Filipino Shrimp Dumpling Soup | Sinigang na Hipon

 You could say I like to "play" with my food. This is fun version to make a classic filipino dish called Shrimp Sinigang, which is made with head on shell on shrimp in a soup tamarind broth. In my version, I make shrimp dumplings and add them to the tamarind broth, making this a fusion of Chinese/Filipino styles. 

I enjoy this modern twist because you can eat this low carb style with no rice. You can make the dumplings in advance and freeze them after. 

Dumpling Ingredients

16-18 large shrimp (finely minced)

package wonton wrappers

egg white

1 tsp grated ginger

1 tsp grated onion

1/4 tsp salt

1/8 tsp pepper

water

Soup Ingredients

1/2 onion sliced

half tomato sliced

thumb size ginger sliced

1 cup napa cabbage

Or any leafy green

1 green chilies

2 tsp sinigang mix (tamarind soup mix)

2 tsp shrimp broth powder

1. Shell and de-vain the shrimp and add to a small chopper and finely mince. Add to a small bowl.

2. Add the egg white, grated ginger, grated onion, salt and pepper. Mix well. 

3. Using the wonton wrappers, separate one and add about 1 tbsp of the shrimp mixture. Wet the edges of the wonton wrapper with water, then fold one corner over creating a triangle shape. Make sure it is sealed, this is the most simple way to make dumplings. You can create any shape you want. For some more flare you can pinch the edges to create a crinkle like effect like the one shown in the picture. Repeat steps until all the shrimp is used.

** as mentioned you can lay these flat on a parchment paper and freeze, once frozen transfer to a freezer plastic bag. 

4. In a medium size saucepan, add about 2.5 cups of water. Add the 1/2 onion slices, half tomato slices, thumb size ginger and shrimp broth powder; bring to a boil. ** if you don't have shrimp broth you can use chicken broth. 

5. Once broth has been boiling about 2 mins add the ends of the Napa cabbage because they are more tough and take a bit longer than the leafy parts.

6. Add the sinigang powder or tamarind soup mix. ** My measurement for sinigang mix is 1 tsp sinigang mix to 1 cup of water. If you prefer a more sour soup, just add more mix.

7. Add the leafy green part and green chili.

8. Add the shrimp dumplings and simmer for about 10mins until the dumplings float and are slightly translucent. 

9. Transfer to a bowl and garnish with green onions