Notes : Je prépare mon bouillon de poulet en l’assaisonnant avant d’y faire cuire les dumplings directement dans le bouillon jusqu’à ce qu’ils flottent puis j’ajoute le bok choy à la fin. J’ajoute l’oignon vert en garniture sur la soupe au moment de servir.
J’utilise un 1/2 paquet de pâte wonton que je fais dégeler la veille (environ 34-35 dumplings).
Donne 6 portions
For the wonton dumplings (makes around 36 small ones)
36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
150g uncooked and shelled prawns, finely chopped
150g lean pork mince
1 tbsp grated ginger
1 tbsp light soy sauce
1 tbsp rice vinegar or rice wine vinegar
1 tsp toasted sesame oil
2 spring onions, finely chopped
For the soup
1.5 litres chicken stock
2 small heads of pak choi (ou bok choy), roughly sliced
1 tsp light soy sauce
2 tsp rice vinegar or rice wine vinegar
1 tsp toasted sesame oil
2 generous pinches of white pepper
2 spring onions, finely chopped
Place a heaped teaspoon of filling mixture in the middle of the top half of the wrapper.
Wet your finger and run a little water around the edge of the top half of the wrapper.
Fold the bottom up and over the filling, so it meets with the top edge. If square, bring the bottom corner of the diamond up to meet the top corner.
Run your finger over the filling to push out any air bubbles, then press the pastry firmly around the meat so you have a sealed parcel.
Turn it over and dab some water in the middle. Tightly fold one corner into the middle. Add another dab of water and then tightly fold in the other corner. If using a square, you can tuck down the top corner that remains sticking out at this stage.
Repeat until you’ve used up all of the wonton wrappers and filling.
As you make each dumpling, keep them under a clean tea towel that has been run under the tap and wrung out. This prevents them from drying out.
The soup :
In a large pan, bring your chicken stock to a gentle boil.
Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked.
Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the pak choi – first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste.
Serve up six dumplings per bowl, then pour over a couple of ladles of the liquid. Finish off with a scattering of chopped spring onions, and serve immediately.
Note : J’utilise un rôti de faux-filet ou de longe de porc que je fais cuire au préalable et coupe en lanières.
J’ajoute des cashews ou des arachides en garniture à la fin.
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
2 celery ribs diagonally cut into 1/4-inch-thick slices
6 oz snow peas diagonally cut into 1/4-inch-thick slices
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
1/4 lb mushrooms cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb mung bean sprouts, rinsed and drained
1 (5-oz) can sliced water chestnuts
1 (5-oz) can sliced bamboo shoots
1/4 cup chicken broth
Vegetable oil (olive oil)
Salt and pepper to taste
Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl.
Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.
2 large shallots, diced; OR one medium onion, thinly sliced
To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
To fill the pierogi: Roll half the dough 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float after about 10 minutes, they’re done.
Sauté the shallots or onion in the butter i a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.
Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9″ x 13″ pan, two 9″ round cake pans, three 8″ round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
Scrape the bottom and sides of the mixing bowl.
With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.
Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.
After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.
Bake for 40 minutes for a 9″ x 13″ pan; 27 minutes for 9″ layers; 24 minutes for 8″ layers, or 23 to 25 minutes for cupcakes.
The cake is done when it’s golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
Remove the cake from the oven and place it on a rack to cool before removing it from the pan.
Pour une saveur plus piquante, ajouter 2 ml (1/2 c. à thé) de gingembre frais haché et la même quantité de sambal oelek.
Faire cuire les poitrines de poulet au four. Préparer la sauce dans une poêle à part et y déposer les poitrines une fois cuites.
Dans un bol, mélanger le beurre d’arachide et le miel. Ajouter le lait de coco et combiner. Ajouter la sauce soya, l’huile de sésame, la sauce de poisson et le cumin. Mélanger.Allonger avec 125 ml (1/2 tasse) d’eau. Réserver.
Saler et poivrer les poitrines de poulet des deux côtés.
Dans une grande poêle munie d’un couvercle, chauffer l’huile à feu moyen-vif. Saisir les poitrines de poulet pendant 3 minutes par côté. Baisser le feu à doux.
Déglacer avec le reste de l’eau (60 ml ou ¼ tasse). Ajouter la sauce et bien enrober les poitrines de poulet.
Couvrir et laisser mijoter pendant 15 minutes ou jusqu’à ce que la température interne atteigne 77 °C (170 °F). Tourner une fois à mi-cuisson. Ajouter un peu d’eau au besoin si la sauce devient trop épaisse.
Trancher les poitrines de poulet et les servir nappées de sauce. Garnir d’arachides et de coriandre. Accompagner de boks choys et de vermicelles de riz.