Natively constructed dumplings are simpler to make than you might suspect, and you can totally alter your fillings!
Like with these dumplings here – this has been on my culinary pail list for 1/2 years. In any case, when Josie won the quickfire challenge with her Korean dumplings loaded up with pork, tofu and shiitake mushrooms, I was all of a sudden so roused to at long last make my own dumplings.
I'm not by any means sure why I was so scared to make these. The filling takes only minutes to assemble and wrapping up the dumplings can be so remedial. I even did it with my 5-year old niece and nephew and we had a ton of fun! And after that we ate up the poo out of it. All things considered, I think I ate up the poo out of it. The children didn't generally eat it, which just means there was more for me!
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INGREDIENTS:
- 1 pound shrimp, peeled, deveined and diced
- 8 ounces ground pork
- 1 cup shredded green cabbage
- 2 green onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon mirin
- Kosher salt and freshly ground black pepper, to taste
- 36 2-inch won ton wrappers
- 2 tablespoons vegetable oil
- Soy sauce, for serving
DIRECTIONS:
- In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired.
For more detail : bit.ly/2AkGadk
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