The sky is full of bright colors and auspicious smoke, and famous papers are passed down to celebrate the winter.
In a blink of an eye, it’s the winter solstice again, and it’s time to serve the dumplings made by my mother!
Speaking of dumplings, northerners people have the most say, whether it is pork, beef, vegetarian three delicacies or mackerel. There are always various variations of northern dumplings.
But when it comes to shrimp dumplings, Cantonese style comes out on top!
But many friends who can eat thirty dumplings in one meal always feel that the exquisite Cantonese shrimp dumplings are not satisfying enough!
This time, we specially bring you this warm and super large shrimp dumplings for lovers of big mouthfuls of dumplings, which will satisfy you with every mouthful!
This time I used the unsealed wrapping method, first boiled in water and then covered.
The fried dumplings retain the umami flavor of the shrimp itself, and the openings on both sides allow the dumpling fillings to better absorb the rich juice of the miso soup.
The super large fresh shrimps are ready to be eaten. The aroma of pork and chives is well integrated with the dumplings through the soup.
Not only can you eat crispy shrimps in every bite, but the pork sauce is already oozing out before you bite. It’s really the warmest smell of fireworks in the world during the winter solstice!
1 piece of peeled pork belly, a bowl of fresh green shrimps, a handful of green onions and chives, dumpling wrappers, 100g bean sprouts, 50g ginger, Chef Zhan’s special selection of Korean hot sauce Dried chili noodles
[1] Ingredients preparation
1. Cut the pork belly into small pieces;
2. Cut the shrimp straight from the abdomen;
3. Mince the green onion and ginger, and cut the leek into small pieces.
【2】Make the stuffing
1. Crush the five flowers and put it into a bowl;
2. Put half of the minced ginger into the meat filling, add salt, sugar, white pepper, rice wine, and sesame oil to taste and mix;
3. Add the minced onions and chives into the meat filling, and mix well.
[3] Pan-fried dumplings
1. Place the meat stuffing on the bottom, put the shrimps, and leave the two ends unsealed when making the dumplings;
2. Put the oil in a pan, heat the oil, spread the dumplings and fry until the bottom is set;
3. Add water to cover one-third of the dumplings, turn to low heat and simmer until the water dries up.
[4] Boil the sauce
1. Put oil in the pot, add the remaining minced ginger and meat filling and stir-fry until fragrant;
2. Add Korean hot sauce and dried chili noodles, stir-fry, season with appropriate amount of soy sauce and white sugar;
3. Add water and bring to a boil, then serve.
Tips: Make more sauce, it can also be used for daily noodles mixed rice !
[5] Cover and pour out the pot
1. Scoop two spoons of meat sauce, add water and bring to a boil, then add bean sprouts and cook until raw;
2. Put the fried dumplings into a bowl, pour the soup over them and serve!
Source: James' Kitchen
