No one I know use hot water dough as much as Chinese. Hot water dough is made by first mixing hot water, about half of the amount needed, into lightly salted flour to partially cook it and then finish with cold water to form a nice dough. The result is a tender and smooth dough, not as strong as the normal cold water dough but very easy to cook and shape. Traditionally potstickers 鍋貼 are made with this dough. The almost creamy wrapper is far better than the cold water dough used in boil dumplings in this application.
Friday, July 03, 2009
Hot Water Dough
No one I know use hot water dough as much as Chinese. Hot water dough is made by first mixing hot water, about half of the amount needed, into lightly salted flour to partially cook it and then finish with cold water to form a nice dough. The result is a tender and smooth dough, not as strong as the normal cold water dough but very easy to cook and shape. Traditionally potstickers 鍋貼 are made with this dough. The almost creamy wrapper is far better than the cold water dough used in boil dumplings in this application.
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment