NAKED SHRIMP DUMPLINGS IN DASHI
We're making dumplings without wrappers, which is why I'm calling these naked. I thought the slightly provocative name would work well as an appetizer for your Valentine's Day menu--if you stay home and cook something from scratch, you increase your chances of getting lots of compliments. You can enjoy the dashi with so many things like eggs, fried tofu, or ramen noodles, just to name a few. Garnish with sliced green onions, thinly sliced red chiles, and toasted sesame seeds.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour.
- Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C).
- Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container.
- Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight.
- Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed.
- Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).
Nutrition Facts : Calories 248.5 calories, Carbohydrate 13.1 g, Cholesterol 98.3 mg, Fat 11.6 g, Fiber 0.3 g, Protein 19.5 g, SaturatedFat 4.9 g, Sodium 1164.6 mg, Sugar 1.3 g
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Sabnur Eishu
[email protected]I've never had naked shrimp dumplings before, but they sound intriguing. I'll have to give this recipe a try.
Y Khan
[email protected]These dumplings look delicious! I'm definitely going to make them for my next party.
Nuura Yoonis
[email protected]I'm not sure about the combination of shrimp and dashi, but I'm willing to give it a try.
Shamika Vaughan
[email protected]This recipe seems a bit complicated, but I'm up for the challenge.
TALHA GAMING2 BD71
[email protected]I'm not a big fan of shrimp, but I'm willing to try these dumplings because they look so good.
Sh Aimon
[email protected]These dumplings look amazing! I can't wait to try them.
Khateeb Abbasi
[email protected]I had a hard time finding dashi, but I was able to find a substitute that worked well. The dumplings were still delicious.
Waheed Sabir
[email protected]These dumplings were a little bland for my taste. I think I'll try adding some more spices next time.
Nelson Kelvin
[email protected]I followed the recipe exactly and the dumplings turned out great! I was surprised at how easy they were to make.
Silvana Najem
[email protected]The shrimp dumplings were very good. The dashi broth was flavorful and the dumplings were cooked perfectly.
Sarna Raj
[email protected]I've made these dumplings a few times now and they're always a crowd-pleaser. They're so easy to make and the results are always delicious.
Rafio Alam Miha
[email protected]These dumplings were a hit at my dinner party! The dashi broth was flavorful and complemented the shrimp perfectly. The dumplings were cooked perfectly and had a nice texture.