the dumpling skin is soft
steam for 5 to 6 mins on preboiling steamer
Dough for the dumpling skin
the dumpling skin is soft
steam for 5 to 6 mins on preboiling steamer
Dough for the dumpling skin
Recipe taken from Maangchi
Homemade Fresh Pasta for dinner. Fettuccine for me and Tagliolini for the Meat Eater. Made a simple tomato herb sauce with added processed sausages for the meat eater sake 😝 Hearty meal on a rainy night. Tonight will be watching Netflix 'Marriage Contract' by Lee Seo Jin 👍good storyline. I am hooked😆
Pasta Dough Recipe by Gennaro :
150gm '00' Flour
50gm Semolina flour
2 eggs
When I have a surplus of lemons , this is what I do. Sliced them up and freeze them for further use. Into my tea, into my Gin and of course in my cooking. These will last me for a few months. Thanks to my Piggy Cousin who has gifted me so many lemons . My blessings indeed 😇
Slice them into the thickness you needed, then pack the slices into individual small plastic bag. Stack them neatly in container, then freeze them. In this manner you can keep the lemon for months.As this is a last minute thing, I scored the skin and poke the whole surface as much as I can. Rub the surface skin with vinegar and salt and left it to dehyderate in the air con room for 4 hours. The meat part, I seasoned with garlic powder and salt and chinese 5 spice powder. Roast at 230c for the first 20 mins and further roast at 259c for the next 50mins till you see the skin has crackles and turned golden brown. Rest the roast pork for at least 15 mins before cutting.
The skin turned out great, porous and crunchy, meat was tender and juicy.