Da Lan Long

The “Da Lan Long” is a legendary snack with a unique and visually appealing appearance. It looks like a golden dragon coiled inside a steamer basket from a distance. Its golden crispy outer layer perfectly combines with the meat filling and dough inside. When you take a bite, the mouthwatering aroma of the meat and dough fills your mouth, creating an enchanting experience.The history of the Da Lan Long can be traced back to the late Qing dynasty when it was a family-style snack made only during specific festivals and celebrations. Over time, this snack gradually spread and became one of the representatives of Beijing street food. During traditional festivals such as Chinese New Year and Dragon Boat Festival, people would make Da Lan Long at home to share the joy of food with their families.

Comprehensive rating:

PREP TIME	COOK TIME	VARIETY	MOUTHFEEL	LEVEL
Thirty min	Fifteen min	Thirteen	Soft and delicate	Moderate

Flour	500g
Yeast	5g
Suger	3g
Streaky pork	500g
Salt	3g
Oyster sauce	5g
Light soy sauce	5g
Dark soy sauce	3g
Sesame oil	3g
Pepper powder	3g
Thirteen-spices	3g
Chopped ginger	5g
Chopped green onion	3g

Steps:

1.Prepare a dough with 500 grams of flour. Start by pouring the flour into a large bowl. Next, add some yeast and sugar to the flour to enhance the softness and sweetness of the dough. Then, gradually add warm water to the flour while stirring with your hands or a wooden spoon, combining the flour and water. Continue stirring until the flour absorbs all the water and forms a slightly moist dough. Transfer the dough onto a flat workspace and start kneading it. Use the palm of your hand to press and push the dough forward, then fold and knead it again. Repeat this process until the dough becomes soft, elastic, and no longer sticks to your hands or the workspace. This process may take about 10 minutes. After that, place the kneaded dough back into the bowl, cover the bowl with plastic wrap or a damp cloth to prevent the surface of the dough from drying out. Place the bowl in a warm place and let the dough rise for about 15 minutes. During this time, the yeast will produce gas, causing the dough to expand and become soft. After 15 minutes of rising, take out the dough and knead it a few more times on the workspace to release any excess gas.

2.Prepare a bowl and put the ground pork filling into it. Add an appropriate amount of salt to the bowl. Salt enhances the flavor of the dish and helps regulate the savory taste of the pork filling. Next, add a certain amount of soy sauce. Soy sauce provides a deep red color and rich taste to the dish, while also providing a salty and flavorful sauce. Add some sesame oil, which adds a rich aroma and smooth texture to the pork filling. Sprinkle some pepper, which adds a spicy flavor to the dish. Add a small amount of thirteen-spice seasoning, which is a mixture of various spices that imparts a unique aroma and taste to the dish. Finally, sprinkle some finely chopped ginger, which adds a slightly spicy and refreshing taste to the pork filling. Lastly, sprinkle some fresh spring onions. Spring onions provide a fresh aroma and a colorful garnish to the dish. Use a spoon or your hands to mix all the ingredients in the bowl thoroughly, ensuring that the seasonings are evenly distributed in the filling.

3.Take out the prepared dough and place it on a flat workspace. You can gradually roll the dough into a thin sheet using a rolling pin. Adjust the thickness of the sheet according to your preference, but generally, it should be about 2-3 millimeters thick. Take the prepared pork filling and spread it evenly onto the sheet. You can use a spoon or your fingers to gently spread the filling on the surface of the sheet, ensuring an even distribution of the filling. Starting from one side, roll the sheet into a long strip, forming the shape of a dragon. Gently roll the sheet tightly to prevent the filling from falling out. Next, use a knife to make decorative cuts on the rolled dough. Tilt the knife slightly and gently create a series of patterns on the dough.

4.Prepare a steamer and make sure it is clean. Evenly lay the rolled dough strips on the bottom of the steamer, making sure they are not sticking together to avoid them fusing during steaming. Add an appropriate amount of water to the steamer pot and place the steamer on top. Ensure there is enough space between the pot and the steamer to prevent steam from entering the dough. Heat the steamer until the water boils, then reduce the heat to medium-low and cover the pot with a lid to start steaming. Depending on the thickness and size of the dough, it usually takes about 10 minutes to steam until the dough is fully cooked. When the time is up, carefully open the steamer lid to avoid being scalded by the hot steam. Use chopsticks or toothpicks to check if the dough is fully cooked. If there is no residue when inserted and removed from the dough, it is cooked through. Remove the steamer from the pot and let the dough cool slightly. Your delicious “lazy dragon” is now ready!

Tips:

1.When rolling out the dough, you can sprinkle some flour on the workspace to prevent the dough from sticking. This will make it easier to roll out the dough.

2.When spreading the pork filling, try to leave some blank areas at the edges of the dough sheet. This will prevent the edges from becoming too thick and the filling from overflowing.

3.When rolling up the dough, handle it gently, gradually tightening and ensuring an even distribution of the filling. Rolling too tightly may cause the filling to squeeze out, while rolling too loosely may result in deformation during steaming.