Despite what my last several posts may imply, we have not solely been eating cinnamon rolls, cookies, and dessert. During the craziness of the holidays, I was keeping our dinners super simple. They were fine but nothing noteworthy. However, now that things have settled down and we’re starting a new year, it’s time to get back into making some blog worthy dishes. I’m kicking things off with this shrimp dumpling soup. It’s Asian comfort food at it’s best – simple and light yet cozy and nourishing. And absolutely delicious!
Although these dumplings look similar to wontons, they are much simpler to make than typical wontons. The filling consists of some roughly chopped shrimp and green onions and some seasonings. There’s no need to pull out the food processor to get everything finely minced. In fact, the recipe is written so that there will be some leftover filling which gets cooked to flavor the soup base so you don’t want to finely chop the shrimp. I end up cutting medium shrimp into 4-5 pieces.
I’ve also taken a simplified (i.e. lazy) approach to folding the dumplings. As you can see from the photo above, I fold the dumplings in half and then fold in the sides. This creates a relatively flat dumpling that may not be as pretty as those that are pleated and tucked but it’s much easier and faster this way.
A few weeks ago, I was super excited about the snow we got in Houston. I was ready to embrace the cold weather in exchange for cozy sweaters, hot chocolate, and soup. After a week of low temperatures here, I have decided I’m not cut out for the cold. The North can have keep their ice and snow, just leave me the soup.
For the shrimp dumplings
- 12 ounces medium shrimp, peeled and deveined
- 2 green onions, chopped (about 2 tablespoons)
- 4 teaspoons sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 24–28 round dumpling wrappers
For the soup broth
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 6 cups low-sodium chicken broth
- 1-inch piece fresh ginger, peeled and cut into 4 pieces
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons Chinese cooking wine
- Kosher salt to taste
- Chopped green onions, for garnish
For the shrimp dumplings
- 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.
For 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.
If you’re not using low-sodium chicken broth and low-sodium soy sauce, you may want to reduce the amount of soy sauce in the broth.
Recipe adapted from Chef’d.
Looking for more Asian inspired soups?
This Thai Shrimp Soup with Noodles and Pineapple is one of my younger daughter’s favorite soups. It’s incredibly fragrant thanks to the kaffir lime leaves. Pineapples and shrimp keep this soup light and refreshing for enjoying year round.
Inspired by my mother’s recipe, this Vietnamese Fish, Pineapple, and Tomato Soup is super easy and delicious.