SPICY TIBETAN LAPHING RECIPE | YELLOW LAPHING RECIPE | TIBETAN LAPHING RECIPE | LAPHING RECIPE

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, making it suitable for more diets.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: canola oil with chili flakes

Olive oil adds healthy fats while maintaining heat.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a tangy flavor with health benefits.

Take 2 cups of flour and add 1 spoon of salt, then mix well to make a soft dough.

Leave the dough for 10 minutes to rest.

After 10 minutes, separate gluten and starch from the dough by mixing it with 1 liter of water.

Continue mixing until gluten and starch start to separate, which takes about 5 minutes.

Use a strainer to separate the gluten and starch into two bowls.

Rinse the gluten with water and repeat the separation process 3-4 times.

Cover the bowl with starch and let it sit for 2 hours to separate excess water.

Mix the gluten with 1 spoon of yeast and leave it covered for 30 minutes.

After 30 minutes, steam the gluten in a strainer over boiling water for at least 15 minutes.

While the gluten is steaming, prepare ginger garlic paste by adding 2 tablespoons of finely chopped ginger and crushed garlic to a bowl of water.

For chili oil, mix 1 spoon of chili flakes, 1 spoon of red chili powder, 2 spoons of roasted sesame seeds, 1/2 spoon of salt, and 1 spoon of finely chopped garlic in a bowl.

In a pan, heat 6 tablespoons of sesame oil, add 1 spoon of cumin seeds, 3-4 bay leaves, 4 small cinnamon sticks, 3 star anise, and black pepper. Fry until fragrant.

Strain the hot oil mixture into the bowl with the chili oil ingredients and mix well to make chili oil.

After 2 hours, separate the excess water from the starch and stir in 1 teaspoon of turmeric powder and 1 spoon of salt to make the batter for Laphing.

Brush oil on a plate and place it over boiling water, then add a spoon of batter and steam for 10 minutes.

After 4-5 minutes, check if the batter is cooked, then let it cool for 2-3 minutes before removing it from the plate.

Repeat the cooking process for all the batter sheets, applying oil to prevent sticking.

Cut the pre-prepared gluten into small pieces for stuffing.

Prepare the sauce by straining the ginger garlic water, then mix in 2 tablespoons of chili oil, 1 teaspoon of white vinegar, 2 teaspoons of dark soy sauce, 1/2 spoon of sugar, and schezwan sauce if desired. Add spring onion and check the salt content before use.

Assemble the Laphing by spreading chili oil on a sheet, adding the gluten stuffing, rolling it up, and cutting it into small pieces.

Plate the Laphing and serve it with the prepared sauce, garnished with spring onion and red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens