Best 5 Naked Shrimp Dumplings In Dashi Recipes
In the realm of culinary creations, few dishes embody the delicate balance of flavors and textures quite like naked shrimp dumplings in dashi. These exquisite morsels, crafted with translucent wrappers encasing succulent shrimp and bathed in a savory dashi broth, offer a symphony of tastes and sensations that transport the palate to a realm of pure bliss. Whether you are a seasoned chef seeking culinary inspiration or a home cook yearning to impress dinner guests, embarking on a journey to discover the best recipe for naked shrimp dumplings in dashi is an endeavor that promises both delight and satisfaction.
Let's cook with our recipes!
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
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
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
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
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
Tips:
- Use fresh, large shrimp for the best flavor and texture.
- Make sure to devein the shrimp before cooking.
- Use a sharp knife to thinly slice the shrimp.
- Don't overcook the shrimp, or they will become tough.
- Serve the shrimp immediately with your favorite dipping sauce.
- Enjoy this delicious and healthy appetizer or main course!
Conclusion:
Naked shrimp dumplings in dashi is a simple yet elegant dish that is perfect for any occasion. The shrimp are delicate and flavorful, while the dashi broth is rich and savory. This dish is sure to impress your guests, and it's also a great way to enjoy fresh shrimp. So next time you're looking for a delicious and easy-to-make seafood dish, give naked shrimp dumplings in dashi a try.
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