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Food Pharmacy, Recipes

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Dumpling Soup With Shrimp And Bok Choy

Was it raining a little when we made this dumpling soup with shrimp and bok choy? Answer no.

However, it rained a lot! So much so that we had to interrupt the photography several times. But that wasn’t the main issue. The biggest problem was that we worried that the rainwater would ruin the taste of our fantastic broth. But in the end we gave in, stepped out into the rain, determined and snapped off a picture. No time for reflection, It had to be done, we were too hungry to wait!

It was not the first time we made our own dumplings. In fact, we did it very often ten years ago. At that time we filled them with coriander, mushrooms and chili. Also good! But the recipe below (shrimp, cabbage, spring onion and sesame oil) probably beats most.

In fact, we had no plans to make our own dumplings at all until one of our daughters asked us a few days ago if we wanted to go to an Asian grocery store in Stockholm and look. We wanted to buy just about everything in the store, but since Mia’s daughter is gluten intolerant and many of the contents weren’t translated into Swedish or English, we just had fun looking. So much fun! For a second, it almost felt like we were abroad. In fact, a pretty good excursion tip now in corona times. Then we went out on Norrlandsgatan again and suddenly we weren’t abroad anymore.

A few words about making your own dumplings

We managed not to forget about our dumplings when we passed the freezer counter in the store and thus picked up a package of dumpling dough to take home with us. Unfortunately we did not find a gluten-free alternative, but after a quick googling we found a lot of recipes online.

The broth is easy to make, and do not be put off by the fact that it sounds complicated to make your own dumplings. Because it really is not. After you have filled them and sealed them, just boil them quickly in the broth for just over a minute. Voilá – dumpling soup with shrimp and bok choy!

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Dumpling Soup With Shrimp And Bok Choy

  • By : Food Pharmacy
  • Cuisine : 4
Scale

Ingredients

Soup

1 1/2 Liter broth

1 cup of water

2 Tbsp tamari

1 Tbsp sesame oil

2 cloves garlic, pressed

1 cm fresh ginger

1 tsp white pepper

Dumplings

1 pack of dumplings wrappers, thawed

1 cup red cabbage, finely chopped

240 g shrimp

3 green onions, thinly sliced

2 ½  Tbsp tamari

2 tsp fresh ginger, grated

1 clove garlic, crushed

2 tsp sesame oil

2 tsp fish sauce

Garnish

2 bok choy

3 green onions, thinly sliced

1 tablespoon sesame seeds

Instructions

Start by boiling the broth (we had vegetable broth). Add 2 dl water, soy, sesame oil, white pepper, garlic and ginger. Bring to a boil then remove the garlic and ginger. Remove from heat

Stir together the shrimp filling by finely chopping the shrimp, cabbage and green onions and mixing them with soy, ginger, garlic, sesame oil, and fish sauce. Fill each dumpling wrapper with about a teaspoon of filling. Moisten the edges with water and press them together. Finish by folding the edges as shown above.

Bring the broth to a boil again and add 10-15 dumplings at a time. Once they float up, cook for another minute. Then place them in a deep serving bowl. Repeat.

Cut bok choy lengthwise and slice the green onions. Once all the dumplings are cooked, you can put all the bok choy in the boiling water for about 1 minute.

Place a bok choy and some dumplings in the bottom of 4 soup bowls and pour over the broth. Sprinkle with green onions and sesame seeds.

Dela

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