Naked Shrimp Dumplings in Dashi

Recipe View Dashi Preparation: In a medium saucepan, combine the kombu and cold water. Allow to soak for at least 30 minutes, or up to 1 hour, to infuse the water with umami. (30-60 minutes)

Recipe View Gently Heat the Dashi: Place the saucepan over medium-high heat. Heat the kombu and water until just before a simmer – small bubbles should begin to form at the base of the pan. Remove the kombu from the broth. (5 minutes)

Recipe View Infuse with Bonito: Reduce the heat to medium and add the bonito flakes to the hot kombu broth. Simmer gently for 5 minutes to extract their flavor. (5 minutes)

Recipe View Strain the Dashi: Remove the pan from the heat and strain the dashi through a fine-mesh sieve lined with cheesecloth (if available) into a clean bowl or container. Discard the kombu and bonito flakes.

Recipe View Prepare the Shrimp Dumpling Mixture: In a food processor, combine the shrimp, Burrata cheese, salt, paprika, cayenne pepper, ginger, and sesame oil. Pulse until the mixture forms a smooth, homogenous paste. Scrape down the sides of the bowl as needed to ensure even processing.

Recipe View Chill the Dumpling Mixture: Transfer the shrimp mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to meld and the mixture to firm up, making it easier to shape the dumplings.

Recipe View Season the Dashi: In a saucepan, combine 2 cups of the prepared dashi with the soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust the seasoning as needed, adding more soy sauce for saltiness or mirin for sweetness.

Recipe View Poach the Dumplings: Using two spoons, shape the chilled shrimp mixture into small, football-shaped dumplings (about 1 1/2 tablespoons each). Carefully lower the dumplings, 6-12 at a time, into the simmering dashi broth. Cook until the dumplings firm up and turn opaque, about 2 minutes per batch.

Recipe View Serve: Ladle about 1/2 cup of the warm dashi broth into each serving bowl. Using a slotted spoon or strainer, gently transfer 3-4 poached shrimp dumplings into each bowl. Garnish with your favorite toppings such as sliced scallions, toasted sesame seeds, or a drizzle of sesame oil. Serve immediately.