Ramen Shop AMEN now new opens ❤︎

Today’s menu~~ Pork bone soup ramen n Boiled Wontons like dumpling (a?) with green chive and shrimp Wrapper is made by hard flour brings taste like dumpling with more chewy. With soft flour brings more noodle taste, you can spread it more thin and lets make it bigger wrapper would be delicious Wontons as eating noodles.

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---Recipe of Chive and shrimp wontons--- (Ingredients) as you see, for me for one person.

A. Wrapper Soft or hard flour : 50g Warm water : about amount 3/4 of flour (adjust it as soft as earlobe) Starch : adequate

B. Filling Pork back ribs (Block) : 50 g Shelled shrimp (Big) : 5 pieces Green Chive : 3 pieces (as it is with some leaves before the cut bottom exist) Oriental long onion : 5 cm

-seasoning-

Lard : T1/2

One snap of Pepper and Sake

Touch of Salt, Soy sauce and Sesame oil

C. Sauce Oriental long onion : 2 cm Sour : T1/2 Soy sauce : T1/2 Sesame oil : adequate

0. Melts freezed shrimps For shelled shrimp, I always uses freezer one. When cooking starts lets melt them with little flowing water.

1. Make Wrappers Insert the flour into a bowl then add warm water little by little by mixing with hand until it gets adequate. Then dough it until it gets smooth. (about 3 minutes.) Wrapped and take it rest in refrigerator. (about 15 minutes)

2. Make fillings Chop Chives and long onion as 1mm. Chop and mince the pork as grind meat would bring the best taste.

Slices of pork back ribs is also taste good too.

Choose one with lots of fat make it taste fluffy.

If you do not want to chop meat you can use grind pork is OK though I’ve never tried it.

All insert into the bowl and add the seasoning. Then mix them evenly but be careful not mix too much. Lard is good at adding fluffy more and also brings more tasty. Lard can be used at making flied rice or stir-fried Chinese dishes and it makes them delicious so nice to have one bottle. Filling finished let's move on to preparing Shrimp. Remove back veins from shrimps then cut them half. Dry them much with kitchen paper.

3. Make Sauce Chop long onions as 1mm Just mix altogether with seasoning.

4. Wrappers Cut and Spread the Dough. Spread the enough (rich) Starch on dried cutting board then extend the dough like stick like 20cm long then cut them into 10 pieces roughly equal.

Then roll then as small balls with both hands. Then Spread each, thinly, wide as about 10cm circle by rolling pin.

5. Wrap Let’s first set the water to boil. Before wrapping. Separate into two mountains in filling then put 1/5 of a mountain of fillings on the wrapper then put half piece of shrimps on it.

Watering at the edge of wrap then bend and attach the edge as figure as small piroshki.Filling amount is so small if you compare dumpling one’s. But it tastes better to balance with shrimp.

6. Boil Water might be boiled when wrapping is about finishing.

Then you should soon boil them all with boiling water.

Kind of dumplings and Wontons soon gets nasty with water from fillings inside.

When they started floating from bottom to surface, have one breath to finish.

About 2 minutes. Scoop them each with mesh to dish.

FINISH ~ ❤︎ Amen Will prick you without scale to cook ~ by Themis Scale is just about. Adjust it ~ by DEVILmama Q : Which word do you follow? Which is right word, mean justice.