Baozi Bliss Reloaded 家常鲜肉包子

This time, I made them myself. And, what can I say, they were not that bad, if I say so myself.

Not sure whether a Chinese mother-in-law would accept them just yet, but they’re getting better (even if my 包子包法definitely needs further perfecting…)

baozi 1

So, here goes:

家常鲜肉包子

For the dough you need:

250 g flour
1 sachet of active dry yeast
250ml of warm water (add more if needed)
2 tbs of sugar
1 tsp of baking powder
1 tsp of salt

Prepare yeast dough by hand or in a stand mixer, first letting the yeast and the warm water proof for a few minutes. Then sift in the other ingredients and start kneading. If neccessary, add more water to make the dough smooth. After at least 5 minutes of kneading and when dough is elastic and ready, place in well-oiled bowl, cover with a cloth and store for at least two hours in a dark, warm place- it should at least double in size.

For the 馅儿(filling)

250g minced pork
about two handfuls of Chinese cabbage or any other green vegetable, chopped finely
1 bunch of finely chopped garlic chives (alternatively, scallions are also nice)
1 tbs sesame oil
2tbs soy sauce
1 tbs Shaoxing Wine
1/2 stock cube
a few tbs of cold water

baozi 2

Mix the meat and all other ingredients except water in large bowl. Then add one spoonful of cold water at a time and beat in carefully。 This is called 打水and is supposed to avoid the meat turning into a hard lump whilst steaming.

When the dough has risen, cut it into 20-25 pieces. Sprinkle worktop with flour,  roll each piece into a ball and then press it into a flat round shape, approx.10-12cm in diameter. The centre should be thicker than the edges, as to avoid the dough being too thick at the top.

Place a tsp of filling onto the round pieces of dough, then pull the edges up and fold nicely. A demonstration can be found here: https://www.youtube.com/watch?v=aWOnm2nyxRk. I find it rather hard to fold them properly, it is important to avoid having a big knob of dough at the top but still ensure they’re properly sealed.

Place the baozi on  previously cut squares of lightly oiled wax or parchment paper. Let buns sit for about half an hour.

To cook, place buns into steamer baskets or steamer racks, make sure there is enough space between the buns as they will increase in size. Cover with lid and steam for about 15 mins, then switch the fire off and let them sit for another 5 minutes. Remove lid and serve immediately, either on their own or with a dip of soy sauce and vinegar.

baozi 3

请慢用!

 

Döner-Craving more than satisfied at Rüya Gemüse Kebab

Now I am aware that I am not the first to praise this place but their yummy kebabs, super friendly& cheerful service and tea on the house simply deserve to be mentioned!

Rüya Gemüsedöner in Schöneberg, Hauptstraße 133.

Chicken&veg as well as vegetarian options available. Huge portions (the one pictured is the small version) , with sandwich bread or rolled as Dürüm.

The tent-like exterior doesn’t look all that inviting, but as soon as you step in, you are greeted by the wonderful smell of roasted kebab meet and the cheerful welcome of the owners. Priced between 3 and 6 Euros, the sandwiches are filled to the brim with meat/veg, salad, cheese and the usual choice of three sauces. Tea is free to refill and new customers also get their first softdrink on the house. Around lunchtime, the little place is packed with visitors but the staff never lose their smile and friendliness. The walls are scribbled over with praise from satisfied customers.

So if you’re in need of a good helping of kebab, this is the place to go.

Terminology rant or: Ode on the abuse of the German language

Vorsicht, Sprachspießer-Alert!

In den vergangenen Wochen sind mir (hauptsächlich aber nicht ausschließlich) in der Dolmetschkabine so viele Wort- und Satzmonstrositäten begegnet, dass ich ihnen nun einen eigenen Blogeintrag widme, um mich abzureagieren.

Im folgenden präsentiere ich (anonymisiert) ein “best of” dessen, was deutschsprachige Redner einem internationalen Publikum so um die Ohren hauen, ohne darüber nachzudenken, ob ihnen jemand folgen kann oder gar ob da irgendwo in einer Box Dolmetscher sitzen, die ihre Logorrhö dann auch noch in anderen Sprachen wiedergeben müssen. Aber warum einen Gedanken an mein Zielpublikum verschwenden…

Mitdenken ist offenbar überbewertet…

Ihre Abmeldung der transaktionalen Shop-Kommunikation wurde vermerkt.

abwärtsmobile weiße Männer begehen

pauschalisierende Elitenschelte und denken sich dabei

wie folgt

Für viele Bürger gewärtigt sich:entweder die EU beendet ihren geostrategischen Urlaub und bemüht sich (…) die negativen Implikationen des geopolitischen Wettbewerbs zu konterkarieren, oder sie führt den politischen Kleinmut weiter Gassi und depraviert zu einem Akteur

Denn

die an Lernzielen orientierte fachliche Anleitung unterscheidet sich je nach Einsatzstelle, die Zielsetzung ist jedoch identisch.

Das gilt vor allem für rassistisch Betroffene. Sie wollen kommunikative Wege legen.

In Machbarkeitsräumen und auf der Erfahrungslandkarte. Als Datensubjekt oder Reisekonsument.

(to be continued)

Mal im Ernst, kann denn heute niemand mehr so reden, dass man ihn versteht und nicht in jedem zweiten Satz ein mentales “häääh?”im Kopf hat

Und selbst wenn man einmal davon ausgeht, dass wir Dolmis im Schweiße unseres Angesichts versuchen, aus dem Gesagten nicht nur Sinn zu machen, sondern es zeitgleich auch noch in eine andere Sprache übertragen, stellt sich doch die Frage, wie viel Prozent dieser geistvollen Aussagen denn bei Otto Durchschnittszuhörer noch ankommen, der Englisch möglicherweise gar nicht auf muttersprachlichem Niveau beherrscht, sich aber angesprochen fühlen soll?

Ganz zu schweigen von der Frage, wie viel davon in einer dem Deutschen sprachlich und kulturell deutlich weiter entfernte Sprache wie etwa Chinesisch noch reproduzierbar ist…

“Selig” no longer induces culinary Seligkeit

Last Monday, I had lunch at Chinese restaurant “Selig” on Kantstraße in Wilmersdorf and was disappointed for the second time.

This place, once renowned for yummy 拉面 noodles has changed for the worse. The interior is rather dark and musty, the tables smell of unwashed dishcloth. The menus are short of falling apart. Upon ordering noodles, I was advised against it by one of the waitresses. I know why now.The 炸酱面,a typical Beijing noodle dish, requires thick, wheat-based noodles, a rich, salty sauce made with minced pork and soybean paste and some fresh vegetables such as cucumber. What I got were spicy rice noodles. Not bad as such but kinda missing the point.

The noodles with pork and sour pickle on the other hand tasted rather odd and nothing like similar dishes I was fortunate enough to sample in China. To my joy, the 小龙报dumplings sort of lived up to their promise. Juicy, tasty, a light reconciliation at least.

With new Asian eateries mushrooming along Kantstraße, I’ll definitely try elsewhere next time though. “Dodeli” just opposite for example offers authentic, tasty and affordable Chinese cuisine, review to follow, hopefully soon.

醋溜土豆丝

Again, the most common translation for this dish, Shredded Potatoes with Vinegar Sauce, doesn’t really do it justice.

It requires some chopping stamina but the result is certainly worth it.
image

You need:

potatoes (don’t ask how many, just see how long you can chop before your hand falls off) chopped into very fine strips

spring onions (chopped into fine rings)

red pepper, chopped into fine cubes

ginger, garlic, salt and all that, finely chopped of course

Chinese vinegar and soy sauce

Add oil to Wok and heat, add spring onions, fry quickly, then add potato strips and deep-fry for two minutes or so. Add red peppers, salt, ginger and garlic, stir and deglaze with vinegar and a bit of soy sauceimage

.

Ready.

 

 
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