sesame oil – La cuisine de Bernard

Avocado, salmon and Samurai sauce inverted Makis

I had tasted these inverted makis in a "fusion" restaurant in Santiago, Chile with two friends. Although not very traditional, they were really delicious. I had proposed on the blog, Japanese makis with chilli salmon and Korean gimbaps with chicken. Two similar techniques, but with vinegar rice for the first and sesame oil rice for the second. As we are clearly on the "fusion food" here, I wanted to test a rice that was both vinegared (in lesser proportions) and with sesame oil. The result is perfect for me. Here with crispy shrimp and cooked and smoked salmon, the makis are rich but decadent and appetizing.

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Keyword avocado, saumon

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Xiao Long Bao

Xia long bao” are small Chinese steamed ravioli with a juicy pork filling which is the same as the Shanghai buns.

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Prep Time 20

Cook Time 10

Type de plat Starter

Cuisine Chinese

Servings dumplings

Calories 70 kcal

Ingredients

For the stuffing

30 g water
300 g chopped pork loin
5 g salt
6 g sugar
3 g pepper
1 tbsp Chinese wine
2 tbsp black soy sauce
15 g Chinese onion in small pieces
15 g ginger finely chopped
2 tbsp. sesame oil toasted
180 g jelly set and in pieces

For the dough

240 g flour
135 ml water

Instructions

Start by putting the meat with the 30g of water until the meat has absorbed it completely. Then prepare the stuffing by mixing all the ingredients well.
On a work surface, put the flour, dig a well and pour the water.
Start kneading the dough with the palm of your hand, folding and folding the dough for five minutes.
After five minutes, use a rolling pin to continue working the dough, spreading it out lengthwise. Fold this strip into thirds, rotate it 90° and then roll out into a strip again. Continue this process for another 5 minutes.
Divide into three strands, then each strand into twelve equal pieces of dough.
Flatten each piece of dough with the palm of your hand and then with a rolling pin.
Put a spoonful of dough in each disc thus formed, then close each ravioli. I think the photo is probably less painful than a long explanation of the folding process.
Place the ravioli in a bamboo basket and steam for 10 minutes.
Xia long bao" are served with a sauce (half balsamic vinegar, half soy sauce, with a little sesame oil and tabasco) and especially with chopsticks AND a spoon to catch the juice inside!

Nutrition

Calories: 70kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 166mgPotassium: 37mgFiber: 0.3gSugar: 4gVitamin A: 1IUVitamin C: 0.2mgCalcium: 12mgIron: 0.3mg