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| *Chop Sticks Workshop* |
| February 2nd, 2015 (Monday) |
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Chopsticks Group
Pork Paozu (buns)
Shrimp komatsuna Paozu (buns)
Instructor: 伊藤(馬)寒秋先生
☆Pork buns
☆Shrimp Komatsuna buns
☆Egg and cucumber soup
☆Jello of plum wine and wolfberry |
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【Paozu】 Pork / Shrimp & Komatsuna
Serving size: two of each kind of buns for 4 people
Ingredients
*Flour 400g
*Granulated sugar 2 tablespoons
*Activated dry yeast 2 teaspoons
*Salt 2 pinches
*Lukewarm water 220ml
*Salad oil 2 tablespoons |
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[Pork Buns]
*Pork belly 200g (minced)
*Onions one (chopped)
*Pepper to taste
*Sake 1 tablespoon
*Ginger juice 1 tablespoon
*Soy sauce 2 tablespoons
*Oyster sauce 1/2 tablespoon
*Sesame oil to taste
[Komatsuna buns]
*Small shrimp 150g (wash thoroughly with running water and baking soda)
then chop coarsely.
*Pepper to taste
*Sake 1 tablespoon
*Ginger (chopped) 20g
*Soy sauce 1/2 tablespoon
*Salt 1/2 teaspoon
*Potato starch 1 tablespoon
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≪Directions≫
Preparing the dough
☆ First fermentation
1. Add flour, dry yeast, granulated sugar, and salt to a bowl. Stir the mixture with chopsticks. Add lukewarm water to 3-4 times and mix in each time with chopsticks.
2. Knead the dough until all dry ingredients have been absorbed. Form the
dough into a ball and rub with oil. Also ensure sides of bowl are coated
with oil. Place dough in the bowl.
3, Ensure dough is moist and smooth as babys skin.
4. Cover dough with a damp towel to prevent drying.
Allow dough to rise 30 min at room temperature (summer) to 1 hour (in winter).
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≪Directions≫
☆Pork
1. Place pork in a bowl and add seasonings in any order.
2. Mix seasonings into the pork after each addition with chopsticks.
3. Add onions and mix quickly with the sesame oil. Roll into 8 equal sized
balls.
☆Shrimp and Komatsuna
1. Coarsley chop the shrimp. Wash shrimp in bowl with baking soda. Then
rinse completely.
2.Quikly blanch (15 secs) Komatsuna in boiling, with 1 teaspoon of salt
added.
Remove and rinse under cold running water to stop the cooking process.
Squeeze water from Komatsuna.
3.Put shrimp into a bowl. Add seasonings in the order of the ingredient
list and mix well each time.
4. Combine Komatsuna with sesame oil to seal in flavor. Roll into 8 equal
sized balls.
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≪Wrapping of paozu and secondary fermentation≫
1. Gently remove dough ball and place on lightly floured surface.
2. Stretch and roll the dough into a cylinder of uniform thickness of 30
cm with both hands. Then divide into eight equal pieces with kitchen knife.
3. Press each peice of dough into small rounds with the palm of your hand.
4. With rolling pin, roll dough rounds to 10 cm diameter. Holding dough
in left hand, press with roller, rotate 30 degrees, press with roller,
rotate 30 degrees, etc. until dough has reach desired diameter.
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5 Wrapping the paozu. Place the rolled skin in your left hand and place one pork ball in center of dough. With your right hand using thumb and index finger, pinch edges of dough toward the center enveloping the pork, creating folds to seals while rotating the ball. Repeat until pork and shrimp balls are wrapped.
6. Place paozu on a plate, cover with a lid for 20-30 minutes at room temperature
to allow for second rise. If any paozu open during the second fermentation,
pinch closed before steaming.
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≪Steaming≫
In a bamboo steamer with plenty of boiling water, steam paozu for 15 minutes.
Do not open lid of steamer during the steaming process.. |
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[Egg and cucumber soup]
Ingredients (4 servings)
*Chicken powder to taste
* 1 beaten egg
* 1 cucumber sliced into rounds and salt and pepper to taste.
≪Directions≫
Boil plenty of hot water in a pot. Add round cucumber slices, pour in the beaten egg and chicken power to your taste.
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Dessert
[Jello of plum wine and wolfberry]
Ingredients (4 servings)
*Powdered gelatin 10g
*Water 100cc
*Plum wine 100cc
*Wolfberries
*Brown sugar 90g
*Water 2 cups
*Mint
≪Directions≫
1. Combine powered gelatin with water. Seperately, combine wolfberrys and
plum wine.
2. Add brown sugar to the gelatin/water mix and bring to a near boil while
stirring. Chill in a bowl of ice water then transferred to a serving bowls.
Add the plum wine and wolfberrys.
3. After filling 4 serving bowls, transfer to refrigerator to cool and
solidify. When serving, decorate with mint if available.
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| photos ： Nakane & Steele recipe ： Ise |
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