Friday, August 13, 2010

Chef Ian's Shrimp and Cilantro Dumplings

It's hard to resist a dumpling. They are these perfect pockets of everything we love. Whether it is shrimp, pork, chicken or even edamame - dumplings make for great appetizers and even a light main dish with mixed vegetables as an accompaniment.

Many think of dumplings as a restaurant only treat. This easy recipe can be enjoyed anytime at home in just a few short steps.

Shrimp and Cilantro Dumplings


1 Cup All Purpose Flour

1 Cup Milk

2 Teaspoons Baking Powder

1 Teaspoon White Sugar

½ Teaspoon Salt

1 Tablespoon Butter

2 Tablespoons Chopped Cilantro

½ Cup Cooked Diced Shrimp

3 cups Chicken Broth

Black Sesame Seeds for garnish

How to:

  1. Bring chicken stock to a slow boil.
  2. Combine together flour, baking powder, sugar, and salt in a bowl.
  3. Add butter until it becomes crumbly.
  4. Whisk in milk to make a soft dough. Set aside.
  5. If using raw shrimp, place in boiling water for 5-7 minutes until pink.
  6. Dice shrimp.
  7. Chop cilantro
  8. Add cooked shrimp and cilantro into dough. Combine.
  9. Immediately following, drop teaspoon sized dumplings in boiling chicken stock for approximately 10 -12 minutes depending on density of dumplings.

Place on a plate with wilted greens for color and sprinkle black sesame seeds. Serve with a low sodium soy sauce and honey dipping sauce. Yum!


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