Shrimp Dumplings With Saffron Shallot Sauce
Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family.
Yield
8
Time
1 hour 30 minutes
Ingredients
3 tablespoons olive oil
1 cup diced shallots (from about 2 large shallots)
Kosher salt
Cracked black pepper
2 garlic cloves, roughly chopped
1/4 teaspoon crushed saffron (see Tip)
1/4 cup white wine
1 3/4 cups heavy cream
1/4 cup olive oil
1 cup finely chopped white onion (from 1 medium onion)
1 pound shelled shrimp (2 cups), cut into very small pieces
1 tablespoon minced garlic (from 2 to 3 cloves)
1/2 teaspoon ground cayenne
1/4 teaspoon turmeric powder
Kosher salt
Cracked black pepper
1/4 cup chopped fresh cilantro, plus more for garnish
1 (12- to 14-ounce) package thin, round (3 1/4- to 3 3/4-inch-wide) dumpling wrappers (at least 50 wrappers)
Instructions
Step 1
Prepare the sauce: In a medium saucepan over medium, heat the olive oil for 2 minutes. Add shallots, plus 1 teaspoon each salt and pepper, and cook, stirring frequently, until the shallots have softened. Add garlic and cook, stirring, until the shallots are almost translucent, 2 to 3 minutes longer, reducing the heat as necessary to avoid scorching. Stir in the saffron then the white wine, scraping up any browned bits. Let reduce until nearly dry, about 2 minutes. Stir in the cream and bring to a simmer, then reduce heat to medium-low and let simmer for 5 minutes, stirring occasionally. Remove from heat and set the sauce aside to cool for about 10 minutes.
Step 2
While the sauce is cooling, make the dumpling filling: Heat olive oil in a large skillet over medium heat until it shimmers. Add onion and cook, stirring frequently, for 1 minute. Add shrimp and cook, stirring constantly, for 1 minute. Stir in the garlic, cayenne and turmeric plus 1/2 teaspoon salt and 1/2 teaspoon pepper until shrimp is evenly coated, then cook, stirring occasionally, for 2 minutes more. Remove from heat and stir in the chopped cilantro. Taste and adjust for salt and pepper; set filling aside.
Step 3
Once cream sauce is cool, carefully transfer the mixture to a blender and cover (or use an immersion blender in the pot). Blend on low to start and then raise speed to medium, blending until the mixture is smooth and creamy, coating the back of a spoon. Taste and adjust with salt and pepper. If using a blender, return to the pot. Cover and keep warm over low heat.
Step 4
To fill the dumplings: Lay dumpling skin on a cutting board. Place a heaping teaspoon of shrimp filling onto the dumpling skin toward one side. Using your finger, wet the edge of the dumpling skin with a small bit of water. Carefully lift the other side of dumpling skin and pull over the filling so the edges of the circle are touching and the shape resembles a semi-circle. Gently press the edges together so the dumpling is sealed. Bring the two pointed edges together, overlap them and press them to seal the dumpling. Carefully place aside on a sheet pan and keep covered with a kitchen towel as you work. Repeat with remaining filling and dumpling skins until there is no more filling. (You should have about 50 dumplings.) If making ahead, freeze the dumplings on a plate or half sheet tray until firm and then store in an airtight container or resealable bag for up to 2 weeks.
Step 5
To cook the dumplings: To a large pot of boiling water, add the dumplings 10 to 12 at a time and cook until the wrappers are translucent, 1 to 2 minutes. Remove with a slotted spoon or strainer and drain well. Serve immediately, topped with shallot sauce and garnished with additional cilantro leaves.
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