Shrimp And Cabbage Dumplings In A Ginger Broth
chinese, dumplings, shellfish
1 dumplings:
2 cup chopped shrimp -- raw,
1 peeled and
1 cup napa cabbage -- chopped
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tablespoon minced ginger
1 tablespoon sesame oil
1 salt
1 pepper
1 pkg thin won ton skins
1 eggwash
1 ginger broth:
2 tablespoon canola oil
1 onion -- sliced
1 jalapeno -- sliced with
1 seeds
4 slice ginger -- peeled
1/4 cup fish sauce -- (preferable 3
1 crab
4 cup chicken stock
1 dash white pepper
1 deviened
1 fish sauce)
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
From: "Angele And Jon - Freeman" Date: 15 Sep 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings