Shrimp Dumplings w/Lemongrass

By stancec44

Ingredients

• For the Sauce:
• 1/2 cup soy sauce
• 1/2 cup black vinegar
• 1 tablespoon sesame oil
• 2 teaspoons toasted white sesame seeds
• For the Shrimp Dumplings:
• 1 pound large shrimp–shelled, deveined and diced
• 2 teaspoons minced lemongrass (optional)
• 1 teaspoon minced garlic
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1 1/4 teaspoon salt
• Thirty 3 1/2-inch round dumpling wrappers (see note above)

Details

Servings 30
Cooking time 55mins
Adapted from tastingtable.com

Preparation

Step 1

1. Preheat the oven to 375°. Line a baking sheet with parchment paper.

2. Using a small serrated knife, cut 4 holes (about 2 inches in diameter) into the top of the loaf. Insert the knife about three-quarters of the way into the bread, then work the knife around in a circle. Take care not to cut through to the bottom of the loaf. Use your fingers to remove the cylinders of bread, making sure there’s plenty of room for the eggs; discard the bread cutouts. (Note: A larger loaf can accommodate more holes for additional eggs.)

3. Crack an egg into each of the holes. Top each egg with 1 tablespoon half-and-half, then season with salt and pepper. Sprinkle 1 tablespoon Parmesan over each egg, if using.

4. Bake until the egg white is set but the yolk is still slightly jiggly, 10 to 15 minutes. Serve immediately.