Note: When I make my potato pancakes I don’t use the egg and they turn out delicious so you don’t need to use the egg if you’d rather not. Variations: I like my potato pancakes fried in margarine but they also taste good fried in bacon drippings. Add a little garlic and Parmesa...
You may choose to leave a bit of the fat, which will make the stock richer when you reheat it. Note that homemade stock tends to thicken and become a bit gelatinous when it is chilled, but will liquify upon heating. To reduce stock after it has been strained and defatted, reh...
It's actually a super gelatinous stock that's been cooled and cut into cubes. The cubes fit easily into the dough, along with the ground pork, and liquify into soup once they're steamed. So how do you get soup so gelatinous that it's solid at room temperature? By making a stock...