A collection of delicious menus following in the footsteps of the drama Mia 2018. Modern housewives, follow Aruna and have a look.
Ingredients for dumpling flour
- 2 cups all-purpose flour
- a little salt
- 1 cup water
Ingredients forΒ dumplings
- Dumpling flour
- ground pork
- Crab meat
- Blanched Spinach
- soy sauce
- oyster sauce
- black pepper
- Sour sauce with ginger sauce
- Broth
How to make dumpling dough
- Mix wheat flour with a little salt. Add water gradually (you can increase or decrease the amount of water). Knead the dough until the dough is smooth.Β Not sticky to the container
- βWrap the dough in plastic and set aside for 20 minutes in the refrigerator.
How to make dumplingsSet up the Chinese dumpling filling. Blend ground pork, crab meat, and whitened spinach in a blending bowl. Mix the fixings together. Specifically, the ground pork is attempted to be squashed into little pieces prior to being prepared with soy sauce, shellfish sauce, and pepper.
Dumplings (Shiitake Mushroom Filling)
On the off chance that you’re into pork dumpling soup, we should make a shiitake mushroom stuffed dumpling dish. Take dumplings enveloped by shiitake mushrooms, pan-seared with spring onions and prepared with soy sauce. Accompanies guidelines for making vegetable soup with cabbage and shiitake mushrooms.
Ingredients for Shiitake Mushroom Dumplings
- 1 teaspoon sesame oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon minced fresh ginger
- 150 g shiitake mushrooms, sliced ββor minced
- 1/2 tablespoon soy sauce
- 1 tablespoon chopped scallions
- Water
- Dumpling sheets for wrapping
- Ingredients for soup
- 2 teaspoons sesame oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon grated fresh ginger
- 2 tablespoons chopped onion
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1/2 tablespoon of salt
- Cabbage, cut into pieces 50 grams
- Shiitake mushrooms, sliced ββ30 grams
- 1 teaspoon chopped scallions
How to make shiitake mushroom soup dumplings
- Heat a pan and add sesame oil until hot.Β Add garlic and ginger and stir fry until fragrant.
- Add shiitake mushrooms and stir fry until cooked.Β Season with soy sauce.Β Add spring onions and stir to combine.Β Scoop out the mixture and set aside to cool.
- Spoon the fried filling onto the wonton sheets.Β Apply with water and wrap tightly.
- Prepare the soup by heating a pan and adding sesame oil when hot.Β Add garlic and ginger and stir fry until fragrant.Β Add the onion and fry for a moment.
- Add vegetable broth. When it boils over low heat, add the wrapped dumplings and simmer for about 5 minutes. Season with soy sauce and salt. Add cabbage and shiitake mushrooms. When cooked, scoop into a bowl, sprinkle with spring onions and serve.
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Steamed dumplings stuffed with chicken and shrimp
In the event that you’re excessively apathetic to make soup for the dumplings, you don’t need to. Since you can change to making steamed dumplings loaded up with chicken and shrimp all things being equal. Try to marinate the chicken with beat flavors and preparing sauce. Once finished, enclose it by wonton sheets and steam until cooked. - Ingredients for steamed dumplings
- Chicken or pork thighs
- shrimp
- Gyoza sheets
- garlic
- coriander root
- peppercorns
- oyster sauce
- soy sauce
- sesame oil
- granulated sugar
- A little tapioca starch or corn starch
- Water
- Dipping sauce (chili sauce mixed with chicken dipping sauce)
How to make steamed dumplings
Pound the garlic, coriander roots, and peppercorns until fine. What’s more, slash or drudgery the chicken and shrimp together. Empty the beat blend into the minced chicken. Season with shellfish sauce, soy sauce, sesame oil and sugar. Add custard flour and manipulate well. Leave to marinate in the fridge for somewhere around 1 hour or short-term.
Take the marinated minced chicken and envelop it by wonton coverings.
Whiten the dumplings in bubbling water for 1-2 minutes or steam them by sprinkling water over the dumplings. With the goal that the mixture doesn’t become extreme, then steam it for around 10 minutes or until cooked through.
Steam them and afterward brush the sesame oil on the dumplings. Orchestrate on a plate and present with plunging sauce. (Stew sauce blended in with chicken plunging sauce)
Boiled pork dumplings with dipping sauce
I made steamed dumplings yesterday. Today, we should make a menu of bubbled pork dumplings with some plunging. This recipe is pork digestion tracts marinated with garlic, pepper, and preparing sauce. When you ply it until it’s essentially as tacky as you like, you can envelop it by dumplings.
Ingredients for boiled pork dumplings
- Thin dumplings
- Minced pork 450 grams
- 35 grams of unrefined sugar
- 3 cloves crushed garlic
- 35 grams of soy sauce
- Seasoning sauce 10 grams
- black pepper
- 15 grams of tapioca flour
- 1/4 teaspoon baking soda (optional)
- 15 grams of egg whites (or more is fine)Β about one bubble)
How to make boiled pork dumplings
- Take minced pork, sugar, garlic, soy sauce, seasoning sauce, pepper, tapioca flour, baking soda and egg whites and knead well.Β Or if you have a stand mixer, that’s even better. Just beat it right away. If you don’t like it sticky like bouncy pork, it’ll just take a moment for it to stick together.Β But if you want a bouncy pork style, beat it again until it becomes lumpy.Β (A little crushed ice would be good.)
- Wrap the dumplings however you like and refrigerate for a while.Β Let the dumplings and pork stick together.
- Then you can boil these dumplings.Β When floating, wait a moment for the water to boil, no more than 5 minutes, then serve immediately.
plated balls
I’ve been needing to make this for quite a while for delectable and beautiful balls. On the off chance that the shell is lovely alone, it may not be sufficient. You should be wonderful from within like Aruna as well. Goodness! Lukchup’s way of thinking has shown up. Whoever needs to make plated balls, get ready food shading and mix the beans. What sort of shape would you like to make?
Ingredients: Plated balls
- 2 tablespoons agar powder
- 500 grams of water
- 3 tablespoons sugar
- Yellow, red, green, orange, and purple food coloring (use 10 drops red + 2 drops blue)
Note: The color mixing ratio uses 3 tablespoons of water per 10-15 drops of color.
Ingredients: Bean Paste
- Shelled mung beans 500 grams
- 450 grams of granulated sugar
- 1 cup vegetable oil or coconut milk
- 1/2 teaspoon salt
- How to make plated balls
- Wash the shelled mung beans completely, flush a few times until the water is clear. From that point onward, absorb them water for no less than 5 hours, or you can place them in the fridge. From that point forward, wash the beans once again and afterward steam them. It requires around 30 minutes. When steamed, let it cool.
Take the cooled beans and mix them with enough water. However, don’t do it excessively little. Assuming the beans become soft, the blender will buckle down and consume. While got done with mixing, empty it into a metal pot or Teflon dish. add granulated sugar Vegetable oil or coconut milk and salt, mix well and heat to the point of boiling. Mix over low intensity until the beans are filtered and never again adhere to the dish. While completed the process of mixing, put away and cover with a material to keep the beans from drying out.
When the beans are cool, put them in a pack and manipulate again to make the beans smooth and understood, not shady. Shape it into different natural products or creatures as you like.
Dunk the bean glue in endlessly paint, then let the paint dry totally - Blend water in with agar powder and put away for 10 minutes. At the point when the time is up, heat it to the point of boiling. furthermore, the jam powder totally disintegrated Add granulated sugar and bubble until the sugar breaks down. Switch off the oven and let it warm up a piece prior to plating the balls. If not, the variety might fall off and become untidy.
When the jam has warmed down a little, then take the balls and plate them. Subsequent to plating, put away to set and afterward rehash plating 3-4 times, contingent upon how slight you like the jam. Yet, assuming the jam in the bowl turns out to be hard, you can warm it. In the wake of plating, let it rest until set. Adorn by adding glass leaves or gooseberry leaves.
