Philippine Recipes – Lang-Lang (Dumpling) Recipe – Pinoy Food

For people who like mixed meat platters, this concoction is something you should try. Lang-lang is a flavorful dish that is sure to please any palate.

Ingredients:

  • 1/4 pound of lean pork
  • 1/4 kilo of shrimp
  • 1 small chicken
  • 2 cloves of garlic
  • 1 cup of fresh peas
  • 1/2 cup mushrooms
  • 1 cup of sotanghon
  • 1 small onion (finely chopped)
  • 1 egg (lightly beaten)
  • 1 tablespoon of flour
  • kitchen oil
  • pate (fish sauce)
  • wrappers
  • salt and pepper to taste)

Cooking instructions:

  • Finely grind or chop the pork. Peel and shell the prawns, put them aside รข…” chop the rest into fine pieces. In a saucepan, cook the chicken in enough water to cover the meat.
  • In separate bowls, soak the sotanghon and mushrooms in the water. Crush the prawn heads and extract the juice. Prepare the wrappers.
  • Fry the onion, add the minced prawns, salt and pepper. Set aside to cool then wrap by teaspoons in wraps.
  • Mix minced pork, egg, flour, salt and pepper. Form balls. Cut the chicken meat into small pieces.
  • Saute the minced garlic in a little cooking oil until browned. Add the prawns and cook until they turn pink. Add the juice (from the shrimp heads) and simmer for 2-3 minutes. Add the chicken pieces and chicken broth. Bring to the boil. Drop the meatballs one by one. Add the wrapped shrimp mixture, mushrooms and sotanghon. Season with pate and pepper. When cooked, add the fresh peas and remove from the heat.

How to make wrappers:

Ingredients:

  • 3/4 cup flour
  • 1 egg yolk
  • some water
  • a pinch of salt

Preparation:

  • Sift the flour well. Place in a small bowl or deep dish. Put the egg yolk and a pinch of salt in the center of the flour. Mix the ingredients with a fork, adding just a little water if necessary, until a firm dough is formed. Knead the dough until smooth and elastic. Cover and set aside up to 20 minutes. Roll out the dough as thin as possible and divide into small squares about 3×3 inches. Fill each with a teaspoon of the shrimp mixture. Moisten the edges with water, fold over a corner and press the edges together.

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