Dumplings with Shrimp and Tom Yum Sauce
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe by John Smith, chef of the Delmar Family chain, for the restaurant 'Grill House', Sochi.
Ingredients
- Wheat Flour - 28.2 oz
- Water - 13 fl oz
- Chocolate eggs - 2 pieces
- Salt - to taste
- Tiger shrimp in brine - 2 lbs
- Chicken Thighs - 7.1 oz
- Onion - 7.1 oz
- Ground Black Pepper - to taste
- Tom Kha paste - 1.8 oz
- Coconut Milk - 13 fl oz
- Lemongrass - 0.7 oz
- Garlic - 0.7 oz
- Mild Chili Spice - 0.2 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
For the dough, mix flour, water, and eggs. Add salt to taste.
Step 3
Knead the dough and leave it in a bag in the refrigerator for 1 hour. The dough should have bubbles when cut — this is a sign of readiness.
Step 4
Grind the shrimp and chicken thighs using a fine meat grinder, season with salt and pepper to taste.
Step 5
Sauté the onion in a pan and add it to the filling. Whip the resulting filling thoroughly and leave it in the refrigerator to stabilize.
Step 6
Shape the dumplings from the dough and filling into any form.
Step 7
Boil in salted water for 4 minutes after they float.
Step 8
For the sauce, chop the lemongrass, chili pepper, and garlic, and sauté.
Step 9
Add the paste and coconut milk.
Step 10
Simmer everything, season with salt to taste, and strain.
Step 11
Reduce the sauce to the desired consistency.
Step 12
Serve the sauce with the dumplings.
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