Biang Biang Noodles and Vegan Dumplings paired with Wolf Blass Gold Label Shiraz
For the noodles:
For the Infused Oil:
For plating:
1. Make the Noodles: Combine all the ingredients except the oil and either knead in a mixer with the dough hook for about 6 to 8 minutes on low to medium speed OR knead by hand for about 10 minutes until the dough is well incorporated.
2. Check the consistency: Ideally, the dough is bouncy enough to pass the windowpane test. You do this by taking a small ball of dough and flattening it and stretching it until you can see your fingers behind the stretched dough against a light source with the dough stretching easily.
3. Prep the noodles: Cut the dough up into 6 equal portions and coat generously with oil. Cover with a wet towel or clingfilm and let rest on a tray for about an hour.
4. Make the Infused Oil: Combine all ingredients into a saucepot and bring to a simmer. Once at a simmer, turn off the heat, cover and leave to cool to room temperature to let the flavours infuse. Leave the infused oil until you are ready to reheat it to eat with the noodles or you can store it in the fridge.
5. Stretch and cook the Noodles: Bring a pot of water to a boil. Use a rolling pin to roll out and stretch the dough balls to a long rough shaped noodle. You are looking to get the noodle to its ‘windowpane’ thickness, which is thin. Cut the noodle into a width of your preference and immediately drop into the boiling water. The water should be at a rolling boil. Once the noodle floats to the top, it’s cooked.
6. Transfer the noodle into the infused oil:. Mix around to ensure the noodles don’t stick to each other. Repeat with remaining dough balls.
Once all the noodles are in the infused oil, heat everything up together in a saucepot. Garnish with grated/micro planed kaffir lime zest, peanuts and spring onions, and a glass of Wolf Blass Gold Label Shiraz.
For the dumplings:
For the Dipping Sauce:
1. Prep the tofu : Wrap the tofu in a tea towel to remove as much moisture as possible and leave to one side.
2. Make the filling: Combine the sesame oil, garlic, ginger, sugar, soy sauce, five-spice powder and cornstarch into a hot wok or skillet and sauté for 2 to 3 minutes. Add the carrots to the pan and cook through for 5 minutes. Mash the tofu, then add to the wok or pan and fry for another 5 minutes. Finally, add the mushrooms and fry for 3 to 5 minutes.
3. Let the filling cool: Continue to cook until all the liquid from the mushrooms have been reduced. Remove the pan from the heat and allow the filling to cool while you set up a wanton “station”.
4. Set your dumpling station: Separate all the wanton skins and cover with a damp cloth so they don’t dry out. Prepare a small bowl of water nearby for “sealing” the skins. A large tray or plate (line with baking paper or a generous amount of flour so that it won’t stick) for the completed dumplings.
5. Wrap your dumplings: Once the filling mix is cool, place one skin in your palm and scoop a small amount of the cooled filling into the centre of the skin. Dip your finger into the water and run it on two sides of the border of the wanton skin. Fold the closer corner of the skin to the further corner and “seal” with the wet edges. Bring up the sides and press them together to seal the gyoza into a money-bag type dumpling.
In a medium pan, heat a shallow amount of oil (just enough to cover the base of the pan). Crisps the skins of the wanton for a few minutes on each side. After dumplings skins have crisped, set aside onto a tea towel to drain excess oil. Combine chilli padi, garlic and coriander leaves for the dipping sauce, and serve alongside dumplings with a glass of Wolf Blass Gold Label Shiraz.
MING TAN & SARAH HUANG BENJAMIN
BELLA KOH & PAUL FOSTER
A soft, rich red wine with intense dark berry and blood-plum aromas, hints of fragrant spice, and a fleshy, concentrated palate with bright fruit, plush tannins, integrated French oak and an elegant, structural line.
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