How Many Times Has Poland Won The World Cup Filipino Recipes – Lang-Lang (Dumpling) Recipe – Pinoy Food

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Filipino Recipes – Lang-Lang (Dumpling) Recipe – Pinoy Food

For people who like mixed meat dishes, this mix is ​​something you should try. Lang-lang is a delicious dish that will surely please any palate.

Ingredients:

  • 1/4 kilo of lean pork
  • 1/4 kilo of shrimp
  • 1 small chicken
  • 2 cloves of garlic
  • 1 cup fresh peas
  • 1/2 cup mushrooms
  • 1 cup sotanghon
  • 1 small onion (chopped)
  • 1 egg (lightly beaten)
  • 1 tablespoon of flour
  • cooking oil
  • patis (fish sauce)
  • wrapping material
  • salt and pepper (to taste)

Cooking Instructions:

  • Grind or finely chop pork. Peel and devein shrimp, set aside with…” chop the rest into small pieces In a small saucepan, cook chicken in enough water to cover the meat.
  • In separate bowls, soak the sotanghon and mushrooms in water. Weigh shrimp heads and extract juice. Prepare wrapping material.
  • Fry onion, add chopped shrimp, salt and pepper. Set aside to cool and wrap by a teaspoonful in wrapping paper.
  • Mix chopped pork, egg, flour, salt and pepper. Form into balls. Cut chicken meat into small pieces.
  • Fry chopped garlic in a little cooking oil until brown. Add the prawns and cook until they turn pink. Add juice (from shrimp heads) and let simmer for 2-3 minutes. Add chicken pieces and chicken broth. Bring to a boil. Drop the meatballs one by one. Add wrapped shrimp mixture, mushrooms and sotanghon. Season with patties and pepper. Once done, add the fresh peas and remove from the heat.

How to make the wrapper:

Ingredients:

  • 3/4 cup flour
  • 1 egg yolk
  • a little water
  • a pinch of salt

Preparation:

  • Sift the flour well. Place in a small bowl or deep plate. Place the egg yolk and a pinch of salt in the center of the flour. Mix ingredients using a fork, adding a little water if necessary, until a stiff dough is formed. Knead the dough until it is smooth and elastic. Cover and set aside for 20 minutes. Roll the dough as thin as possible and divide it into small squares of about 3×3 inches. Fill each with a teaspoonful of shrimp mixture. Wet the edges with water, fold one corner over and press the edges together.

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