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Shrimp Dumplings in Dashi

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
130 min
SERVINGS
8 servings
Dinner
Shrimp Dumplings in Dashi
Ingredients
  • 6 (3 inch) pieces kombu (dried kelp)
  • 6 cups cold water
  • 4 cups lightly packed shaved bonito flakes (katsuobushi)
  • 1 pound medium raw shrimp, peeled and deveined
  • 8 ounces Burrata cheese
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper
  • 1/2 teaspoon finely grated ginger root
  • 1/4 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
Instructions
1
First, submerge kombu in a pan and pour cold water over it. Allow the mixture to sit for 30 minutes to an hour, giving it time to rehydrate.
2
Next, place the pan of kombu over medium-high heat and bring it to a boil. Stir occasionally until you notice tiny bubbles forming on the surface of the water.
3
Turn off the heat immediately and carefully lift kombu out of the broth into a separate bowl. Let the hot water cool down to around 150 degrees F (66 degrees C).
4
Then, add bonito flakes into the hot kombu broth and gently heat it over medium-high heat. Allow the mixture to simmer for 5 minutes.
5
Remove the broth from heat and strain it into a clean container. This step will help to clarify the liquid.
6
Now, combine shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil in the bowl of a food processor. Process on and off until you achieve a smooth paste, scraping down the sides as needed.
7
Transfer the chilled mixture to another bowl and cover it with plastic wrap. Refrigerate for 1 hour or overnight, allowing the flavors to meld together.
8
After that, heat up 2 cups of dashi in a pan over medium heat. Add soy sauce and mirin to the mixture, stirring occasionally until it reaches a gentle simmer.
9
Taste the broth and adjust the seasoning with more soy sauce or mirin if necessary. This will ensure that your dumplings are flavored perfectly.
10
Finally, use a spoon to shape the chilled mixture into football shapes. Repeat with the remaining mixture and carefully add 6-12 dumplings to the simmering broth at a time. Cook until the dumplings turn over in the water, about 2 minutes per batch.
11
Ladle warm dashi into serving bowls and carefully remove the cooked dumplings with a strainer. Serve 3 dumplings per bowl, garnished with your favorite toppings.