How to Make Shrimp Dumplings

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Making shrimp dumplings requires you to cook the shrimp inside the dumpling to unlock the maximum amount of flavor. Make shrimp dumplings with help from a hospitality professor at University of New Haven in this free video clip.

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Video Transcript

Hi, I'm Chef Jeff Trombeta from the University of New Haven in Connecticut. I'm going to be showing you how to make shrimp dumplings. So, what we have to do, is we have to make this filling, and if you see that this shrimp is raw. Alright, so we're going to put that in there, and that's going to give it a lot of of flavor, because it's going to cook inside the dumpling. When the shrimp cooks inside the dumpling, it's going to bid up, and bind everything up with it. And that's what raw proteins do. If it was cooked, it would be more of a precooked shrimp, it would be more of a loose type of filling. So, that's carrots, a little celery, a little bit of leek, alright, chopped leek and a little bit of garlic and a little bit of pickled ginger. And I'm even going to put a little of wasabi in there, or a wasabi paste, and let's go for a little bit of parsley. And we've got season it up, we're going to need some liquid to puree this, so a little bit of soy. So, we make a paste, so you can see this is vegetable-shrimp paste. So, it's going to lay inside of our wonton. I shouldn't taste this raw, because of the shrimp. I have some carrots cooking in a little bit of water. I'm going to poach off a little bit of this filling to see if it's seasoned appropriately. Let's take our filling and let's make a bunch of these, We're going to fill our dumplings and what I'm going to do, is lay out several wonton wrapers. And don't make the mistake of trying to put too much in a dumpling. And we're going to seal the edges with a little bit of egg wash. What's egg wash? It's just beaten egg, slightly thin, slightly thinned with water. Wipe off the excess, no different than painting. O.k., so, I'll do an assembly line, I think, these are going to do be good, I have a good sense about these. I'm going to keep these in a triangle, try not to let it squish out, try not to let them squish out, do the best you can. I mean, if it squishes out, you just clean it out. Because you want a decent filling in here. And the other beauty about this being raw, being a raw meat, and like I said, when it's raw, the protein's going to coagulate, it's going to cook and bind together. Because the shrimp protein is strong like that. I'm just putting a little cornstarch down in this little pan, I'm just going to transport these. This is fish fumet, I could use water, but I'm using this. We're going to put these wontons in there. O.k., we're going to get this up to a nice boil, taking the excess off, make sure they're not stuck. O.k., get that up there, high, high heat, rather and make sure they're not stuck. So, just slip that rubber spatula underneath them. We're going to cover them, so they steam pretty good. And they don't take long, so let them cook. I have a little ginger in here, let's get a little garlic in here, this is going to be a dipping sauce for the dumplings. I looked at the dumplings, they're coming out great, let's get a little chive. And it's going to be kind of like a little, it's a dipping sauce, soy, that's a little strong. So, we want to cut that with mirin, mirin is a sweet rice wine. And we want to add a little sesame oil. I'm going to pick up this mock lid we have, they look good. We're going to serve this in a bowl. The last ingredient I'm going to add, is a little wasabi. Because I tasted it and it needs it, it's a great green horseradish,and that's going to give it a little bit of a kick and a bite and balance the soy. I'm going to pour this in there and what I'm going to do, is I'm going to pull my dumplings out. Why I'm blotting it, is because I don't want to thin my dipping sauce. Let's do that, these look good. And we're going to try to allow a little room in the middle, so we're going to just put three in there. O.k., this will be little a little appetizer, it's actually a decent portion. Here's our bed of leeks, julienne leeks. You might have seen me make those on some other videos. These are blanched carrots. If you remember, when I did the test, the filling, the shrimp filling for the dumpling. I,was, blanched it in the same order as the carrots. Kind of put some of this chive sticks around. So, we're just kind of dressing it up, because that's a strong sauce. And so, I'm putting some more leek julienne. And again, the guest, the customer, they don't have to eat this, but it adds another dimension to the plate, shrimp dumplings. I'm Chef Jeff Trombeta from the University of New Haven in Connecticut.

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