HIGH PROTEIN! DUMPLING LASAGNA
Lada putih
Dumpling Lasagna
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Parut bawang putih ke dalam daging ayam cincang.
- Parut sedikit jahe dan masukkan irisan daun bawang ke dalam daging.
- Bumbui dengan kecap asin, minyak wijen, bagian crispy dari chili oil, garam, lada putih, gula, dan cuka beras, lalu aduk sampai rata.
- Simpan isian di kulkas 30 menit supaya semua rasanya menyatu.
- Poles wadah tahan panas dengan sedikit minyak wijen supaya wangi dan tidak lengket.
- Basahi kulit pangsit dengan air sebentar lalu susun sebagai lapisan pertama di dasar wadah.
- Ratakan sebagian isian daging di atas lapisan kulit pangsit.
- Ulangi lapisan kulit pangsit dan daging sampai mendapat tiga sampai empat lapis.
- Tutup bagian paling atas dengan kulit pangsit basah yang dibuat sedikit melebihi sisi wadah karena akan menyusut saat dikukus.
- Siram sedikit air atau kuah kaldu di permukaannya supaya tidak kering.
- Kukus selama 25 sampai 30 menit sampai matang.
- Sajikan dengan siraman kecap asin, chili oil, dan taburan daun bawang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grate the garlic into the minced chicken.
- Grate in a little ginger and add the sliced spring onion.
- Season with soy sauce, sesame oil, the crispy part of the chili oil, salt, white pepper, sugar and rice vinegar, then mix well.
- Chill the filling for 30 minutes so the flavours come together.
- Brush a heatproof dish with a little sesame oil for aroma and so nothing sticks.
- Dip the wonton wrappers briefly in water, then lay them as the first layer in the base of the dish.
- Spread a portion of the meat filling over the wrapper layer.
- Repeat the wrapper and filling layers until you have three to four layers.
- Cover the top with dampened wrappers set slightly over the edges, since they shrink while steaming.
- Drizzle a little water or stock over the surface so it does not dry out.
- Steam for 25 to 30 minutes until cooked through.
- Serve with a drizzle of soy sauce, chili oil and a scattering of spring onion.
Cook Mode
Lada putih
Dumpling Lasagna
HIGH PROTEIN! DUMPLING LASAGNA
HIGH PROTEIN! DUMPLING LASAGNA
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Parut bawang putih ke dalam daging ayam cincang.
- Parut sedikit jahe dan masukkan irisan daun bawang ke dalam daging.
- Bumbui dengan kecap asin, minyak wijen, bagian crispy dari chili oil, garam, lada putih, gula, dan cuka beras, lalu aduk sampai rata.
- Simpan isian di kulkas 30 menit supaya semua rasanya menyatu.
- Poles wadah tahan panas dengan sedikit minyak wijen supaya wangi dan tidak lengket.
- Basahi kulit pangsit dengan air sebentar lalu susun sebagai lapisan pertama di dasar wadah.
- Ratakan sebagian isian daging di atas lapisan kulit pangsit.
- Ulangi lapisan kulit pangsit dan daging sampai mendapat tiga sampai empat lapis.
- Tutup bagian paling atas dengan kulit pangsit basah yang dibuat sedikit melebihi sisi wadah karena akan menyusut saat dikukus.
- Siram sedikit air atau kuah kaldu di permukaannya supaya tidak kering.
- Kukus selama 25 sampai 30 menit sampai matang.
- Sajikan dengan siraman kecap asin, chili oil, dan taburan daun bawang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grate the garlic into the minced chicken.
- Grate in a little ginger and add the sliced spring onion.
- Season with soy sauce, sesame oil, the crispy part of the chili oil, salt, white pepper, sugar and rice vinegar, then mix well.
- Chill the filling for 30 minutes so the flavours come together.
- Brush a heatproof dish with a little sesame oil for aroma and so nothing sticks.
- Dip the wonton wrappers briefly in water, then lay them as the first layer in the base of the dish.
- Spread a portion of the meat filling over the wrapper layer.
- Repeat the wrapper and filling layers until you have three to four layers.
- Cover the top with dampened wrappers set slightly over the edges, since they shrink while steaming.
- Drizzle a little water or stock over the surface so it does not dry out.
- Steam for 25 to 30 minutes until cooked through.
- Serve with a drizzle of soy sauce, chili oil and a scattering of spring onion.
Cook Notes
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