| Cuisine: South American | Type: Appetizer | Serves: 18 dumplings |
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Source:
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The Fire of Peru |
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Attributes:
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Book |
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Comments:
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This recipe is a great example of the fusion of Peruvian ingredients with Asian ingredients and techniques. |
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Serving Suggestions:
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This makes a great first course! If you can find it, dribble a few drops of rocato oil on the serving plates, there is a recipe in the original cookbook. |
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Ingredients:
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Shrimp Filling: 8 oz. peeled shrimp (14 to 16 medium), thawed if frozen 2 large egg whites 1 tsp. puréed ginger or finely zested fresh ginger 1-1/2 tsp. puréed garlic or very finely minced garlic 1-1/2 tsp. yuzu kosho paste 2 tsp. potato starch or cornstarch 1/4 cup very finely chopped fresh cilantro leaves and tender top 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 1 stalk) 18 wonton wrappers Canola or other vegetable oil for frying Celery leaves or cilantro leaves, torn, for garnish Soy-Lime dipping sauce (recipe elsewhere) |
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Instructions:
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1. Devein and finely chop the shrimp, leaving a few small chunks of meat for texture. Place the chopped shrimp on paper towels to fully drain. Blot the top of the shrimp with a paper towel to dry as much as possible. 2. In a medium bowl, whisk together the egg whites, giner, garlic, yuzu kosho, and potato starchuntil no lumps remain Use your hands o a lage spoon to fol in the chopped cilanatro, leeks, shallots, lemongrass, and chopped shrimp until well combined. 3. Stack 2 or 3 wonton wrappers at a time on a work surface. Use a 3-inch round ring mold or biscuit cutter to cut the wrappers into pieces almost the size of the wrapper. Arrange the circles side by side on the work surface and place a scant 1 tablespoon of the filling in the middle of each. Place a lightly moistened paper or kitchen towel nearby. 4. One at a time, fold each wrapper in half taco-like to loosely enclose the filling. Stand the base of the "taco" upright on your work surface and pinch together the bottom right and left corners of the wonton wrapper. Use your index finger and thumb on both hands to pull the top of the "taco" outward, then pinch together the two opposite sides of the wrapper to form a rectangular, open-faced dumpling. The moisture from the filling should help seal the wrapper edges, but if needed, moisten your fingers on the damp towel to help seal the wrapper. If some of the filling starts to bulge out during this process, just poke it back inside. Repeat the shaping process for the other wrappers. Arrange the dumplings in a single layer in a casserole dish lined with a paper towel. Fry the dumplings right away, or refrigerate for up to 30 minutes. 5. To cook, have a kitchen towel or mitt at the ready. If any of the dumplings have opened slightly, 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 and with a lid (non-stick is best). Arrange half of 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 the 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 the steam will be very hot). Immediately cover the pan with the lid and steam the dumplings until the filling turns white, a sign that they are firm and cooked through, 45 seconds to 1 minute (do not overcook or they will become gummy). Transfer the dumplings to a plate and tent them loosely with a piece of 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 of the dumplings on a serving platter and drizzle a generous tablespoon of the soy-lime sauce on top of them. Drizzle rocoto oil (if using) all over the place and scatter the garnish leaves on top. Serve immediately with the remaining soy-lime dipping sauce on the side. Do not overdress the dumplings, or you will lose the delicate shrimp flavor. |
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2026-09-15