make, I read about 5-10 articles about it and watch at least 5 youtube videos on how to make it. The challenge is, each baker has their own style of doing things, by watching several videos, i get different tips on how to make the process better and combine them to make it better.
ALL PURPOSE FLOUR
Important to note the protein content in flour, the more protein, the more water the flour needs. Protein standard is about 10-12 per 100 grams of All Purpose Flour. The more protein the more chewy the texture. The more protein, the more water you need to add
WATER MEASUREMENT: Since the only brand available to me had 13-14 protein, I had to add 25% more water versus what the recipe says.
REDUCE PROTEIN: To reduce the protein content in All Purpose flour and use the water's exact measurement, for every cup of APF, remove two tbsp of APF and substitute with 2 tbsp of cornstarch.
DUMPLING DOUGH RECIPE ONLY
Dumpling dough by me while pork mushroom cabbage stuffing by my mom
Before we start you need about two hours of free time (including the dough resting period). It is quite easy to make but quite time consuming!
Ingredients to make 16 dumplings:
250ml all purpose flour
3/5 cup of warm water (depends on the protein content of the flour mine was 13 hence more moisture is needed)
1/2 teaspoon of salt
In a large non-metal bowl, sift the apf. Add iodized salt on top.
Option if you have only rock salt on hand to mix the salt into the warm water.
Pour water (wet) into the flour (dry) slowly. I usually pour 1/3 of the content first then start mixing, pour then mix. At first the dough will look shredded but just keep mixing until the gluten has kicked in and will start taking form.
Once it has taken form, you can start kneading for 10-15 mins into a ball. Well kneaded dough will bounce back once poked.
Put the dough inside a bowl with a damp cloth covering it to retain moisture or cling wrap as shown above.
Rest the dough for 40mins to 1 hour. During this time you can start prepping thr minced pork inside.
40 mins to 1 hours is over
Poke a hole into the middle of the dough and stretch (refer to above photo as reference).
Cut the circle in half then cut into smaller pieces
Roll all the small dough into a ball.
Get one ball and press down using the palm of your hands. Coat with cornstarch.
Then start rolling outwards at first to make it thinner and spread more. Then use the roller to roll out only the sides to make it thinner than the center part. The thinner the sides, the crunchier the dumpling will be.
Place filling then put water at the ends to make the dough stick and not unravel.
Place in a pan with water (shoukd be half of the dumpling), bring it to a boil or until water is gone then put cooking oil to pan fry.
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