Chicken and Shrimp Dumplings and Miso Noodle Soup

Since I brought back a good-sized container of miso paste from Japan, we’ve been looking for a reason to make miso soup. Filled dumplings, or gyoza, are a perfect hearty accompaniment. I can’t promise that this recipe is culturally accurate or traditionally correct, but we whipped up some dumplings and soup that were incredibly delicious. A heads up that you’ll need a bamboo steamer basket for these, but they are super cheap (around $10) and we’ve more than gotten our money’s worth after a few uses.

More common are pork and shrimp dumplings, but the grocery store didn’t have ground pork, and we thought it better to opt for a healthier version anyway, so we went with chicken. You could really use whatever suits your taste for the dumplings and soup alike, but here’s how we went about it:

For the dumplings:

1 pkg wonton wrappers
1 lb ground chicken (or pork, turkey, tofu…)
1 lb raw shrimp, chopped
1 egg
2 green onions, chopped
2 T chopped cilantro
1 T grated fresh ginger
1 T soy sauce
1-2 tsp salt

Combine all of the dumpling ingredients except the wonton wrappers. Meanwhile, boil a large pot of water on the stovetop.

Take a spoonful of the dumpling mixture and place it on a wonton wrapper. It may take a few tries to get the filling amount perfect. It’s a good idea to keep the remaining wonton wrappers covered with a wet paper towel so they don’t dry out.

Lightly brush the edges of the wonton with water, so it sticks to itself. Have fun folding it together in creative ways!

We folded them in half, in burrito shapes, in squares, with “pie crust edges,” anything we could think of. As long as the filling amount remains the same, so they cook evenly, all other rules go out the window!

Once all of the dumplings are assembled, place these in a bamboo steamer secured over the pot of boiling water and steam 15-18 minutes, making sure they are fully cooked, especially if you’re using chicken. We had to do ours in two batches even with two tiers in the steamer.

And now, the super simple dipping sauce that really makes the taste pop.

Dipping Sauce:

1 T soy sauce
1 T seasoned rice vinegar
2 tsp mirin
2 tsp chopped green onions

While the dumplings are steaming, it’s time to make the soup! To make it, you’ll need

3 T miso paste
2 c seafood stock
3 c water
1 pkg somen noodles (could also use udon, ramen, soba, etc.)
2 green onions, chopped
8 oz. shitake mushrooms, sliced
7-8 oz. extra firm tofu, cubed
2 large handfuls of spinach, chopped

  

Combine stock, water, miso, and boil. Then, add noodles, tofu, green onions and mushrooms. Cook according to noodle directions. (Ours directed to boil 2 minutes… not realizing the noodle time was so short, we left it all boiling in a bit longer, so the texture of the noodles wasn’t ideal. So, don’t make our mistake, though the taste is still wonderful!) Turn off heat and stir in spinach.

We actually thought the spinach texture was a really nice replacement for seaweed, which is much harder to come by. The mushrooms also added a great chewy texture and the flavor of it all was spot-on. The combo with the dumplings was perfect!

Dumplings are so much fun to make! What dumpling fillings sound good to you? Something traditional or a little off-the-wall?

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