Updated: Jan 31
<SHRIMP WONTON SOUP>
＜Yield> 4 servings
<Prep time> 15 minutes
<Cook time> 6 minutes
100g fish cake
1 cup (110g) shrimp (approximately 13 small pieces)
1 cup green onion, chopped
2 teaspoons Toasted sesame oil
1 teaspoon Kombu dashi powder / vegetable dashi powder
1 teaspoon toasted sesame seed
1 teaspoon potato starch
½ teaspoon salt
6 cups water
1 head bok choy
1/2 cup leek, sliced
1 tablespoon Asian chicken stock powder
1 teaspoon Soy sauce
1. Peel and devein the shrimp. Massage the shrimp with potato starch and salt, then rinse them. Chop them into small pieces.
2. Chop the green onions into small pieces. Place the fish cake into a food processor and blend into it forms a paste. Mix with the chopped green onions, kombu dashi powder, toasted sesame seeds and toasted sesame oil.
3. Use a gyoza wrapper to create the shrimp wontons using 1 teaspoon of the mixture from step 2. See my video for step by step instructions.
4. In a pot add in the water and chicken stock powder. Bring to a boil. Add in the sliced leeks and stems from the bok choy, then reduce to medium heat and cook for about 4 minutes. Next add in the shrimp wontons. Once it returns to a boil, reduce to medium low and continue to cook for another 4 minutes, Add in the leaves of the bok choy and grated ginger. Continue to cook for another 1-2 minutes. Adjust the final taste of the soup with salt and soy sauce. Divide into serving bowls. Enjoy the shrimp dumplings with a dipping sauce (mayonnaise and soy sauce).
<Miwa’s tips> ※Watch more on YouTube!
・For the fish cake, please pick the a kind which is fluffy and soft.
・The fish cake will expand when it’s cooked in the soup therefore try not to wrap more than 1 teaspoon of mixture.
・Use any stock you want for the soup.
Store the soup and dumplings separately. The dumplings will last up to 3 weeks in the freezer or 4 days in the fridge.
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