Shrimp Dumpling Soup with Snow Pea Pods

Ebi Shinjo Wan

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

For centuries, the Japanese have been mincing and mashing shrimp with a knife and a mortar and pestle to create plump, pink dumplings such as these. Here’s a modern version produced in the food processor. The broth in which the dumplings nestle is imbued with a subtle ocean aroma from the shrimp poached in it, and is enriched by the addition of some chicken stock. This soup goes magnificently with most of the sushi dishes in this book and also makes a fine beginning to a vegetable or