Chinese Crullers Recipes

CONGEE WITH CHINESE CRULLERS & SAUTEED GREENS

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.

CHINESE CRULLERS

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.