#green Chinese onion cutter

[cnyazhongmachinery]

green Chinese onion cutter | celery cutting machine | vegetable cutter

Vegetable cutting machine is used for cutting all kind of vegetable into strips, cubes, chips. The machine material is SUS304 with high quality. It can be used in restaurant, hotel,vegetable processing plant. https://www.cnyazhong.com/products/Multifunctional-Cutting-Vegetable-Machine.html wechat/whatsapp:8613213203466 #onion cutter #potato cutter #cassava cutter #root vegetable cutting machine #vegetable cutter price #potato cutting machine #onion cutting machine #sweet potato cutter #sweet potato cutting machine sale

[najia-cooks]

[ID: Five gyoza, each with ten small inward-facing pleats, sit on a plate garnished with green onion. One of the gyoza is upside-down to show a golden brown bottom. A bowl of dark brown dipping sauce is visible in the background. End ID.]

Tofu and vegetable gyoza / 豆腐餃子

Japanese gyoza are similar to Chinese potstickers, but they are usually smaller, with a thinner wrapper. These gyoza consist of a tender wrapper and a juicy, umami vegetable and tofu filling, pan-fried and steamed to produce a crisp bottom and served with a tangy, slightly spicy dipping sauce. I like to make a big batch of these and freeze some to add to a quick meal throughout the next few weeks.

Recipe under the cut!

Patreon | Tip jar

Makes about 45.

INGREDIENTS:

For the wrappers:

2 cups (240g) all-purpose flour

½ tsp salt

3 tbsp vegetable oil

About ½ cup (120mL) water

For the filling:

3/4 cup (75g) green cabbage, minced

1 medium carrot (50g), minced

1 small stalk celery (30g), minced

5 shiitake mushrooms, minced

2 stalks green onion, thinly sliced

7oz (1/2 package) firm or extra firm tofu

1 clove garlic, minced or grated

1/2-inch chunk (5g) ginger, minced or grated

2 Tbsp cornstarch

2 Tbsp soy sauce

1 Tbsp red miso paste

2 tsp toasted sesame oil

1 tsp salt

1/4 tsp white peppercorns, toasted and ground

Also try other vegetables and herbs such as daikon (Japanese radish), chives, &c.

For the dipping sauce:

1 Tbsp rice vinegar

1 Tbsp soy sauce

1 tsp sesame oil

1/4 tsp chili oil (optional)

INSTRUCTIONS:

For the wrappers:

1. If measuring by volume, measure flour by spooning into a dry cup measure and levelling off. Combine flour and salt in a large bowl. Add vegetable oil and stir.

2. Add water slowly until a soft, non-sticky dough forms. You may need more or less than 1/2 cup. Add more water, 1 Tbsp at a time, if dry flour remains in the bottom of the bowl. Cover and allow to rest for 10 minutes.

3. Knead dough on a lightly floured surface for about 10 minutes until very smooth. Cover with a damp kitchen towel and allow to rest for half an hour to make rolling out easier.

4. Divide dough in half, leaving the half you're not using covered (this makes it easier to achieve a thinner wrapper). Roll out each dough half on a lightly floured surface into a large rectangle of about 1.5mm thickness. Allow to rest, covered with a kitchen towel, for another 30 minutes.

5. Use a 3" (7 1/2 cm) cookie cutter or cup to cut out circular gyoza wrappers. Lightly dust each wrapper with cornstarch and set them aside on a covered plate. Allow scraps to rest in plastic or under a damp kitchen towel before rolling them out again.

For the filling:

1. Drain tofu. Press by wrapping in a clean kitchen towel and placing on a clean surface or cutting board, then placing a plate or other flat surface over the tofu and weighing it down with a heavy object. Press for about an hour to remove excess water.

2. Meanwhile, shred cabbage by slicing in half lengthwise (through the root) and cutting out the stem, then placing cut-side down and slicing thinly lengthwise to achieve thin strips. Finally, cut strips into a fine mince.

3. Peel carrot and mince; mince celery and mushrooms. Alternately, prepare all vegetables in a food processor.

4. Cover vegetables with about 1/2 inch table salt and allow to sit for 5-10 minutes to release moisture. Rinse briefly to remove excess salt and then squeeze firmly over a colander to get rid of moisture. A too-wet filling means a decrease in flavor and a higher likelihood of soggy gyoza!

5. Dice tofu. Mix tofu with mushrooms, cabbage, carrot, celery, green onions, garlic, and ginger in a large bowl.

6. Whisk soy sauce, miso paste, sesame oil, salt, white pepper, and cornstarch in a small bowl until well combined. Add to vegetable mixture and stir to combine.

To assemble:

Assembling gyoza the way shown in the recipe photo takes a little bit of practice. You want to make 10-12 tiny, even folds along one edge of the gyoza--these can be facing the same direction for the length of the gyoza, or they can all face outwards from the center. These tiny folds help the dipping sauce to cling onto the gyoza (as well as looking quite nice), but if you don't want to do something so involved, you can simply fold the wrappers in half around the filling and press to seal, then fry the gyoza lying on one side. They'll still turn out delicious!

1. Take one wrapper in the palm of your non-dominant hand and place a spoonful of filling in the center. (Use less filling to give yourself more wrapper to work with if you're not experienced with shaping dumplings.) Use a finger dipped in some water to wet the edges of the wrapper--this will help to seal it closed around the filling.

2. With your non-dominant hand, hold the gyoza so that it's roughly folded in half. To make gyoza with folds all facing the same direction: Using your dominant hand, pinch just the half of the dough closest to you into a small fold, then press it down against the half of wrapper furthest from you to seal. Continue making small folds in this manner, each one slightly overlapping the last, until the gyoza is completely sealed.

I like to make gyoza with folds facing outward from the center; to do this, first pinch the gyoza to seal it at the halfway point widthwise, then make folds as described above (pinching just the half of the dough closest to you into a small fold, then pressing it down against the half of wrapper furthest from you to seal) from the center to one edge of the semicircle Then, repeat the process from the center to the other edge, folding in the opposite direction this time.

3. Place the gyoza on a plate and cover with a kitchen towel to keep it from drying out. Continue in this way until you have formed all of the gyoza.

For the dipping sauce: 1. Combine all ingredients in a small bowl.

To cook:

1. Heat 2 tsp of a neutral oil on medium in a large skillet. Add gyoza in a single layer and allow to fry until their bottoms are lightly golden-brown.

2. Pour 2-3 Tbsp of water in the center of the pan (not over the gyoza). Immediately cover the pan to allow the gyoza to steam until slightly translucent, about 3 minutes.

3. Uncover the pan and cook until the water has completely evaporated out.

4. Drizzle toasted sesame oil over the gyoza to re-crisp the bottoms and add flavor. Cook until the bottoms of the gyoza are deeply golden brown.

Serve hot with dipping sauce.

Gyoza may be frozen and fried later. Form them and store them immediately (without frying or steaming them) with sheets of parchment paper between each layer; fry and steam them directly from frozen without thawing.

[annezhuo]

Vegetable Processing Machine with Models Optional 1-60mm adjusted 305/306 leave vegetable cutting machine for cabbage ,onion,lettuce,spanich and so on 108s cube cutting machine, thicknesse cannot adjusted, with different cube cutting thickness 2-25mm optional, for potato,onion,cucumber,cabbage,tomato to cut… U CAN /TECO motor, TECO inverter,TECO contactor,TECO over-heat protector, Safety heavy sensor protector OEM (voltage) supported,food grade stainless steel of machine body

vegetable #potato #tomato #cabbage #onion #cucumber #carrot #daribo #foodmachine

Advantages and features:

The whole machine is made of 304 stainless steel, and the big knife is made of imported blade head, which greatly enhances the service life of the blade.

The inverter motor is equipped with Taiwan TECO brand, which can put more food into cutting at the same time and improve processing efficiency.

The internal waterproof design is not easy to penetrate during cleaning, and the imported conveyor belt is more durable, which guarantees a longer life of the equipment.

Safety protection device: If the blade door cover is opened, it will stop operating in an emergency to protect the safety of the operator. Application: DARIBO single-head vegetable cutter can cut leafy vegetables such as long strips of onions, green garlic, chives, celery, cabbage, Chinese cabbage, and spinach; root vegetables such as cucumbers, eggplants, and radishes, etc. The customized leafy vegetable cutter can cut root vegetables such as bamboo shoots, radishes, and potatoes into strips and slices, with smooth cut surfaces and almost no tailings. It can be connected to an automated production line

[clausumfergit]

Killian and His Dim Sum Recipes

Everyone has their favourite dim sum to eat or to celebrate the big day like Chinese New Year. My family didn’t celebrate it as we all associated with Sundanese and Irish’s cultures, but I learned how to make dim sum from a friend who’s been making this soup dumpling—xiao long bao—with her family’s generational recipes.

Making Xiao Long Bao, also known as soup dumplings, requires a bit of skill and patience due to the delicate nature of the dumpling skin and the savory soup filling. Here’s a simplified version of the recipe:

• Ingredients:

- For the filling:

- Ground beef

- Gelatinized beef broth (prepared in advance and chilled)

- Ginger (finely minced)

- Soy sauce

- Sesame oil

- Salt

- Sugar

- White pepper

• For the dumpling wrappers:

- All-purpose flour

- Water

- Salt

• Instructions:

1. Prepare the gelatinized pork broth:

- Simmer bones or chicken bones with aromatics (such as ginger, green onions, and garlic) for several hours until a rich broth forms.

- Refrigerate the broth until it solidifies into a jelly-like consistency.

2. Make the filling:

- Mix ground beef with finely minced ginger, soy sauce, sesame oil, salt, sugar, and white pepper.

- Cut the gelatinized beef broth into small cubes and mix them into the pork mixture. The gelatinized broth will turn into a flavorful soup when steamed.

3. Prepare the dumpling wrappers:

- Mix all-purpose flour, water, and a pinch of salt to form a smooth dough.

- Knead the dough until it's elastic, then cover and let it rest for about 30 minutes.

- Roll out the dough thinly and cut it into small circles using a cookie cutter or a glass.

4. Assemble the Xiao Long Bao:

- Place a small spoonful of filling in the center of each wrapper.

- Carefully pleat and seal the dumplings, making sure to twist the top to create a tight seal, leaving a small opening at the top.

5. Steam the Xiao Long Bao:

- Arrange the dumplings on a steamer lined with parchment paper or cabbage leaves, making sure they don't touch each other.

- Steam the dumplings for about 8-10 minutes until the skins are translucent and the filling is cooked through.

6. Serve:

- Carefully transfer the Xiao Long Bao to serving plates, making sure not to break them.

- Serve hot with black vinegar and thinly sliced ginger as dipping sauce.

Enjoy your homemade Xiao Long Bao with its flavorful broth and juicy filling!

[ultronmachine]

celery cutter | vegetable cutting machine | fruit cutter | green Chinese onion cutter

Vegetable cutting machine is used for cutting all kind of vegetable into strips, cubes, chips. The machine material is SUS304 with high quality. It can be used in restaurant, hotel,vegetable processing plant. https://hnjoyshine.com/products/Multifunctional-Cutting-Vegetable-Machine.html wechat/whatsapp:8613213203466 #onion cutter #potato cutter #cassava cutter #root vegetable cutting machine #vegetable cutter price #potato cutting machine #onion cutting machine #sweet potato cutter #sweet potato cutting machine sale

[shoku-and-awe]

EXPERIMENT: Sourdough Discard Scallion Pancake (Recipe) Still needs tweaking, but definitely lots of potential. It’s doughier than an American Chinese restaurant scallion pancake or a Korean pajeon, but very tasty and easy to make. It’s a work in progress, but here are my notes for now!

Before you try it, though, take a blob of discard, add a pinch of salt, and fry it in oil like a pancake. If you enjoy the taste (I did!), go ahead! If it’s too sour, mix in equal parts flour and water until you like it. 

You might also add a bit of sugar; for reference, Maangchi’s kimchijeon recipe uses 1/2 tsp sugar vs. half a cup of flour. Also, I’d like to try this as a kimchijeon—super sour, super good bacteria!

Ingredients Sourdough discard Flour (optional) Salt Sesame oil Welsh onion Garlic chives Water Dipping Sauce Soy sauce Vinegar Chili oil

(1) Slice green onions into thin, diagonal rounds. Finely chop garlic chives. Add water to your discard, mixing thoroughly, until it reaches a batter-like consistency. Add veg, salt to taste, and stir.

(2) Heat oil in pan. Add a thin* layer of batter, distribute evenly, and cook over low heat until solidified around the edges.

*Very thin. Thinner than the picture above. Thinner = crispier and easier to flip. All of the yeast in the discard means it’s going to puff up a lot more than a normal scallion pancake.

(3) Flipping time! Take a flat plate about the size of your frying pan, turn it upside down, and place it on top of the pan like a lid. With one hand, hold the plate firmly in place. Take the pan handle in your other hand and flip it fully over, so the pan is on top and the plate is on the bottom. The pancake should now be on top of the plate (cooked side up, wet side down). Triumphantly return pan to stove. 

(4) Add more oil to pan if needed. Gently slide the pancake (wet side down) from the plate back into the pan. Cook over low heat until golden brown and crispy on both sides.

You might have to flip it a few times to get it crispy. From the second flip onward, you might be able to flip it without the plate, especially if it’s very thin.

(5) Mix dipping sauce to taste. Transfer pancake to plate, slice (pizza cutter is good), and enjoy.

[nowitsdarkfic]

meet the blogger/the fic writer

general:

name: Hannah 

nickname(s): nirvhannah, Chris, alisonchains 

hometown: Ventura (southwest of downtown LA, on the way to Santa Barbara)

age: twenty-six

gender: female 

myer-briggs: ENFP

sun sign: Aries 

moon sign: Aquarius 

sexuality: who knows 

religion: agnostic 

appearance:

height: 5′7″

hair: dark brown with blonde and reddish streaks 

eyes: solid brown 

weight: 228 (I’m a big girl)

favorites:

color: purple 

food: too much to choose from—really I’m better off saying what I don’t like

family member: my parents and my grandparents 

actor: Keanu Reeves, Al Pacino, Edward Norton, Benedict Cumberbatch, Johnny Depp (fight me), David Spade, Idris Elba

actress: Brittany Murphy, Sharon Stone, Audrey Hepburn, Uma Thurman, Charlize Theron, Gilda Radnor, Scarlett Johansson

beverage: coffee

country/countries: France, Italy, Japan, New Zealand, Sweden, Denmark, Germany, Georgia, Mongolia, South Korea, Haiti, the Ivory Coast

city/cities: Seattle, Portland, San Francisco, New Orleans, New York City, Santa Fe, Helsinki, Auckland 

book: The Portrait of Dorian Grey, Wuthering Heights, Jane Eyre, Interview with a Vampire, Blindness, the Harry Potter books, the Great Gatsby, the Hobbit

movie: Erin Brockovich, Midnight in Paris, Monty Python and the Holy Grail, Pulp Fiction, Once Upon a Time in Hollywood, Blazing Saddles, The Goonies

show: Seinfeld, Friends, Sex and the City, Nip/Tuck, House, Sherlock, Doctor Who, The Simpsons, Family Guy, Beavis and Butthead, South Park, Ed Edd n’ Eddy (just Cartoon Network, really), Portlandia

music: (ha) Soundgarden, Nirvana, Chris Cornell, Audioslave, The Beatles, Black Sabbath, The Doors, Metallica, Megadeth, Anthrax, Joey Belladonna, Pearl Jam, Alice in Chains, Mad Season, Stone Temple Pilots, Velvet Revolver, Mother Love Bone, Truly, Screaming Trees, Nine Inch Nails, Hole, Garbage, Rihanna, Avril Lavigne, Demi Lovato, Bob Dylan, David Bowie, Leonard Cohen, Mark Lanegan, Marilyn Manson, Type O Negative, Green Day, Ramones, Dead Kennedys, Pink Floyd, The Smashing Pumpkins, Red Hot Chili Peppers, Jane's Addiction, My Chemical Romance, The Cure, Oasis, Blur, Tool, Korn, Deftones, Faith No More, Mr. Bungle, Bullet for My Valentine, Avenged Sevenfold, In This Moment, Opeth

app: Sketchbook 

scent: my perfume which is legit called “a little sexy”; i’m not sure how to describe it other than “soapy”, like I just took a shower 

holiday: Halloween 

season: springtime 

dog breed: Chinese crested (’cause my best friend was one 🐾🐾)

vs:

strawberry vs blueberry: blueberry (although strawberries are so luscious)

coke vs Pepsi: ehhhh, can’t stand either

grape vs cherry: cherry

day vs night: day

cats vs dogs: both 

Batman vs Superman: Batman

movies vs TV: movies

hockey vs football: hockey

fries vs onion rings: fries

likes: art, earth science, biology, books, cats and dogs, horses, reptiles, grunge, thrash metal, boys, erotica, pin-up style, 70s/dark 80s aesthetic, graffiti art, psychedelia, the Goth subculture, sci-fi, steampunk, things considered “taboo”, baseball, field hockey, tennis, cycling, Formula 1, hiking, the ocean, road trips, pastries, pasta, my mom’s baking, my grandpa’s cooking, trying on new clothes 

10 random facts:

I speak with a stutter (it’s not as bad as it used to be when I was little but I still have it and I’m still kind of insecure about it)

Refer back to my weighing over 200 pounds: I don’t even look it, and it’s kind of a trip to see women weigh less than me who are freaking huge. I’m as big as I am because the other alternative was literally starving to death: I almost became an anorexic when I was 13, and it came to a head when I was 19 and wouldn’t stop losing weight from depression. So as part of my recovery, I reconciled my relationship with food, and I just started eating. I’m trying to get up to 230 and tbh, I wouldn’t mind climbing up to 240.

It’s funny because I feel like such a rebel liking Joey as much as I do. The latest thing is to like fat boys and “dad bods”, and even taking it further and getting like almost morbid about it--when I was writing Have Your Cake I often lurked in the feedism tags on here to grasp the idea of the community; when I visit them now, the latest thing is to be like “this lifestyle is totally gonna kill you but you’re sooo hot so keep it up!”. This almost feels akin to when Audrey Hepburn came on the beauty scene with her thin elegance, the reaction to all of the full figured woman: he’s a slim, lush, gorgeous man who needs a lot more love (”raw beauty if I ever did see it” as Mr. Lang put it).

I’ve always wanted to get inked but I never know what to ink myself with, or where to put it for that matter.

The one time I ever cut my hair, like had it cut short, was 20 years ago in the first grade. The longest it’s ever been was down to the halfway point of my thigh when I was... 15? Right now it’s down around my butt.

Recovering cutter: I started in 2006 after my grandpa passed and then I stopped; did it again after my parents split in 2011, and again after Chris passed; I’ve been clean since August 22, 2017, three months following his death. 

Chris was a fan of my art. It’s true! My little cartoons never would’ve become the entities they are now without him.

My cartoons have been labelled everything from “grunge” to “metal” to (recently) “emo”. I’m actually fine with just any label you throw at them: just don’t call them anime because that’s not technically correct (anime is animation; manga is printed works, and even that’s bit of a stretch)--my writing meanwhile has been simply labelled “unusual”

I’ve always been a fic writer, but I never actually wrote-wrote a fanfic until I was a freshman in high school. I never went online with a fic until 2013 and then I pretty much stopped it for a few years to focus on school and preserving my mental health until earlier this year with Have Your Cake and Eat It.

Fuuuuuuuck I love food. Yeah, when I say you’re better off asking me what I don’t like I mean it. I will eat just about anything (i’m actually surprised I’m not fat tbh). I’m as much a lady of the flesh as I am a lady of intellect.

[fritesandfries]

Savory Mooncakes

Today is the first day of the Mid-Autumn Festival, a Chinese harvest festival that’s basically about giving thanks, the gathering of friends and family, and...harvesting. The food most associated with this holiday are mooncakes, a baked cake with an outer crust -- it can be sweet or savory.

Mooncakes come in many styles, but most people are familiar with the shiny patterned sweet cake, which is Cantonese in origin. Since I’m more of a savory person, I wanted to give some attention to Suzhou-style mooncakes. Suzhou is most known for its Classical Gardens, but the city has 2,500 years of history with vibrant art and culinary traditions. They’re best known for lake crab dishes, and savory pork-filled mooncakes. Suzhou mooncakes have a lot of similarities to Taiwanese mooncakes because of the crust. There are layers and layers of tissue paper thin dough, but making the crust takes a lot of damn time, and I don’t have time for that. So I cheated with puff pastry.

For about 16 buns (inspired by):

14 oz. ground pork

2 tsp. minced fresh ginger

6 green onions, white parts only, finely chopped

4 tsp. Shaoxing wine

1 tbsp. cornstarch

1 tbsp. pure sesame oil

1 tsp. ground white pepper

1 tsp. granulated sugar

1/2 tsp. kosher salt

17.3 oz. box puff pastry sheets, thawed (I used good ol’ Pepperidge Farm)

1 large egg

2 tbsp. toasted white sesame seeds (optional)

Preheat the oven to 400F degrees.

In a medium mixing bowl, stir together ground pork, minced ginger, and chopped green onions. Add Shaoxing wine, cornstarch, sesame oil, white pepper, sugar, and salt. Mix until well-incorporated.

On a clean, dry surface, unfold the thawed puff pastry sheets (10"x15"x1/8"). Using a rolling pin, roll the sheets so each sheet increases the surface area by an inch (11"x16"). Using a 3 1/2″ biscuit cutter, cut out 16 circles -- I was able to get about 7 circles per sheet and then re-rolled the excess dough to make the remaining 2 circles.

Spoon a generous tablespoon of the pork mixture onto the circle. Stretch the outer dough towards the center, and pinch the top to seal the bun. Repeat.

Transfer the buns to a nonstick baking sheet, making sure the pinched side is on the sheet and the smooth side is facing up.

Beat the egg in a small dish for the egg wash. Using a small pastry brush, dip the brush into the egg and lightly brush to tops of each bun. Sprinkle sesame seeds on top. Bake for 25-30 minutes until golden brown.

[toosalty]

A Gift from Poppet

In the last few months, when I haven’t been nose to the grindstone in the education system, I’ve been able to go to a lot of concerts in San Francisco with my friend Erik. Concerts are such a life-saver for me: so often they’re the only time I really have to let loose and actually make an effort to get out of the suburbs. So it’s been really great getting to experience some of that in my home(ish) city again.

Tv Girl with Special Guest Poppet

But wait - you may be asking yourself - what the heck does going to concerts have to do with food? Well, in the magical city of San Francisco, anything is possible my friend. So lets flashback to one particular show that I went to last February.

Erik and I are at the Rickshaw Stop some Thursday night, waiting for TV Girl to come on stage when one of the openers comes out and completely blows our minds.  Is all of that noise coming out of that one person? All of those funky beats, crazy vocals, and interpretive dances? There’s no way.But yep, that’s Poppet, and her performance wasn’t the only thing she would share with us that night. At the end of her set, with the usual announcement of CDs and merch, Poppet announced that she had some homemade jams for sale in the back. So, of course, I beelined to the table and picked one up.

And that is the story of how I ended up with this homemade, hand-drawn, completely one-of-a-kind Chinese Plum Sauce.

And it may have taken me awhile but I whipped up a meal out of this magic sauce and finally finally got around to writing it up.

So here’s my take on two ways to use Chinese Plum Sauce (besides the traditional Asian applications.) 

First: Plum and Goat Brie Pastries

Ingredients:

1 Puff Pastry Sheet

Goat Cheese Brie (Or harder goat cheese, or brie)

Plum Sauce

(Yeah, that’s all it takes)

1. Preheat oven to 375.

2. Cut the pastry sheet into 12 squares (I used a pizza cutter).

3. Place a little plum sauce and a small bit of the cheese in the center of each square. Then twirl them up into little bites. 

4. Place them on a pan/in a muffin tin, and bake for about 15 minutes.

5. Let them cool for a bit before digging in.

Second: Chicken Thighs with Plum Sauce

For this one I was a bit less specific. I basically took four chicken thighs, browned them in my cast iron till they were just about cooked through, and finished them off with the plum sauce and some soy sauce and water to thin it out.

Once it was cooked down a little bit, I served it all up with some green beans, green onions, and rice. And shared it all with friends of course. 

Honestly this was one of the best pieces of “merchandise” I’ve ever gotten. It was really more like a little gift. I really appreciate the creativity that Poppet showed us that night and the creativity that I’ve gotten to be a part of at these shows. And maybe one day I’ll be able to get this recipe out of Poppet but I guess until then I just have to keep going to shows until I can find another jar of Plum Sauce.

[cnyazhongmachinery]

green Chinese onion cutter | celery cutting machine | vegetable cutter | root vegetable cutter price

Vegetable cutting machine is used for cutting all kind of vegetable into strips, cubes, chips. The machine material is SUS304 with high quality. It can be used in restaurant, hotel,vegetable processing plant. https://www.cnyazhong.com/products/Multifunctional-Cutting-Vegetable-Machine.html wechat/whatsapp:8613213203466 #onion cutter #potato cutter #cassava cutter #root vegetable cutting machine #vegetable cutter price #potato cutting machine #onion cutting machine #sweet potato cutter #sweet potato cutting machine sale

[juilojio753]

Spring onion cobbler. Spring Onions have long, slender white bases with green tops. Every bit of this onion can be used, both green and white sections, and the green tastes milder. Ever wondered how much of a spring onion you should use?

A saffron-scented sauce enrobes juicy chunks of chicken, chop. Experience abundant and efficient features fitted in the spring onion cutter at the lowest prices. Spring onions, also called scallions, green onions or Chinese onions, area variety of onions that have along green stalk coming out of a tiny white bulb.

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, spring onion cobbler. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Spring onion cobbler is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. Spring onion cobbler is something which I have loved my whole life. They're nice and they look fantastic.

Spring Onions have long, slender white bases with green tops. Every bit of this onion can be used, both green and white sections, and the green tastes milder. Ever wondered how much of a spring onion you should use?

To begin with this particular recipe, we have to prepare a few components. You can cook spring onion cobbler using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spring onion cobbler:

{Make ready 1 of onion, diced.

{Make ready 750 g of boneless chicken cut into cubes.

{Prepare 1 tbsp of butter.

{Take Half of cups mustard paste.

{Prepare Half of cup chicken stock.

{Take Half of cup heavy cream.

{Take 1 bunch of Spring onions chopped.

{Prepare Half of tsp Black pepper.

{Make ready 1 tsp of Red chilli flakes.

{Make ready to taste of Salt.

{Get 2 of boiled potatoes.

{Get 1 of cupe shredded cheddar cheese.

{Prepare 1 1/2 cup of flour.

{Make ready 2 1/4 tsp of baking powder.

{Make ready 100 g of butter at room temperature.

{Get 1 of egg, whisked.

These were good, but I felt the spring (green) onions were a bit overpowering. Might make these again, but reduce or leave out the green onions. Find spring onion stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

Steps to make Spring onion cobbler:

1. Fry onion in a little oil until transparent..

Add the chicken, butter,1 tbsp flour, mustard, chicken, stock, black pepper, red chilli flakes and salt..

When the chicken has cooked, take it off the stove and mix in the cream.

Lay it out in the baking dish and sprinkle with the chopped onions.

Mash the boiled potatoes. Add in the cheddar cheese, flour, baking powder and butter. Roll into dough.

Roll out and cut into circles (or any other shape) and place onto chicken the way it is done in the picture.

Brush with a whisked egg.

Bake at 200 C for 10 minutes and broil until golden brown on top.

Sample Spring boot project using Spring Data and Onion architecture. The Onion Architecture relies on the Dependency Inversion principle, so a way to specify that a class will be injected by the. Spring onions are useful for adding a marked onion note to dishes, particularly when used raw. Spring onions should have dark-green leaves and fresh-looking roots. The Garden Spring Onion Flavored Crackers is a healthy, delicious and nutritious snack.

So that's going to wrap this up for this exceptional food spring onion cobbler recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[keijay-blog]

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Build a Memorable Hot Chocolate Bar for Your Next ...

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Buttery Radish Baguette

My dad and brother are crazy for radishes, and this peppery baguette appetizer is a big-time favorite. Add a sprinkle of fresh dill or parsley on top. —Kathy Hewitt, Cranston, Rhode Island

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Spicy Crab Salad Tapas

I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama

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Simple Waldorf Salad

This is my go-to salad when I need a quick little something for a meal. Sometimes when I want a sweeter taste I use whipped cream instead of yogurt. —Wendy Masters, East Garafraxa, Ontario

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Smoked Salmon Deviled Eggs with Dill

My family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They’re a real treat and nice addition to any meal. —Charlotte Giltner, Mesa, Arizona

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Cucumber Canapes

I always get requests for the recipe for these canapes whenever I serve them. They’re delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts

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Layered Fresh Fruit Salad

People always pass on compliments when I take this salad to covered-dish suppers. It’s nice on a hot day…with a winter meal…or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas

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Oysters Rockefeller

My husband and I are oyster farmers, and this classic dish always delights our guests. It’s deliciously simple! —Beth Walton, Eastham, Massachusetts

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Herb-Roasted Olives & Tomatoes

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

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Rye Party Puffs

I can’t go anywhere without taking along my puffs. They’re pretty enough for a wedding reception yet hearty enough to snack on while the gang is watching football on television. A platterful of these will disappear even with a small group. —Kelly Williams, La Porte, Indiana

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Dilly Cheese Ball

The whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario

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Chicken Pot Stickers

Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they’re steamed. —Jacquelynne Stine, Las Vegas, Nevada

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Salmon Mousse Canapes

It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwwood, Minnesota

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Spicy Shrimp & Crab Cocktail

I don’t usually like radishes, but I love them in this shrimp cocktail. Serve it straight up, with tortilla chips or on a bed of butter lettuce. A zippy Bloody Mary mix works just as well as spicy V8. —Heidi Knaak, Liberty, Missouri

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Meatballs with Cranberry Dipping Sauce

With their cranberry dipping sauce, these no-fuss appetizer meatballs make use of traditional Thanksgiving ingredients, so they’re ideal around the holiday or anytime you’re craving those favorite seasonal tastes.—Ann Baker, Texarkana, Texas

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Smoked Trout Pate

This tasty spread is easy to make in a food processor, and it’s a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.—Judy Walle, Toledo, Ohio

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Pancetta, Pear & Pecan Puffs

I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They’re the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois

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Three-Cheese Fondue

I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio

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Smoked Salmon Bites

Because smoked salmon is one of my favorite ingredients, it plays a big role here. Best of all, there’s no cooking involved. —Tom Faglon, Somerset, New Jersey

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Autumn Pepper Relish

This colorful pepper relish is a favorite with friends and family—everyone always asks for the recipe because it tastes great on just about everything. I like to serve it over cream cheese with crackers or a sliced French baguette. I also include a jar in gift baskets. —Barbara Pletzke, Herndon, Virginia

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Artichoke & Caper Cream Soup

I adore the flavors of oyster mushrooms, capers and artichokes. So after experimenting with several batches, I came up with this soup. Every year I’m asked to bring it to our office Christmas party.

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Roast Beef Finger Sandwiches

These simple sandwiches are ideal for a bridal shower, brunch or high tea, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy. —Anndrea Bailey, Huntington Beach, California

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Pimiento Cheddar Spread

I was a theater major in college, and our director’s mother always made sure we were well fed. I was particularly fond of her pimento cheese sandwiches and tried making a similar spread for crackers. It tastes just as good as I remember! —Katrina Jameson, Brandon, Mississippi

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Crabbie Phyllo Cups

I always like a little extra chili sauce on top of these easy snacks. If you’re out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona

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Sesame-Beef Pot Stickers

I enjoy having these little dumplings as a late-night snack while I’m watching television. They also work well as a quick appetizer for parties. —Carolyn Turner, Reno, Nevada

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Mini Crab Cakes

Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It’s great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. —Ellen Riley, Murfreesboro, Tennessee

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Garlic-Dill Deviled Eggs

In my family, Easter isn’t complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you’ll want to eat on every occasion. —Kami Horch, Calais, Maine

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One-Bite Tamales

Clever little meatballs deliver the flavor and rich sauce of a traditional tamale in a bite-sized portion. They’re a delightfully different addition to a holiday spread. —Dolores Jaycox, Gretna, Louisiana

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Shrimp in Phyllo Cups

I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois

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Pressure Cooker Marinated Mushrooms

Here’s a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

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Sweet Pea Pesto Crostini

I made a healthier spin on my favorite celebrity chef’s recipe by using hearty vegetable broth and less cheese. To top crostini, use less broth for a paste-like pesto. For use on pasta, add more broth for a sauce-like consistency. —Amber Massey, Argyle, Texas

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Creamy Red Pepper Veggie Dip

I got this recipe from a college roommate. Thick and creamy with just a touch of sweetness, this colorful dip is a winner served with chunky veggies. —Lynne German, Woodland Hills, California

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Florentine Almond Artichoke Mounds

I always enjoyed traditional artichoke cheese dip, and for a drinks and appetizer party, wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida

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Calamari Salad

This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. —Paul Rinaldi, Easton, Pennsylvania

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Pina Colada Dip

If you like pina coladas, you’ve gotta try this fluffy fruit dip. Scooped up with a slice of fresh pineapple, it tastes just like the beloved beachside drink. —Taste of Home Test Kitchen

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Slow Cooker Marinated Mushrooms

Here’s a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

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Shrimp Cakes with Spicy Aioli Sauce

I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year’s Christmas party is coming up, and I’m already being asked if I am bringing the shrimp cakes—I guess I am! —Linda Zilar, Kennewick, Washington

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Italian Steak Bruschetta

This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It’s looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, Connecticut

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Chinese Meatballs

These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida

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Smoked Salmon Deviled Eggs

Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it’s great either way. —Marinela Dragan, Portland, Oregon

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Chutney-Topped Cream Cheese Spread

I’ve had the pleasure of introducing many of my friends and family to chutney, that sweet and savory fruit sauce. Make the spread even faster by using chive-flavored whipped cream cheese. —Michelle Torkelson, Ham Lake, Minnesota

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Creamy Chicken Vol-au-Vent

My friends and I have been getting together for “ladies lunches” for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah

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Oyster Cheese Appetizer Log

When you say “holiday tradition” around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I’m expecting company or need to take food to someone’s home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don’t like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois

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Spiced Pickled Beets

With spicy, robust flavor, these pickled beets are so good, they’ll convert any naysayers! —Edna Hoffman, Hebron, Indiana

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Three-Cheese Souffles

No matter when I’ve made these soufflés, they have always been a success. Although I’ve never seen the centers start to fall, it’s best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta

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Shrimp & Cucumber Rounds

I always make these appetizers for our get-togethers. They’re easy to prepare and a snappy addition to any party. —Kelly Alaniz, Eureka, California

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Microwave Pickles

You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They’re loaded with flavor and so easy to make. —Marie Wladyka, Land O’Lakes, Florida

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[ugly-by-nature]

UGLY by nature posted a video from Instagram: 🍄MUSHROOM & GINGER DUMPLINGS 🌱 by flavorsbyzendy . ❤️❤️❤️❤️❤️ INGREDIENTS (Makes 30 dumplings) ▪️1 cup Chinese cabbage, chopped ▪️1 cup carrot, chopped finely ▪️1 cup oyster mushrooms, chopped ▪️½ red onion, chopped ▪️2 garlic cloves, chopped ▪️¼ cup coriander, chopped ▪️1 tsp toasted sesame seeds ▪️1 tbsp tamari / soy sauce ▪️1 tsp sesame oil ▪️1 tsp ground white pepper ▪️Salt to taste METHOD Mix all the ingredients in a medium bowl and set aside. ❤️❤️❤️❤️❤️ GREEN DOUGH ▪️1 ¼ cup Gluten-Free flour ▪️¾ cup rice flour ▪️¾ tsp salt ▪️2 tbsp coconut oil, melted ▪️1 cup boiling water ▪️1 cup fresh spinach METHOD Place the spinach and the boiling water into a blender and blend it until smooth then stain it. You need 1 cup of spinach juice. Alternatively you can use water. Place the flour, salt, coconut oil into food processor and add the spinach juice little by little until you get a thick dough. Remove the dough. Roll out a piece of the dough until thin (use flour to make sure it will not stick) Cut the dough with round cutter or round glass to form circlular pieces. Take one piece of the thin dough and put some water around the edges to seal it. Fill with the vegetable mixture. Shape it like dumplings. Add 1 tbsp of oil to a frypan. Cook for 4-5 minutes with the lid on – then turn and cook each side for 2-3 mins. After the dumplings have turned brown, add 1/3 cup of water and steam for 5 mins. Then remove the lid and evaporate the water. Serve with chilli soy sauce mixed with sesame oil and some fresh herbs. ❤️❤️❤️❤️❤️ NUTRITION (5 dumplings) Calories: 235 Fat: 6.4 g Carbs: 39.3 g Protein: 5.2 g . . . . . http://ift.tt/2nBXMJd

[happyenki]

One of my favorite dishes to order when we go out to a Chinese restaurant is the Peking duck wrap. The best part is the wrap.  It is basically a flour tortilla wrap and it can be used for any thing.  It is chewy and thin and tastes good with any filling. Most of you will have the ingredients already in your pantry.  Flour, sesame oil and water.

Place the flour in a bowl.  Boil 3/4 cup of water.  Slowly pour the water in the flour and stir with a wooden spoon.  Careful! It is super hot! When you have added all the water, try to mix the dough as best as you can with the spoon.  Carefully start kneading the dough with your hands.  If it is too hot for you, put on some clean dish gloves.

Knead until the dough forms a ball. You might need to add more flour if it is sticky.  You don’t want the dough to be sticky.   The dough will feel tough and lumpy but that is okay.  Continue kneading until the dough is smooth and not sticky.Form the dough into a ball and cover with some plastic wrap.  Allow the dough to rest for 20 minutes.

Lightly knead the dough and cut into pieces.  Typically I roll the dough into small balls and squish the balls together.  Today I am trying a different method.  Roll about 1/4 of the dough ball out.  You want to make it about 1/4 inch thick.  Then cut out circles with a circle cutter.  I cut mine about 3 inches in diameter.

The next step is really important as this is how you make the pancakes super thin.  You will stack two of these discs together.  Between them, add a thin layer of sesame oil.

Now carefully roll out the dough until you get a super thin pancake. It will be about 6 inches wide now.

After making each pancake carefully place all the pancakes between plastic wrap to prevent them from drying out. Continue making these pancakes until you have used up all your dough.

Heat up a dry frying pan.  You do not need to add any oil.  Make sure the heat is on medium as you don’t want the pancakes to burn.  Place a single pancake on the hot pan and press the pancake flat.

Allow the pancake to cook for about 3 minutes.  With a spatula gentle flip the pancake over to check. You don’t want the pancake to be really dark just a light golden brown.  Press the other side of the pancake so that the dough has good contact with the pan.

If the pancake is too pale, you can keep flipping the pancake over to brown each side.

When the pancake is done, place onto a plate and cover with a damp cloth. Continue to cook all pancakes.

You can serve the pancakes just like this or you can peel the pancakes apart.  Yes each pancake makes two!  The sesame oil prevents the two discs from sticking together.

These pancake will be super thin.  One side will be soft and the other side will be crispy.

These wraps are typically served with Peking duck skin, hoisin sauce and green onion, but this is also great with any other meat, stir fry or tofu.  You can use these with deli meats and make rolls or eat them like soft shell tacos. The combinations are endless. Chinese Pancake Wraps

Make about 8-10 pancakes

1.5 cups of flour

3/4 cups boiling water

sesame oil

Place the flour in a bowl.  Boil 3/4 cup of water.  Slowly pour the hot water in the flour and stir with a wooden spoon.  Be careful as the dough will be extremely hot. When you have added all the water, try to mix the dough with a spoon as best as you can.  Carefully start kneading the dough with your hands.  If it is too hot for you, put on some clean dish gloves. Knead until the dough forms a ball. You might need to add more flour if it is sticky.  You don’t want the dough to be sticky.   The dough will feel tough and lumpy but that is okay.  Continue kneading until the dough is smooth and not sticky. Form the dough into a ball and cover with some plastic wrap.  Allow the dough to rest for 20 minutes.

Lightly knead the dough and cut into pieces.  Roll about 1/4 of the dough ball out.  You want to make it about 1/4 inch thick.  Then cut out circles with a circle cutter.  I cut mine about 3 inches in diameter. The next step is really important as this is how you make the pancakes super thin.  You will stack two of these discs together.  Between them, add a thin layer of sesame oil.  Carefully roll out the dough until you get a super thin pancake. It will be about 6 inches wide now.  After making each pancake carefully place all the pancakes between plastic wrap to prevent them from drying out. Continue making these pancakes until you have used up all your dough.

Heat up a dry frying pan.  You do not need to add any oil.  Make sure the heat is on medium as you don’t want the pancakes to burn.  Place a single pancake on the hot pan and press the pancake flat. Allow the pancake to cook for about 2-3 minutes on each side.  With a spatula gentle flip the pancake over to check. You don’t want the pancake to be really dark just a light golden brown.  Press the other side of the pancake so that the dough has good contact with the pan.  If the pancake is too pale, you can keep flipping the pancake over to brown each side. When the pancake is done, place onto a plate and cover with a damp cloth. Continue to cook all pancakes. You can serve the pancakes just like this or you can peel the pancakes apart. The sesame oil prevents the two discs from sticking together.  These pancake will be super thin.  One side will be soft and the other side will be crispy. Serve with your choice of filling.

If you liked this recipe, check out our other posts: https://eatitnoworeatitlater.com/recipes-list/

Chinese Pancake Wraps One of my favorite dishes to order when we go out to a Chinese restaurant is the Peking duck wrap.

[lindablatt]

#notetoself #Repost @veganfoodvideos with @repostapp ・・・ MUSHROOM & GINGER PAN-FRIED DUMPLINGS by @flavorsbyzendy 💚 INGREDIENTS (Makes 30 dumplings) 1 cup Chinese cabbage, chopped 1 cup carrot, chopped finely 1 cup oyster mushrooms, chopped ½ red onion, chopped 2 garlic cloves, chopped ¼ cup coriander, chopped 1 tsp toasted sesame seeds 1 tbsp tamari / soy sauce 1 tsp sesame oil 1 tsp ground white pepper Salt to taste METHOD Mix all the ingredients in a medium bowl and set aside. . GREEN DOUGH 1 ¼ cup Gluten-Free flour ¾ cup rice flour ¾ tsp salt 2 tbsp coconut oil, melted 1 cup boiling water 1 cup fresh spinach METHOD Place the spinach and the boiling water into a blender and blend it until smooth then stain it. You need 1 cup of spinach juice. Alternatively you can use water. Place the flour, salt, coconut oil into food processor and add the spinach juice little by little until you get a thick dough. Remove the dough. Roll out a piece of the dough until thin (use flour to make sure it will not stick) Cut the dough with round cutter or round glass to form circlular pieces. Take one piece of the thin dough and put some water around the edges to seal it. Fill with the vegetable mixture. Shape it like dumplings. Add 1 tbsp of oil to a frypan. Cook for 4-5 minutes with the lid on – then turn and cook each side for 2-3 mins. After the dumplings have turned brown, add 1/3 cup of water and steam for 5 mins. Then remove the lid and evaporate the water. Serve with chilli soy sauce mixed with sesame oil and some fresh herbs. . NUTRITION (5 dumplings) Calories: 235 Fat: 6.4 g Carbs: 39.3 g Protein: 5.2 g Enjoy! #veganfoodvideos