Cursed dumplings
4 servings
30 minutes
Recipe from the book by Thibault Villanova "Cooking like in anime. Recipes for real otaku!".
1
Prepare the filling: peel and finely chop the onion and garlic.
- Onion: 1 head
- Garlic: 2 cloves
2
Peel the ginger and chop it finely.
- Ginger root: 5 g
3
Wash and chop the green onions. Wash and dry the bamboo shoots, then cut them into large pieces.
- Spring onion: 0.5 bunch
- Canned bamboo shoots: 60 g
4
Cut the shrimp.
- Peeled shrimp: 200 g
5
Place all ingredients in a bowl. Add minced meat, salt, pepper, soy sauce, sesame oil, rice wine, and potato starch. Mix thoroughly for a few minutes to achieve a uniform fragrant mass. Set aside.
- Mince: 100 g
- Salt: 0.5 teaspoon
- Ground black pepper: 2 teaspoons
- Soy sauce: 1 tablespoon
- Toasted sesame oil: 1 teaspoon
- Rice wine: 1 tablespoon
- Potato starch: 20 g
6
Pour water into a pot, add salt, bring to a boil and add 16 peas for 3 minutes. Once ready, remove them with a slotted spoon and immediately place in a bowl of cold water, then dry. Set aside.
- Frozen green peas: 16 pieces
7
Take a pot that fits your steamer, fill it with water, and bring it to a boil.
8
Prepare the steamer: lightly grease it with olive oil to prevent the dumplings from sticking, and place it on top of the pot.
- Olive oil: to taste
9
Fill the dumpling dough with filling: place one round of dough on the kitchen table and slightly moisten it with water. Put 1 full teaspoon of filling in the center. Lift the edges of the dough up, gathering them around the filling and sealing tightly. Repeat the procedure with the remaining dumplings.
- Gyoza wrappers: 16 pieces
- Mince: 100 g
10
Place the prepared dumplings in a steamer, cover with a lid, and cook for 10 minutes.
11
Place a pea on top of each dumpling and serve hot with a small amount of black rice vinegar.
- Frozen green peas: 16 pieces
- Black rice vinegar (Chinkiang): to taste
