Culinary Workshop - Culinary Art - Jan. 2008
Ingredients
Filling for Boiled Dumplings
| Dried scallops |
2 pieces ・・・ Soak in water overnight, then finely chop. |
| Ground pork |
100g |
| Napa cabbage |
70g |
| Green onion |
5cm |
| Dried shiitake mushroom |
1 piece |
| Boiled bamboo shoot |
50g |
Seasonings
| Soy sauce |
1/2 tablespoon |
| Oyster sauce |
1/2 teaspoon |
| Sake |
1 teaspoon |
| Sugar |
1/4 teaspoon |
| Salt |
A pinch |
| Sesame oil |
1 teaspoon |
| Rice flour dumpling wrappers |
24 pieces |
Soup for Boiled Dumplings
| Dried scallop and kombu soaking liquid |
4 cups |
| Salt |
2/3 teaspoon |
| Light soy sauce |
1 teaspoon |
| Napa cabbage |
2 leaves |
| Carrot |
5cm |
| Fresh shiitake mushrooms |
3 pieces |
| Mitsuba (Japanese parsley) |
1/2 bunch |
Procedure
- Combine the finely chopped dried scallops, bamboo shoots, and other ingredients into a bowl. Add the and mix well.
- Wrap the filling in dumpling wrappers.
- In a pot, combine the soaking liquid from the dried scallops and kombu with the seasonings and heat. Once boiling, add the dumplings.
- Serve the soup in small bowls and optionally add chili paste (doubanjiang) to enjoy the dumplings.
- Add the vegetables to the pot later.