{"id":1150710,"date":"2023-01-24T16:46:54","date_gmt":"2023-01-24T15:46:54","guid":{"rendered":"https:\/\/asc-aqua.org\/?post_type=recipe&p=150710&source_id=150710&target_id=1150710"},"modified":"2024-10-16T10:24:03","modified_gmt":"2024-10-16T08:24:03","slug":"dumplings-with-pangasius","status":"publish","type":"recipe","link":"https:\/\/asc-aqua.org\/seafood-recipes\/dumplings-with-pangasius\/","title":{"rendered":"Dumplings with pangasius"},"content":{"rendered":"\n
\n\t
\n\t\t
\n\t\t\t
\n\t\t\t\t
    \n
  1. Put flour into a medium bowl. Add boiling water and stir until combined. Cover with plastic and let rest at room temperature for 30 minutes.<\/span>\u00a0<\/span><\/li>\n
  2. Once the dough is hydrated and cool enough to handle, knead until very smooth, 5 to 10 minutes. Work in just enough flour so the dough is not sticky. Cover and rest at room temperature for 30 more minutes.<\/span>\u00a0<\/span><\/li>\n
  3. Add the pangasius to a food processor and pulse until finely chopped. Add 1 tablespoon ice water and continue to pulse to a paste.<\/span>\u00a0<\/span><\/li>\n
  4. Add the cold butter, mirin, sesame oil, ginger, garlic, soy sauce, salt, and pepper. Pulse to combine thoroughly.<\/span>\u00a0<\/span><\/li>\n
  5. Transfer to a bowl and fold in garlic chives. Cover and refrigerate 1 hour to let the flavors come together.<\/span>\u00a0<\/span><\/li>\n
  6. Form dough into a long rope and cut into 36 even pieces. Flatten the pieces of dough into circles and roll out to about 3 1\/2 inches in diameter, with the edges of the dough thinner than the center.<\/span>\u00a0<\/span><\/li>\n
  7. Wet the edges, place a small amount of filling in the middle, and fold in half and crimp or pleat to seal.<\/span>\u00a0<\/span><\/li>\n
  8. Place dumplings in a steamer on high, leaving a little space in between, and steam for 5 to 7 minutes.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Serves 4<\/p>\n","protected":false},"featured_media":1150712,"template":"","tags":[],"recipe_species":[65],"recipe_dish_types":[],"recipe_methods":[202],"recipe_recipe_sources":[],"recipe_world_cuisines":[63],"class_list":["post-1150710","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_species-pangasius","recipe_methods-steamed","recipe_world_cuisines-asian"],"acf":[],"_links":{"self":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe\/1150710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media\/1150712"}],"wp:attachment":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media?parent=1150710"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/tags?post=1150710"},{"taxonomy":"recipe_species","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_species?post=1150710"},{"taxonomy":"recipe_dish_types","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_dish_types?post=1150710"},{"taxonomy":"recipe_methods","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_methods?post=1150710"},{"taxonomy":"recipe_recipe_sources","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_recipe_sources?post=1150710"},{"taxonomy":"recipe_world_cuisines","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_world_cuisines?post=1150710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}