Resep Dimsum Kuo Tie isi udang, ayam, rebung, jamur dll
Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.
Jiǎozi (simplified Chinese: 饺子; traditional Chinese: 餃子; Japanese: 餃子(gyōza); Vietnamese: bánh chẻo; Nepali: म:म: or ममचा) or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.
Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are rounder, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients. Pan fried dumplings: (guotie) literally “pan stick”, known as “potstickers” in N. America, (鍋貼; pinyin: guōtiē), also referred to as “dry-fried dumplings” (煎餃; pinyin: jiānjiǎo).
Jiaozi were so named because they were horn shaped. The Chinese for “horn” is jiǎo (角), and jiaozi was originally written with the Chinese character for “horn”, but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right’. Jiaozi are eaten all year round, and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. In China, jiaozi are sometimes served as a last course during restaurant meals. As a dish prepared at home, each family has its own preferred method of making them, using favourite fillings, with types and methods of preparation varying widely from region to region.
- 2 cup all purpose fluor
- 3/4- 1 cup warm water, adjustable to make workable dough
- 1 tbsp vegetable oil
- 250 gr shrimp, finely chopped* i actually use squid because my nephew allergic to shrimp
- 100 gr ground chicken
- 200 gr rebung/young bamboo shoots
- 100 dried scallop, soaked overnight, chopped
- 3 medium dried shitake mushroom/hioko, soaked overnight, chopped
- 1 packed silken tofu, chopped*optional,
- salt to taste
- 1 med size egg
- 1/4 cup finely chopped green onions, with tops
- 1 tbsp angciu/ rice wine
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- Dash of szechuan peppercorn
- Spicy weet sour dipping Sauce: Mix tomato sauce, honey, chilli sauce and fish sauce, rice vinegar/ lime juice evenly, set aside
- Toasted peanut: coarsly grounded
- mixed all ingredient until smooth and workable dough form
- let it rest about 30 minutes to make it more workable
- rolling it with pasta maker from no.1 to no.5/6,
- cut with round 1,5 inch diameter cookies cutter
- spread some fluor to the wrapper surface to make the wrapper not stick each other
- aet aside
How to making the pot sticker dunpling/ kuotie:
- place a wrapper on a work surface, place a scant teaspoon of filling in the center.
- dampen the edges of the wrapper with wet finger.
- fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air
- seal the edges thighly. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling.
Cooking the Potsticker :
- heat the oil in a large nonstick skillet with a lid over medium heat.
- place pot stickers into the hot oil, flat sides down without crowding it,
- let fry until the bottoms are golden brown, 1 to 2 minutes.
- turn the dumplings over, and pour the water over them. Cover the pan with a lid
- let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes.
- remove the skillet cover, let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling another 2 to 3 minutes.
- Serve the potsticker dumpling with chopped toasted peanut, drizzle the spicy sweet and sour sauce all over
- add some chopped corriander leaves