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