Rotten skin dragon shrimp dumplings

By TysonWalsh

Rotten skin dragon shrimp dumplings
Fennel has always been the best partner for seafood, and dumplings wrapped with fennel are everywhere, so we chose to match fennel with lobster. A bite and a half of dumplings made from rotten leather bags, coupled with broth made from shrimp seeds and fennel head stewed in broth, is really appropriate as a mini staple.

Recipe Recommendations

  • putrid skin half of
  • horseshoe of 4
  • leek 1 piece
  • salt appropriate amount
  • broth 300 grams

Steps for Rotten skin dragon shrimp dumplings

  • 1
    Cook the shrimps in the stock and slowly for 20 minutes.
  • 2
    Put the fennel head in 1 and slowly soak until cooked.
  • 3
    Cut the lobster meat into fine pieces, stir with water chestnut and parsley to make a filling, and then season.
  • 4
    Wrap 3 in rotten skin, tie it up with leeks, and steam it over water.
  • 5
    Place the fennel head in the center of the plate, then place the rotten skin dragon shrimp dumplings on it, and finally pour in the shrimp stock.
  • 6
    Recommended wine pairing: Curry Manor White Sinan White Wine

    • Rotten skin dragon shrimp dumplings Make Tips

    Dish Highlights: Its exquisite and adorable appearance scores top marks for first impressions, while the refreshing sweet and savory flavor makes you want to finish every drop of the accompanying soup. Although it is a main dish, it lacks the heaviness typical of staples, feeling more like a delightful interlude—interesting and memorable.

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