Fishcake Soup With Shrimp Dumplings Food

SHRIMP DUMPLING SOUP

Steps:

• Pat dry the shrimp with paper towels and roughly chop. Place the shrimp in a medium bowl and stir in the green onions, sesame oil, salt, and pepper. Sprinkle in the cornstarch and mix until evenly combined.
• Lay 6-7 dumpling wrappers on a clean work surface. Scoop 1 teaspoon of shrimp filling on each wrapper. Brush the edges of the wrappers with water and fold the wrappers in half to create a semi-circle. Press firmly around the edges to ensure a good seal pushing out any air as you go. Then brush the folded edges of each dumping with more water and fold in the two sides. Press to seal. Lay the dumplings on a plate and cover loosely with a clean towel or some wax paper. Repeat with the remaining wrappers and filling. You will have some extra filling leftover which will be used in the soup broth.
• Heat sesame oil in a large saucepan over medium-high heat. Add green onions and leftover shrimp filling and cook until shrimp is mostly cooked through. Stir in chicken broth scraping up any browned bits from the bottom of the pan. Add ginger, soy sauce, and Chinese cooking wine. Bring broth a boil then reduce heat and simmer for 8-10 minutes.
• Remove ginger pieces and add half of the dumplings. Cook dumplings for 3 minutes. Using a slotted spoon, remove the dumplings from the broth and evenly divide them into two serving bowls. Repeat with the remaining dumplings.
• Taste the broth and season to taste with salt as needed. Ladle the soup broth into the serving bowls. Garnish with additional green onions, if desired.

SHRIMP-AND-CHIVE-DUMPLING SOUP

Steps:

• Make the dumplings: Coarsely chop shrimp and ginger in a food processor. Transfer to a bowl. Stir in chives. Mound 1 teaspoon in center of each wrapper. Moisten edges with wet fingertips; fold over, pressing to seal. Cover with a damp paper towel; refrigerate until ready to use (up to 3 hours).
• Make the soup: Bring stock, chile, and star anise to a simmer in a medium saucepan. Cook for 5 minutes. Add dumplings. Simmer until tender, 3 to 4 minutes.
• Meanwhile, make the bok choy: Steam bok choy in water in a skillet over high heat, covered, until tender, about 3 minutes.
• Stir mushrooms, soy sauce, radishes, and chives into soup. Serve soup with bok choy on the side.

SPICY FISH SOUP

Steps:

• Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
• Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
• Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

THAI TOM KAR SOUP WITH SHRIMP DUMPLINGS

Steps:

• Place the coconut cream, coconut milk and water into a heavy-based pan. Stir in the tom yam paste, shallots, palm sugar, ginger, chilli, lemongrass, kaffir lime leaves (or lime zest) and mushrooms. Bring gently to the boil, then reduce heat and allow to simmer for 10 minutes.
• A few minutes before the end of cooking time, add the sliced zucchini - it should be crisp-tender when the soup is served.
• Meanwhile, heat a heavy-based non-stick skillet and when hot, add the peanut oil. Add the dumplings, pleated edge up, in a single layer, crowding them into the skillet. Cook until they are lightly brown on the bottoms. Pour in the boiling water, cover tightly, and cook vigorously for 2 minutes. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated, the skillet is sizzling again and the dumplings are golden brown and crisp on the bottoms.
• Ladle soup into bowls and add dumplings and garnish with cilantro sprigs.

FISHCAKE SOUP WITH SHRIMP DUMPLINGS

Steps:

• Note: Can prepare Dashi a day ahead * Dashi Stock In a large pot, pour the cold water, add the onions, anchovies, and kelp. Cover with lid and bring to boil on high heat for 10 mins. Lower the heat to low and simmer for 2-3 hours. Turn off the heat and let it cool down. (If preparing day before, put into fridge over night with the ingredients still in the pot.) Prepare the dumpling filling by using a food processor. Add all the ingredients for the filling (except chives) and pulse several times until the shrimp is slightly smooth with some texture (about five 2 second pulses). Transfer filling into bowl and add an egg white and chives and mix well. Open the wonton package, take one wonton skin out and place 2 teaspoons of filling into the wonton. Apply eggwhite on the edges of the wonton skin and fold in half. (you can mix a tablespoon of cold water to the eggwhite for easier application) Gently press to seal the edge, make sure to press out any air pockets as it can burst the dumpling during cooking. Make about 24 dumplings for first course. (3/person for first course and 6/person for main course) and set aside with a wrap covered. (Left over filling can be frozen.) Strain the Dashi stock and transfer it to a clean pot. Bring the strained stock to a boil, then add the fish cakes and bonito shavings. Boil for 5 mins, then lower the heat to low and simmer for 10 more mins. Add the soy sauce and enough salt to taste. (about 3 tablespoon or more, but start by adding a teaspoon at a time until flavorful). Bring the soup back to a boil and add in the dumplings that were set aside. Boil them for 3-5 mins until all of them float to the top of the soup. Once the dumplings are cooked, crack 2 eggs in a small bowl, whisk them, then whirl it into the soup to form ribbons. Turn the heat off then add the chopped green onions. Serve while warm.