Blood Dumpling Soup 😋

A recent craving for everything to do with dumplings led me to a recipe I found on the Internet, and that’s it. It is made by crushing cassava, sweet potatoes and plantains into a dough of some consistency and eating it in small balls, dipped in soup or sauce. The curdled soup is kneaded with a separately prepared tool, consisting mainly of minced meat and vegetables, then broken up and wrapped in the dried skin, in the conventional way without leaking any liquid. Cook until very soft and then bake at 350 ° C for 30 – 40 minutes until very soft, about 5 – 6 hours. Sources: 3, 4, 5, 8

Place the filling in the middle of the dumplings skin and fold into round dumplings by twisting the ends together. The gelatine – rich broth and filling fill the gently steamed wrap with a hearty soup, while the meat forms a tender, springy ball inside. No more than 1 / 2 cup of broth or sauce is needed when steaming the DUMplings. If they remain in one piece, add them to the stock and dip a spoon into each. Sources: 7, 8, 10

If you steam the curdled soup while cooking, gradually dissolve it and season the ingredients in a floating state. Bring the soup to the boil, season with salt and pepper, cook for about 2 minutes, let cool and bring to the boil again for a few minutes to cool and cool again. Mix salt and paprika into the soups and refrigerate until they form a gelatinous, curdled soup. Eat the whole soup or, if you prefer, the gelatinous soup with a tablespoon of the DUMplings and a pinch of salt or pepper. Sources: 3

Once the soup ingredients are dissolved, the curdled soup floats and is melted and seasoned to melt and float. During the cooking time, only a short time remains to steam the steamed gyoza and then add to the simmering broth to preserve its light and delicate consistency. Sources: 3, 15

Yang dumplings are one of the lesser-known – and Shanghai-typical – soup dumplings, which is as splendid as XLB. I recommend Yang dumplings Sheng Jian Bao as a must – visit it as it is a great addition to any meal in any restaurant in Shanghai. Sources: 1

For non-Bao items, I strongly recommend trying the wontons, and here’s a recipe for chicken soup with broth and broth. The broth used is mixed with spring onions, which add a nice taste and a little salt and pepper. I have seen these soup dumplings in many restaurants in Shanghai, such as Bao Dao Dong, Sheng Jian Biao, etc. Sources: 1, 11, 13

Besides the soup inside, the crispy, crispy, fried dumplings bottom is of course the best. I would like someone to just go ahead and make a deep-fried soup that is crispy everywhere. There is a thin, clean and nicely flavoured broth, with just a hint of salt and pepper on the outside, but not too much. Sources: 8, 10

If you prefer thinly sliced vegetables (like the Japanese dumplings I bought), you can save the liver to add to the soup instead of boiling it in the broth. I followed Phos recipe for broth and came here because of the dried shiitake, which is the backbone of this soup and whose broth is optional but hard to get, so I had to have it all the way here today. Sources: 5, 9

Those who like dim sum should limit their brunch to 5-6 portions and choose steamed dumplings instead of fried dumplings. If you fancy, you can taste Gallic Alsatian spätzle or Romanian dumplings. Sources: 0, 12

The following mixture is the main aroma of the North African Berber stew, cooked in a stone pot of the same name. The main ingredient of the manduguk dumplings soup is a mixture of garlic, ginger, onions, garlic powder, salt and salt and pepper. Here is a recipe for the preserved lemon, which is generously used as a main course. This recipe uses almond flour instead of the usual flour, as it is cheaper and more nutritious. Sources: 4, 7, 11

Beetroot soup is a warm and soothing soup made from beetroot, onion, carrot and celery, mixed with meat broth (usually pork) and seasoned with salt, pepper and dill. This soup can be sold as a side dish or eaten with another soup or as part of the so-called frozen gyoza. Sources: 3, 6

Gyoza is probably the first thing that comes to mind when you hear the word “dumplings” and prepare ravioli as individually wrapped packets of dumplings. Papas rellenas are better known as “noodle dumplings” and are often enriched with potato flour and wrapped in mashed potatoes or fried with a traditional dough, creating a dish that is a meat, carbohydrate-wrapped sweet. Sources: 14

In a separate saucepan, add the Vermicelli, giblets, ginger and coriander to the soup cup and cook until tender. Sources: 16

With a tablespoon of stock, take a round tablespoon of dough and drop it into the boiling stock. Stir in 3 tablespoons of broth and the hot soup to temperature it, then add the sliced pieces of duck blood tofu to the bottom. Cook in boiling water and leave to cook for 45 minutes, so that the dumplings do not stick to the bottom of the pot. Put the dumplings in the boiling water, stir and cook until tender, about 5 minutes. Sources: 2, 5, 8, 16

Food: Blood Dumpling Soup