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Merge pull request #21 from cooklang/yaml_frontmatter
Yaml frontmatter
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Original file line number | Diff line number | Diff line change |
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--- | ||
servings: 4 | ||
emoji: 🥟 | ||
tags: warm, fried, starter | ||
source: CooklangCLI Seed <https://github.com/cooklang/CookCLI/blob/main/seed/Potstickers.cook> | ||
prep time: 20 min | ||
cook time: 30 min | ||
--- | ||
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[- Same recipe, same metadata. Just in a YAML frontmatter now -] | ||
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Let's first make some dough. Set kettle with some water and prepare | ||
@strong white flour{75%g} and @plain flour{75%g}. | ||
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Put the flours into a bowl. Mix the @just-boiled water{75%ml} with the | ||
@salt{2%tsp}, then add this to the flour, mixing it in with a knife. It will | ||
seem very floury to start with but keep going and it will come together. Don’t | ||
be tempted to add more water. Cover with a damp cloth for 10 minutes, then | ||
remove and knead until the dough is smooth and elastic. Cover the dough again | ||
and leave it to stand somewhere warm for an hour. | ||
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Cut the dough into 2 equal pieces and dust your work surface with flour. Roll | ||
the dough out as thinly as you can. It will be resistant to start with, but you | ||
will eventually end up with a round about 35cm in diameter and with a thickness | ||
of less than 1mm. | ||
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Cut the dough into rounds using a 9cm cutter, then repeat with the other piece | ||
of dough. Knead the offcuts together and roll again. You should end up with at | ||
least 24 discs. Dust with flour in between each one if you want to stack them | ||
together. | ||
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Heat the @olive oil{1%tbsp} in a frying pan and gently cook very finely shredded | ||
and chopped @Chinese cabbage{100%g}, very finely grated @carrot{50%g} and finely | ||
chopped @spring onions{3%items} until they have wilted down. Remove from the | ||
heat and stir in very finely chopped @strained kimchi{75%g}. Taste for seasoning | ||
and add salt and pepper if you think it necessary. Allow to cool. | ||
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Assemble the dumplings by putting a teaspoon of filling in the centre of each | ||
wrapper. Wet around the sides – thoroughly, as they can sometimes crack – then | ||
pinch the edges together, pleating from the middle down each side to seal. | ||
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Make the dipping sauce by mixing @soy sauce{2%tbsp}, @rice wine vinegar{1%tbsp}, | ||
@chilli oil{1%tbsp} and @sesame oil{1%tsp} together. Taste for seasoning and add | ||
salt if necessary. | ||
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To cook, heat @olive oil{3%tbsp} in a non-stick frying pan that has a lid – you | ||
need just enough oil to thinly cover the base. Add some of the dumplings, making | ||
sure they are well spread out. | ||
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Fry the dumplings over a medium heat until they are crisp and brown underneath, | ||
then add water – just enough to thinly cover the base of the pan. Cover the pan | ||
quickly, as it will spit when you add the water, and steam the dumplings for 5 | ||
minutes, until they are starting to look translucent and the water has | ||
evaporated. Uncover and cook for a further minute to make sure the underside is | ||
still crisp. Remove and keep warm while you cook the rest. Serve hot with the | ||
dipping sauce. |
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