Steamed Ginger Shrimp Dumplings in Ginger Broth

Total Time:
1 hr
1 hr

4 servings

  • 4 cups shrimp stock
  • 1/2 pound peeled ginger, large diced
  • 1 tablespoon olive oil
  • 1/2 pound shrimp, peeled and chopped
  • 1/4 cup chopped onions
  • 2 teaspoons minced garlic
  • 3 tablespoons peeled and grated fresh gingerroot
  • 1/2 cup chopped green onions, in all
  • 3 tablespoons chopped cilantro
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 3 teaspoons toasted sesame seeds
  • 1 large egg, beaten
  • 1 teaspoon soy sauce
  • 1/2 teaspoon grated orange zest
  • Pinch cayenne
  • Salt and black pepper
  • 20 wonton skins
  • 1 cup stir-fried vegetables, julienne
  • 1 tablespoon finely chopped parsley
  • Fresh cilantro sprigs
  • In a sauce 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 wrapper 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.

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