Crab Clyster Dumplings
6008
難度
★★★★
7小時
簡介
Crab clyster dumplings prevalence in restaurants was at the 70’s. At that moment, broth cubes were wrapped inside clyster dumplings to be placed on an oval pierced stainless steel plate when being steamed. The control of heat and time are the crucial part because the wrapper will break when overcooked. Later broth cubes were no longer wrapped inside of dumplings but in the same lidded bowl.
材料
做法
Ingredients
|
|
|---|---|
| 4350g | broth | Wrappers: |
| 600g | bread flour |
| 75g | boiling water |
| 75g | plain flour (cooked) |
| 2 drops | edible lye |
| 5-6 | eggs | Fillings: |
| 600g | chicken meat (diced) |
| 600g | shrimp meat (diced) |
| 75g | soaked shiitake (diced) |
| 150g | scallops (diced) |
| 150g | barbeque duck meat (diced) |
| 300g | cooked crab meat |
| 115g | simmered shark fin |
| 115g | braised conpoy pieces |
| 115g | cooked crab yolk (chopped) |
| 1800g | broth cubes |
| 150g | fresh straw mushrooms (diced and blanched) |
Seasonings
|
| 30g | salt |
| 61g | chicken powder |
| 61g | granulated sugar |
 |
做法 |
|---|---|
| 1 | Make a well in the center of bread flour, stir in other ingredients, merge with bread flour from the side wall, rub and knead until smooth dough. Place dough inside a plastic bag for fermentation in 4 hours. Rub and knead again until finer texture. Knead elliptical form. Place it to plastic bag again for 2 hours. |
| 2 | Remove the dough form plastic bag, divide into 4 portions. Roll them into cylinders. Cut each cylinder into small pieces, each about 11gms. Use a rolling pin to roll them flat to about 6-7cm diameter rounds. Wrap them well and refrigerate for next day. |
| 3 | Combine fillings with seasonings. |
| 4 | Remove rounds from refrigerator. Roll them further flat to 12cm-diameter rounds. Each wraps fillings of 94g and shape into crescent dumpling. Place into soup bowls with broth cubes, cover with lids. |
| 5 | Place bowls in steamer, stew over high heat for 15 mins. Done. |
貼士
Ingredients for broth are half of chicken, 1/2 catty of front hind of pork, 150g of ham bone, 3 slices of ginger, 1800g of water and 900g of pork skin. Procedures are firstly blanching all kinds of meat separately, and then wash and clean pork skin thoroughly, blanch too. Scrape away dirt and cut the fat. Blanch again, wash and rinse thoroughly. Simmer with other ingredients in double boiler for 5-6 hours until pork skin dissolves and when obtain 1800g of soup. Set aside until room temperature and then pour into ice cube mold, freeze. Can substitute pork skin with 23g of agar agar, 90g gelatin powder and 1800g of broth.
