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Naked Shrimp Dumplings in Dashi
Naked Shrimp Dumplings in Dashi
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
130 minutes
Chef John's unique shrimp dumplings are filled with a surprising twist and served in flavorful homemade dashi broth.
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
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon paprika
  • 1 pinch cayenne pepper
  • 0.5 teaspoon finely grated ginger root
  • 0.25 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
Instructions:
  • In a pan, gently place the kombu and cover it with cold water. Allow the kombu to steep for 30 minutes to an hour.
  • Heat the pan with the kombu over medium-high heat until you see bubbles just starting to rise to the surface, then promptly turn off the heat. Transfer the kombu to a bowl and let the broth cool down to around 150°F (66°C).
  • Infuse the bonito flakes into the fragrant kombu broth until a gentle simmer is achieved over medium-high heat. Allow the flavors to meld for 5 minutes before straining the broth into a container.
  • Combine shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil in a food processor. Pulse until a smooth paste forms, scraping the bowl as needed. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour, or overnight for best results.
  • Return 2 cups of dashi to the pan. Stir in soy sauce and mirin. Simmer gently over medium heat. Taste and adjust seasoning with more soy sauce and/or mirin if desired.
  • Form 1 1/2 tablespoons of the cold dumpling mixture into football shapes using two large spoons. Repeat with the rest of the mixture and gently place 6 to 12 dumplings at a time into the simmering broth. Cook until dumplings float, approximately 2 minutes per batch. Serve by ladling 1/2 cup dashi into warm bowls, then transferring 3 dumplings into each bowl using a strainer.

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