Shrimp Dumplings with Asian Herb Noodles

August  9, 2010
2 Ratings
  • Serves 4
Author Notes

If it is round and has meat we call it a meatball while a lot of places around the world call it a dumpling. Maybe it has something to do with the size. I am not sure. This recipe has a couple of things to note. One I ask that you use a knife to mince the noodle ingredients and to mince them very, very finely. I do this to insure that when the hot noodles are mixed with the herbs they cook. This is important especially with the ginger. The ginger would be bitter to the taste buds otherwise. I also think that using a food processor will muddle the flavors but if you want to make short work of it use the processor. —thirschfeld

What You'll Need
  • 3/4 pound raw shrimp, peeled, deveined and tails removed
  • 1 egg
  • 1 tablespoon fish sauce
  • 1 tablespoon finely ground bread crumbs
  • 1 cup scallions plus 1 tablespoon, very very finely minced
  • 1/8 cup cilantro, plus 1 tablespoon very, very finely minced
  • 1/4 cup fresh ginger, very, very finely minced
  • 1/8 cup Thai basil or any basil, very, very finely minced
  • 1 tablespoon fresh mint, very, very finely minced
  • 1/2 cup neutral flavored oil, canola or grapeseed
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons sherry vinegar
  • 1 pound noodles, Asian style is best but spaghetti is fine too
  • kosher salt and fresh ground pepper
  1. Place the shrimp, egg, fish sauce and breadcrumbs into the bowl of a food processor and process until smooth. Add 1 tablespoon each of cilantro and scallions and a healthy pinch of salt and pepper and pulse until combined. Set aside.
  2. Bring a large pot of salted water to a simmer, 180 degrees.
  3. In another bowl combine the ginger, the rest of the scallions and cilantro, basil, mint, oil, vinegar and the soy sauce and stir to combine. Season with a pinch of salt and pepper. Set it aside.
  4. Using a 2 teaspoon scoop(#60), scoop up a shrimp dumpling and drop it into the simmering water. It should sink to the bottom. After a minute or so it should rise to the top. Remove it and set it on a paper towel lined plate. If it stays together and doesn't fall apart continue with the rest of the of the dumplings removing them once they float. If it falls apart add some bread crumbs and an egg yolk to the shrimp and combine it well.
  5. Once you have finished with the dumpling turn the heat to high an bring the water to the boil. Add the noodles and cook according to the instructions on the noodle package.
  6. Remove the noodles from the water and drain them. Turn off the heat, and add the dumplings back to the water to reheat them.
  7. Toss the noodles with the sauce and season with salt and pepper. Then plate, top the noodles with the dumplings and garnish with chopped scallions. Serve immediately.
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10 Reviews

Jdaria March 15, 2011
This was delish and really easy to make although my dumplings didn't come out looking as nicely as yours. I just scooped and drop them into the water and hoped for the best!

I did use a food processor for the sauce and it came out nicely. I'm really not a big fan of ginger but it didn't come out bitter as you said. It was a very nice light sauce.
monkeymom August 12, 2010
This is so creative and always!
lapadia August 12, 2010
Well...I like dumplings, meatballs, shrimp and all your seasonings so thanks for sharing your recipe. OH, and I like sake too!
lastnightsdinner August 11, 2010
These look very, very wonderful :)
lizb August 11, 2010
Made this tonight. It was wonderful!
thirschfeld August 11, 2010
Thanks I am so glad you liked it.
Lizthechef August 10, 2010
Another stunner, Tom.
dymnyno August 10, 2010
Saved and will print and prepare this soon....I love all the flavors that you have incorporated.
Sagegreen August 10, 2010
Lovely....and is that sake in the corner?
thirschfeld August 10, 2010
thanks and yes it is sake.