Bouncy Shrimp Dumpling Soup: A Refreshing and Healthy Delight
[Healthy Eating] The Ultimate Shrimp Dumpling Soup Recipe
Don’t let leftover dumpling wrappers go to waste! This recipe is a fantastic way to use up any extra wrappers you might have in the freezer, along with small amounts of leftover vegetables or frozen shrimp. Enjoy making delicious, homemade shrimp dumplings and simmering them in a light, invigorating broth. It’s a perfect, healthy meal for any occasion!
Dumpling Filling Ingredients- 6-7 Argentinian shrimp (thawed from frozen)
- 1/3 zucchini, thinly julienned and lightly salted, then rinsed and squeezed dry
- 8-10 dumpling wrappers (flour-based or store-bought)
- A small amount of dried rice noodles (uncooked)
- 1 egg, lightly beaten
- 3 sprigs of crown daisies (chrysanthemum greens), trimmed
- 3 stems of oyster mushrooms, tough ends removed
Broth Seasoning- 1 Tbsp tuna extract (for umami)
- 1/2 Tbsp anchovy extract (for depth of flavor)
- 800ml water (for the refreshing broth base)
- Pinch of salt (to taste)
- 1/2 tsp organic vinegar (for a clean finish)
- 1/2 tsp minced garlic (for aroma)
- A pinch of chili flakes (for a hint of spice)
- Pinch of black pepper
- 1 tsp plum extract (for subtle sweetness)
Shrimp & Zucchini Sauté Seasoning- 1 tsp tuna extract
- 1/2 tsp minced garlic
- 1/2 Tbsp olive oil
- 5-6 drops of vinegar (for brightness)
- A dash of black pepper
- 1 pinch of chili flakes
- 1/2 tsp plum extract
- 1 Tbsp tuna extract (for umami)
- 1/2 Tbsp anchovy extract (for depth of flavor)
- 800ml water (for the refreshing broth base)
- Pinch of salt (to taste)
- 1/2 tsp organic vinegar (for a clean finish)
- 1/2 tsp minced garlic (for aroma)
- A pinch of chili flakes (for a hint of spice)
- Pinch of black pepper
- 1 tsp plum extract (for subtle sweetness)
Shrimp & Zucchini Sauté Seasoning- 1 tsp tuna extract
- 1/2 tsp minced garlic
- 1/2 Tbsp olive oil
- 5-6 drops of vinegar (for brightness)
- A dash of black pepper
- 1 pinch of chili flakes
- 1/2 tsp plum extract
Cooking Instructions
Step 1
Start by thawing the frozen shrimp in cold water. Once thawed, drain them well. Avoid over-thawing to maintain their firm texture.
Step 2
While the shrimp thaw, thinly julienne the zucchini. Sprinkle it with a pinch of salt and let it sit for about 5 minutes to draw out moisture. This step prevents the zucchini from releasing excess water when sautéed and improves its texture. After salting, rinse the zucchini lightly under cold water and squeeze out any remaining moisture thoroughly.
Step 3
Peel the thawed shrimp completely. You can either leave the shrimp whole or cut them in half crosswise for bite-sized pieces. The goal is to maintain a pleasant, firm texture.
Step 4
Heat olive oil in a pan over medium-low heat. Add minced garlic and chili flakes, and sauté until fragrant. Increase the heat to medium-high, then add the prepared shrimp and zucchini. Sauté quickly for about 1-2 minutes. Add all the ingredients for the Shrimp & Zucchini Sauté Seasoning (tuna extract, minced garlic, vinegar, black pepper, chili flakes, plum extract) and stir-fry until the ingredients are glossy. Be careful not to overcook, as the shrimp can become tough.
Step 5
Let the sautéed shrimp and zucchini mixture cool slightly. To assemble the dumplings, lightly moisten the edges of a dumpling wrapper with water or egg white. Place a portion of the filling in the center, then fold the wrapper in half, pressing the edges firmly to seal. Pinch the edges securely to ensure the dumplings don’t open during cooking.
Step 6
While you’re making the dumplings, start preparing the soup broth. In a pot, combine 800ml of water with the broth seasoning ingredients (tuna extract, anchovy extract, minced garlic, chili flakes, plum extract). Bring this mixture to a boil. The tuna and anchovy extracts add a savory depth, while the chili flakes provide a pleasant hint of spice, creating a refreshing broth.
Step 7
Once the broth is boiling, stir in the organic vinegar and let it simmer briefly. Taste the broth and adjust the seasoning with salt as needed. Add the homemade shrimp dumplings and the uncooked dried rice noodles to the pot. Cook until the dumplings float to the surface, indicating they are cooked through. The rice noodles will soften and cook along with the dumplings. Continue to taste and adjust seasoning if necessary.
Step 8
When the dumplings are all floating and cooked, add the prepared crown daisies and oyster mushrooms. Stir gently and cook for another minute. Finally, slowly drizzle the beaten egg into the pot in a circular motion. Turn off the heat immediately. The residual heat will gently cook the egg, creating delicate ribbons that add richness to the soup. Season with additional black pepper and chili flakes to your preference.
Step 9
Ladle the delicious shrimp dumpling soup into bowls, or for a cozy serving experience, transfer the entire pot to a cast-iron Dutch oven to keep it warm. Enjoy this comforting and flavorful soup, a perfect blend of chewy dumplings and savory broth!
