liangpi

Learn how to make fresh Chinese liangpi noodles, using just flour, water, and salt. BONUS: you&#039;ll also make your own seitan (wheat gluten) in the process!

How to Make Liangpi

Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. If kneading by hand, combine the dry mixture with 250g water gradually by hand until a shaggy dough forms. If using a mixer, turn the mixer on low speed (usually the “stir” setting), while gradually pouring in the water until you have a shaggy dough.

Once you’ve formed dough, knead it for about 3 minutes, or until it forms a relatively firm, cohesive ball. Cover and rest for 10 minutes. Knead the dough again by hand for about 1 minute until it forms a smooth ball. Cover and rest for 30 minutes.

To the dough in the bowl, add 3 cups of water. Push the dough down into the water so it’s fully submerged, and soak it for 5 minutes.

Next, begin the “washing” process. Traditionally, this is done by hand. While the dough is still submerged in the water, squeeze and stretch it between your fingers to release the starch. Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. Alternatively, you can use a mixer to do this work for you. Place the mixing bowl of dough/water back on the mixer with the dough hook attachment. Place the pouring shield/splash guard on the mixer and turn it on at the lowest setting. Let the dough hook massage the dough for 2 minutes. (There is some risk of splashing with this first step since this is the most water you will use at one time, so you may choose to do this first step by hand.)

Pour out the starchy water into another large bowl and set aside (this is the bowl of starch you will be using to make the noodles). Add 2 more cups of fresh water to your dough and wash again for 3 minutes. This time, strain the starchy water with a fine meshed strainer (as the dough becomes more broken up, little pieces will begin to separate out). Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far.

After you’ve strained your third batch of starchy water add 1 cup of fresh water to the dough, and massage for 4 minutes. (You’ll have to massage it longer to remove the remaining starch. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) Do this step (with 1 cup fresh water) 3 times, for a total of 6 “washings” thus far. If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible.

Next, add a cup of water and wash again for a few minutes by hand to really squeeze out the last remaining bits of starch. Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. If the water is mostly clear, you can discard it rather than adding it to your bowl of starchy liquid.

PHASE 1: Separate the Starch &amp; Gluten

Set the gluten ball aside, covered with an overturned bowl, to allow the gluten to relax at least 2 hours (you can store it in the refrigerator). Keep it covered, or it will dry out. Strain the starchy water through a fine meshed strainer into another large bowl, to remove any dough solids that may have slipped by.

Set aside for at least 6 hours or overnight (at room temperature if it’s not too hot/humid, or in the refrigerator). This allows the starch in the water to settle fully to the bottom of the bowl. You can’t shortcut this step––believe me, I tried! It’ll look like the starch is settling rapidly, but you really need the full 6 hours for all the suspended starch to fully settle and meld to itself at the bottom of the bowl.

PHASE 2: Strain &amp; Allow Starch to Settle

Steam your gluten for 30 minutes and set aside. While the gluten is steaming, pour off the water from the starchy liquid bowl, leaving just the thick glue-like layer of white starch at the bottom. When all the water is poured off, use a metal spoon or ladle to scrape the starch from the bottom of the bowl, and stir the thick liquid so the mixture is completely homogeneous throughout (there should be no lumps of starch remaining). Using your ladle and a kitchen scale, ladle out 300g of the starchy mixture into a separate medium bowl.

To that, add 2g (½ teaspoon) salt and 150ml (about ⅔ cup) fresh water. Mix until well combined. This is your noodle batter.

Bring water to a boil in your steamer. Brush vegetable oil on a round or square cake pan (it must be able to fit in your steamer). Pour a thin layer of batter into the oiled pan, so that it just covers the entire bottom of the pan. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Alternatively, you can steam the noodles directly on top of simmering water in a wok with a lid, like my mom did in her homemade rice noodle recipe.

Meanwhile, prepare a large bowl of cold water––you can put a few ice cubes in it to make sure it stays cold. Carefully remove the pan from the steamer and set it on the surface of the cold water so it can cool. When the noodle is cool to the touch (it will take about 1 minute to cool), brush the surface with a thin layer of oil, and carefully peel it off the oiled pan using a rubber spatula and your hands.

Repeat this process, thoroughly stirring the batter before you ladle it into the pan every single time (the starch rapidly settles, so you have to make sure the mixture is evenly combined each time to get the right ratio of starch to water). Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. As you make your noodles, oil them thoroughly and stack on top of one another.

When you run out of batter, measure out another 300g of the starch, and add 150 ml water to make more. You will have about three total batches. If the remaining total starch does not exactly measure 900g, just know that you need about ½ the weight of water to starch. Basically, divide whatever your starch weight is in half, and that is the weight/volume of water you need (when measuring water, 1g = 1 ml).

When your noodles are done and cooled, slice them, and slice the gluten. To see how we like to serve our liangpi, check out our Spicy Cold Skin Noodles recipe.

PHASE 3: Cook Noodles &amp; Wheat Gluten

Liangpi (cold skin noodles) is a popular noodle dish from northwest China, commonly served cold, unlike other hot noodles dishes. It has a unique slippery and springy texture.

Liangpi is absolutely delicious when dressed with a spicy concoction of chili oil, black vinegar, sesame seeds, crunchy cucumbers, and bean sprouts.

Liangpi (凉皮 / spicy ‘cold skin’ noodles) - How to make it at home

thick starch precipitant (from making seitan)

water

tsp salt

tbsp chili oil

black vinegar

tbsp light soy sauce

sesame oil

tsp castor sugar

cornstarch

tsp chopped garlic

bean sprouts

coriander (cilantro) leaves

mock chicken meat

cucumber (julienned)

sesame seeds

red chili,

Carefully pour away as much water as possible...

Carefully pour away as much water as possible on the top layer the starchy water that has been kept for half a day, 

Stir to loosen the starch that sinks to...

Stir to loosen the starch that sinks to the bottom. 

Add 200ml of cold water to 400g of...

Add 200ml of cold water to 400g of the starch slurry to form a batter.

Filter the batter through a wire mesh strainer...

Filter the batter through a wire mesh strainer to remove any lumps.

Apply some oil on the surface of a...

Apply some oil on the surface of a shallow pan, preferably a nonstick pan. 

Add the starch water sufficient to fill the...

Add the starch water sufficient to fill the pan and form a thin layer. 

Bring the water in the wok to a...

Steam the batter for two minutes over high...

Steam the batter for two minutes over high heat. 

Remove the cooked liangpi immediately and transfer it...

Remove the cooked liangpi immediately and transfer it to a cold bath.. 

Apply some oil to the surface of the...

Apply some oil to the surface of the liangpi while cooling.

When it is cold, lift the liangpi carefully,...

When it is cold, lift the liangpi carefully, and cut it into 1.5cm wide strips. 

Mix all ingredients for the dressing in a...

Mix all ingredients for the dressing in a bowl.

Place the liangpi in the serving bowl, drizzle...

Place the liangpi in the serving bowl, drizzle the dressing on it, and serve with beansprouts, coriander leaves, mock meat, cucumber, and toasted sesame seeds.

https://mediavine-res.cloudinary.com/video/upload/os9o1ofsueqyd4b7lgvw.mp4

Liangpi (cold skin noodles) is a popular noodle dish from northwest China, commonly served cold, unlike other hot noodles dishes. It has a unique slippery and springy texture. It is absolutely delicious when dressed with a spicy concoction of chili oil, black vinegar, sesame seeds, crunchy cucumbers, and bean sprouts.
I make it with the starchy water left from making seitan (mock meat) in my previous recipe. So please refer to that recipe on how I get the starchy water that I use to make liangpi in this video. Here is the link: https://youtu.be/ANxTY-8REOM
Now let’s get into the details of how to prepare liangpi.


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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/liangpi/ )

Ingredients A (The noodles)
400g thick starch precipitant (from making seitan)
200ml water
1/2 tsp salt
Ingredients B (The sauce)
2 tbsp chili oil
1.5 tbsp black vinegar
2 tbsp light soy sauce
1tsp sesame oil
1/2 tsp castor sugar
1/2 tsp cornstarch
2 tsp chopped garlic
Ingredients C (The topping)
1 cup bean sprouts
1/4 cup coriander (cilantro) leaves
50g mock chicken meat
1/2  cucumber (julienned)
1 tbsp toasted sesame seeds
1 red chili, cut into thin slices

Method:
- Carefully pour away as much water as possible on the top layer of the starchy water that has been kept for half a day, 
- Stir to loosen the starch that sinks to the bottom. 
- Add 200ml of cold water to 400g of the starch slurry to form a batter.
- Filter the batter through a wire mesh strainer to remove any lumps.
- Apply some oil on the surface of a shallow pan, preferably a nonstick pan. 
- Add the starch water sufficient to fill the pan and form a thin layer. 
- Bring the water in the wok to a boil.
- Steam the batter for two minutes over high heat. 
- Remove the cooked liangpi immediately and transfer it to a cold bath.. 
- Apply some oil to the surface of the liangpi while cooling.
- When it is cold, lift the liangpi carefully, and cut it into 1.5cm wide strips. 
- Mix all ingredients for the dressing in a bowl.
- Place the liangpi in the serving bowl, drizzle the dressing on it, and serve with beansprouts, coriander leaves, mock meat, cucumber, and toasted sesame seeds.

#Liangpi #凉皮

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Famous Chinese Liangpi-- Cold skin noodles

Liangpi—Cold Skin Noodles

all-purpose flour

salt

cucumber

Blanched bean sprouts

soy sauce

Chili oil

coriander leaves celery

vegetable cooking oil

g chili pepper powder

star anises

bay leaves

ginger

Sichuan peppercorns

cinnamon bark

Mix salt with all-purpose flour in a large bowl and then stir with chop stickers when pouring water. Then knead until almost smooth. Rest for 15 minutes.

Pour enough water to cover the dough and begin washing with the purpose of separating the gluten out. Repeat the process until the gluten is no longer shrinking. Transfer the gluten out and wash once again. Strain the second liquid back to the bowl with the first batch. Set aside for at least 4 hours (or overnight in cool places) until the starch sank to the bottom and there is a layer of clear water.

Wash the gluten under running water for several minutes until the water coming out is clear but not creamy white. Add 1 teaspoon of instant yeast and set aside to proof for around 4 hours. And then steam for 15 minutes over high fire. If you are on a gluten free diet, just throw the gluten away. No worries.

Pour the clear water out (can keep a really thin layer around 0.5 cm) and stir the remaining liquid to combine well.

Prepare a plate (stainless steel plate with edges will be the best, like  this one), but make sure that your steamed pot can hold it. Besides we also need a small cup of oil and a brush. Bring water to boil in wok or pot.

Slightly brush oil on the surface of plate (around 5 to 6 drops) and scoop around 3/4 cup liquid after stirring (see note 2 for the amount adjusting tip). Shake the plate slightly to make the liquid spread evenly on the surface.

Transfer the plate to the steaming wok; cover the lid and steam over medium for around 2 minutes. When done, the liangpi becomes transparent and there might be large bubbles in center. Transfer out and brush some oil on the upside (so they will be sticky to each other later). Wait for 2-3 minutes until cool down, tear the liangpi off carefully. To speed up the process, prepare several plates with the same size so you can steam and cool down alternately.

Cut the liangpi into strips around 1 to 1.5 cm wide after cool dome COMPLETELY otherwise you may break them.

Mix salt and chili powder and spread sesame seeds on top.

Heat up oil with spices in pot over slow fire until you can smell the aroma of the spices. Scoop the spices out and leave the oil to continue heating for several minutes until slightly smoky. Move from fire and wait for 1-2 minutes.

Carefully pour the oil over the chili powder (by batches if it is boiling strongly). I will recommend using a larger bowl at your first time to avoid the oil overflow. Set aside for several minutes and add 2 teaspoons of black vinegar.

To make the chili oil

Prepare all the seasonings, chili oil, steamed gluten, Liangpi strips. Add soy sauce, vinegar, sesame oil, and garlic water and chili oil one by one. Mix well and taste whether additionally salt is needed. Decorate with coriander leaves before serving.

Assemble the liangpi

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