PANGSIT ISI DAGING BABI & UDANG || PLUS Resep Yam Kiau‼️
Pangsit Babi Udang & Yam Kiau
Pork and Shrimp Wontons
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris daun bawang, lalu cincang 2 siung bawang putih dan masukkan keduanya ke dalam baskom.
- Potong kotak kecil 2 buah jamur shitake yang sudah direndam sampai lembut dan diperas airnya.
- Keringkan 350 gr daging babi dengan tisu dapur lalu potong kecil-kecil.
- Cincang dagingnya sampai tidak terlalu halus dan tidak terlalu kasar.
- Keringkan 300 gr udang dengan tisu dapur, potong-potong, cincang, lalu masukkan ke dalam baskom.
- Parut jahe seukuran jempol, peras airnya, lalu ambil 2 sdt air jahenya.
- Masukkan garam, gula pasir, kaldu jamur, merica, dan bumbu lainnya, lalu tambahkan shaoxing wine dan air jahe.
- Aduk dengan sepasang sumpit sampai semua bumbu tercampur rata.
- Masukkan 1 sdm tepung tapioka lalu aduk lagi sampai tercampur rata.
- Siapkan kulit pangsit secukupnya dan tutup dengan kain bersih agar tidak kering.
- Ambil selembar kulit pangsit, basahi pinggirannya, beri isian secukupnya di bagian tengah, lalu satukan pinggirannya membentuk segitiga.
- Beri sedikit air di salah satu sudutnya lalu satukan kedua sudut itu.
- Bekukan pangsit di freezer sekitar satu setengah jam, lalu simpan dalam kotak yang dialasi kain bersih atau tisu dapur.
- Rebus pangsit di air mendidih sampai kulitnya transparan dan isinya matang, lalu angkat dan tiriskan.
- Siapkan bumbu yam kiau dari minyak babi, minyak bawang putih goreng, kecap ikan, cuka makan, kaldu jamur, merica, dan sedikit kecap manis, masukkan pangsit, tambahkan sedikit air rebusan, aduk rata, lalu taburi potongan daun bawang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the spring onion, then chop 2 cloves of garlic and put both into a bowl.
- Cut 2 shiitake mushrooms, already soaked until soft and squeezed dry, into small cubes.
- Pat 350 g of pork dry with kitchen paper, then cut it into small pieces.
- Chop the meat until it is neither too fine nor too coarse.
- Pat 300 g of shrimp dry with kitchen paper, cut it up, chop it, then add it to the bowl.
- Grate a thumb-sized piece of ginger, squeeze out the juice, then take 2 tsp of that juice.
- Add the salt, granulated sugar, mushroom bouillon, pepper, and the other seasonings, then add the Shaoxing wine and the ginger juice.
- Stir with a pair of chopsticks until all the seasonings are evenly mixed.
- Add 1 tbsp of tapioca starch and stir again until evenly mixed.
- Take out as many wonton wrappers as you need and cover them with a clean cloth so they do not dry out.
- Take one wrapper, wet the edges, put some filling in the middle, then seal the edges into a triangle.
- Dab a little water on one corner, then press the two corners together.
- Freeze the wontons for about an hour and a half, then store them in a box lined with a clean cloth or kitchen paper.
- Boil the wontons in boiling water until the wrappers look transparent and the filling is cooked, then lift and drain them.
- Prepare the yam kiau seasoning from lard, fried garlic oil, fish sauce, vinegar, mushroom bouillon, pepper, and a little sweet soy sauce, add the wontons, spoon in a little of the cooking water, toss until coated, then top with sliced spring onion.
Cook Mode
PANGSIT ISI DAGING BABI & UDANG || PLUS Resep Yam Kiau‼️
PANGSIT ISI DAGING BABI & UDANG || PLUS Resep Yam Kiau‼️
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris daun bawang, lalu cincang 2 siung bawang putih dan masukkan keduanya ke dalam baskom.
- Potong kotak kecil 2 buah jamur shitake yang sudah direndam sampai lembut dan diperas airnya.
- Keringkan 350 gr daging babi dengan tisu dapur lalu potong kecil-kecil.
- Cincang dagingnya sampai tidak terlalu halus dan tidak terlalu kasar.
- Keringkan 300 gr udang dengan tisu dapur, potong-potong, cincang, lalu masukkan ke dalam baskom.
- Parut jahe seukuran jempol, peras airnya, lalu ambil 2 sdt air jahenya.
- Masukkan garam, gula pasir, kaldu jamur, merica, dan bumbu lainnya, lalu tambahkan shaoxing wine dan air jahe.
- Aduk dengan sepasang sumpit sampai semua bumbu tercampur rata.
- Masukkan 1 sdm tepung tapioka lalu aduk lagi sampai tercampur rata.
- Siapkan kulit pangsit secukupnya dan tutup dengan kain bersih agar tidak kering.
- Ambil selembar kulit pangsit, basahi pinggirannya, beri isian secukupnya di bagian tengah, lalu satukan pinggirannya membentuk segitiga.
- Beri sedikit air di salah satu sudutnya lalu satukan kedua sudut itu.
- Bekukan pangsit di freezer sekitar satu setengah jam, lalu simpan dalam kotak yang dialasi kain bersih atau tisu dapur.
- Rebus pangsit di air mendidih sampai kulitnya transparan dan isinya matang, lalu angkat dan tiriskan.
- Siapkan bumbu yam kiau dari minyak babi, minyak bawang putih goreng, kecap ikan, cuka makan, kaldu jamur, merica, dan sedikit kecap manis, masukkan pangsit, tambahkan sedikit air rebusan, aduk rata, lalu taburi potongan daun bawang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the spring onion, then chop 2 cloves of garlic and put both into a bowl.
- Cut 2 shiitake mushrooms, already soaked until soft and squeezed dry, into small cubes.
- Pat 350 g of pork dry with kitchen paper, then cut it into small pieces.
- Chop the meat until it is neither too fine nor too coarse.
- Pat 300 g of shrimp dry with kitchen paper, cut it up, chop it, then add it to the bowl.
- Grate a thumb-sized piece of ginger, squeeze out the juice, then take 2 tsp of that juice.
- Add the salt, granulated sugar, mushroom bouillon, pepper, and the other seasonings, then add the Shaoxing wine and the ginger juice.
- Stir with a pair of chopsticks until all the seasonings are evenly mixed.
- Add 1 tbsp of tapioca starch and stir again until evenly mixed.
- Take out as many wonton wrappers as you need and cover them with a clean cloth so they do not dry out.
- Take one wrapper, wet the edges, put some filling in the middle, then seal the edges into a triangle.
- Dab a little water on one corner, then press the two corners together.
- Freeze the wontons for about an hour and a half, then store them in a box lined with a clean cloth or kitchen paper.
- Boil the wontons in boiling water until the wrappers look transparent and the filling is cooked, then lift and drain them.
- Prepare the yam kiau seasoning from lard, fried garlic oil, fish sauce, vinegar, mushroom bouillon, pepper, and a little sweet soy sauce, add the wontons, spoon in a little of the cooking water, toss until coated, then top with sliced spring onion.
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