Usuba
Dumplings with Shrimp and Tom Yam Sauce
Tender dumplings filled with shrimp and chicken, served with aromatic tom yam sauce made with coconut milk. The dish combines Asian spices with the traditional shape of Russian dumplings.
- Total
- 90 min
- Standard serving
- 800.8 g
Ingredients
Total 13- Wheat flour
200 g≈ 1.5 cup - Water
100 ml≈ 6.5 tbsp - Chicken egg
25 g≈ 1/2 pcs - Salt
to taste - Tiger Shrimp
250 g - Chicken thighs
50 g≈ 1/3 pcs - Onion
50 g≈ 1/3 pcs - Black peppercornsмолотый
to taste≈ 1.5 pcs - Tom yam paste
12.5 g≈ 2.5 tsp - Coconut milk
100 ml≈ 1/4 can - Lemongrass
5 g≈ 1.5 tbsp - Garlic
5 g≈ 1.5 clove - Chili pepper
1.25 g≈ 2/3 tsp
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Mix flour, water and eggs. Salt to taste.
- 3
Step 3
Knead the dough and place it in a bag. Leave it in the refrigerator for 1 hour. When cut, the finished dough should have bubbles.
- 4
Step 4
Pass the shrimp and chicken thighs through a meat grinder with a fine mesh. Season with salt and black pepper to taste.
- 5
Step 5
Fry the sliced onion in a skillet. Add it to the ground meat and whisk the mixture thoroughly. Place the ground meat in the refrigerator to stabilize.
- 6
Step 6
Shape the dumplings from dough and filling, giving them the desired form.
- 7
Step 7
Boil the dumplings in salted water for 4 minutes after they float to the surface.
- 8
Step 8
For the sauce, finely chop the lemongrass, chili pepper and garlic. Fry them in a pan.
- 9
Step 9
Add tom yum paste and coconut milk.
- 10
Step 10
Simmer the sauce, salt to taste and strain through a sieve.
- 11
Step 11
Reduce the sauce to the desired consistency.
- 12
Step 12
Serve dumplings with tom yam sauce.
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