Recipe of Quick My Granny's Kenchin Soup with Dumplings
Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Homemade My Granny's Kenchin Soup with Dumplings. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from My Granny's Kenchin Soup with Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Granny's Kenchin Soup with Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Granny's Kenchin Soup with Dumplings is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have My Granny's Kenchin Soup with Dumplings using 13 ingredients and 12 steps. Here is how you cook that.
My mother's dumpling soup is very tasty so I wanted to have a go to make mine.
Don't cook too many dumplings at same time.
Some pots will make the dumplings at the bottom. In that case use a spatula to remove the dumplings. Recipe by Jini-
Ingredients and spices that need to be Take to make My Granny's Kenchin Soup with Dumplings:
- 100 grams Pork
- 1 packet Taro root
- 15 cm-length Daikon radish
- 1 Carrot
- 1 Burdock
- 3 to 4 Shiitake mushrooms
- 1 Konnyaku
- 1 to required Komatsuna
- 200 ml ◎ Flour
- 100 ml ◎ Water
- 1 △Japanese dashi stock powder 10 g-sachet
- 100 ml △ Soy sauce
- 1 as required Vegetable oil
Steps to make My Granny's Kenchin Soup with Dumplings
- Konnyaku is already prepared normally but rub it with salt and rinse to avoid bitterness.
- Tear the konnyaku into bite-sized pieces. If you get non-prepared one blanch quickly.
- Peel the taro potatoes and cut the other vegetables into bite-sized. Scrape the burdock peel and slice thinly. Soak in water.
- Put the flour and water in an air-tight container and mix well.
- The texture of the dumplings is like this in this photo. Let chill in the fridge.
- Heat the oil in a pan and fry the pork until nicely browned.
- Add the vegetables except the komatsuna leaves and fry.
- After frying pour over water to cover the ingredients in the pan.
- Add the Japanese dashi stock powder and soy sauce. Turn off the heat.
- Take out the dumpling batter from the fridge. Drop the batter gently into boiling water.
- When the dumplings come to the surface they are done. Take out the dumplings from the boiling water and let chill in ice-cold water.
- Start to heat Step 9 again and add the komatsuna leaves and dumplings to warm through.
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