Group Presentaton: Steamed buns, Wonton soup, and Moo goo gai pan

Hey there guys, i just wanted to share the presentation i did with Alex Dillon and Zach Warren.  We decided to name the show two and a half men just for laughs.  Zach made the Moo goo gai pan, Alex made the steamed buns, and i made the wonton soup.

 

First off, Alex started off with his steamed buns by making the filling.  The filling contained small cubed pieces of beef in a small saute pan on high heat.  As the beef cooked, he added soy sauce, fish sauce, sugar, and fresh chopped garlic.

Once Alex finished making the filling, Zach briefly introduced the ingredients he is going to use in the Moo goo gai pan.

Once Zach presented the ingredients, Alex made the dough a head of time but needed to let it set after it was stretched out.  The dough consisted of AP flour, water, yest and sugar.

Once the dough was portioned and stretched, he very little filling to the center of each piece and folds it in and over to form a ball.  Once it was finished it was placed on a steam tray and sent to the other room to the steamer.

Once all the buns are assembled and placed onto the steam tray, it gets placed into the steamer at 325 degrees.  From there it'll be on hold due to a longer cooking time.  Once that's finished we went back to me.  I started off making the filling for the wontons.  I took some bell mushrooms and chopped them up really small and placed them in a separate bowl.  I also added some chopped green onion, cilantro and chopped oregano.  Also have some ground pork ready on the side

Once all the ingredients are ready, i got a saute pan and brought it up to high heat with sesame oil in it.  Once the oil is up to temp, I added the mixture and some ground pork and let it cook for about five minutes.

Once pork is finished cooking, i added about 1 oz soy sauce into the mixture.  From there i set the filling aside to let it cool and then prepared a seperate sauce pot with chicken stock.  I then take the pot and put it on medium high heat and let it go to a boil.  Once that was done, we go to Zach with his dish.

He starts off by heating up a saute pan at high heat with some sesame oil in it.  From there he adds the carrots, water chestnuts, onion, garlic, mushrooms, and the rice noodles and lightly tosses letting it cook evenly so it becomes something similar to a stir fry.  From there, he adds about one ounce of water and covers it to keep the steam trapped.

The mixture takes about five minutes till its finished.  From there, we go back to me with the wontons.

What i got here is plain wontons, a small bowl with a egg wash, a brush, and the filling.  The first step in making the wontons is taking one sheet laying it down flat, then taking about 1 tablespoon of the filling and placing it down in the center of the wonton. Then take the brush brushing some of the egg wash and brushing the edges of the wonton.  Then i take one end of the wonton and bring it over folding in half, then pressing the edges to keep it sealed.

Once all the wontons are finished, the pot of chicken stock should  be boiling.  From there, i drop about three pieces for now.  Then we go back to Zach to his dish.

After five minutes, the vegetables should have a nice crisp bite to it but yet still soft. From there he added a dash of salt and pepper.  Then serves it on a nice warm plate ready to be served.

Once that was served, we go back to me and the wontons should be done.  Before it gets served, the heat is brought down to a simmer and i added the chopped nappa cabbage to the soup.  Then i let the cabbage set in the broth for about five minutes so it can absorb the flavors of the broth.  Once that's finished, i presented it in a bowl.

After that, Alex's dish is finally ready.  He then would take it out of the steamer and gently places it on a warm plate.  It could be accompanied with a sauce.  Steamed buns is usually a great appetizer special from time to time.

And there you have it. Two and a half men 

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