Fishcake Soup With Shrimp Dumplings Recipes

SHRIMP AND DUMPLING STIR-FRY

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.

WHITEFISH AND SHRIMP CAKES

Steps:

• Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce.

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.

WHITE-FISH STEW WITH DUMPLINGS

Steps:

• Whisk together 3/4 cup flour, baking powder, and 1/2 teaspoon salt. Stir in cream until dough is shaggy. In a medium pot, melt butter over medium heat. Add onion, celery, and carrots; season with salt and cook, stirring, until softened, 6 to 8 minutes.
• Add remaining 1/4 cup flour and cook, stirring, 1 minute. Stir in clam juice, 1 cup water, and thyme. Bring to a boil, then reduce heat and simmer until thickened slightly, about 5 minutes.
• Season fish with salt and pepper and add to broth. Drop heaping spoonfuls of dough into fish mixture. Cover and simmer until dumplings are cooked through, 15 to 18 minutes. Season to taste. Sprinkle with parsley; serve.

SHRIMP AND SCALLOP DUMPLING SOUP

Steps:

• Mince shrimp quickly in a food processor. Add scallops, sprinkle with 1/8 t salt, and mince again till glutinous. Add remaining ingredients and mix well.
• In order to taste and season with salt, heat a small amount of the mix in a microwave oven.
• Spoon out portions of the mix, forming 1 inches balls, and drop into lightly boiling dashi stock or hot water for about 2 minutes, then drain.
• Mix chicken stock and dashi stock, and season with light color soy sauce and white pepper, or salt if needed.
• Shred celery and Japanese leek along fibers and soak in ice water.
• Heat the soup and add the dumplings. Arrange dumplings in soup dishes, and pour on the soup. Heap the drained celery and Japanese leek in the center. Garnish with Italian parsley between the dumplings to serve.
• Basic Recipe: Dashi stock:.
• 1 4-inch (3-4 cm) piece of dried kombu, A good handful of bonito flakes,Cold water, from the tap if you have good local water, or use bottled.
• Soak the dried kombu piece in 3-4 cups of cold water for about 20 minutes. Bring the water to the boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.
• Makes 3-4 cups.

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.

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.