Resep Pangsit Rebus | Enak dan Sehat | Wonton Soup Recipe | Better Than Takeout | Nael Onion
Resep Pangsit Rebus | Enak dan Sehat | Wonton Soup Recipe | Better Than Takeout | Nael Onion
Wonton Soup Recipe | Better Than Takeout | Nael Onion
Bahan
Bahan pangsit:
Kuah pangsit:
Penyajian:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 250 gr iga babi dalam 500 ml air sampai mendidih, lalu buang airnya dan cuci bersih tulangnya.
- Di panci yang lebih besar, masukkan 1,5 liter air bersama iga yang sudah direbus tadi.
- Tambahkan bagian putih dari 2 batang daun bawang, 2 sampai 3 sdt garam, 2 sdt kaldu jamur, dan 3/4 sdt lada putih.
- Tutup pancinya dan masak kaldu dengan api kecil kurang lebih 45 menit.
- Iris 2 batang daun bawang dan cincang 2 siung bawang putih, lalu siram dengan 1,5 sdm minyak sayur yang dipanaskan sampai berasap dan aduk rata.
- Tambahkan 2 sdt tepung maizena, 2 sdm air, 2 sdt saus tiram, 1 sdt kecap asin, 1/2 sdt lada putih, 1 sdt kaldu jamur, 1/2 sdt gula, 3/4 sdt garam, dan 1 sdt minyak wijen, lalu aduk rata.
- Masukkan 500 gr daging babi giling dan aduk sampai semuanya tercampur.
- Simpan isian pangsit di kulkas selama 1 jam atau semalaman.
- Campur 1 sdt tepung maizena dengan 2 sdm air untuk merekatkan kulit pangsit.
- Ambil satu lembar kulit pangsit, beri kurang lebih 1 sdt isian di bagian tengahnya, olesi pinggirannya dengan larutan maizena, lalu tekan bagian tengahnya dan rekatkan.
- Tekan-tekan ujung kulit pangsitnya supaya menempel dan isiannya tidak terbuka.
- Masukkan 2 sdt tongcai dan 2 sdm minyak bawang putih goreng ke dalam kaldunya.
- Siapkan mangkok saji berisi sawi rebus, taoge rebus, daun bawang iris, dan 1 sdt kecap asin untuk setiap penyajian.
- Didihkan air di panci terpisah, masukkan pangsitnya, dan aduk supaya tidak menempel di dasar panci.
- Setelah pangsitnya mengapung, rebus lagi 1 sampai 2 menit, lalu angkat dan pindahkan ke mangkok saji.
- Tuang kuah kaldunya di atas pangsit dan garnish dengan bawang merah goreng.
Ingredients
Wonton filling:
The soup:
Others:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 250 g of pork ribs in 500 ml of water until it comes to a boil, then discard the water and rinse the bones clean.
- In a larger pot, add 1.5 liters of water along with the parboiled ribs.
- Add the white parts of 2 spring onion stalks, 2 to 3 tsp salt, 2 tsp mushroom bouillon, and 3/4 tsp white pepper.
- Cover the pot and simmer the broth over low heat for about 45 minutes.
- Slice 2 stalks of spring onion and chop 2 cloves of garlic, then pour 1.5 tbsp of vegetable oil heated until smoking over them and stir well.
- Add 2 tsp cornstarch, 2 tbsp water, 2 tsp oyster sauce, 1 tsp light soy sauce, 1/2 tsp white pepper, 1 tsp mushroom bouillon, 1/2 tsp sugar, 3/4 tsp salt, and 1 tsp sesame oil, then mix well.
- Add 500 g of ground pork and mix until everything is combined.
- Keep the wonton filling in the fridge for 1 hour or overnight.
- Mix 1 tsp of cornstarch with 2 tbsp of water to use as glue for the wrappers.
- Take a wonton wrapper, put about 1 tsp of filling in the centre, brush the edges with the cornstarch slurry, then press the middle down and seal it.
- Press the edges of the wrapper firmly so they stick and the filling does not come out.
- Add 2 tsp of preserved vegetable and 2 tbsp of fried garlic oil to the broth.
- Prepare serving bowls with blanched mustard greens, blanched bean sprouts, sliced spring onion, and 1 tsp of light soy sauce per serving.
- Bring water to a boil in a separate pot, add the wontons, and stir so they do not stick to the bottom.
- Once the wontons float, boil for another 1 to 2 minutes, then lift them out into the serving bowls.
- Pour the broth over the wontons and garnish with fried shallots.
Cook Mode
Resep Pangsit Rebus | Enak dan Sehat | Wonton Soup Recipe | Better Than Takeout | Nael Onion
Resep Pangsit Rebus | Enak dan Sehat | Wonton Soup Recipe | Better Than Takeout | Nael Onion
Bahan
Bahan pangsit:
Kuah pangsit:
Penyajian:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 250 gr iga babi dalam 500 ml air sampai mendidih, lalu buang airnya dan cuci bersih tulangnya.
- Di panci yang lebih besar, masukkan 1,5 liter air bersama iga yang sudah direbus tadi.
- Tambahkan bagian putih dari 2 batang daun bawang, 2 sampai 3 sdt garam, 2 sdt kaldu jamur, dan 3/4 sdt lada putih.
- Tutup pancinya dan masak kaldu dengan api kecil kurang lebih 45 menit.
- Iris 2 batang daun bawang dan cincang 2 siung bawang putih, lalu siram dengan 1,5 sdm minyak sayur yang dipanaskan sampai berasap dan aduk rata.
- Tambahkan 2 sdt tepung maizena, 2 sdm air, 2 sdt saus tiram, 1 sdt kecap asin, 1/2 sdt lada putih, 1 sdt kaldu jamur, 1/2 sdt gula, 3/4 sdt garam, dan 1 sdt minyak wijen, lalu aduk rata.
- Masukkan 500 gr daging babi giling dan aduk sampai semuanya tercampur.
- Simpan isian pangsit di kulkas selama 1 jam atau semalaman.
- Campur 1 sdt tepung maizena dengan 2 sdm air untuk merekatkan kulit pangsit.
- Ambil satu lembar kulit pangsit, beri kurang lebih 1 sdt isian di bagian tengahnya, olesi pinggirannya dengan larutan maizena, lalu tekan bagian tengahnya dan rekatkan.
- Tekan-tekan ujung kulit pangsitnya supaya menempel dan isiannya tidak terbuka.
- Masukkan 2 sdt tongcai dan 2 sdm minyak bawang putih goreng ke dalam kaldunya.
- Siapkan mangkok saji berisi sawi rebus, taoge rebus, daun bawang iris, dan 1 sdt kecap asin untuk setiap penyajian.
- Didihkan air di panci terpisah, masukkan pangsitnya, dan aduk supaya tidak menempel di dasar panci.
- Setelah pangsitnya mengapung, rebus lagi 1 sampai 2 menit, lalu angkat dan pindahkan ke mangkok saji.
- Tuang kuah kaldunya di atas pangsit dan garnish dengan bawang merah goreng.
Ingredients
Wonton filling:
The soup:
Others:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 250 g of pork ribs in 500 ml of water until it comes to a boil, then discard the water and rinse the bones clean.
- In a larger pot, add 1.5 liters of water along with the parboiled ribs.
- Add the white parts of 2 spring onion stalks, 2 to 3 tsp salt, 2 tsp mushroom bouillon, and 3/4 tsp white pepper.
- Cover the pot and simmer the broth over low heat for about 45 minutes.
- Slice 2 stalks of spring onion and chop 2 cloves of garlic, then pour 1.5 tbsp of vegetable oil heated until smoking over them and stir well.
- Add 2 tsp cornstarch, 2 tbsp water, 2 tsp oyster sauce, 1 tsp light soy sauce, 1/2 tsp white pepper, 1 tsp mushroom bouillon, 1/2 tsp sugar, 3/4 tsp salt, and 1 tsp sesame oil, then mix well.
- Add 500 g of ground pork and mix until everything is combined.
- Keep the wonton filling in the fridge for 1 hour or overnight.
- Mix 1 tsp of cornstarch with 2 tbsp of water to use as glue for the wrappers.
- Take a wonton wrapper, put about 1 tsp of filling in the centre, brush the edges with the cornstarch slurry, then press the middle down and seal it.
- Press the edges of the wrapper firmly so they stick and the filling does not come out.
- Add 2 tsp of preserved vegetable and 2 tbsp of fried garlic oil to the broth.
- Prepare serving bowls with blanched mustard greens, blanched bean sprouts, sliced spring onion, and 1 tsp of light soy sauce per serving.
- Bring water to a boil in a separate pot, add the wontons, and stir so they do not stick to the bottom.
- Once the wontons float, boil for another 1 to 2 minutes, then lift them out into the serving bowls.
- Pour the broth over the wontons and garnish with fried shallots.
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