Search results
Results from the WOW.Com Content Network
Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (shuǐjiǎo), steamed (zhēngjiǎo), pan-fried (jiānjiǎo), or deep-fried (zhàjiǎo), and are traditionally served with a black vinegar and sesame oil dip.
In Afghan cuisine, the thinly rolled out dough of the mantu is filled with beef or lamb mixed with minced onions and spices, steamed and then topped with a yoghurt-based sauce. The sauce ( seer mosst , lit. "garlic yoghurt") is made with chaka (thick, creamy, strained and salted yoghurt), lemon juice, dried and fresh mint, green and red chili ...
A cheburek is a half-round-shaped börek, filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil. It is soft and pliable, but not sticky. It is separated into small balls and each is rolled out with ...
While the homemade dough is fantastic, the real star is the filling: a mixture of rich ground beef, olives, tomatoes, sweet onions and peppers, spicy jalapeños, and warm spices like cumin and ...
Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let sit on a counter for 10 minutes. Roll the dough into a 12-inch circle and fit into a pie plate.
Use ground beef and hot Italian sausage, jarred marinara sauce and ricotta and shredded mozzarella, instead of the notoriously laborious bechamel. ... tightly wrapped and frozen. The cream cheese ...
Minced snail mixed with ground pork, carrot, black mushroom stuffed in snail shell Rousong chà bông: Meat dish Meat floss Bò nướng lá lốt: Meat dish Ground beef wrapped in lolot (NEVER grape leaves) Tiết canh: Blood Fresh animal blood mixed with fish sauce/ light salted water – used with chopped meat and animal cartilage You tiao ...
Bò nướng sa tế: raw beef slices marinated in lemongrass to be cooked on grill; Bò nhúng dấm: Raw slices of beef to be cooked in a vinegared fondue [2] Bò nướng mỡ chài: Sausages made from grilled ground beef wrapped in caul fat casing; Bò lá lốt: Grilled ground beef wrapped in a Lolot leaf (very similar to a grape leaf in ...