Three Recipes for a Chinese New Year Meal


● List of ingredients for 4 people (about 24 jiaozis):

For the dough:

– 300 g of flour – 15 cl of water – Salt

For the stuffing:

– 250 g minced pork – 2 stalks of spring onion – 3 Chinese cabbage leaves – 7 thin slices of ginger 1 mm thick – One and a half tablespoons of light soy sauce – One tablespoon of olive oil sesame seeds – A tablespoon of oyster sauce – Half a teaspoon of 5-spice powder – Salt, pepper

For the sauce:

– 6 tablespoons of light soy sauce – A tablespoon of black vinegar – 3 slices of ginger cut into juliennes

● Procedure for the recipe:

1- Prepare the dough: put the flour and a pinch of salt in a bowl, add the water then knead for 5 minutes, form a ball, cover with transparent film, leave to rest for 30 minutes.

2- Finely chop the spring onion, cut the Chinese cabbage into small cubes and the ginger into brunoise.

3- Prepare the stuffing: in a salad bowl, put the ground pork, the spring onion, the Chinese cabbage, the ginger, salt and pepper, add the soy sauce, the oyster sauce and the sesame oil, mix well and set aside.

4- After the 30 minutes of rest, knead the dough again for 2 minutes to smooth it. Flour the work surface, form 2 sausages with the dough, standardize for a diameter of one and a half centimeters then cut out portions of one and a half centimeters. Flatten them slightly with the palm of your hand and using a rolling pin, form discs 10 cm in diameter and one and a half millimeters thick.

5- For the preparation: place a teaspoon of stuffing in the center of the dough, fold in 2 to obtain a half moon, seal the edges by pressing them with your thumbs and index fingers.

6- For cooking in water: bring a pot of water to a boil, place the jiaozis, make sure they don’t stick together, bring back to a boil, wait 30 seconds, add half a glass of water . Repeat the procedure 2 more times and they can be removed. 7- Prepare the sauce by mixing the soy sauce, black vinegar and ginger.

Fried noodles with lacquered duck

● List of ingredients for 4 people:

– 350 g of dehydrated Chinese noodles – 350 g of lacquered duck – 150 g of choi sum – 1/2 onion – A clove of garlic – A branch of spring onion – 2 tablespoons of light soy sauce – A tablespoon of oyster sauce – 2 tablespoons of hoisin sauce – A tablespoon of sesame oil – 10 cl of water – Pepper

● Procedure for the recipe:

1- Cut the choi sum into 3 cm sections, thinly slice the half onion, cut the spring onion into rings and chop the garlic. Slice the lacquered duck.

2- Prepare the cooking sauce by mixing the water, oyster sauce, hoisin sauce, light soy sauce and pepper.

3- Cook the pasta for 7 minutes in boiling water. Drain, rinse well with cold water and set aside.

4- In a sauté pan over high heat, put 3 tablespoons of oil, brown the chopped garlic and onion for 20 seconds, add the choi sum and the lacquered duck, cook for a minute then add the noodles and the sauce . Mix well for 4 minutes. Finish with the spring onion slices and sesame oil.

Peking duck noodles-min


● List of ingredients for approximately 12 pieces for 3 or 4 bowls: – 60 g of black sesame seeds – 120 g of glutinous rice flour – 40 g of white sugar – 40 g of brown sugar – 2 slices of ginger 3 mm thick – 35 g softened butter – 5 cl boiling water – 5 cl water at room temperature – 25 cl water for the infusion

● Procedure for the recipe:

1- Toast the black sesame seeds for 6 minutes over low heat, let cool then grind them. Mix them in a bowl with the white sugar and the softened butter, incorporate all the elements well then set aside in the fridge for 20 minutes.

2- Put 1/3 of the glutinous rice flour in a bowl, add 5 cl of boiling water then pour the rest of the glutinous rice flour and add 5 cl of water at room temperature, knead until smooth. obtaining a smooth and homogeneous paste. Cover so it doesn’t dry out.

3- Portion the black sesame paste into 12 balls. Also portion the glutinous rice flour dough into 12 balls.

4- For the preparation: take a dumpling of glutinous rice flour dough, spread it with your fingers for a 6 cm disc, place a dumpling of sesame dough in the center then enclose it and standardize the ball obtained.

5- In a saucepan, put 25 cl of water, the slices of ginger and the brown sugar and let boil for 10 minutes then set aside.

6- Bring another pan of water to a boil, cook the meatballs and remove them to bowls when they rise to the surface. All you have to do is add a ladle of infusion.

Tang Yuan (1)

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