Asian Soup with Shrimp Dumplings Recipe

Asian Soup with Shrimp Dumplings Recipe

  • 4 cloves garlic, smashed, divided
  • 1 (1/2 inch) piece fresh ginger, peeled and smashed, divided
  • 1/2 pound medium shrimp, peeled (tails removed) and deveined
  • 1/4 cup cilantro leaves
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 6 cups reduced-sodium chicken broth
  • 1 stalk lemongrass, smashed and tied in knot (see note)
  • 1/2 teaspoon red-pepper flakes
  • 1 cup Garlicky Sauteed Greens (see note)
  1. Mince half of the garlic and ginger in food processor. Add shrimp and cilantro and pulse to combine. Dissolve cornstarch in water. Add to shrimp with soy sauce and oil. Pulse to combine. Set aside.
  2. Combine broth, lemongrass, red-pepper flakes, and remaining garlic and ginger in large saucepan over high heat. Bring to a boil. Reduce heat to low and let simmer.
  3. Moisten hands and roll shrimp mixture into 12 balls while soup heats. When soup is simmering, drop in dumplings, one at a time. Simmer 6 to 7 minutes. Remove lemongrass. Divide greens evenly among 4 soup bowls and ladle soup and 3 dumplings on top of each.
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