Naked Shrimp Dumplings in Dashi

Savor the delicate flavors of shrimp dumplings in a light and savory dashi broth. This Japanese-inspired dish combines the umami taste of dashi with the succulent shrimp filling of the dumplings. Enjoy this refreshing and healthy meal that is perfect for any occasion.

Ingredients

• 1 cup dashi broth
• 1/4 cup soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup minced green onions
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon salt
• 24 dumpling wrappers
• 1 egg, beaten

Directions

1. In a small saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a simmer over medium heat and let it cook for 5 minutes. Set aside.
2. In a food processor, pulse the shrimp, green onions, ginger, garlic, and salt until well combined.
3. Place a spoonful of the shrimp mixture onto each dumpling wrapper. Brush the edges with beaten egg and fold in half to form a half-moon shape.
4. Press the edges firmly to seal the dumplings.
5. Bring a large pot of water to a boil. Gently drop the dumplings into the boiling water and cook for 5-6 minutes, or until they float to the surface.
6. Using a slotted spoon, transfer the cooked dumplings to individual serving bowls.
7. Reheat the dashi broth if necessary and ladle it over the dumplings.
8. Garnish with additional green onions if desired and serve hot.

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