DIN TAI FUNG SOY NOODLE SALAD RECIPE RECIPES

Steps:

• Prepare the Kombu. To prepare the Kombu, start by bringing around 1 Liter of water to boil in a pot. Place the Kombu pieces in (you may want to cut them up so they can be fully submerged) and lower the heat to a simmer. Simmer for around 30 minutes, or until Kombu is soft but not rubbery. Remove from pot and slice into thin long strips. Set aside. Note: reserve the cooking liquid, which becomes Kombu dashi broth.
• Prepare the Vermicelli Noodles. Do as the package instructions — usually this involves soaking in room temperature water (around 10 minutes) and boiling in water (around 2-3 minutes). Strain the noodles and set aside.
• Prepare the Bean Sprouts. In the same pot of boiling water, blanch the fresh bean sprouts for just 1-2 minutes. Be sure not to overcook them — they should still be crunchy. Strain and set aside.
• Prepare the Bean Curd. Sliced the bean curd into thin long strips. In the same pot of boiling water, blanch the bean curd for 1 minute. Carefully strain (they are fragile) and set aside. Note: blanch this last as it releases oil & makes your water oily.
• Assembly. In a large bowl, combine the kombu, vermicelli noodles, bean sprouts and bean curd. Add soy sauce, rice vinegar, sesame oil, chili oil, and sugar. Gently toss to combine. Cover and chill in the refrigerator for an hour before serving.

Steps:

• Three days before, combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.
• Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.
• Two days before, combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add 1/3 of the aspic cubes to pork mixture; stir gently with wooden spoon just until incorporated. Cover and refrigerate. Return aspic to refrigerator.
• Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Cover and refrigerate. Bring to room temperature before serving.
• One day prior, line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 aspic cubes.
• Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
• Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. Refrigerate, covered, for 1 day, or freeze in single layer in covered containers for 2 weeks.
• On the day of, line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.
• Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.