Steamed Seafood Soup Dumpling Recipe (蟹肉灌湯餃) with Papa Fung
9.2 هزار بار بازدید -
3 سال پیش
-
One of the hardest dumplings
One of the hardest dumplings to master. This palm-sized steamed dumpling bursts with soup once punctured and is stuffed with shrimp, crab meat, ham and dried scallop. The paper-thin, slightly chewy wrapper holds the flavourful soup together.
Timestamps:
0:00 Intro
00:14 Part 1: Filling (Soaking Prep)
0:53 Part 2: Wrapper (Dough Prep)
1:56 Part 3: Filling (Soup Filling Prep)
5:54 Part 4: Wrapper (Shaping the Wrapper)
7:30 Part 5: Assembly
8:52 Finale
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STEAMED SEAFOOD SOUP DUMPLING [蟹肉灌湯餃食譜 ]
This recipe makes 15 soup dumplings [製成十五隻]
INGREDIENTS [食材]
Wrapper [皮]
200g Bread flour [高筋麵粉]
2 Eggs [蛋]
Filling [饀]
1 Can Chicken Broth [鷄湯]
400ml Water [水]
150g Crab Meat [蟹肉]
4 Large Shrimp [大蝦]
4 Dried Scallops [瑤柱]
100g Ham [火腿]
8g Agar agar [大菜絲]
1¼ tbsp Sugar [糖]
Some Salt [鹽]
Some White Pepper [胡椒粉]
Some Sesame Oil [麻油]
DIRECTIONS [製作]
Wrapper [皮]
1. Sift flour onto table, make a well, place eggs into well and scramble. Slowly incorporate flour into eggs and knead until the dough is smooth. Set aside in the fridge for 4 hours. [粉過篩開穴，蛋放中間先攪勻，撥入粉搓揉成麵糰包好放置在雪櫃四小時。]
2. Divide dough into even pieces, use wheat starch to dust the top of dough. Roll dough balls into flat discs, stack them one on top of each other, place stacks into a container, place it into the fridge for 2 hours. [取麵糰分成平均小粒(要用澄麵粉作粉培)擀成碟狀疊起，放密封盒內放置雪櫃二小時。]
3. Grab stack of discs, press until flattened. Take one disc, dust more wheat starch and roll it into a bigger, thinner disc, set aside [逐疊取出壓扁再逐塊再用木捧擀薄和擀大，灑些澄麵粉免黏，放置一旁蓋好備用。]
Filling [饀]
1. Soak dried scallop overnight. Once softened, crush into tiny pieces, set aside. [瑤柱先浸過夜，浸軟後壓成絲備用。]
2. Cut agar agar in half, soak in water until softened, set aside [大菜𢇃剪短浸軟備用。]
3. Slice ham into thin strips, set aside [火腿切幼絲備用。]
4. Marinate shrimp in potato starch and salt for 10 minutes, rinse thoroughly, drain, dice into small pieces. Sprinkle some salt, mix, add some white pepper, mix, add some sesame oil, mix, set aside [蝦用少許鹽和生粉抓勻，醃十分鐘冲洗乾淨，印乾切碎，加少少鹽抓勻加胡椒粉拌勻再加麻油拌勻備用。]
5. Crush and crab meat into small pieces, set aside [壓碎蟹肉備用。]
6. Pour chicken broth, water and scallop water into pot and cook. Add in agar agar, cook until dissolved. Season with sugar and some salt, set aside to cool (around 2 hours) [將雞湯和水和浸瑤柱水放鍋中煮，同時加大菜𢇁煮至溶，加糖和鹽調味放涼備用。]
7. Grab soup gelatin, slice it into thin strips, then dice into tiny cubes, place into a large bowl. [取已凝結的大菜糕切絲再切碎放入大盆備用。]
8. Place ham, shrimp, scallop, crab meat into soup gelatin, sprinkle some white pepper and pour some sesame oil, mix, set aside. [混合所有配料攪勻，再加上胡椒粉和麻油撤底拌勻。]
Assembly [組合]
1. Prep some metal sheets by spreading some oil on it, set aside in steamer [預備鐵片搽油放在蒸籠內備用。]
2. Grab dough disc, place as much filling as possible in the middle, slowly and carefully pleat the side and firmly press to seal. [取麵皮包入饀料，盡量多些，小心搯實收口。]
3. Place dumpling onto metal sheet, steam for 5 minutes after water comes to a boil. Let it rest for 5 minutes. Steam again when water is at a boil for another 5 minutes. Serve. [放餃在鐵片上，水滾計蒸五分鐘，取出放涼五分鐘再水滾計再蒸五分鐘，即食。]
#soupdumpling #dimsumrecipe #灌湯餃 #recipe
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Music/Sound Credits:
Travel (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Trip
3 سال پیش
در تاریخ 1400/04/31 منتشر شده
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