Octopus Dumplings

Name: Octopus Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Takoyaki Mix; 400g Shimizu; 2 pcs egg; 8 octopus; 1/4 cabbage; Some Corn oil; Some Salad dressing; Some Teriyaki sauce; Some Nori silk; Some Wooden fish fillet

by Rou Hao Lin Qi

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Takoyaki is also known as Takoyaki. Takoyaki originated in Osaka, Japan. It was originally called "Takoyaki" and its history dates back to the Taisho era. The founder is a well-known Japanese gourmet, Mr. Endo Ryuki, who is known for his crispy skin and tender meat, delicious and cheap, and has become a well-known national quintessence snack in Japan. Small octopus balls became popular in various regions of Southeast Asia and became one of the emerging foods in various regions. The main ingredients of octopus balls are octopus, takoyaki powder, bonito flakes, seaweed, salad dressing, takoyaki sauce, etc. "

Octopus Dumplings

1. Wash the octopus.

2. Add ginger slices and cooking wine to the water and bring to a boil. Add octopus and cook.

3. Remove to cool and chop.

4. Wash the cabbage and cut into cubes.

5. Add the ready-mixed powder to water and stir evenly.

6. Beat in two eggs, mix well again, and you can start to make octopus balls.

7. After preheating, pour in corn oil.

8. Pour the batter.

9. Add octopus cubes and cabbage cubes.

10. After the batter is slightly shaped into a semicircle, you can use a bamboo stick to gently rotate the ball to make the batter flow out in the middle, and continue to shape it to make it into a circle. If the batter is not enough during the period, you can increase it appropriately!