Dumplings with Soup

Name: Dumplings with Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g celery; 100g pork; 80g shrimp; 15g Oyster sauce; 5g Soy sauce; a little shallot; a little ginger; Some oil; a little salt; Some dumpling skin; 1 tablespoon Vinegar; Some Chili oil; a little White pepper

by Pomegranate tree 2008

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The dumplings in the north are mostly boiled and then dipped in some sauces. The dumplings in the south are mainly steamed. Although the dumplings in this store are cooked and eaten, the special thing about them is the way of eating, not cooking. After it’s done, put it on a plate and eat it as a dip, but soak it in the dumpling soup. Isn’t it special? I can't remember the specific custom, but this way of eating is really good.

Dumplings with Soup

1. Pick and wash celery, remove the bad leaves, and don’t use the rest. Celery leaves are more nutritious than celery stalks. Cut them into small pieces. If you encounter thicker parts of celery, you can pat them before cutting.

2. For the shrimps, fresh shrimps with the size of fingers are used, then peeled and cut into shrimps of appropriate size.

3. Minced pork into pork stuffing, add the cut shrimp, then add oyster sauce, soy sauce, green onion, ginger, and stir stuffing.

4. Add celery to it, add cooking oil and salt to adjust the flavor, mix well with the filling,

5. Dumpling skins are bought ready-made. We have two types here, one is small and the other is large. The small one is good for making dumplings. Pack the right amount of stuffing and close the mouth tightly.

6. Put an appropriate amount of water in the pot, bring to a boil, add a little salt, and then put the dumplings into the pot and cook. You can add 1 or 2 times of water according to the filling.