RESEP PANGSIT REBUS KUAH ! TINGGAL TAMBAHIN BAKMI
Resep
Pangsit Rebus Kuah (Boiled Wontons in Broth)
Bahan
Kuah :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Goreng lemak babi hingga crispy (garing); sisihkan minyaknya bersama lemak yang sudah garing.
- Campurkan daging kapsim (lengan babi) cincang, udang, bumbu (bawang putih halus, jahe parut, lada putih, garam, kaldu ayam, gula, kecap ikan, minyak wijen, minyak goreng), dan lemak goreng tadi; aduk hingga rata tapi jangan terlalu halus (masih ada tekstur chunky).
- Tambahkan tepung maizena dan tepung tapioka, aduk-aduk hingga tercampur rata (jangan diblender agar tidak terlalu kenyal seperti bakso).
- Sebelum membungkus, masak dulu air untuk kuah: masukkan kaldu ayam bubuk, gula, jahe, lada, dan bawang putih geprek; masak sekitar 15 menit hingga rata dan gurih, koreksi rasa.
- Bungkus adonan dengan kulit pangsit: isi secukupnya (jangan terlalu banyak/padat), lipat dua saja untuk mempercepat, pastikan isian tidak keluar dari kulit.
- Rebus pangsit langsung ke dalam kuah yang sudah dibuat.
- Buang bahan aromatik (jahe, bawang putih) dari kuah, lalu masukkan pangsit secukupnya untuk direbus.
- Tambahkan taburan daun bawang dan bawang goreng sebelum disajikan.
Ingredients
Broth:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Fry the pork fat until crispy; set aside along with the rendered oil.
- Combine the minced pork shoulder, shrimp, seasonings (minced garlic, grated ginger, white pepper, salt, chicken bouillon powder, sugar, fish sauce, sesame oil, cooking oil), and the fried fat bits; mix until combined but not too fine (keep some chunky texture).
- Add the cornstarch and tapioca starch, stir until combined (don't blend it smooth, or it'll turn out too bouncy like meatballs).
- Before wrapping, cook the broth first: add chicken bouillon powder, sugar, ginger, ground pepper, and smashed garlic to the water; simmer for about 15 minutes until well-blended and savory, then adjust the seasoning to taste.
- Wrap the filling in wonton wrappers: use a moderate amount of filling (not too much or too little), fold in half for speed, making sure the filling doesn't poke out of the wrapper.
- Boil the wontons directly in the prepared broth.
- Remove the spent aromatics (ginger, garlic) from the broth, then add the desired number of wontons to boil.
- Top with scallion and fried shallots before serving.
Cook Mode
RESEP PANGSIT REBUS KUAH ! TINGGAL TAMBAHIN BAKMI
Pangsit Rebus Kuah (Boiled Wontons in Broth)
RESEP PANGSIT REBUS KUAH ! TINGGAL TAMBAHIN BAKMI
RESEP PANGSIT REBUS KUAH ! TINGGAL TAMBAHIN BAKMI
Bahan
Kuah :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Goreng lemak babi hingga crispy (garing); sisihkan minyaknya bersama lemak yang sudah garing.
- Campurkan daging kapsim (lengan babi) cincang, udang, bumbu (bawang putih halus, jahe parut, lada putih, garam, kaldu ayam, gula, kecap ikan, minyak wijen, minyak goreng), dan lemak goreng tadi; aduk hingga rata tapi jangan terlalu halus (masih ada tekstur chunky).
- Tambahkan tepung maizena dan tepung tapioka, aduk-aduk hingga tercampur rata (jangan diblender agar tidak terlalu kenyal seperti bakso).
- Sebelum membungkus, masak dulu air untuk kuah: masukkan kaldu ayam bubuk, gula, jahe, lada, dan bawang putih geprek; masak sekitar 15 menit hingga rata dan gurih, koreksi rasa.
- Bungkus adonan dengan kulit pangsit: isi secukupnya (jangan terlalu banyak/padat), lipat dua saja untuk mempercepat, pastikan isian tidak keluar dari kulit.
- Rebus pangsit langsung ke dalam kuah yang sudah dibuat.
- Buang bahan aromatik (jahe, bawang putih) dari kuah, lalu masukkan pangsit secukupnya untuk direbus.
- Tambahkan taburan daun bawang dan bawang goreng sebelum disajikan.
Ingredients
Broth:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Fry the pork fat until crispy; set aside along with the rendered oil.
- Combine the minced pork shoulder, shrimp, seasonings (minced garlic, grated ginger, white pepper, salt, chicken bouillon powder, sugar, fish sauce, sesame oil, cooking oil), and the fried fat bits; mix until combined but not too fine (keep some chunky texture).
- Add the cornstarch and tapioca starch, stir until combined (don't blend it smooth, or it'll turn out too bouncy like meatballs).
- Before wrapping, cook the broth first: add chicken bouillon powder, sugar, ginger, ground pepper, and smashed garlic to the water; simmer for about 15 minutes until well-blended and savory, then adjust the seasoning to taste.
- Wrap the filling in wonton wrappers: use a moderate amount of filling (not too much or too little), fold in half for speed, making sure the filling doesn't poke out of the wrapper.
- Boil the wontons directly in the prepared broth.
- Remove the spent aromatics (ginger, garlic) from the broth, then add the desired number of wontons to boil.
- Top with scallion and fried shallots before serving.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
