Collaboration With DAIGO / Chinese Chive Dumplings #shorts

2


150g
50g
30g
1
200g
12



1
1
1
1/3



5




5

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Chinese Chive Dumplings
Servings: 2

INGREDIENTS
150g Chinese chives
50g onions
30g lotus roots (aka Renkon)
1 tablespoon potato starch
200g ground pork
12 rice paper wrappers (small size)
Sweet chili sauce, as needed
Vegetable oil, as needed

Meat Seasoning
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon sake
1/3 teaspoon salt
Pepper, as needed


PREPARATION
1. Cut the Chinese chives into 5mm pieces. Chop the lotus roots and the onions.
2. Cook the Chinese chives in a pan on high heat. Transfer to the plate. Let them cool.
3. Dust the lotus roots and onion pieces with potato starch in a bowl.
4. Season the ground pork with salt and pepper and mix well. Add Sake and soy sauce and knead. Add water. Add the Chinese chives (2) and (3). Mix well.
5. Dip each rice paper wrapper in the water and place on the wet kitchen towel. Put the meat mixture (4) and wrap it. With scissors, cut off the excess wrapper. Place all dumplings on a lightly oiled tray. Shape them well.
6. Pour the vegetable oil into a pan (to cover 5mm of the pan). Place all dumplings (5). Cook on medium heat with a lid on until bottom of the dumplings is golden. Flip them all and cook on low. Serve with sweet chili sauce.
7. Enjoy!

#TastyJapan

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