Chinese Crullers Recipes

Steps:

• Heat a drizzle of oil in a large pot over medium heat. Sweat the shallot and ginger, stirring, until fragrant, 1 to 2 minutes. Add the rice and broth. Bring to a boil, then turn down to a simmer and cover. Cook until the rice has broken down and the mixture is thick and porridge-like, about 1 hour. Stir with a rubber spatula occasionally so the bottom doesn't stick. Remove the ginger and season to taste.
• Divide the congee into bowls. Top with a pile of Sauteed Greens (recipe follows), a drizzle of toasted sesame oil, a drizzle of sriracha and a couple turns of black pepper. Serve with Crullers (recipe follows) on the side.
• Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer or a large mixing bowl. Add the buttermilk, coconut oil and egg and knead with the dough hook for 7 to 10 minutes until the dough is smooth and elastic. Wrap with plastic and allow to rest in the refrigerator for 3 hours.
• Remove the dough from the refrigerator 1 hour before ready to use and allow to come to room temperature.
• Heat the neutral oil in a heavy bottomed pot to 375 degrees F.
• Roll out the dough on a lightly floured surface into a 20-by-6-inch rectangle that is about 1/4-inch thick. Cut into 12 vertical strips just over an inch wide, then cut each strip in half horizontally. Layer one half on top of the other and using a chopstick, press down in the center to adhere. Cover with plastic while you shape the others.
• When the oil is up to temperature, take one piece of dough and, holding both ends, stretch gently to triple the length (it should stretch very easily). Drop in the oil and fry for 30 seconds to 1 minute per side, or until lightly golden and puffy, gently turning with a spider. Remove to a rack and repeat in batches of 2 or 3, allowing oil to come back to temperature between each batch.
• Heat the oil in a large skillet or wok over medium heat. Add the dried chili peppers and garlic and toss around, cooking until fragrant and lightly toasty, 1 to 2 minutes. Add the mustard greens, a big pinch of salt and a couple turns of black pepper and cook for 4 to 5 minutes or until wilted, tender, and bright green. Add the sesame oil, rice vinegar and sesame seeds. Toss to combine.

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.