Dumplings (Lang-Lang) – Pinoy Food Filipino Recipes

This meal is a must-try for fans of mashups of different types of meat. Lang-lang is a tasty meal that is likely to gratify anyone’s taste buds.


  • 1/4 kilo lean pork
  • 1/4 kilo shrimp
  • 1 small chicken
  • 2 cloves garlic
  • 1 cup fresh peas
  • 1/2 cups mushrooms
  • 1 cup sotanghon
  • 1 small onion (chopped fine)
  • 1 egg (beaten lightly)
  • 1 tbsp flour
  • cooking oil
  • patis (fish sauce)
  • wrappers
  • salt and pepper (to taste)

Cooking Instructions:

  • Pork should be finely ground or chopped. “Cut the remaining into tiny bits after peeling and deveining. Cook chicken in a small pot with enough water to cover the flesh.
  • Soak the sotanghon and mushrooms in water in separate basins. Shrimp heads should be pounded to release their juices. Wrappers should be ready.
  • Onion and chopped shrimp are sautéed in oil with salt and pepper. Allow to cool completely before storing, one teaspoon at a time, in wrappers.
  • Combine the ground pork, flour, egg, and seasonings in a bowl. Make them into balls by rolling the dough in your hands. Chicken flesh should be minced into tiny cubes.
  • In a small amount of frying oil, brown the chopped garlic until fragrant. Add the shrimp and cook until they are pink in the center. Stir in the shrimp head liquid and cook for an additional 2 to 3 minutes. Add the chicken chunks and the chicken stock to the sauce pan and simmer for 15 minutes. Pour in the water and bring it to a simmer. One by one, the meatballs are lowered to the ground. Take out a piece of sotanghon. Wrap the shrimp mixture around it. Toss with patis and pepper to taste.Remove from the fire and stir in the fresh peas after they’re done cooking.

How to make the wrappers:


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


  • Flour should be well sifted before use. In a small dish or deep plate, place. In the center of the flour, mix the yolk of an egg with a pinch of salt. Fork-mix the ingredients until a stiff dough forms, adding a little water if necessary. Keep kneading until dough is elastic and smooth. Set aside for 20 minutes, covered. As thin as possible, cut the dough into 3×3-inch pieces, and then roll each one out again. A teaspoonful of shrimp mixture should be stuffed into each. One corner is folded inward and then pressed together to form a seal.

Source by Jasmine Enerlan

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