Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Dumpling Wrapper Stir-Fry with Miso Shrimp and Corn
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 987
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 160 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 52 g
- Cholesterol
- 204 mg
- Sodium
- 2605 mg
Using dumpling wrappers in place of rice or noodles is a playful shortcut that creates a soft, silky base for a flavor‑packed stir‑fry. Quick‑cooking shrimp star in an easy miso stir-fry sauce, while corn, tomatoes and scallions bring color and texture for a complete weeknight meal that looks and tastes anything but hurried. Nudging dinner into a fun new direction? Sometimes a simple swap does it!
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 987
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 160 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 52 g
- Cholesterol
- 204 mg
- Sodium
- 2605 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil.
- Combine the 1 cup hot water, miso paste, soy sauce, sesame oil and sugar in a medium glass measuring cup and whisk to combine. Set aside.
- Add 1 tablespoon vegetable oil to a large nonstick skillet or wok and set over medium-high heat. Once shimmering, add the shrimp in an even layer and cook until slighty pink and opaque, about 2 minutes. Transfer to a plate and wipe out the skillet.
- Add the remaining 1 tablespoon of oil to the skillet and place over medium heat. Once shimmering, add the garlic and scallion whites and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the miso mixture and bring to a simmer. Return the shrimp to the pan and cook until heated through, 30 seconds to 1 minute. Keep the pan warm over low heat.
- Add the dumpling wrappers to the boiling water one by one, stirring between each addition to prevent them from sticking together. Cook until the wrappers are just softened but still have some firmness to them, 30 seconds to 1 minute. Using a spider or a slotted spoon, transfer dumpling wrappers to the pan with the sauce and stir until heated through. The sauce will look watery and loose but will firm up as it sits. Add the corn to pan and stir to combine. If the sauce seems too thick, add warm water one tablespoon at a time.
- Top the stir-fry with the tomatoes and scallion greens. Serve immediately with chili crisp.
Cook’s Note
While we like the presentation of tail-on shrimp, feel free to take the tails off if you’d prefer.
My Private Notes
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