….What does clean vegetable broth taste like? It’s a vegetable broth that combines the subtle sweetness of cabbage with the sweetness of parsnip, similar to carrots, and adds spiciness with peperoncini and shallots. Is it the taste I imagine? I was curious, so I tried making it, and it turned out to have a subtly clean taste. This recipe is from @leplat_pmj’s YouTube channel. Additionally, she used cornstarch without dumpling wrappers to bind the filling ingredients together. After steaming them in a steamer, She served them with the broth. I finely chopped my favorite Yam and added it to the shrimp dumpling filling. The slippery Yam kept trying to escape, so I made an effort to push it into the shrimp dumpling filling. And I took out the remaining white mushrooms, removed the stems, filled their insides, and steamed them together for serving. Shrimp dumplings with lovely tails and shrimp dumplings placed in boats!! Both were beautiful. She also teached how to plate it beautifully, and the blanched Napa cabbage and parsnip in vegetable broth with a bit of spiciness were excellent. The final sesame oil as well… Thank you for sharing the recipe @leplat_pmj. I learned a lot today too…
Time: 1 hour
- 1 whole of Napa cabbage (Cut 10 large cabbage leaves in half horizontally for serving, and use the rest for the broth)
- 2000 ml water
- 1 parsnip, sliced the outer surface thinly for serving, and use the rest for the broth
- 1.5 lbs of shrimp (500 g after peeling), peeled and chopped (saved 6–7 shrimp tails)
- 1 shallot
- 1 jalapeño
- 4–5 peperoncini
- 2 tsp garlic, minced
- 1 tsp ginger, minced
- 1/2 tsp + 2 tbsp sea salt
- 1 tbsp mixed fish sauce (gukganjang : fish sauce : tuna sauce = 1: 1: 1)
- 2 tbsp corn starch
- 3–4 tbsp mountain yam, minced
- 3 tbsp green onion, minced
- sesame oil to taste
- Heat a pot over medium-high heat and add the water, Napa cabbage, parsnip, shallot, and jalapeño to the pot to boil. Reduce the heat to medium and simmer for 25 minutes.
2. Add 2 tablespoons of sea salt and the mixed fish sauce to the broth. Set it aside.
3. Combine the chopped shrimp, sea salt, ginger, garlic, green onion, cornstarch, and mountain yam in a tray and mix well.
4. Take two spoonfuls of shrimp mixture, shape them into circles, and place the reserved shrimp tails on top. Place them upright.
5. Place the remaining shrimp mixture on top of the peeled white mushrooms and set them up.
5. Heat a steamer over medium heat and place the shrimp dumplings in the steamer to steam for 10 minutes. Steam the mushroom shrimp dumplings in a steamer for the same amount of time.
6. Remove the vegetables from the broth.
7. Heat the broth pot over medium-high heat to bring it to a boil. Then, parboil the remaining Napa cabbage and thinly sliced parsnip in the pot for 1–2 minutes. Place them on a tray.
8. Spread the parboiled Napa cabbage on a tray and place the parsnip on top of the Napa cabbage, then roll them together.
9. Place the rolled vegetables in a serving bowl.
10. Place the shrimp dumplings on top of the vegetables.
11. Pour the hot broth into the serving bowl.
12. Serve it hot, drizzling some sesame oil.
You can also view this recipe on instagram.