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
SHRIMP AND DUMPLING STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
- Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
- Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.
Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 145 milligrams, Sodium 1620 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 23 grams
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 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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