Shrimp and cabbage dumplings in a ginger broth

1 Servings

Ingredients

Quantity Ingredient
2 cups Chopped shrimp; raw, peeled and deviened
1 cup Napa cabbage; chopped
¼ cup Chopped scallions
¼ cup Chopped cilantro
1 tablespoon Minced ginger
1 tablespoon Sesame oil
Salt
Pepper
1 pack Thin won ton skins
Eggwash
Ginger broth:
2 tablespoons Canola oil
1 Onion; sliced
1 Jalapeno; sliced with seeds
4 slices Ginger; peeled
¼ cup Fish sauce; (preferable 3 crab fish sauce)
4 cups Chicken stock
1 dash White pepper

Directions

DUMPLINGS

For dumplings:

In a bowl, combine the chopped shrimp, cabbage, scallions, cilantro, ginger, sesame oil, salt and pepper. Lay out 5 won ton skins and place a small amount of the shrimp mixture in the center of each skin. Moisten the edges with egg wash and place another skin on top. Seal very tightly, using a ramekin works well. In salted boiling water, blanch dumplings for 3 to 4 minutes or until the skins are soft and translucent. Serve immediately in the ginger broth.

For broth:

In a large sauce pan, heat the oil. Saute the onion, jalapeno and ginger until soft. Deglaze with

the fish sauce. Add the chicken stock and a dash of white pepper. Simmer slowly and reduce to a little over 3 cups, about 45 minutes. Strain and keep hot. Taste for seasoning.

Variation #1:

STEAMED SHRIMP SHUMAI

Place the first eight dumpling ingredients in a food processor and puree the mixture at high speed. Add 1 egg and combine. Spread mousse on won ton skins and steam for 5 minutes. Serve immediately.

Variation #2:

SHRIMP TOAST

Follow instructions for shrimp mousse (above) and spread on toast points.

Heat about 1 inch of oil to 350 degrees and fry until golden. Top with finely diced jicama. Serve immediately.

Recipe by: Cooking Live Show #CL8940 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997

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