Santa Lee Mushroom Cabbage Dumpling Soup in Deep Shrimp Soup (Ve
It's a different dumpling. Without adding any meat, the meat oyster mushroom is cut into large pieces to enhance the taste and texture of the meat, and you can feel the crunchiness and moisture of the cabbage and bean sprouts. The broth is made with dried shrimp, so the soup is very strong, but it's very clean. The groom said it's better than the Michelin dumpling soup^^
3 serving
Within 60 minutes
νŒŒμ£ΌμƒˆλŒ
Ingredients
  • the skin of skin
    360g
  • oyster mushroom
    300g
  • Cabbage
    3piece
  • Host
    190g
  • minced green onions
    2T
  • crushed garlic
    1T
  • Ginger
    1/2t
  • Korean style soy sauce
    1T
  • Oyster sauce
    1T
  • Salt
    1t
  • Tofu
    1piece
  • ground pepper
    1t
  • Sesame oil
    1.5T
  • Cellophane noodles
    10ea
  • seaweed flakes
    little
  • Red pepper
    1ea
  • Water
    1L
  • dried shrimp
    20ea
  • Sea tangle
    1piece
  • onion
    1/4ea
  • Korean style soy sauce
    1T
  • Salt
    1/3T
  • Cheongyang red pepper
    1ea
Cooking Steps
STEP 1/11
Chop the cabbage leaves into small pieces and pickle them in 1 tablespoon of salt and half a cup of water for 10 minutes.
STEP 2/11
Squeeze the water out of the pickled cabbage.
STEP 3/11
Boil the glass noodles for 4 minutes and cut them into small pieces with scissors.
STEP 4/11
Cut the mushrooms into large cubes to create a meaty texture and blanch them slightly (about 1 minute) in boiling water. Squeeze the water tightly. I will not throw away the water and use it in the broth.
STEP 5/11
Mash the tofu to remove moisture, mix it with bean sprouts, noodles, and mushrooms, add garlic, ginger, oyster sauce, salt, soy sauce, sesame oil, and pepper and mix them.
STEP 6/11
Add the chopped green onions and mix them again.
STEP 7/11
Prepare a tray of dumpling skin, a plate of water, dumpling filling, and flour.
STEP 8/11
Put the dumpling skin in the palm of your hand, put a spoonful of filling in the middle, put water on the edge, and fold it in half. Coat both ends with water to make dumplings.
STEP 9/11
In the meantime, put a large piece of kelp in mushroom boiled water, put dried shrimp, onions, and Cheongyang red pepper, and boil it for more than 10 minutes to make broth. When it's done, season it with soy sauce and salt.
STEP 10/11
When steam rises in the steamer, put dumplings on top and steam for about 6 minutes. There is no meat and most of the ingredients are cooked, so only the dumpling skin needs to be cooked.
STEP 11/11
Put dumplings in a bowl, pour the broth, and garnish with chopped green onions, seaweed powder, and red pepper.
1. 17 dumplings 2. Never put in an egg because the dumplings become stiff. 3. It tastes better to season the cabbage than to parboil. 4. Mushrooms need to be big to feel like chewing meat. It doesn't shrink much when blanched. 5. Shrimp broth goes well with oyster mushroom scent. 6. The noodles are for moisture control, so if you don't like them, add 2 tablespoons of potato starch.
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