Food & Wine Festival 2000 - China
Beijing Lau Bing, Cold Sesame Noodles and Wontons
Beijing Lau Bing
China
Filling:
1/2 lb ground beef
Seasoning for filling:
2 T. sesame oil
2 t. sugar
3/4 t. salt
1/4 t. pepper
1/3 lb. chopped green onions
Skin:
1 lb. flour
1/2 C. warm water
For filling, mix ground beef with seasoning and chopped green onions. Set aside.
For skin, Mix flour and water together in a large bowl. Mix well, let sit for at least 1/2 hour. Divide dough into 3 equal portions. Roll out one portion with rolling pin to form a circle of 10-12" in diameter.
Divide filling into 3 equal portions. Spoon 1 portion of filling in the center of the dough circle. Moisten the outer edge of the dough. Pinch together the edge to form a pouch and the filling is totally enclosed in the dough. Carefully use the palm of your hand to flatten the pouch. Dust with flour and use rolling pin to flatten the pouch into a circle 10-12" in diameter.
Heat enough oil to lightly coat a flat frying pan. Place the lau bing in the frying pan. Oan fry each side for approximately 3-4 minutes or until the skin is golden brown. Cook both sides of the lau bing. Serve by cutting the lau bing as you would a pizza.
Cold Sesame Noodles
China
4 oz. egg noodles
4 oz. napa cabbage, shredded
4 oz. red peppers, shredded
4 oz. snow peas, shredded
Sauce
2 oz. peanut butter
2 oz. sesame paste
1 oz. vegetable oil
1 oz. chicken base mixed with 1/2 C. water
1 oz. fresh ginger juice
1 oz. white vinegar
1 oz. sugar
1 oz. soy sauce
1/2 oz. garlic, chopped
salt and pepper to taste
Boil noodles until soft, drain and leave in the refrigerator to cool. Mix all the sauce ingredients together until well blended. When ready to serve, top noodles with shredded vegetables and then with sauce.
Wontons
China
Filling:
1/2 lb. ground pork or beef
Seasoning for filling:
6 T. sesame oil
2 t. sugar
1 t. salt
1/4 t. pepper
1/2 lb. napa cabbage, finely chopped
1 C. green onion, chopped
1 egg (for wash)
2 T. cold water
Skin:
1 pkg wonton wrappers
For filling, mix ground meat with seasonings and set aside in refrigerator. Mix finely chopped cabbage with 1 t. of salt and let sit for 10 minutes. Squeeze out excess liquid from the cabbage. Mix the cabbage, chopped green onions and meat well.
Divide the filling into 20 equal portions and spoon into the center of each wonton skin. Whisk egg and water to make egg wash. Moisten the edges of the skin with egg wash. Diagonally fold the skin and filling in half to form a triangle. Use your index finger and thumb to bring the sides together. Moisten the two points of the triangle with egg wash and pinch them together to form a semi-circle.
Bring ten cups of water to a boil and add the wontons. Stir to prevent wontons from sticking together. Add in a cup of cool water. Turn heat to medium and cook for six minutes.
Note: When serving, use vinegar, soy sauce, sesame oil or hot bean paste.
China
Filling:
1/2 lb ground beef
Seasoning for filling:
2 T. sesame oil
2 t. sugar
3/4 t. salt
1/4 t. pepper
1/3 lb. chopped green onions
Skin:
1 lb. flour
1/2 C. warm water
For filling, mix ground beef with seasoning and chopped green onions. Set aside.
For skin, Mix flour and water together in a large bowl. Mix well, let sit for at least 1/2 hour. Divide dough into 3 equal portions. Roll out one portion with rolling pin to form a circle of 10-12" in diameter.
Divide filling into 3 equal portions. Spoon 1 portion of filling in the center of the dough circle. Moisten the outer edge of the dough. Pinch together the edge to form a pouch and the filling is totally enclosed in the dough. Carefully use the palm of your hand to flatten the pouch. Dust with flour and use rolling pin to flatten the pouch into a circle 10-12" in diameter.
Heat enough oil to lightly coat a flat frying pan. Place the lau bing in the frying pan. Oan fry each side for approximately 3-4 minutes or until the skin is golden brown. Cook both sides of the lau bing. Serve by cutting the lau bing as you would a pizza.
Cold Sesame Noodles
China
4 oz. egg noodles
4 oz. napa cabbage, shredded
4 oz. red peppers, shredded
4 oz. snow peas, shredded
Sauce
2 oz. peanut butter
2 oz. sesame paste
1 oz. vegetable oil
1 oz. chicken base mixed with 1/2 C. water
1 oz. fresh ginger juice
1 oz. white vinegar
1 oz. sugar
1 oz. soy sauce
1/2 oz. garlic, chopped
salt and pepper to taste
Boil noodles until soft, drain and leave in the refrigerator to cool. Mix all the sauce ingredients together until well blended. When ready to serve, top noodles with shredded vegetables and then with sauce.
Wontons
China
Filling:
1/2 lb. ground pork or beef
Seasoning for filling:
6 T. sesame oil
2 t. sugar
1 t. salt
1/4 t. pepper
1/2 lb. napa cabbage, finely chopped
1 C. green onion, chopped
1 egg (for wash)
2 T. cold water
Skin:
1 pkg wonton wrappers
For filling, mix ground meat with seasonings and set aside in refrigerator. Mix finely chopped cabbage with 1 t. of salt and let sit for 10 minutes. Squeeze out excess liquid from the cabbage. Mix the cabbage, chopped green onions and meat well.
Divide the filling into 20 equal portions and spoon into the center of each wonton skin. Whisk egg and water to make egg wash. Moisten the edges of the skin with egg wash. Diagonally fold the skin and filling in half to form a triangle. Use your index finger and thumb to bring the sides together. Moisten the two points of the triangle with egg wash and pinch them together to form a semi-circle.
Bring ten cups of water to a boil and add the wontons. Stir to prevent wontons from sticking together. Add in a cup of cool water. Turn heat to medium and cook for six minutes.
Note: When serving, use vinegar, soy sauce, sesame oil or hot bean paste.
