Shrimp Dumpling Soup with Daikon & Greens
Shrimp Dumpling Soup with Daikon & Greens
Ingredients
For the Soup Base
- 1/4 cup scallions, sliced, for sautéing
- 1 tablespoon sesame oil
- 2 cups Napa cabbage, chopped
- 1 cup daikon, peeled and chopped into 1/2-inch pieces
- 6 cups dashi, prepared from a dashi bag
- 4 baby bok choy, halved lengthwise
For the Shrimp Dumplings
- 1 pound shrimp, finely chopped, peeled and deveined
- 2 tablespoons ginger, minced
- 1/4 cup scallions, chopped, for dumplings
- 1 teaspoon fish sauce
- 1 teaspoon tamari
- 1 egg white
- 1 tablespoon arrowroot powder, or all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 24 dumpling wrappers, round or square
For Garnish (Optional)
- 1 teaspoon toasted sesame oil, as needed
- 1 teaspoon chili crisp, as needed
- 1 teaspoon soy sauce, as needed
- 2 tablespoons fresh cilantro, chopped, as needed
- 2 cups steamed rice, for serving
Instructions
- 1
In a large pot or donabe, heat the sesame oil over medium heat. Add the sliced scallions and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 2
Add the chopped Napa cabbage and daikon to the pot. Cook, stirring occasionally, until they are just softened, about 3-4 minutes.
⏱️ 4 min
- 3
Pour in the prepared dashi. Bring the broth to a gentle simmer over medium heat.
⏱️ 5 min
- 4
While the broth simmers, prepare the dumpling filling. In a medium bowl, combine the finely chopped shrimp, minced ginger, chopped scallions, fish sauce, tamari, egg white, arrowroot powder (or flour), salt, and white pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 8 min
- 5
Take a dumpling wrapper and place about 1 teaspoon of the shrimp filling in the center. Moisten the edges of the wrapper with a little water, then fold and seal to form a dumpling. Repeat with the remaining filling and wrappers. Don't worry if they aren't perfectly shaped.
⏱️ 10 min
- 6
Carefully drop the sealed dumplings into the simmering broth. Add the halved baby bok choy to the pot, nestling them around the dumplings.
⏱️ 3 min
- 7
Cover the pot and cook for about 4 minutes, or until the dumplings are cooked through and float to the surface, and the bok choy is tender-crisp.
⏱️ 4 min
- 8
Ladle the hot soup with dumplings and vegetables into bowls. Finish with any desired garnishes such as a drizzle of toasted sesame oil, a spoonful of chili crisp, a splash of soy sauce, or fresh chopped cilantro.
⏱️ 2 min
- 9
Serve immediately as is, or alongside steamed rice for a heartier meal.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Dumpling Soup with Daikon & Greens
For the Soup Base
- 1/4 cup scallions, sliced, for sautéing
- 1 tablespoon sesame oil
- 2 cups Napa cabbage, chopped
- 1 cup daikon, peeled and chopped into 1/2-inch pieces
- 6 cups dashi, prepared from a dashi bag
- 4 baby bok choy, halved lengthwise
For the Shrimp Dumplings
- 1 pound shrimp, finely chopped, peeled and deveined
- 2 tablespoons ginger, minced
- 1/4 cup scallions, chopped, for dumplings
- 1 teaspoon fish sauce
- 1 teaspoon tamari
- 1 egg white
- 1 tablespoon arrowroot powder, or all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 24 dumpling wrappers, round or square
For Garnish (Optional)
- 1 teaspoon toasted sesame oil, as needed
- 1 teaspoon chili crisp, as needed
- 1 teaspoon soy sauce, as needed
- 2 tablespoons fresh cilantro, chopped, as needed
- 2 cups steamed rice, for serving
Instructions
- 1
In a large pot or donabe, heat the sesame oil over medium heat. Add the sliced scallions and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 2
Add the chopped Napa cabbage and daikon to the pot. Cook, stirring occasionally, until they are just softened, about 3-4 minutes.
⏱️ 4 min - 3
Pour in the prepared dashi. Bring the broth to a gentle simmer over medium heat.
⏱️ 5 min - 4
While the broth simmers, prepare the dumpling filling. In a medium bowl, combine the finely chopped shrimp, minced ginger, chopped scallions, fish sauce, tamari, egg white, arrowroot powder (or flour), salt, and white pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 8 min - 5
Take a dumpling wrapper and place about 1 teaspoon of the shrimp filling in the center. Moisten the edges of the wrapper with a little water, then fold and seal to form a dumpling. Repeat with the remaining filling and wrappers. Don't worry if they aren't perfectly shaped.
⏱️ 10 min - 6
Carefully drop the sealed dumplings into the simmering broth. Add the halved baby bok choy to the pot, nestling them around the dumplings.
⏱️ 3 min - 7
Cover the pot and cook for about 4 minutes, or until the dumplings are cooked through and float to the surface, and the bok choy is tender-crisp.
⏱️ 4 min - 8
Ladle the hot soup with dumplings and vegetables into bowls. Finish with any desired garnishes such as a drizzle of toasted sesame oil, a spoonful of chili crisp, a splash of soy sauce, or fresh chopped cilantro.
⏱️ 2 min - 9
Serve immediately as is, or alongside steamed rice for a heartier meal.