Chinese Crullers Recipes

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CONGEE WITH CHINESE CRULLERS & SAUTEED GREENS



Congee with Chinese Crullers & Sauteed Greens image

Congee is a porridge that's essentially just made of extremely saturated rice-it's the ultimate form of comfort. It's often served with Chinese crullers, which aren't too sweet, and I love the texture that they add.

Provided by Molly Yeh

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 29

Neutral oil, such vegetable
1 medium shallot, finely chopped
2-inch piece of fresh ginger, sliced in half lengthwise
1 cup (230g) jasmine rice
7 cups (1680g) chicken broth or vegetable broth
Kosher salt
Sauteed Greens, recipe follows
Toasted sesame seed oil
Sriracha
Freshly ground black pepper
Crullers, recipe follows
2 1/4 cups (300g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (120g) buttermilk, at room temperature
1 tablespoon coconut oil, softened but not melted
1 large egg, at room temperature
3 quarts neutral oil for frying, such as vegetable
1 tablespoon neutral oil, such as vegetable
3 dried red chili peppers (such as chili d'arbol), stemmed
4 cloves garlic, thinly sliced
2 bunches (1 1/2 to 2 pounds) mustard greens, rinsed and stems removed, roughly chopped
Salt
Freshly ground black pepper
1 teaspoon toasted sesame oil
1 teaspoon unseasoned rice vinegar
Toasted white sesame seeds

Steps:

  • Heat a drizzle of oil in a large pot over medium heat. Sweat the shallot and ginger, stirring, until fragrant, 1 to 2 minutes. Add the rice and broth. Bring to a boil, then turn down to a simmer and cover. Cook until the rice has broken down and the mixture is thick and porridge-like, about 1 hour. Stir with a rubber spatula occasionally so the bottom doesn't stick. Remove the ginger and season to taste.
  • Divide the congee into bowls. Top with a pile of Sauteed Greens (recipe follows), a drizzle of toasted sesame oil, a drizzle of sriracha and a couple turns of black pepper. Serve with Crullers (recipe follows) on the side.
  • Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer or a large mixing bowl. Add the buttermilk, coconut oil and egg and knead with the dough hook for 7 to 10 minutes until the dough is smooth and elastic. Wrap with plastic and allow to rest in the refrigerator for 3 hours.
  • Remove the dough from the refrigerator 1 hour before ready to use and allow to come to room temperature.
  • Heat the neutral oil in a heavy bottomed pot to 375 degrees F.
  • Roll out the dough on a lightly floured surface into a 20-by-6-inch rectangle that is about 1/4-inch thick. Cut into 12 vertical strips just over an inch wide, then cut each strip in half horizontally. Layer one half on top of the other and using a chopstick, press down in the center to adhere. Cover with plastic while you shape the others.
  • When the oil is up to temperature, take one piece of dough and, holding both ends, stretch gently to triple the length (it should stretch very easily). Drop in the oil and fry for 30 seconds to 1 minute per side, or until lightly golden and puffy, gently turning with a spider. Remove to a rack and repeat in batches of 2 or 3, allowing oil to come back to temperature between each batch.
  • Heat the oil in a large skillet or wok over medium heat. Add the dried chili peppers and garlic and toss around, cooking until fragrant and lightly toasty, 1 to 2 minutes. Add the mustard greens, a big pinch of salt and a couple turns of black pepper and cook for 4 to 5 minutes or until wilted, tender, and bright green. Add the sesame oil, rice vinegar and sesame seeds. Toss to combine.

FLAT AND SQUARE YOU TIAO OR CHINESE CRULLERS FOR JIAN BING



Flat and Square You Tiao or Chinese Crullers for Jian Bing image

I am sure there is a better Chinese name for this than the title of this recipe for this dish, but I have been unable to find it on the internet. Most recipes I have found for You Tiao use alum, or ammonia, this one does not. When I was in Beijing in 1993, these flat, square, crispy crackers were what most street venders used in their Jian BIngs.

Provided by Starman5

Categories     Breakfast

Time 1h30m

Yield 8 Eight inch squares, 8 serving(s)

Number Of Ingredients 7

3 cups bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup water
1 cup oil

Steps:

  • Mix all dry ingredients together, then add water and mix and knead.
  • Place in a bowl, cover with plastic wrap, and allow the batter to ferment for 1 to 4 hours.
  • Turn dough onto a floured board and with floured hands, roll into eight balls, each about 2 to 3 inches in diameter. Allow to rest for 5-10 minutes before rolling.
  • Roll each ball into a very thin eight inch square on a floured board and roller.
  • Heat the oil in a large skillet, drop one dough square into the hot oil, when bottom is lightly browned, turn over and cook until bottom is lightly browned. Repeat for the rest of the dough squares.

Nutrition Facts : Calories 412.3, Fat 27.7, SaturatedFat 3.6, Sodium 350, Carbohydrate 36, Fiber 1.3, Sugar 0.1, Protein 4.8

CHINESE CRULLERS



Chinese Crullers image

Number Of Ingredients 7

1 teaspoon salt
3/4 teaspoon alum
1 teaspoon baking soda
3/4 teaspoon baking powder
7/8 cup water
2 cups all purpose flour
8 cups oils for deep-frying

Steps:

  • Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. Add water and stir until thoroughly dissolved. Add flour. Stir with chopsticks to make the dough soft and smooth. Knead the dough until it is elastic. Cover and let stand at least 4 hours. Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide. Sprinkle with a little flour. Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces). Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces. Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long. Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. Remove and drain. Repeat with other strips. May be prepared in advance and refrigerated or frozen. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes.

Nutrition Facts : Nutritional Facts Serves

CHINESE CRULLERS



Chinese Crullers image

Number Of Ingredients 7

1 teaspoon salt
3/4 teaspoon alum
1 teaspoon baking soda
3/4 teaspoon baking powder
7/8 cup water
2 cups all purpose flour
8 cups oils for deep-frying

Steps:

  • Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. Add water and stir until thoroughly dissolved. Add flour. Stir with chopsticks to make the dough soft and smooth. Knead the dough until it is elastic. Cover and let stand at least 4 hours. Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide. Sprinkle with a little flour. Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces). Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces. Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long. Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. Remove and drain. Repeat with other strips. May be prepared in advance and refrigerated or frozen. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes.

Nutrition Facts : Nutritional Facts Serves

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