OT: The Food & Drinks Thread Part Trois

[groovejuice]

Made a huge batch of Hunan peanut dumpling. Works great from frozen afterwards.

They look delicious. Are those homemade? What is the filling?

 

[angusyoung]

That's hilarious!!!

Just trying to add a little humor from time to time,not trying to offend anyone.

 

[groovejuice]

Just trying to add a little humor from time to time,not trying to offend anyone.

Can't see how anyone could be righteously offended by that excellent post.

 

[angusyoung]

They look delicious. Are those homemade? What is the filling?

From scratch,always liked them and decided to attempt these years ago and prefer to make a lot and save them for when in a pinch.

There is nothing in the noodle,just covered in the peanut sauce. Could definitely put in a filling and have certainly considered it,but pretty darn good as is.

Occasionally we do some other filled dumplings with gyoza sauce.

 

[angusyoung]

Can't see how anyone could be righteously offended by that excellent post.

Hope you're right,nowadays people seem to be so easily put off.

 

[Per Sjoblom]

From scratch,always liked them and decided to attempt these years ago and prefer to make a lot and save them for when in a pinch.

There is nothing in the noodle,just covered in the peanut sauce. Could definitely put in a filling and have certainly considered it,but pretty darn good as is.

Occasionally we do some other filled dumplings with gyoza sauce.

I haven't eaten today and now I get hunger aggression at work!

 

[GoodKiwi]

I bit off way more than I could chew when I attempted to prepare a batch of vegan Xiaolongbao dumplings. It was a two day long effort that ultimately ended up in a disaster.

My agar thickened broth was not only funny tasting, but it also never set properly and the dumplings burst while being steamed.

Oh well, I shall try again some time in the future on the elusive quest of re-creating a vegan version of the soup dumpling. This is ridiculously difficult of a task due to many factors, one of which is the lack of precise guidelines and recipes online.

 

[Le Tricolore]

@Lshap, so the the bacon washed bourbon isn't bad. It's certainly interesting and worth trying. I don't think it's necessarily something I'll need to make again though.

 

[ahmedou]

I trust Top Menu. Credible and accurate informations.

 

[groovejuice]

I bit off way more than I could chew when I attempted to prepare a batch of vegan Xiaolongbao dumplings. It was a two day long effort that ultimately ended up in a disaster.

My agar thickened broth was not only funny tasting, but it also never set properly and the dumplings burst while being steamed.

Oh well, I shall try again some time in the future on the elusive quest of re-creating a vegan version of the soup dumpling. This is ridiculously difficult of a task due to many factors, one of which is the lack of precise guidelines and recipes online.

**sorry I missed the vegan part. I imagine you could experiment with more agar, although that might be the source of the odd flavour. If you also eat meat then try the recipe below. **


You should not use agar to gelatinize xiaolongbao. It should be mostly from the bones in your original broth.

Recipe
2 lbs chicken wings or feet (rinsed and cut
12oz. pork belly with skin (rinsed and cut)
8 cups water
3 whole scallions
1" ginger finely sliced
3 cloves garlic

After straining
2 tbsp. Shaoxing wine
1 tbsp. soy sauce

Skim the scum as it boils then slowly cook at a rolling simmer for 2.5 hrs. Remove the meat and bones.

Strain with colander and cheesecloth.
Add the broth back to the cleaned pot, add the wine and soy. Cook at a rolling simmer until reduced to 2 cups. Let cool until warm.

Put into a shallow baking dish and refrigerate for several hours until very cold and set.

To ensure a solid gelatin, you could add a small beef bone or extra wings to the original pot.

 

[GoodKiwi]

You should not use agar to gelatinize xiaolongbao. It should be mostly from the bones in your original broth.

Recipe
2 lbs chicken wings or feet (rinsed and cut
12oz. pork belly with skin (rinsed and cut)
8 cups water
3 whole scallions
1" ginger finely sliced
3 cloves garlic

After straining
2 tbsp. Shaoxing wine
1 tbsp. soy sauce

Skim the scum as it boils then slowly cook at a rolling simmer for 2.5 hrs. Remove the meat and bones.

Strain with colander and cheesecloth.
Add the broth back to the cleaned pot, add the wine and soy. Cook at a rolling simmer until reduced to 2 cups. Let cool until warm.

Put into a shallow baking dish and refrigerate for several hours until very cold and set.

To ensure a solid gelatin, you could add a small beef bone or extra wings to the original pot.

The entire point of my post was about attempting to make a vegan version of Xiaolongbao. I'm vegan, so gelatine is not something I could use.

 

[groovejuice]

The entire point of my post was about attempting to make a vegan version of Xiaolongbao. I'm vegan, so gelatine is not something I could use.

Yeah sorry about, I realized that just after I posted. I have edited that post.

 

[GoodKiwi]

Yeah sorry about, I realized that just after I posted. I have edited that post.

No worries, I appreciated your earlier response trying to help out regardless.

 

[groovejuice]

No worries, I appreciated your earlier response trying to help out regardless.

No problem at all. The other issue of course is your dough. Did you make it from scratch? I have a recipe for the dough if you'd like to have it.

 

[GoodKiwi]

No problem at all. The other issue of course is your dough. Did you make it from scratch? I have a recipe for the dough if you'd like to have it.

Yes, I did make my dough from scratch. I think one other issue I had was folding it. It's pretty damn difficult to do without practicing a lot. My dumplings were very dough-ey at their top part because of my amateur folding technique. Not sure if that contributed to them busting during steaming, but it might have.

P.S. Sure, post your dough recipe if you don't mind please. Although I'm not sure I'll take another crack at this any time soon.

 

[peate]

You guys are freakin' me out with your near identical avatars. Zoom in, zoom out, zoom in...

 

[groovejuice]

You guys are freakin' me out with your near identical avatars. Zoom in, zoom out, zoom in...

I've been meaning to change mine. I could post a pic of myself and it would look pretty much like my current one.

 

[GoodKiwi]

I've been meaning to change mine. I could post a pic of myself and it would look pretty much like my current one.

And I've been also meaning to change mine.

 

[groovejuice]

And I've been also meaning to change mine.

Didn't we have this conversation in June?

 

[GoodKiwi]

Didn't we have this conversation in June?

We surely did, but then I kept watching Ab's shows and couldn't make myself to pull the trigger on the avatar change. He still resonates with me a great deal.

 

[Mrb1p]

Oh no not the Anthony Bourdain superfans again

 

[Mrb1p]

I bit off way more than I could chew when I attempted to prepare a batch of vegan Xiaolongbao dumplings. It was a two day long effort that ultimately ended up in a disaster.

My agar thickened broth was not only funny tasting, but it also never set properly and the dumplings burst while being steamed.

Oh well, I shall try again some time in the future on the elusive quest of re-creating a vegan version of the soup dumpling. This is ridiculously difficult of a task due to many factors, one of which is the lack of precise guidelines and recipes online.

Did you make the ends thinner than the center of your dumpling ? Makes it leak 100% of the time if you don't IMO.
Otherwise, it may be for molecular reasons or something, there's like a 40 celsius difference between the liquifying points, that may be it, I don't know.

 

[Toene]

My roommate is a graduated cook and sommelier, who has worked in the past with a Michelin-starred chef and now serves in a top 10 restaurant in the country, so if I need any advice on food or wine I just shout his name across the appartment. Bretty cool.

 

[cphabs]

Just trying to add a little humor from time to time,not trying to offend anyone.

I have been offended! But, guess what? My balls dropped when they were supposed to and it is all good!

 

[cphabs]

**sorry I missed the vegan part. I imagine you could experiment with more agar, although that might be the source of the odd flavour. If you also eat meat then try the recipe below. **


You should not use agar to gelatinize xiaolongbao. It should be mostly from the bones in your original broth.

Recipe
2 lbs chicken wings or feet (rinsed and cut
12oz. pork belly with skin (rinsed and cut)
8 cups water
3 whole scallions
1" ginger finely sliced
3 cloves garlic

After straining
2 tbsp. Shaoxing wine
1 tbsp. soy sauce

Skim the scum as it boils then slowly cook at a rolling simmer for 2.5 hrs. Remove the meat and bones.

Strain with colander and cheesecloth.
Add the broth back to the cleaned pot, add the wine and soy. Cook at a rolling simmer until reduced to 2 cups. Let cool until warm.

Put into a shallow baking dish and refrigerate for several hours until very cold and set.

To ensure a solid gelatin, you could add a small beef bone or extra wings to the original pot.

Quit switching your avatar! I’m a visual learner.