Teriyaki Octopus Dumplings

Name: Teriyaki Octopus Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 1 piece egg; 15g starch; 3g Baking powder; 1g salt; 130g Shimizu; 50g Octopus foot; 1 Chinese cabbage; 20g Muyu Flower; 5g Seaweed; 1 tbsp Soy sauce; 1 tbsp Fuel consumption; 1 teaspoon White sugar; 1 tbsp Water starch; Some Salad dressing; 2 tablets Sliced ginger

by Dark blue millet porridge

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I believe that many of my friends have eaten octopus balls. To make this small snack, octopus balls molds are usually needed to make a perfect finished product. Unfortunately, there is no such octopus balls mold at home!
Hey, I suddenly remembered that there is a lollipop cake mold at home, is it possible to replace the small octopus balls and use the oven to bake the small octopus balls.
Let’s talk about doing it by hand. It’s good if it’s a finished product. You can easily control the small octopus balls at home!
Because there is no real dew at home, I use fuel instead. You can still choose real dew or mirin to make teriyaki sauce. If you think it is troublesome to make teriyaki by yourself, you can choose to buy ready-made teriyaki sauce directly. Oh!

Teriyaki Octopus Dumplings

1. Prepare the ingredients for making small octopus balls: 60 grams of octopus feet, 100 grams of low-gluten flour, 15 grams of orange powder, 3 grams of baking powder, 1 gram of salt, 1 egg, and 2 pieces of cabbage heart (cabbage);

2. Prepare the decoration materials: Teriyaki sauce (1 tablespoon of light soy sauce, 1 tablespoon of oil consumption, 1 teaspoon of white sugar, 1 tablespoon of water starch), 20 grams of wooden fish flower, 5 grams of seaweed, and appropriate amount of salad dressing;

3. Low-gluten flour, orange flour and baking powder, mix the flour and mix well and sieve once. Add water slowly to prevent the batter from becoming too thin;

4. Add 1 egg, mix well, pick up the egg soak to fall freely and easily, like honey flowing state;

5. Finally, add 1 gram of table salt, stir evenly, and let stand for 30 minutes;

6. Wash the octopus feet and cut into strips, blanch for 30 seconds in boiling water with ginger, remove the cold water for later use;

7. Dice the cabbage heart and octopus feet and set aside;

8. Prepare the lollipop cake mold, and pour the static batter into 1/3 of the height of the mold;

9. Put in octopus pieces;

10. Add chopped cabbage;

11. Then pour the batter into the mold, and preheat the oven at 180 degrees for 10 minutes;

12. Cover the top cover of the lollipop cake mold, put the mold into the middle of the preheated oven, and bake at 180 degrees for 20 minutes;

13. During the baking process, we prepare to make teriyaki sauce. Put 1 tablespoon of light soy sauce, 1 tablespoon of oil consumption, and 1 teaspoon of white sugar into a milk pan and boil on low heat. Then add starch water and stir while adding. ；

14. Then use the lowest heat to cook slowly until thick, like thick syrup, turn off the heat, set it up and let it cool for later use;

15. Octopus balls are also out;

16. Prepare the surface decoration, put the meatballs into tableware, drizzle with homemade teriyaki sauce, and put in katsuobushi;

17. Then squeeze the salad dressing and add the chopped Shanghai moss;

18. Eat the octopus balls while they are hot!

Tips:
1. After sieving low-gluten flour and orange powder, the consistency of mixing with other materials should be mastered. Do not pour all the water in at once, because the humidity of the flour and the size of the eggs will affect the thickness of the batter. The water behind Add slowly, please refer to step 5 for the consistency of the batter;
2. The batter mixing process does not need to be too hard, and does not need to be stirred for too long, so as to avoid the batter from becoming gluten;
3. After stirring the batter, let it stand for about 30 before operation;
4. Teriyaki sauce is the key to this snack. If you really don’t want to make it, you can go to the supermarket to buy ready-made ones;
5. Use starch water to thicken the teriyaki sauce and slowly collect the juice. You need to master the fire power and stir while cooking. Let the cooked teriyaki sauce cool and store it in the refrigerator for about 10 days without deterioration, so it can be used once Cook more and set aside.