Chinese choux dumplings

Category: Dishes from cereals and flour products
Kitchen: chinese
Chinese choux dumplings

Ingredients

wheat flour 2.5 stkn *
corn starch 0.5 stcn
vegetable oil (I have olive) 1 tbsp. l.
salt 1 tsp
the water is cold 50 ml
boiling water 140 ml
* measuring glass = 250 ml

Cooking method

  • Mix flour, starch, salt and vegetable oil in a bowl. Measure the water (I went to this amount of juice left over from defrosting the shrimp that went into the filling, the missing volume was added with plain water). 50 ml - leave cold, boil 140 ml. Pour boiling water into flour with starch, salt and oil in a thin stream, stirring with a spoon, then add cold water in the same way, in a stream. Stir well, then knead with your hands, as it should, about 5 minutes. You can get a rather unsightly, "torn" dough. Do not get upset, but roll it into a ball, if possible, put it in a bag and put it in the refrigerator for at least 30 minutes, as much as possible.
  • Make the filling whatever you like. You can take minced pork, add finely chopped Chinese cabbage, green onions, grated ginger (to taste), sweet corn. You can - mix the same vegetables with finely chopped raw shrimp. Add a few drops of sesame oil, soy sauce. Stick the dumplings in the way you like. I rolled the dough on a noodle cutter, then cut squares and pinched such envelopes.
  • Here are these dumplings (from the first batch) with such a shrimp filling, steamed.
  • Chinese choux dumplings
  • From these dumplings, I left a piece of dough, which I rolled into layers on a noodle cutter, wrapped each one in plastic wrap, and sent it to the freezer. They lay with me for about a month, until I wanted again dumplings with shrimps. Thawed it, and the dough turned out to be absolutely ready for new "exploits". I didn't even have to add flour, it is not sticky, although the dumplings stuck together perfectly.
  • The second batch was made simply with whole large shrimps, which I just thawed, tore off the chitinous tails and warmed up literally a minute in a mixture of olive and sesame oil (a few drops) and grated ginger (1.5 cm).
  • I made dumplings on this form, which I bought for the occasion, called "dumplings".
  • Chinese choux dumplings
  • I fried these dumplings, also in a mixture of olive and sesame oil.
  • They ate it with pickled ginger and sauce in which they mixed soy sauce, grated ginger and all the same sesame oil.
  • Chinese choux dumplings
  • I froze raw dumplings that were not eaten right away.

Time for preparing:

from 30 minutes

Note

I really liked this dough at work. It is silky, flexible, does not tear. The dumplings in the freezer, even if they freeze (when they lie close), easily separate from each other during defrosting. Tasty both steamed and fried. It tastes even better when fried
But about the source of the recipe, I will honestly say that I lost it. I found it somewhere on the Internet, but forgot to remember the link. So I apologize to the authors. Their name is unknown, but the recipe is excellent!

Admin

A very interesting solution for dumplings! THANK YOU!!!
Ikra
Adminthank you inspirer!
Irina Dolars
There is no limit to human imagination!
To bookmarks!

Irina, an excellent application for such a test! And the pitch is mm-mm-mm ... yum-yum
Gaby
Irina, what interesting dumplings and what beautiful photos, just a sight for sore eyes. Thanks for sharing the recipe and different cooking methods.
Summer resident
Bookmark dough and idea until cooler times. Pictures are just super
Gaby
Quote: Summer resident

Bookmark dough and idea until cooler times.
Yeah, while dumplings do not want at all in hot weather, but in the future ... I want to try this miracle.
Ikra
Girls, thanks for the kind words! The photo is taken by my husband, with his usual proverb (already asking himself, answering himself, going for the equipment himself): "Can you eat it, or should you take pictures?"
And with the recipe, you can do this: buy large shrimp, make a dough, roll it out and put it in the freezer, until better times. Still, our favorite toys: multicooker, bread maker, noodle cutter make any process not as catastrophic as manual work.
I made fried dumplings in half an hour on Monday when I came home from work at 11 pm. I really wanted to, and then the heat subsided. In general, everything came together. Fry them for 5 minutes too, so you won't have time to suffer much at the open-hearth.
You yourself know how dumplings in the freezer help out.
Tanyulya
So tasty!!! How beautiful!!!
Ksyushk @ -Plushk @
Irina, the beauty ! If I may, I will treat myself to the fried ones today.
Just yesterday I saw in the store a semi-finished product called CHEBUPELI. For a long time I could not understand - what is it? And then it dawned on me, it's chebureko-dumplings - stuck together like dumplings and fried. That's because manufacturers bent. And here it turns out there is also "chebupel" on our forum, and even with shrimps, yum.
The dough was very interesting. I will definitely try. I also need to buy a dumplings and dumplings, no matter how I get them.
Admin
Quote: Ikra

Adminthank you inspirer!

Ira, and Che such recipes in your pocket to keep Look how many who want to repeat the recipe formed And the photo is super done!
Masyusha
Irochka, thank you very much for the recipe! After all, this is an excellent lean dish (if done with shrimps), especially since Petrov Post is on now! I will definitely try to do it in the near future!
Ikra
I'm glad Admin pushed me in the right direction
Ksyushk @ -Plushk @ , and have you never eaten fried dumplings? In fact, any dumplings can be fried, straight raw, and there will be cheburechki
Masyusha , and in such dumplings, in general, anything you can put. Now there are a lot of garden greens, you can cut it, any kind, stew it a little in vegetable oil (or steam it) and stuff such dumplings. There will be small kutabchiki
Freken Bock
I didn't have time to write in the morning - I rushed to work. And now there is time to say that from what I saw, even my mood improved! I will definitely cook! Wait for the report
Twist
Irinawhat an interesting recipe! And you can't take your eyes off the photo! So beautiful and insanely delicious!
Alenky
Ira is a very interesting recipe! need to cook! : nyam: And there is such a dumpling maker since Soviet times! And then all the ravioli, yes, the ravioli, they ripped everything off! : lol: yes girls?
Babushka
How I love Chinese dumplings! Never made choux pastry. Need to try! Thanks for the recipe.
Vitalinka
Great recipe! A photo in general - super! I bookmark the recipe.
Ksyushk @ -Plushk @
Quote: Ikra

Ksyushk @ -Plushk @ , and have you never eaten fried dumplings?

Why didn't she eat? I ate. Even during the student days, we had a favorite cafe in which fried dumplings with spicy sauce were in great demand. I just didn’t know that they were called chebupels. What and to whom they sang.
nila
Ira,I just saw that you had already laid out the recipe, I almost missed it! Now I have it written in my notebook and will be in the bookmarks! It remains only to find such a form!
Ikra
nila , yes the form here is the tenth thing! Sculpt, as you are used to, and what you want. Without a form, I would, for example, sculpt them triangular so as not to bother. I would roll a towel on a noodle cutter, cut it into squares, and hello
nila
New cutters will reach me soon ... then I'll try! And I saw such a shape here, so I decided to wait a while ... to test the cutters!
SanechkaA
I never get tired of admiring your recipes, the photos are stunningly beautiful and I am sure that they accurately convey the taste of the dish
Ikra
SanechkaA, I will tell my husband - he is photographing. Thanks for the kind words! I think they "convey the taste" from the fact that a hungry photographer takes pictures This is now a common phenomenon when a person cannot sit at the table without taking a picture of his delicious food
SanechkaA

"
Quote: Ikra

I will tell my husband - he is photographing. Thanks for the kind words! I think they "convey the taste" from the fact that a hungry photographer takes pictures
Husband has a talent for photography
This is now a widespread phenomenon when a person cannot sit down at the table without taking a photo of his delicious food.
I don’t remember whose expression “they used to pray before eating, but now they are taking pictures of her
Ksyushk @ -Plushk @
Quote: SanechkaA

Husband has a talent for photography

Sashun, he is a professional photographer with Irina not that we are amateurs, amateurs... This is his job.
SanechkaA
Now I know the secret
Ikra
SanechkaA , yes, our secrets are simple: I made ordinary cutlets - name it more interesting And they will go straight into the air, as the best delicacy.
I'll tell you a recent story: my husband came home before me. He writes SMS: "What should I eat?" The answer is: "Fill the fusilli bolognese and sprinkle with pecorino. Put pesto on the caprese." I come - sitting hungry in the internet, watching Wikipedia. I ask: "Why didn't you eat?" - "I didn't find everything on Vicky, I decided to wait for you ..."
Then he complained to friends for a long time, but at home, like Frunzik Mkrtchan in one movie, he asked for a "simple human cutlet."
SanechkaA
you made me laugh sounds like a beautiful song
Ikra
Yes, I overdid it a little with the names
Piano
Quote: Ikra

Then he complained to friends for a long time, but at home, like Frunzik Mkrtchan in one movie, he asked for "a simple human cutlet."

yeah, for 11 kopecks ...
Ksyushk @ -Plushk @
Quote: Ikra

"Pour fusilli bolognese and sprinkle with pecorino. Put pesto on the caprese."

Ira,. Need to remember. Like a tongue twister
Tanyulya
Quote: Ksyushk @ -Plushk @

Ira,. Need to remember. Like a tongue twister
I also laughed to tears. my husband did not understand what happened to me.
kilaty
Thanks for your recipe. I liked the dough very much. The dumplings are tender, even after the freezer the cooked dumplings do not lose their softness, the taste of the dough seemed to be just blinded. I didn't even imagine that such beauty would come out of choux pastry. Recipe from the series "Live and learn - you will die a fool."

I found a recipe due to the banal lack of eggs for the usual dough. Now I have been using only your recipe for several months now.

Ikra
kilaty, I'm glad that I liked it and everything worked out! Do it for your health!

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