HIGH PROTEIN! DUMPLING LASAGNA
Lasagna Kulit Pangsit
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
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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