| Cuisine: Peruvian | Type: Appetizer | Serves: 18 Dumplings |
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Source:
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The Fire of Peru cookbook by Ricardo Zarate |
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Attributes:
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Book |
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Comments:
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Peruvian cuisine is fascinating because of the way they have integrated ingredients and methods from the cultures that have either conquered or immigrated to their country. It is a fusion of local ingredients, many unique to the Andes: potatoes, chiles, quinoa, legumes, and more, with those from the Spanish conquistadors and the black slaves they brought from Africa. Also highly influenced by Asian cultures, especially the Japanese. |
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Serving Suggestions:
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This can be an appetizer for up to 6 people, or a main course for 3 or 4. The original recipe also calls for a drizzle of rocoto oil on the plate. We've have not made this oil, but use a few drops of red hot sauce instead. |
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Ingredients:
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For the soy-lime dipping sauce: 2 tbs. soy sauce, preferably a Japanese brand such as Yamasa 1 tbs. unsweetened rice vinegar Juice of 1/2 lime, or to taste For the dumplings: 8 oz. peeled shrimp 2 large egg whites 1 tsp. finely zested fresh ginger 1-1/2 tsp. very finely minced garlic 1-1/2 tsp. yuzu kosho paste (found in ethnic markets or available online) 2 tsp. potato starch or cornstarch 1/4 cup very finely chopped fresh cilantro leaves and tender stems 1/3 cup very finely chopped leeks 1-1/2 tbs. very finely chopped shallots or red onion 2 tbs. very finely chopped lemongrass (about one stalk) 18 wonton wrappers Canola or other vegetable oil for frying 10 to 12 celery or fresh cilantro leaves, roughly torn or chopped for garnish |
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Instructions:
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First, make the soy-lime dipping sauce: 1. Combine all of the ingredients in a small bowl. Taste and add additional lime juice to your liking. This can be made 2 to 3 hours before serving the dumplings. Keep at room temperature. For the dumplings: 1. Devein and finely chop the shrimp, leaving a few small chunks of meat for texture. Place the chopped shrimp on paper towels to drain, and blot them with paper towels to dry as much as possible. 2. In a medium bowl, whisk together the egg whites, ginger, garlic, yuzu kosho, and potato starch until no lumps remain. Use your hands or a large spoon to fold in the chopped cilantro, leeks, shallots, lemongrass, and chopped shrimp until well combined. 3. Stack 2 or 3 wontons on top of each other on a work surface. Use a 3-inch round cookie cutter or ring mold to cut circles out of the square wonton wrappers that are about the size of the wrapper. Arrange the circles side-by-side on your work surface and place a scant one tablespoon of the filing in the middle of each. Place a lightly moistened paper towel nearby. 4. One at a time, fold each wonton wrapper over the filling, bringing the bottom to the top, forming a "taco", but do not seal. Stand the "taco" upright. Now, using the thumb and index finger of each hand, grab the ends of the "taco" and bring them toward the center to make a square-shaped, open-topped, dumpling, pinching each of the four points gently to seal. If they don't seal, dampen them with your finger using the damp paper towel for moisture. If the filling starts to bulge out, use your fingers to push it back down into the dumpling gently. Repeat this process for each dumpling. Arrange the dumplings in a single layer in a casserole dish lined with a paper towel. You can fry the dumplings right away, or refrigerate them for up to 30 minutes. 5. To cook the dumplings, have a kitchen towel or mitt at the ready. If any of the dumplings have opened up, pinch the corners back together. Pour a thin layer of oil, 2 to 3 tablespoons, into a large, wide saucepan (at least 2 inches deep) with a lid. Arrange half the dumplings on top of the cold oil and place the pan over very high heat. Sear the bottom side of the dumplings until golden brown, 2-1/2 to 3 minutes. Shake the pan every so often or gently push the dumplings around with a spoon so they don't stick and brown evenly. Reduce the heat to low, wrap one arm in a kitchen towel or put on a long oven mitt to cover your arm, and very carefully pour 1/4 cup of water down one side of the pan, avoiding the dumplings (be careful, the water will sizzle when it hits the oil and there will be very hot steam). Immediately cover the pan with the lid and steam the dumplings until the filling turns white, a sign that thy are firm and cooked through, 45 seconds to 1 minute (do not overcook or the dumplings will become gummy). Transfer the dumplings to a plate and tent loosely with foil. 6. Drain the remaining oil, carefully wipe out the pan with paper towels, and repeat the frying process with the remaining dumplings. Arrange all the cooked dumplings on a serving platter and drizzle with a generous portion of the soy-lime sauce. (Drizzle some hot sauce on the plate at this time, if desired.) Scatter the celery or cilantro leaves on top. Serve immediately with the remaining dipping sauce on the side. |
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2025-12-01