[ESP/ENG] Haciendo lumpias caseras PASO A PASO/ Making homemade lumpias STEP BY STEP.

in Foodies Bee Hive4 years ago

Primeramente les deseo una linda tarde y espero que se encuentren bien. Quiero expresar mi emocion ya que este es mi primer post en esa comunidad, la cual se ve muy agradable e interesante. Espero les guste mi contenido tanto como a mi el de todos ustedes. Decidi compartir mi manera de hacer unas deliciosas lumpias, ya que pienso que es muy facil, rapido y muy muy rico.

First of all I wish you a nice afternoon and I hope you are well. I want to express my emotion since this is my first post in that community, which looks very nice and interesting. I hope you like my content as much as I do all of you. I decided to share my way of making delicious lumpias, since I think it is very easy, fast and very very tasty.

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Ingredientes:

Para la masa:
2 Tazas de harina de trigo.
1 Huevo.
1 Cucharada de azucar
½ Cucharada de sal
1 Pizca de pimienta.
150ml de agua.

Para el relleno:
¼ de repollo (morado o blanco).
½ Zanahoria mediana.
½ Cebolla.
½ Salchicha.
1 Puñito de cebollin.
2 cucharadas de salsa de soya.
Sal, azucar y pimienta al gusto.

Ingredients:
For the mass:
2 cups of wheat flour.
1 egg.
1 spoon of sugar
½ tablespoon of salt
1 pinch of pepper
150ml of water.

For the filling:
¼ cabbage (purple or white).
½ medium carrot.
½ Onion.
½ Sausage.
1 handful of chives.
2 tablespoons of soy sauce.
Salt, sugar and pepper to taste.

Preparacion del relleno:
Empezamos cortando el repollo y el cebollin lo mas pequeño y delgado posible, luego procedemos a rallar la zanahoria, cebolla y la media salchicha. En una sarten caliente con un poco de aceite agregamos el repollo, zanahoria, cebolla, una pizca de sal, revolvemos y dejamos cocinar a fuego medio por aproximadamente 5 min para luego agregarle la salchicha y el cebollin.

Preparation of the filling:
We start by cutting the cabbage and chives as small and thin as possible, then we proceed to grate the carrot, onion and the half sausage. In a hot pan with a little oil add the cabbage, carrot, onion, a pinch of salt, stir and cook over medium heat for approximately 5 min and then add the sausage and chives.

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En este punto condimentamos nuestro relleno con la salsa de soya, un poco mas de sal, primienta y azucar al gusto. Revolvemos, dejamos que todos los sabores se integren bien y una vez listo reservamos.

At this point we season our filling with the soy sauce, a little more salt, pepper and sugar to taste. We stir, we let all the flavors integrate well and once ready we reserve.

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Preparación de la masa:
En un bowl agregamos 150ml de agua tibia, un huevo, una cucharada de azucar, media cucharada de sal y una pizca de pimienta. Mezclamos y vamos agregando poco a poco la harina de trigo mientas la sernimos. Vamos incorporando mas y mas harina hasta que se forme una masa. Logrado este punto pasamos a una superficie plana, seca y limpia a la cual le espolvorearemos harina antes de pasar la mezcla del bowl para facilitar el proceso. Debemos amasar hasta conseguir una masa suave y flexible. Conseguido esto dejamos reposar por unos 15 minutos para conseguir mas suavidad.

Preparation of the dough:
In a bowl we add 150ml of warm water, an egg, a tablespoon of sugar, half a tablespoon of salt and a pinch of pepper. Mix and add the wheat flour little by little while we serve it. We are incorporating more and more flour until a dough is formed. At this point we move to a flat, dry and clean surface to which we will sprinkle flour before passing the mixture from the bowl to facilitate the process. We must knead until we get a soft and flexible dough. Once this is achieved, we let it rest for about 15 minutes to get more softness.

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Pasados los 15 minutos, colocamos un poco de harinaen la superficie y con la ayuda de un rodillo procedemos a estirar la masa lo mas delgado que se pueda (mientras mas delgada la masa, mejor es el resultado), una vez estirada cortamos circulos del tamaño de su preferencia (segun sea el tamaño que quiera para sus lumpias).

Preparation of the dough:
After 15 minutes, we place a little flour on the surface and with the help of a roller we proceed to stretch the dough as thin as possible (the thinner the dough, the better the result), once stretched we cut circles of the size of your preference (depending on the size you want for your lumpias).

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Armado y cocción:
Tomamos uno de los circulos de masa y en un lado colocamos el relleno sin llegar a los extremos de la masa. Procedemos a doblar hacia adentro el extremo donde se encuenta el relleno y luego los lados uno a uno. En este punto enrrollamos y humedecemos la punta que queda con agua o huevo batido para ayudar a sellar. Y asi vamos repitiendo el proceso con todos los circulos de masa que hagamos.

Assembly and cooking:
We take one of the dough circles and on one side we place the filling without reaching the ends of the dough. We proceed to fold in the end where the filling is found and then the sides one by one. At this point we roll up and moisten the remaining tip with water or beaten egg to help seal. And so we repeat the process with all the dough circles that we make.

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Una vez armadas todas nuestras lumpias procedemos a cocinarlas. En una sarten caliente con abundante aceite vamos colocando las lumpias dejando espacio entre ellas para que no se peguen. Cuando estas esten bien doradas por todos lados retiramos del aceite y servimos.

Once all our lumpias are armed, we proceed to cook them. In a hot pan with plenty of oil we are placing the lumpias leaving space between them so that they do not stick. When these are well browned on all sides, remove from the oil and serve.

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Gracias por permitirme compartir este contenido con todos ustedes. Espero que les haya gustado el resultado. Los invito a preparar y a disfrutar de esta deliciosa receta.

Thank you for allowing me to share this content with all of you. I hope you liked the result. I invite you to prepare and enjoy this delicious recipe.

BUEN PROVECHO!

ENJOY YOUR MEAL!
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