Octopus Dumplings

Name: Octopus Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g Yam; 1/4 teaspoon Baking powder; 1 piece egg; 270ml Shimizu; 2 tablespoons Squid cubes; 1 tablespoon Cabbage cubes; 1 tsp Onion diced; a little Cooking oil; Some Teriyaki sauce; Some Salad dressing; Some Muyu Flower; Some Crushed Nori

by Celery

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Takoyaki, also known as "Takoyaki", is a famous snack from Osaka, Japan. Nowadays, in the streets and lanes of many cities in our country, there are also some vendors pushing carts selling along the street. The carts are always surrounded by big, small, and half-sized children. Although it is freshly roasted and sold, looking at the batter, the unrecognizable ingredients, and the dark sauce, I always feel uneasy.
In my opinion, this thing is essentially similar to our northern batter-add ingredients to the batter and fry it. But just such a small ball also reflects the characteristics of Japanese cuisine, such as the variety of ingredients and a little bit of everything; another example is the use of seafood; and the beautiful shape, unlike if we just spread the cakes directly.

Learn to cook at home, find a recipe, pay attention to the following points to make a very authentic taste——

First, the batter, the batter of authentic takoyaki should be added with yam powder or yam powder in addition to the flour. The finished "takoyaki powder" on the market also contains yam powder, which should be a major feature of takoyaki;

Second, the seafood in the auxiliary materials should be fresh octopus. If you can’t buy it, you can use squid, octopus, bastard and other octopus "uncle brothers" with sucker beard instead. As long as it is fresh, there is no taste. Too big a difference; I think the squid plate has the best taste;

The third is the shape. To fry the meatballs that are crispy on the outside and tender on the inside, a special takoyaki mold is needed. I didn't see it on the market. I searched a large piece on the Internet. I really like to eat it. I can lose one. Otherwise, just fry them directly into cakes.

Finally, seasonings. Takoyaki itself has no taste, it depends on the last seasoning to enhance the flavor, the most important of which is teriyaki sauce. You can go to the supermarket to buy it, or you can make it yourself (how to do it here), you can buy everything else, it's better than the food stalls. "

Octopus Dumplings

1. The yam is washed, peeled, and ground into mud. You can use a wire grater without this small tool;

2. After sifting low-gluten flour, put it in a bowl with yam puree and eggs;

3. Add water and baking powder, stir evenly, and sieve again;

4. Pour the batter into a container with a mouth (for easy pour into the mold), set aside and let it stand. You can prepare other materials at this time;

5. Wash the octopus (squid) (I use squid, I need to tear off the skin), blanch it in boiling water for 10 seconds, remove it and let it cool;

6. Cut octopus (squid) into cubes;

7. Diced cabbage

8. Dice the onion;

9. Spread a layer of peanut oil evenly in the takoyaki mold;

10. Heat the mold on high heat, turn to low heat, pour the batter into the mold, about 8 to 9 minutes full;

11. Sprinkle octopus (squid) cubes, onion cubes, and cabbage cubes in each ball, and use bamboo skewers to transfer the sprinkled materials into the balls;

12. Fry on low heat for a while, use a bamboo stick to gently touch the edges of the meatballs, check that the bottom is condensed and harden, use the bamboo sticks to pick up the meatballs and turn over half of the body to let the batter flow down;

13. Turn over the whole body again, the original bottom is facing up, and the balls are formed;

14. Continue to fry. You can stir the balls several times in the middle to heat the balls evenly until the balls are golden brown up and down;

15. Pick out the meatballs and put them on the plate, sprinkle with teriyaki sauce first

16. Sprinkle with salad dressing;

17. Next is the crushed seaweed

18. Finally, Muyuhua. The light and elegant wooden fish flower dances lightly under the heat of the balls——

Tips:
1. Whether the small balls are good or not, the ratio of the water and powder of the batter is very important-neither too thick nor too thin, too thick balls will be hard, too thin and not easy to round; my formula has been accurately weighed However, the draught of flour is different, and the water content of different varieties of yam is different in different seasons, so it should be fine-tuned according to the situation.

2. I used iron stick yam, 50g is the weight after peeling, there should be damage after grinding into mud, it is negligible; the batter is sieved mainly to crush the agglomerated flour, so the filtered yam needs to be crushed Go back.

3. Whether you use octopus, squid or other types of seafood, the boiling time should be short, and it can be cut off. It will not taste good when it is old;

4. A little baking powder is used in the ingredients, which should be necessary. I tried not to add it, and I tried to pass the egg whites, but the effect was not good. Don't worry about using aluminum-free baking powder.

5. Finally, don't be too greedy when adding ingredients. Adding too many ingredients will make it unsightly and affect the taste.

(Remarks: The plate in the process picture was taken before the photo was taken, and was snatched from under the camera by my kids.)