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/ck/ - Food & Cooking

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12386519 No.12386519 [Reply] [Original]

Eating self made dumplings with bavarian bbq sauce while drinking drinking mead...
Feels like none of this fits together, but it tastes awesome.

>> No.12386545

what's the buttplug for

>> No.12386584

>>12386545
Currently to ream a candle.

>> No.12386887

Can I get some advice on making dumplings?

>> No.12386927

>>12386519
Potter here. I like your cup.

>> No.12386932

>>12386519

shouldn't dumplings be stewed or steamed?

>> No.12387188

>>12386887
Sure.
For the dough, mix around 250g flour, 5 tablepoons oil and half a teaspoon salt together with 0,2l water. I used spelled flour and peanut oil. Form it to a ball, cover it and let it rest for at least half an hour at room temperature.

Meanwhile get your fillings ready, you can get pretty creative with that.
Good starter would be something like ground meat, potatoes and peas for example.

Just get some starchy potatoes (~300g) and cook them soft (20 minutes or so), peel them afterwards and try cutting them into small and even pieces.

Get your wok hot, put two tablespoons oil in.
Then start with meat (also 300g), it should be done quite quickly if your wok was hot enough.
Now put some spices in, 1 teaspoon of each ground coriander and ground cumin as a base. Chili powder also works great, depending on how spicy you want it, add half to a full teaspoon of your favorite grade in. Mix it with the meat for about a minute.
Now add the potatoes and around 150g peas (defrost them a bit first) and grill everything for about 3 minutes.
Take the wok off the stove and let everything cool down.

Meanwhile, take the dough and portion it into a dozen or so balls. Roll them out until have a diameter of about 15 centimeters, make sure the dough isn’t rolled too thin though. Put two or so tablespoons of the filling you just made in the center of the dough circle. Now, you can either try making dumplings in ball form like I did, but it’s honestly easier to just fold it and press the edges together. The goal is making sure the stuff inside doesn’t come outside after all. Also obviously, use flour to make work easier wherever needed.

Now, clean your wok (unless you have two) fill it with oil to about 5cm (never tried using a deep frier desu, mine is too small) and heat it up again. Fry each side golden-brown, two minutes was enough for me respectively. Dry off excess oil and serve (or it all yourself)

I want to list the ingredients, but I’m out of chars...

>> No.12387235

>>12386927
Thanks! This one was made for the Kaltenberger knights tournament in Germany. I do think it’s handcrafted, but I’m not 100% sure since I’m not the one who bought it.

>>12386932
Depends really, these were made after an Indian recipe and although I altered some parts, I still fried them.

>> No.12387275

>>12386519

Cool buttplug you've got as a table centerpiece, OP.

>> No.12387762

>>12386519
This looks like some cringe pagan shit

>> No.12387908
File: 1.22 MB, 973x884, 1558060861757.png [View same] [iqdb] [saucenao] [google]
12387908

>>12386519
>self made
>drinking x2
>mead
why cant people just take an organic shot of their food, why is this reddit shit so pervasive? why does everything need to be so contrived.
meatballs 2/10

>> No.12388581

almost got it. use a dipping sauce thats mustard based, not sugar based, to contrast with the mead. a very very middle earth meal. hoist your flagon of mead, frodo!!!

>> No.12388608

>>12386887
For Asian style potstickers just buy premade / precut dough, it will save you a fuck ton of time and ass pain.

>> No.12388758

>>12386887
Did you see the picture? Why would you ask this shithead how to make them, he clearly knows nothing about it.