ฝัง
- เผยแพร่เมื่อ 25 ก.ค. 2024
- Welcome to Alee Cooking! Today, we'll be exploring the delectable world of Salty Water Dumplings, a Chinese culinary delight featuring a crispy exterior and a tender, flavorful filling with a hint of sweetness.
The distinctive characteristic of Salty Water Dumplings lies in its pearly exterior known as "pearl skin," boasting a golden hue and a delightful crunch that gives way to a tender interior. The key to crafting this culinary masterpiece involves the addition of cooked glutinous rice flour (熟澄面) to the dough. This serves three main purposes: enhancing water retention, providing elasticity to the dough for easy shaping, and preventing the deformity that can occur over time due to the stickiness of pure glutinous rice.
The filling, enriched with the aromatic blend of five-spice powder, is the heart of these dumplings, imparting a savory and slightly sweet taste. The meat choice can vary, including a mix of fatty and lean pork, chicken, or even succulent char siu (叉烧). The recipe offers flexibility in selecting additional ingredients based on personal preferences.
To achieve the perfect Salty Water Dumpling, deep-frying is essential. Preheat the oil to 160-180℃, ensuring the formation of the coveted pearl skin. Fry until the dumplings achieve a beautiful golden color.
Salty Water Dumpling Recipe:
Dough: Granulated sugar 100g, Water 200g, Cooked glutinous rice flour 150g, Boiling water 300g, Glutinous rice flour 300g, Lard 100g
Filling: Pork belly 150g, Dried shrimp 10g, Dried radish 30g, Water chestnut 50g, Shaoxing wine 30g, Five-spice powder 0.5g, White pepper powder 0.2g, Salt 3g, Sugar 5g, Light soy sauce 10g, Peanut oil 15g, Sesame oil 3g, Cornstarch 10g, Shrimp water 60g, Chives 10g
Frying oil: 1000g
Chapters of the Salty Water Dumpling Journey:
Welcome to Alee Cooking: 00:00
Preparing the dough: 00:05
Preparing the filling: 02:57
Sautéing the filling: 04:18
Assembling the dumplings: 06:13
Deep-frying the dumplings: 07:40
Tasting the Salty Water Dumplings: 08:55
Thank you for watching, if you like it, don't forget to subscribe to my channel, and at the same time, light up the little bell to receive the latest videos in time! Your praise is the driving force for my creation!
從頭看到尾，聽你在講解做法的步驟，覺得很有意思，有空我會來做做看的。
感謝你，帥哥師傅😊
👍👍👍
Master Chef.. Datok Lee, recipi bagus, istimewah dan paling lengkap.. Bahan dan bumbu penuh dengan rasa wanggi harum nya.. Well done, Gd job.. Nice.. Nice.. Nice.. Master Chef.Lee !
Thanks♪(･ω･)ﾉ
阿李、你的咸水角是number 1!😊
久违的过年香味❤
小时候一到快过年，外公就会炸鱼，炸面，炸丸子，各种炸。
好像称为“走油”。
满满的幸福感都从这些美食中闻到了🎉
感谢阿李老师的分享😊
祝福阿李老师和您的家人，新春大吉！阖家欢乐！
希望在2023年里可以看到更多您精彩的视频
谢谢！新春快乐！
8:59 这也太漂亮了，好有食欲哈哈。预祝阿李兔年快乐，自媒体越做越旺！
谢谢！新春快乐！
謝謝老師仔細講解，看到肚子都餓了，祝願府上各人新春大吉，身體健康！
谢谢！新春快乐！
Thank you for your video. I have watched so many videos that make these dumplings. Yours is my favorite. I laughed when you said be patient when kneading the dough because I was getting frustrated. Next time I will use my mixer. Ha ha. You actually showed us what do do with left over unfried dough. Thank you! I was not sure if these can be refrigerated or frozen and then fried later. I subscribed to your channel. :)
最爱咸水角...好味 😋，
谢谢分享 ! ❤😊
Спасибо большое за подробный и Вкусный рецепт..! 🙏🙏Thank you so much for the detailed and delicious recipe! 🙏🙏非常感谢您提供详细而美味的食谱！
老李.好正.祝您闔家平安.來年再見.繼續努力.謝謝
谢谢！新春快乐！
謝谢分享 祝您及家人如意吉祥 更上层楼
谢谢！新春快乐！
谢谢老师
先赞后看😊祝阿李阖家新年快乐🎉🎊🍾️
谢谢！新春快乐！
谢谢老师的分享教学❤
客气啦
最愛食咸水角❤️
O(∩_∩)O~
阿里的东西一定要👍，虽然没看
Thanks for sharing 👍😋❤️🙏
正呀！
谢谢！新春快乐！
祝福大家新年快乐
力挺乡李，㊗️您新年快乐🎉🎊
谢谢！新春快乐！
阿李师傅，你好呀👍想請問你如果多做一些咸水角可以放到冰箱冷藏嗎？
祝李sir阖家欢乐, 身壮力健, 兔年大吉, 万事如意! 好多谢您介绍这么多家乡嘅美食, 尤其系过年必备嘅年宵品, 让我等海外游子得以自己动手, 尽所能过一个广府味"浓郁"嘅新年. 我过去几天, 陆续翻出您过去两三年嘅"教本", 跟足路数, 已经蒸好了三底糕--马蹄糕, 萝白糕, 同埋萝白糕. 非常成功, 甚为开心. 再次感谢李Sir嘅无私分享, 恭喜发财!
客气客气，同胞同乐，也祝您新年快乐，行大运，发大财！
非常喜欢咸水角，但是不懂澄面是什么粉，有谁可以指教
👍👍👍👍👍⭐🌟⭐🌟⭐💐💖🙏💪🤤😋😘😍😘👌 Terima kasih telah berbagi 🤗🤗🤗
맛있겠따
粉团要隔一晚才可以包吗
是的
請問澄面=玉米粉嗎？
小麦淀粉
自己做过两次，第一次皮成功了。第二次失败。不知道为啥🤣
看似简单，还是有些细节的
清熊挞150克是什么面粉？