Naked Shrimp Dumplings in Dashi
Chef John's shrimp dumpling mixture, which includes the creamy addition of Burrata cheese, is pulsed in a food processor and chilled while we make a savory, homemade dashi. Soaked kombu is simmered with bonito flakes on the stovetop, strained, and brought to a simmer once more with soy sauce and mirin. Our naked shrimp blend is then scooped into small, football-shaped dumplings and are placed in the hot broth to cook through. Ladle them into bowls filled with more of the hot dashi, garnish with some green onion, red chile pepper, and sesame seeds, and prepare for the compliments you'll receive! Get Chef John's recipe for Naked Shrimp Dumplings in Dashi.