A delicious Dumplings recipe by Arigatai Sushi
It is said that “dumplings” give good luck and eating them is the traditional way to celebrate the Chinese New Year, which falls on January 25 this time. So, why not gather a few friends for a party with tasty homemade dumplings?
We do not recommending a complicated “dim sum” presentation at home. That is an overwhelming concept, unless you have a kitchen equipped with bamboo steamers and “woks”, as well as an army of skilled chefs with a butcher knife.
However, good “dumplings” (or “wontons”) are perfectly available to the domestic cook and, quite frankly, they are often better than those served in restaurants.
Sushi-fusion restaurants in North Miami
Do not misunderstand, here in Miami, we serve delicate and impeccable dumplings in our sushi-fusion restaurant, such as those that no fan could reproduce, thanks to our awesome executive chef Anderson Osorio.
However, we all know that there are many that are sad, thick, heavy and indifferent pasta. Made in factories and frozen, they are cheap and full. Dip them in hot sauce makes them barely edible.
Argatai sushi is here to tell you that it is not so difficult to make good ones, so do not settle.
If you want to give everything, you can prepare your own dough; It is a basic one, made only with flour and water, with which balls are made that extend to form flat circles. However, why complicate life? Use wrappers that are available in stores, and make sure you have a delicious filling. I like a mixture of shrimp and scallops chopped by hand, only seasoned with ginger, long or scallions, hot chili and sesame oil. It doesn’t take too long to have it ready and it can even be prepared a day before.
Get a friendship that helps fill and curl the wraps. It is surprisingly fast. I like to cook from a dozen to a dozen, enough to give four dinners a dressing so they can be sprinkled with a tasty vinegar with chili.
The beauty of everything is this in that once the “dumplings” fall into the boiling water, it is only four minutes away from having a whole plate of pleasure. Of course they will want more than one full. No problem; Just repeat as necessary.
Ingredients to prepare Dumplings or Gyozas
Time: one hour, plus one hour to cool them
Quantity: 40 “dumplings” come out
- 230 grams of scallops, barely chopped
- 230 grams of shrimp, peeled, clean and barely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon striped ginger
- 1/3 of a cup chopped scallions
- 1 teaspoon roasted sesame oil
- 1/2 cup chopped cilantro, leaves and tender stems, plus a few sprigs to garnish
- 1 finely chopped serrano pepper
- 40 round wrappers for dumplings, 89 millimeters in diameter
For the sauce:
- 1/2 cup rice vinegar
- 1 teaspoon spicy sesame oil
- 2 thinly sliced scallions.
- Put the scallops and shrimp in a bowl. Add salt, pepper, ginger, scallion, sesame oil, chopped cilantro and serrano pepper. Mix well with a wooden spoon, then cover and refrigerate for at least an hour. (The mixture can be prepared one day in advance.) There should be about 2 and a half cups of stuffing.
- Place the wrappers for dumplings on a work surface in batches. Put two teaspoons of stuffing in the center of each. Lightly moisten the edge of each wrap with water and join them by pinching them, circling the filling and forming a crescent. Fold the edges so that they are well sealed.
- Let it boil well salted water in a large, low pot, over high heat. Meanwhile, prepare the sauce: beat the rice vinegar, the spicy sesame oil and the thinly sliced scallion onion in a serving dish.
- Pour the dumplings into 12-in-12 pot. When they rise to the surface, boil for four minutes, then remove them with a slotted spoon or strainer. Serve each person three to four dumplings in a small bowl. Sprinkle with a teaspoon of sauce and garnish with coriander sprigs.