Asian “Soup” Dumplings from Our New Online Magazine Heat

Asian “Soup” Dumplings
By Gina Mungiovi

These fun and festive mouthfuls are full of flavor and a burst of zest. Filled with the “soup” on the inside, it’s a creative and unique spin on the ordinary that will be a natural crowd pleaser. Take a bite and the flavorful juices explode in your mouth and blend with the tenderness of the shrimp.

The secret is in the gelatin; gelatin is molded with seafood stock and placed in the center of the dumpling, during the steaming process the gelatin then melts to the liquid “soup.” Using store bought seafood stock and packaged gelatin, you can cut your preparation time in half. These dumplings are easy to prepare. Making the fillings and dipping sauce up to a day in advance only makes prep time done in a flash. This recipe is broken up into three simple steps, which makes it practically foolproof.

To make the soup filling:
2 cups seafood stock, divided
1 envelope unflavored gelatin

1. In a 2-cup glass-measuring cup, pour 1 envelope unflavored gelatin over ¼ cup of seafood stock. Let stand for 1 minute. Microwave on high for 30 seconds, remove from microwave and slowly stir in additional 1 ¾ cup of seafood stock, pour into a 9×9 inch baking pan and refrigerate for about 2 hours or until set.

To make the shrimp filling:
1 lb. shrimp, peeled
1 tablespoon oyster sauce (optional)
1 tablespoon garlic, minced
1 teaspoon sesame oil
1 teaspoon seasoned rice wine
½ teaspoon soy sauce
1 teaspoon sesame seeds, black or
¼ cup scallions, thinly sliced

1. In a food processor, pulse together shrimp, oyster sauce, garlic, ginger, sesame oil, rice wine vinegar and soy sauce until mixture is combined and slightly lumpy.
2. Empty mixture into a bowl and stir in sesame seeds and scallions.
3. Refrigerate for at least 30 minutes or up to overnight. While filling is in refrigeration, make dipping sauce.

Yield: 24 dumplings

Photographer Bill Brady
Food Stylist and Recipe creation Gina Mingiovi
Courtesy of Heat Magazine