Shiso Wrapped Bass Dumplings in Dashi

Shiso wrapped bass dumplings in dashi

While dumplings can be a little labor intensive, they don’t have to be hard. Using whole pieces of marinated bass make this very simple to prepare and the results are definitely worth the effort. Since the fish is well marinated I go light on the salt in the broth and it makes for a light refreshing 1 bowl meal.

Shiso has a fresh flavor that compliments the bass nicely covering any fishiness (which it shouldn’t have if it’s fresh). You should be able to find it at any Japanese grocery, or if you don’t have one near by, try asking your local sushi restaurant as it’s commonly used as a garnish. If you still have no luck, you could try using something else such as mint, a little shredded ginger or a little lemon zest.

I served this with a bowl of quinoa (pronounced keen-wah), which is a healthy, gluten free alternative to rice. It’s somewhere between brown rice and cous cous and has a slightly poppy crunch similar to tobiko.

for dumplings
stripped bass or other white meat fish cut into 20 small pieces (1/4″ x 3/4″ x 1/2″)
Japanese marinade
10 green shiso leaves cut in half lengthwise
gyoza or wonton wrappers

for soup
3 cups dashi
1 Tbs mirin
1 tsp soy sauce
1/2 tsp salt
2 shitake mushrooms
1 scallion sliced thin

Marinate the bass in the Japanese marinade for 15 minutes.

Combine the dashi, mirin, soy sauce, salt and mushrooms in a small saucepan and keep at a low simmer until ready to serve.

Bring a large pot of water to a boil.

Wrapping dumplings

Fill a small bowl with water. Wrap each piece of bass in a piece of shiso and then place it in the middle of a gyoza wrapper. Dip your fingers in the bowl of water and get the outer edge of half the wrapper wet. Fold the wrapper in half over the bass and seal the edges well while trying to make sure you don’t trap too much air. Repeat with the rest of the bass.

Shiso Dumplings

Place the dumplings in the boiling water and cook for about 5 minutes.

When the dumplings are done, add the scallions to the soup, plate the dumplings then pour the broth over the dumplings. Garnish with a little lemon zest.

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  • http://ryomas2580.storm-artists.net/ Jason

    could you pan fry these dumplings instead of boiling them? or would that ruin the fish inside? cuz I think that’d make a nice contrast of texture, soft fish and crunchy outside, maybe a good dipping sauce.

  • http://ryomas2580.storm-artists.net/ Jason

    could you pan fry these dumplings instead of boiling them? or would that ruin the fish inside? cuz I think that’d make a nice contrast of texture, soft fish and crunchy outside, maybe a good dipping sauce.

  • Marc

    Hi Jason, good idea. One thing to keep in mind is that the marinade is on the salty side (since some of it leaches out into the water while boiling), so you might want to marinate the fish for a shorter period of time. Either that or use a dipping sauce that’s on the sweeter side, like a Thai cucumber chili sauce?

  • Marc

    Hi Jason, good idea. One thing to keep in mind is that the marinade is on the salty side (since some of it leaches out into the water while boiling), so you might want to marinate the fish for a shorter period of time. Either that or use a dipping sauce that’s on the sweeter side, like a Thai cucumber chili sauce?

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  • http://allthingsnice.typepad.com/ Syrie

    This recipe looks exquisite. In fact, everything on your site does. I love it!

  • http://allthingsnice.typepad.com Syrie

    This recipe looks exquisite. In fact, everything on your site does. I love it!

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  • http://www.facebook.com/katie.vick.94 Katie Vick

    instead of using shiso to wrap the bass, would nappa cabbage also be an option?

    • http://norecipes.com Marc Matsumoto

      Shiso is an herb so you’d lose the flavor, but you could wrap it in any leaf.

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