FISHCAKE SOUP WITH SHRIMP DUMPLINGS

FISHCAKE SOUP WITH SHRIMP DUMPLINGS image

Yield For 1st course (8 serving), for main (4 serving)

Number Of Ingredients 22

Ingredients

Base Stock (Dashi)
1 gallon of cold water
2 large onions, peeled and left whole
5 large dried anchovies (at Asian markets)
Palm size piece of Dried Kelp (at Asian markets)
Dumpling Filling Ingredients
1 lb of shelled, deveined shrimp
1/8 cup of chives, chopped finely
3 tablespoon of minced onion
1 minced garlic clove
1 teaspoon of minced ginger
1 teaspoon of corn starch
1 teaspoon of soy sauce
1 teaspoon of toasted seasame seed oil
pinch of salt/pepper
Wonton wrappers (need about 24 or more wrappers for 8 first course servings)
3/4 lb of fish cakes, chopped into 1/2" thickness
2 Tablespoon of dried bonito shavings (at Asian markets)
1 Tablespoon of soy sauce
Salt/Pepper to taste
2 eggs + 1 egg white for dumpling filling + 1 egg white to seal dumplings
green onions, for garnish

Steps:

Note: Can prepare Dashi a day ahead * Dashi Stock In a large pot, pour the cold water, add the onions, anchovies, and kelp. Cover with lid and bring to boil on high heat for 10 mins. Lower the heat to low and simmer for 2-3 hours. Turn off the heat and let it cool down. (If preparing day before, put into fridge over night with the ingredients still in the pot.) Prepare the dumpling filling by using a food processor. Add all the ingredients for the filling (except chives) and pulse several times until the shrimp is slightly smooth with some texture (about five 2 second pulses). Transfer filling into bowl and add an egg white and chives and mix well. Open the wonton package, take one wonton skin out and place 2 teaspoons of filling into the wonton. Apply eggwhite on the edges of the wonton skin and fold in half. (you can mix a tablespoon of cold water to the eggwhite for easier application) Gently press to seal the edge, make sure to press out any air pockets as it can burst the dumpling during cooking. Make about 24 dumplings for first course. (3/person for first course and 6/person for main course) and set aside with a wrap covered. (Left over filling can be frozen.) Strain the Dashi stock and transfer it to a clean pot. Bring the strained stock to a boil, then add the fish cakes and bonito shavings. Boil for 5 mins, then lower the heat to low and simmer for 10 more mins. Add the soy sauce and enough salt to taste. (about 3 tablespoon or more, but start by adding a teaspoon at a time until flavorful). Bring the soup back to a boil and add in the dumplings that were set aside. Boil them for 3-5 mins until all of them float to the top of the soup. Once the dumplings are cooked, crack 2 eggs in a small bowl, whisk them, then whirl it into the soup to form ribbons. Turn the heat off then add the chopped green onions. Serve while warm.