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3 cups flour
1 cup water
1 tsp stock powder
1 tsp mixed herbs

500ml water
3 tbsp soy sauce

  1. In a mixer with the dough hook attachment, add flour and water.

  2. Turn mixer on and combine/knead for a few minutes. I like to then turn the mixer off and hand knead on the bench to finish the dough and get a nice, silky texture.

  3. Rest, covered in a bowl for about 2 hours as you need the gluten to develop and this takes time.

  4. Once two hours has passed, pour 500ml water in to the bowl with the dough and knead, squish and pull the dough so that it releases all the starch in to the water. The water will quickly become white. Do this for a few minutes and then strain the liquid in to a container (you should keep this liquid so you can make noodles or bacon).

  5. Repeat this step of adding 500ml water and vigorously man-handling the dough twice more, keeping the drained off liquid in one container for later use.

  6. Once you have attacked your dough three times, add in the stock powder and herbs, mix through and then let it rest for half an hour.

  7. Pull the dough in to a long sausage and tie it in to knots. Literally. This will help with giving it the texture of meat.

  8. Place your dough knot in to a pot with 500ml water and soy sauce and simmer over a very low heat for about 50 minutes.

  9. Take out. Refrigerate until ready to use.

  10. When ready, tear, slice, dice or fry your meaty bits and add them to any savoury dish. Noodles, a stir-fry and a burrito are just a few examples.