Home-style Shrimp Nori Mushrooms Wraps Recipe

Cloud dumplings are a type of snack in Guangxi and Guangdong provinces.They are part of the Han ethnic group's cuisine. The name "cloud dumplings" comes from their pronunciation similar to that of "cloudy dumplings" in Cantonese.Cloud dumplings have developed their unique style, with both the skin and filling differing from those of regular cloud dumplings. There are various types such as small pot cloud noodle soup, carrot cloud dumplings, cloud noodle soup, chicken cloud dumplings, shrimp dumplings, shrimpcloud dumplings, seaweed cloud dumplings, clear broth cloud dumplings,green vegetable cloud dumplings, small pot seaweed cloud dumplings, shrimp bead cloud dumplings, and many others.The most famous types include shrimpcloud dumplings, which are paired with cloud noodle soup, the taste is so fresh that it lingers in the mouth. A sip of the broth truly enhances this experience!Main ingredients: 100g pork leg meat, 50g shiitake mushrooms, half an egg white, 100g cloud dumpling wrappers, an appropriate amount of salt, some chopped green onions, an appropriate amount of black pepper powder,a suitable amount of shrimp, seaweed, green vegetables, and enough chicken stock. Step 1. Grind the pork leg meat into a paste.Step 2. Soak the shiitake mushrooms in warm water beforehand. Step 3. Combine the soaked shiitake mushrooms with the meat paste and grind them together. Step 4. Add chopped green onions, black pepper powder, salt, sesame oil, and half an egg white to the ground mixture; mix well until it's firm.Step 5. Roast the shrimp in a hot pan until fragrant. Step 6. Prepare the cooked shrimp, green vegetables, seaweed, and chopped green onions.

　　Step 7. Take some meat paste with a chopstick and place it at one corner of the cloud dumpling wrapper. Step 8. Fold the wrapper using a chopstick and thumb to seal the cloud dumplings.

Step 9. Wet the corners of the sealed cloud dumplings with a little water from a chopstick.Step 10. Stick the two edges together, sealing them tightly. Step 11. Arrange all the sealed cloud dumplings in order.Step 12. Boil water and add the cloud dumplings to the pot. Step 13. Once the cloud dumplings float, add a little cold water; bring it back to a boil, then cook until the green vegetables are done.Step 14. Pour chicken stock into a bowl, place the cooked cloud dumplings and green vegetables in the bowl, add sesame oil, sprinkle with black pepper powder, and top with laver, shrimp, and chopped green onions.Step 15. A delicious bowl of cloud dumplings ready to enjoy! A small tip: If you don't have chicken stock, you can use the cooking water from the cloud dumplings.

You can wrap the cloud dumplings in various ways as long as the filling doesn’t spill out.

The meat stuffing is best made fresh by hand; it tastes better when minced very finely.

Shriment should be soaked in warm water beforehand.

Slice the shriment and meat together finely.

The sliced meat mixture should then be mixed with chopped green onions, pepper powder, salt, sesame oil, and a half egg white, beaten vigorously to develop body.

Shrimp skins should be fried in a hot pan until fragrant.

Prepare shrimp skins, greens, seaweed, and chopped green onions.

With a bamboo skewer, pick up some meat mixture and place it at one corner of the dumpling wrapper.

Using a bamboo skewer and thumb, fold the wrapper to encase the filling.

Use a bamboo skewer dipped in water to stick both corners together.

Sequentially prepare all dumplings following this method.

Boil water in a pot; add dumplings.

Once the dumplings float, add a small bowl of cold water, bring back to a boil, and cook until greens are tender.

Pour soup base into a bowl, then transfer cooked dumplings and greens, adding sesame oil and pepper powder at the top.

Top with nori, shrimp, and chopped green onion.A delicious and aromatic pot sticker dish is ready to be enjoyed. Note: The broth needs to be prepared in advance; if unavailable, use the water from cooking the dumplings.

Packets of dumplings can be formed however you like, as long as they do not leak.

The meat filling should ideally be homemade and minced finely for better binding.

Broth needs to be prepared in advance, or you can use the water from cooking dumplings.

You can wrap the dumplings any way you like, as long as they don't leak filling.

Mince meat should be freshly ground; the finer it is, the more adhesive it will be.