My Granny's Kenchin Soup with Dumplings
My Granny's Kenchin Soup with Dumplings

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my granny's kenchin soup with dumplings. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for My Granny's Kenchin Soup with Dumplings. My mother's dumpling soup is very tasty so I wanted to have a go to make mine. Don't cook too many dumplings at same time. Recipe by Jini- For dumplings, combine dry ingredients in a medium bowl.

My Granny's Kenchin Soup with Dumplings is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. My Granny's Kenchin Soup with Dumplings is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have my granny's kenchin soup with dumplings using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make My Granny's Kenchin Soup with Dumplings:
  1. Make ready 100 grams Pork
  2. Take 1 packet Taro root
  3. Take 15 cm-length Daikon radish
  4. Prepare 1 Carrot
  5. Get 1 Burdock
  6. Get 3 to 4 Shiitake mushrooms
  7. Take 1 Konnyaku
  8. Take 1 to required Komatsuna
  9. Get 200 ml ◎ Flour
  10. Get 100 ml ◎ Water
  11. Make ready 1 △Japanese dashi stock powder 10 g-sachet
  12. Make ready 100 ml △ Soy sauce
  13. Take 1 as required Vegetable oil

Some pots will make the dumplings at the bottom. In that case use a spatula to remove the dumplings. Recipe by Jini- For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter.

Instructions to make My Granny's Kenchin Soup with Dumplings:
  1. Konnyaku is already prepared normally but rub it with salt and rinse to avoid bitterness.
  2. Tear the konnyaku into bite-sized pieces. If you get non-prepared one blanch quickly.
  3. Peel the taro potatoes and cut the other vegetables into bite-sized. Scrape the burdock peel and slice thinly. Soak in water.
  4. Put the flour and water in an air-tight container and mix well.
  5. The texture of the dumplings is like this in this photo. Let chill in the fridge.
  6. Heat the oil in a pan and fry the pork until nicely browned.
  7. Add the vegetables except the komatsuna leaves and fry.
  8. After frying pour over water to cover the ingredients in the pan.
  9. Add the Japanese dashi stock powder and soy sauce. Turn off the heat.
  10. Take out the dumpling batter from the fridge. Drop the batter gently into boiling water.
  11. When the dumplings come to the surface they are done. Take out the dumplings from the boiling water and let chill in ice-cold water.
  12. Start to heat Step 9 again and add the komatsuna leaves and dumplings to warm through.

Recipe by Jini- For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Place the chicken, water, bouillon, peppercorns and cloves in a stockpot.

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