Make Your Own Chinese Dumplings: Yotam Ottolenghi’s Shanghai Cake Recipes | food

I I tend to eat more Chinese food when I’m outside than I cook at home. The biang biang noodles that I can get at my local North London restaurant, Xi’an Impression, for example, ask to be eaten rather than repeated. When I don’t eat much there, it’s Fuchsia Dunlop’s books that encourage me and my team to try our hands. Today’s Shanghai Pot cake is the result of my colleague Jake Norman’s recent loss and inspiration from the land of fish and rice.

Shanghai buns

This dough can be steamed to make pousse or fried to make pot labels; If you are part of a very fragile crust, it can also be well fried. Once the dough is made, use any fillings you wish to turn into dumplings. I’ve provided some ideas in the following recipes.

to equip 10 minutes
fix 50 minutes +
cook 1 hour
Make 15 pieces of bread

300g strong white bread flourplus an additional 1½ tablespoons for dusting
1 teaspoon quick-acting dry yeast
Half a teaspoon of fine sugar
½ teaspoon baking powder
Half a teaspoon of salt
Half a teaspoon of sesame oil
175 ml lukewarm water
350-400gm filling of your choice
(see below for ideas)
3 tablespoons vegetable oil
1 star anise

Dipping sauce or black rice vinegarto serve

Place first five ingredients into the bowl of a stand mixer fitted with the dough hook, keeping the yeast and salt separate and on opposite sides. Mix on medium speed, then whisk in sesame oil and 175 ml of lukewarm water until a paste forms. Raise the speed to medium-high and mix for another 10 minutes, until smooth and pliable. Shape the dough into a ball, return to the bowl of a stand mixer, cover with a damp cloth and place in a warm place for 50 minutes to an hour, until doubled in size.

Remove the dough from the bowl and place it on a lightly floured work surface. Knead well to get rid of all the air, then roll into a sausage 4 cm wide. Cut this into 15 pieces of about 30 grams each, then using a rolling pin roll each piece into a disc 3 mm thick, 9 cm in diameter, generously floured.

To shape the cupcakes, place one disk in the palm of your non-dominant hand and place a spoonful of the filling of your choice in the middle – I’ve provided some filling ideas below, but you can fit just about anything you want inside. Use your other hand to lift the edges of the disc up and over the filling, so that they meet at the top and are flattened. Use your fingers to twist the top edges and snap them together, so it now looks like a money bag. Pinch and roll the top into a spiral shape, then cut and discard the top half of the dough. Place the spiralizer dough side down on a lightly floured surface and repeat with the remaining disks of bread dough.

To cook the stuffed buns, put the vegetable oil in a large (28 cm) non-stick frying pan with a lid on over medium-high heat. Once it is hot, remove from the heat and carefully arrange the bun seam side down in the pan, covering its base; It’s okay if they’re touching a little, but you don’t want them to be snug. Return the pan to the heat and fry the bread for 2 minutes, until golden and starting to flip from the bottom. With great care – you may spit! – Pour 160 ml of boiling water around the edges of the pan (for example, Not over the buns), add the star anise, cover the pan with its lid and steam for six minutes. Remove the lid and continue cooking, uncovered, until all the water has evaporated and the buns are cooked through.

Turn off the heat and carefully use tongs to lift each fried side onto a large plate. Serve with your favorite dipping sauce or a small bowl of black rice vinegar.

Rainbow tofu and sweet ginger sauce

Yotam ottolingi rainbow chard and tofu bun with sweet ginger dipping sauce.

This is a great vegan filling for cakes and craft pies alike. If you want to go ahead, make the stuffing and dipping sauce the day before. And if you prefer, use store-bought dumpling wrappers to make dumplings.

to equip 15 minutes
cook 30 minutes
Fabulous 1 hour
filling up 15 pieces of bread

1 tablespoon vegetable oil
3 garlic cloves
(15 g) peeled and mashed
5 cm piece of fresh ginger (10 g), peeled and finely grated
1 red pepper (10 g), stems, pulp and seeds removed, finely chopped
4 green onionsThinly sliced, white and green parts kept separate
30 grams of gingerfinely chopped
400 grams of rainbowStems and leaves separated, stems finely chopped, leaves almost torn
Sea salt and black pepper
225gm silken tofu

for dipping sauce
teaspoon toasted sesame oil
30 ml willow soy
50 ml syrup from a jar of ginger
10ml qinqiang vinegar (or black rice)
Half a teaspoon of lemon juice

Put the oil in a large skillet over medium-high heat, then add the garlic, ginger, chili, and green onion whites, and stir-fry for 2 minutes, until the aroma goes off. Add ginger, chard stalks, ½ teaspoon salt, and a fine grind of pepper, and saute, stirring occasionally, for five minutes, until stalks soften. Add the chard leaves and cook, stirring constantly, for another five minutes, until wilted.

Meanwhile, place the tofu in a large bowl and whisk vigorously for 30 seconds, until slightly creamy. Add the chard mixture and 1/4 teaspoon salt and stir to combine everything together, then set aside to cool.

Put the first four ingredients for the dipping sauce in a small saucepan with 1 tablespoon of the water, bring to a boil and simmer over medium-high heat for three minutes. Stir in a small bowl and add lemon juice.

If you’re using the mix in Shanghainese bread, pack and cook the muffins according to today’s first recipe. Once the lid is removed after steaming and the water has evaporated, scatter the green onions and cover the pan again for 20 seconds before transferring the buns to a serving platter. Served with dipping sauce on the side.

White and cabbage crab cakes with brown crab butter

Yotam Ottolenghi Crab cakes and white cabbage with brown crab butter.
Yotam Ottolenghi Crab cakes and white cabbage with brown crab butter.

The words “crab” and “candy” aren’t often put together, but trust me on this one. Combine with eggs or mayonnaise, and this also makes a great tart or sandwich filling, by the way.

to equip 10 minutes
decline 20 minutes
Cold 20 minutes
cook 30 minutes
filling up 15 pieces of bread

to fill
350g Chinese cabbage (or napa)shredded
Sea salt and black pepper
200 gm white crab meat
1 teaspoon tarragon leaves
coarsely chopped
2 tablespoons chivesfinely chopped
1 tablespoon corianderfinely chopped
2 tsp light soy sauce
2 tsp fish sauce
30 gm unsalted butter
1 teaspoon honey
2 teaspoons flour
1 lemon
finely grated, for 1 teaspoon, then cut into 6 wedges

To prepare the crab butter
40 gm unsalted butter
2 teaspoons demerara sugar
1 teaspoon soy sauce
½ red pepper
(5g), stalk, pulp and seeds removed, meat roughly minced
50 gm brown crab meat
Half a teaspoon of lemon juice

Start making the filling. Place the cabbage in a large colander over a bowl and sprinkle over an eighth of a teaspoon of salt, mix well and leave for 20 minutes. Make a handful at a time, squeezing to extract as much water as possible from the cabbage, then place the shredded cabbage in a large bowl with all the other filling ingredients and a fine grind of black pepper. Mix well and put in the refrigerator for 20 minutes. Use it to fill and cook Shanghai bread as in today’s first recipe, or to fill store-bought dumpling wrappers.

Five minutes before serving (or, if you want to go with Shanghainese bread, when the buns are steamed), make the crab butter. Place the butter, sugar, soybeans, cayenne pepper, and one-eighth teaspoon of salt in a small saucepan over medium-high heat. Simmer for 90 seconds, until thick and glossy, then remove from heat. Add brown crab meat, lemon juice, and 1 teaspoon water and stir until silky and well blended. Serve immediately with lemon slices to press side by side.

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