Homemade Genshin Foods Part 1 (Patreon)

Gnocchi “Chips”

1 lbs potatoes

1 egg yolk

salt

AP flour

- boil whole potatoes, skin on, until fork tender

- peel the skin while it’s still hot, and mash with potato ricer or fork until smooth

- let it cool down just a little to prevent accidentally cooking the egg yolk

- add in egg yolk and salt, and mix together

- slowly add in AP flour and knead until it forms a soft dough that doesn’t stick to your hands

- separate a portion and roll it into a thin sheet

- using a cooking cutter, cut out small bite-sized circles, and set aside

- prepare shallow frying oil

- fry the gnocchi “chips” until golden brown

- can enjoy as is, or use as base for the Shrimp Platter

Crispy Potato Shrimp Platter

1 potato

1 hard boiled egg

2 tbsp kewpie mayo

salt

sugar

6 frozen shrimp, thawed

green onion for garnish

6 gnocchi “chips”

- peel the potato and cut into smaller chunks

- boil until fork tender

- strain and rough chop potatoes into smaller pieces

- separate hard boiled egg yolk from egg white

- rough chop the egg whites and combine the egg white and yolk with potatoes

- add in mayo, salt, sugar all into the same bowl and combine thoroughly

- adjust seasoning to taste

- in another pan, put in some oil on medium heat

- gently cook the shrimp until cooked, and set aside

- to assemble: one piece of gnocchi “chip”, place small spoon of potato salad on top, place one shrimp on to of salad. Can garnish with green onions, fish roe, or no garnish is okay too.

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Corn Buns

150g corn flour

100g boiling water

150g AP flour

3g instant yeast

5g sugar

90g warm water

extra step if you want hollow corn buns:

some paper

aluminum foil

- rip half sheet of paper and cumple it up into a small lose ball

- using sheet of aluminum foil and cover the paper ball completely and try to smooth the sides as much as possible

- brush the balls with oil so it doesn’t stick to the dough when steaming

- set aside

- add boiling water to corn flour and use chopsticks or fork to mix together roughly

- add in AP flour, yeast, sugar, and warm water into the corn flour and knead thoroughly into a dough

- add more flour little by little if dough is too sticky. Dough should be soft but not stick to your hands

- separate into 8 servings

- roll each serving into a ball. Using your thumb, create a ditch in the dough and make it slightly bigger.

- stick one aluminum ball inside the cavity and shape the dough over the ball until it’s covered on all the sides except the bottom. Please make sure the bottom has an opening or else after you steam it, you wont be able to pull the aluminum ball out.

- complete all 8 portions and place on a steamer basket

- let buns rise until it grows about 1.5x it’s original size, generally 45min-1hr depending on room temperature

- while rising, prepare a pot of boiling water for the steamer

- steam risen buns on high heat for 15min

- pull the aluminum balls out of the cavity and enjoy right away. If eating for later, re-steam so it softens again, or else it can be quite dense at room temperature

Chili-Mince Cornbread Buns

one package preserved Chinese mustard leaves

red thai chilis (amount up to your discretion, can omit if you don’t like spicy)

1 stalk green onion

garlic

250g ground pork (or any ground protein)

½ tbsp chili bean sauce

1 tbsp soy sauce

sugar

5 spice powder

steamed corn bread buns

- mince red thai chilis, green onions and garlic

- in hot pan or wok, oil the pan

- stir fry the chilies, green onions and garlic until slightly softened

- add in preserved mustard leaves and cook together for 1 minute

- add in ground pork until fully cooked

- add in seasonings and adjust to taste

- serve with corn bread buns