{"id":1058,"date":"2021-01-17T21:51:08","date_gmt":"2021-01-17T20:51:08","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1058"},"modified":"2024-12-01T10:58:53","modified_gmt":"2024-12-01T09:58:53","slug":"truffled-chinese-dumplings","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1058&lang=en","title":{"rendered":"Truffled Chinese Dumplings"},"content":{"rendered":"<p>Ji\u01ceozi, Gu\u014dti\u0113, Gyoza, pot-stickers&#8230; the name is not that relevant, as long as they\u2019re caramelized and will leave a little fat bead when opened.<br \/>\nfor this one, we\u2019re building up on the Southeast Asian classic, usually made with white flour and featuring scallions alongside aromatic ingredients.<\/p>\n<p>we\u2019re taking a detour to Southwest deep France, drawing inspiration from the culinary staples of that region\u2014those famous dishes in the bottom-left corner of French school geography maps. The dough here uses semi-wholemeal flour to bring out a rustic note.<\/p>\n<p>Cancel me for cultural appropriation if you like; these are delicious, and I\u2019ll make them again anyway.<\/p>\n<p><em>For about a dozen dumplings.<\/em><\/p>\n<p>For the dough:<\/p>\n<ul>\n<li>170 g Type 80 flour<\/li>\n<li>80 ml water<\/li>\n<li>1 teaspoon walnut oil<\/li>\n<li>A pinch of salt<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>250 g minced pork belly<\/li>\n<li>50 g button mushrooms (<em>I didn\u2019t have any porcini mushrooms, but if you have some, try it, I have a good feeling about this<\/em>)<\/li>\n<li>8 g black truffle<\/li>\n<li>2 tablespoons soy sauce<\/li>\n<li>2 tablespoons Armagnac<\/li>\n<li>A handful of dried duck breast shavings (a few grams, or anything smoked or dried with a strong umami taste)<\/li>\n<li>A pinch of pepper<\/li>\n<li>A bit of diluted soy sauce for deglazing<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For the dough:<\/p>\n<p>It\u2019s very simple\u2014knead for 10 minutes, then, rest for 2 hours.<\/p>\n<p>For the filling:<\/p>\n<p>This is foolproof too. Finely chop the mushrooms and slice the truffle into thin slivers. Toss everything into a small bowl and mix well.<\/p>\n<p>&nbsp;<\/p>\n<p>&#8230; Find a good tutorial online for folding your dumplings\u2014there are plenty! Aim for a dough disk diameter of 8\u201310 cm.<\/p>\n<p>for cooking, use the classic deep-pan frying method:<\/p>\n<ol>\n<li>Sear for 2\u20133 minutes on medium heat in a bit of oil.<\/li>\n<li>Deglaze with diluted soy sauce and cover.<\/li>\n<li>Cook for 6\u20138 minutes without uncovering.<\/li>\n<\/ol>\n<p>Serve hot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-701\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/01\/20210117_195816-1024x768.jpg\" alt=\"ravioli a la viande en gros plan dont un ouvert en deux\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/01\/20210117_195816-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/01\/20210117_195816-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/01\/20210117_195816-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/01\/20210117_195816-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2021\/01\/20210117_195816-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ji\u01ceozi, Gu\u014dti\u0113, Gyoza, pot-stickers&#8230; the name is not that relevant, as long as they\u2019re caramelized and will leave a little fat bead when opened. for this one, we\u2019re building up [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-1058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1058"}],"version-history":[{"count":6,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1058\/revisions"}],"predecessor-version":[{"id":1064,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1058\/revisions\/1064"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/701"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}