Steamed Ginger Shrimp Dumplings In Ginger Broth

Recipe Ingredients

4 cups	948ml	Shrimp stock
1/2 lb	227g / 8oz	Peeled ginger - large diced
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Shrimp - peeled, chopped
1/4 cup	15g / 0.5oz	Chopped onions
2 teaspoons	10ml	Minced garlic
3 tablespoons	45ml	Peeled, grated fresh gingerroot
1/2 cup	31g / 1.1oz	Chopped green onions - divided
3 tablespoons	45ml	Chopped cilantro
1 tablespoon	15ml	Sesame oil - plus
1 teaspoon	5ml	Sesame oil
3 teaspoons	15ml	Toasted sesame seeds
1 teaspoon	5ml	Egg - beaten (large)
1 teaspoon	5ml	Soy sauce
1/2 teaspoon	2.5ml	Grated orange zest
1		Cayenne
		Salt - to taste
		Freshly-ground black pepper - to taste
20		Wonton skins
1 cup	237ml	Stir-fried vegetables - julienned
1 tablespoon	15ml	Finely-chopped parsley
		Fresh cilantro sprigs

Recipe Instructions

In a saute pot, bring the shrimp stock and diced ginger up to a boil. Reduce to a simmer and cook the liquid for 1 hour to infuse the stock. Strain and season with salt and pepper.

In a saute pan, heat the olive oil. When the oil is hot, stir-fry the shrimp for 1 minute. Add the onions, garlic, and ginger, and stir-fry for 1 minute. Add the green onions and cilantro, stir-fry for 1 minute. Remove from the heat. Turn the stir-fry mixture into a bowl. Add 1 teaspoon sesame oil, seeds, egg and soy sauce, orange zest, and cayenne. Season with salt and pepper.

Brush the top side of each wonton with water. Fill each wonton with 1 tablespoon of the filling. Bring the corners to the center and twist, sealing the edges with water. Bring the ginger broth up to boil. Poach the dumplings in the broth for about 4 minutes, or until the dumplings are tender. Remove the dumplings with a slotted spoon.

Mound the stir-fry vegetables in the center of a shallow bowl. Arrange the dumplings around the vegetables. Ladle the broth over the vegetables. Garnish with parsley and cilantro sprigs.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2377 broadcast 05-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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