Xôi Khúc with Shrimp and Shiitake
60% chuẩn vị · Fusion Vietnamese
A creative twist on Xôi Khúc, this version replaces the traditional pork filling with a savory mix of chopped shrimp and rehydrated shiitake mushrooms, offering a different umami profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Glutinous rice flour300g
- Dried shiitake mushrooms50g
- Shrimp, peeled and deveined150g
- Garlic, minced1 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Salt1/4 tsp
- Black pepper1/4 tsp
- Water150-200ml
- Pandan leaves (optional)2 leaves
- Fresh cilantro (for garnish)2 tbsp, chopped
Các bước
- 1
Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Squeeze out excess water, remove stems, and dice finely.
- 2
Chop the peeled shrimp into small pieces. In a bowl, mix chopped shrimp, diced shiitake mushrooms, minced garlic, soy sauce, sesame oil, salt, and pepper. Form into small balls.
- 3
If using pandan leaves, boil them in water for 15 minutes to infuse. Strain and let cool slightly.
- 4
Combine glutinous rice flour with salt. Gradually add the pandan-infused water (or plain water), mixing to form a soft dough. Knead for 5-7 minutes.
- 5
Divide dough, flatten into discs, place filling in the center, and seal to form round dumplings.
- 6
Boil the dumplings in water until they float and are cooked through, about 10-15 minutes.
- 7
Remove dumplings with a slotted spoon. Serve hot, garnished with fresh cilantro.
