Best 5 Shrimp And Edamame Dumplings Recipes

SHRIMP AND EDAMAME WITH LIME

Steps:

• Cook rice, according to package instructions. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Add shrimp and garlic and cook, stirring occasionally, 4 minutes. Add edamame and scallion whites and cook until shrimp are opaque and garlic is golden, about 3 minutes. Add scallion greens and lime juice and cook 1 minute. Season to taste with salt and pepper; serve with rice and lime wedges, if desired.

FISH CONSOMME WITH SHRIMP DUMPLINGS AND EDAMAME

Steps:

• To make the "white" mirepoix, mix the onion, lemon grass, celery, and leek and refrigerate until cold, at least 4 hours, preferably overnight. (In combination with the fish and egg whites, the mirepoix will form the clarification to make the consomme crystal clear. This combination of ingredients will form what is referred to as a raft that essentially coagulates as the consomme clarifies.) Mix the chilled mirepoix, ginger root, fish scraps, shrimp shells, and egg white and add to a stockpot. Pour in the chilled fish stock. Add the lemon juice. Bring to a simmer (just below a boil in classical cooking) over low heat, stirring frequently so that the clarification ingredients remain free floating. Please note that the heat must be kept at a simmer, low enough so that the raft which is forming does not break apart from the action of cooking and high enough to cook out the impurities so that they can be collected in the raft. Once the raft forms and rises to the surface, cease stirring. However, gather some broth from the edge of the pot and baste the raft to keep it from breaking apart. After 60 to 90 minutes at the correct simmer, the raft will begin to sink, at which point the consomme is finished.
• For the edamame, add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and set aside until needed.
• In a food processor blend shrimp, egg whites, scallions, salt and pepper to a paste. Spoon some of this mixture into a pastry bag with a 1/2-inch plain tip. Pipe tiny dumplings into the consomme and poach.
• Spoon 1/4 cup edamame into bowls, and ladle soup over.

STEAMED SHRIMP DUMPLINGS

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

SHRIMP AND SCALLOP DUMPLINGS

Steps:

• Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
• Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
• Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
• Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

EDAMAME DUMPLINGS

Steps:

• To prepare sauce, combine the first 3 ingredients in a small bowl, stirring with a whisk.
• To prepare dumplings, cook edamame according to package directions; drain. Rinse edamame with cold water; drain well. Combine edamame, juice, sesame oil, cumin, red pepper flakes, garlic, and salt in a food processor, process until smooth.
• Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. Place dumplings on a large baking sheet sprinkled with cornstarch.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in pan; reduce heat to medium. Cook 1 minute or until bottoms begin to brown; turn. Add 1/4 cup water to pan; cover. Cook 30 seconds; uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with the remaining dumplings and water. Serve immediately with sauce.