Miso Broth with Shrimp Dumplings
User Reviews
5
2 reviews
Excellent
Miso Broth with Shrimp Dumplings
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
miso broth
- 6 cups chicken broth water, or a combination of both
- 2 Tbsp miso paste
- button mushroom trimmed and sliced, about 12
- parsley for garnish
shrimp dumplings
- 1/2 pound Shrimp shelled and deveined
- 1 inch ginger peeled and rough chopped, piece
- 1 garlic rough chopped, large clove
- parsley optional, or cilantro, a few sprigs, for color
- 3 1/2 inch gyoza potsticker wrappers, round
Instructions
- To make the dumplings, rinse and dry the shrimp and put it in the bowl of a food processor along with the garlic and ginger. Add a few sprigs of parsley or cilantro if you like for color. Pulse the machine about 20 times, or until everything is combined but still has some texture.
- Scoop a small ball of the shrimp onto the center of each dumpling wrapper. Dip your finger in water and run it around the edge of the wrapper, and then fold it in half, over the paste. Press the edges together securely.
- If you would like to freeze some of the dumplings, lay them out flat on a tray and put it in the freezer until the dumplings are frozen solid. Then you can put them in a zip lock freezer bag.
- To make the broth, heat the water or stock in a saucepan until simmering. Add the mushrooms and dumplings and cook just gently for a couple of minutes.
- Take off the heat and add the parsley and stir in the miso.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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