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Recipe details are AI-generated from the video and may contain errors — for reference only.
Soak dried shrimp in water; marinate minced pork with a little cooking oil; chop celery; slice carrots; slice shiitake mushrooms; shred, wash, and drain napa cabbage.
Watch out
Vegetables must be thoroughly drained before putting them into the wok, otherwise water will cause oil to splatter and make the stir-fry watery.
Put 150g of glutinous rice flour into a large bowl, add 100ml of hot water, mix slowly and knead by hand until the dough is smooth with no dry flour marks.
Watch out
Add hot water gradually in portions, otherwise the dough will become too wet and runny.
Divide the dough in half, roll into strips, cut into small segments, and roll between palms into small round rice dumplings.
Watch out
Dust the shaped dumplings with a little dry flour to prevent sticking, otherwise they will stick together and deform.
Hot oil may splatter when adding ingredients; slide them carefully from the edge of the wok.
Heat the wok, add 1 tbsp of cooking oil, stir-fry 30g of dried shrimp for about 1 minute; add 150g of minced pork and sear both sides for about 30 seconds each; then add 50g of sliced shiitake mushrooms and 100g of fish cake, stirring until all ingredients release a rich aroma.
local_fire_departmentmedium heat, about 4 minutesWatch out
Do not stir the minced pork immediately after putting it in the wok
sear one side first until set before flipping, otherwise it will break apart
Drizzle 1 tbsp of cooking wine along the edge of the wok, pour in 800ml of water and the reserved shrimp soaking water, bring to a boil over high heat, then add 50g of carrot slices and 300g of napa cabbage, season with 1g of white pepper powder, 3g of salt, and 7ml of fish sauce, and bring back to a boil.
local_fire_departmenthigh heat, about 8 minutesWatch out
Drizzle the wine along the hot edge of the wok so it vaporizes instantly into aroma
do not pour it directly onto the ingredients
In a separate pot, bring 1000ml of water to a boil, drop in the prepared small rice dumplings, and cook for about 1.5 minutes until all dumplings float to the surface.
local_fire_departmenthigh heat, about 90 secondsWatch out
Rice dumplings must be boiled in a separate pot of water
never cook them directly in the soup base, otherwise the flour starch will dissolve into the broth and make it pasty
Use heat-resistant gloves when moving the hot soup wok to prevent severe burns.
Scoop out the floating dumplings and transfer them into the prepared soup base, simmer over medium heat for 1 minute, drizzle with 5ml of sesame oil before turning off the heat, ladle into a bowl, and garnish with 20g of chopped celery before serving.
local_fire_departmentmedium heat, about 1 minuteWatch out
Do not stir vigorously after adding the dumplings to the soup, otherwise the tender dumplings will easily break apart.
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