Clam and cabbage dumplings
Please also refer to this page for information on the ingredients introduced in this recipe.
Chop both the core and leaves of the cabbage into small pieces. Place the grilled tofu in a bowl and crush it until it is no longer in shape.
Fry the cabbage in a frying pan without adding oil. Once the colour is vibrant, add 1 tablespoon of clam soup, crushed grilled tofu and Shinshu miso. Once the whole thing is well, add the clams and stir-fry quickly, then take them in a bowl to remove the heat.
Apply wheat flour water (not included) to one piece of wheat crust and place the ingredients from [2] on the center. Cover it with another piece and close the edge tightly.
After gathering the four corners in [3] in the center to organize the shapes, then drop the clam soup with the closed side down.
Once the whole thing is cooked, transfer it to a bowl and pour in the shichimi if you like and complete it.
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- Mince cabbage core
- 20g
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- Chop the cabbage leaves
- 50g
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- Baked tofu
- 80g
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- clam soup or dashi soup.
- 1 tablespoon
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- Shinshu miso
- 10g
-
- Clam meat
- 70g
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- Wonton skin
- 1 pack
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- For boiling clam water on the base
- Appropriate amount
