Sunny Side Up Egg Dumpling, Braised Pork Belly, Milk
Ramen with Bacon, Beef & Pork
by Dale Talde
Dough:
9 ounces wheat starch
9 ounces potato starch
2 cups water
1 ounce salt
1 egg yolk each
Method:
1. Add 3 ounces of the potato starch to the wheat starch.
2. Bring 2 cups of water to a boil.
3. Add water to the potato and wheat mix. Mix together. Knead in the rest of the
potato starch, egg yolk, and add the salt.
Bacon:
2 pounds pork belly
1 cup white soy
1 pound pineapple
3 ounces oyster sauce
8 ounces wugar
1 ounces sesame oil
2 cups water
Method:
1. Add all ingredients and braise at 350 degrees until tender.
Ramen:
4 ounces beef marrow bones
2 quarts chicken stock
2 quarts beef broth
8 ounces oxtails
1 pound shortribs
1 pound chicken wings
2 quarts water
1 ounces dried shrimp
2 ounces oyster sauce
Method:
1. Blanch oxtails, short ribs, chicken wings and then combine all ingredients and boil
rapidly for 2 hours.
Ramen Seasoning:
3 ounces dashi
4 ounces salt
4 ounces sugar
8 ounces soy sauce
2 ounces oyster sauce
4 ounces scallions
4 ounces leeks
Method:
1. Sauté scallions and leeks, then add all the ingredients and reduce by 1/3.
Assembly:
1. On an oiled cutting board, with an oiled Chinese cleaver, roll a thin rope of dough
and cut half an ounce piece of dough. Flatten it out with cleaver. Repeat twice, one
for bottom layer and one top layer.
2. Take egg yolk and place it on bottom of wrapper and sandwich the other wrapper
on top.
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