Description
This is my full laphing recipe from scratch. You make the starch, the gluten, the chilli oil, the jhol, everything. It takes a little patience the first few times but once you get used to it, it becomes easy and honestly really fun. The flavor is totally worth it.
How to make it
Make the dough
Make a soft dough with about 3 cups of flour and water. Let it rest for 30 minutes.
Wash the dough
Place the dough in a bowl of water and gently squeeze it. The water will turn milky white and that is your starch. Strain that milky water into a big container. Keep washing until the water becomes mostly clear. You will be left with a rubbery gluten ball. Save it.
Let the starch settle
Let the milky water sit overnight. The starch will settle at the bottom and clear water will float on top. Pour out the clear water until the white starch starts coming out. Mix the starch with 2 teaspoons turmeric.
Steam the laphing sheets
If you do not have a steamer that fits plates, use a big 12 inch wok. Add water, put a bowl at the bottom, and place your plate on top. Once the water is boiling, lightly oil your plate, pour a thin layer of batter, and steam for 4 to 5 minutes. Cool the plate in the freezer. After the sheet cools, scrape it off with a spatula. Oil both sides and stack them so they do not stick.
Tip
If the sheet is taking too long to cook or the texture feels off, add a little water to the batter, or let the batter sit and remove the extra water that separates on top.
Make garlic water
Crush 7 garlic cloves. Add 1 cup water and let it sit so the flavor fully infuses.
Prepare the gluten
Take the gluten ball from earlier. Add half tablespoon yeast and let it sit covered for 30 minutes. Steam for 5 minutes. If it is not spongy enough, cut it into small pieces and boil again for 3 minutes. Small pieces help make it airy.
Make the chilli oil
Mince 8 large garlic cloves. Heat 1 cup oil until it is smoky. In a bowl add garlic, chilli powder, chilli flakes, salt, and garlic powder. Pour the hot oil over everything and mix well. Then add soy sauce, vinegar, MSG, and Sichuan peppercorn. This chilli oil is honestly good on everything.
Make the jhol
Mix together the chilli oil, soy sauce, vinegar, MSG, garlic water, Sichuan peppercorn, and sesame seeds. Adjust however you like.
Assemble
Lay one laphing sheet flat. Spread half tablespoon chilli oil, a pinch of MSG, 1 tablespoon garlic water, half tablespoon dark soy sauce, and half teaspoon vinegar. Add a line of gluten, then chauchau on top. Roll it up and cut into pieces. Eat it dry or with jhol. Garnish with sesame seeds and Sichuan peppercorn.