Ingredients Jump to Instructions ↓

  1. 4 cups shrimp stock

  2. 1/2 pound peeled ginger, large diced

  3. 1 tablespoon olive oil

  4. 1/2 pound shrimp, peeled and chopped

  5. 1/4 cup chopped onions

  6. 2 teaspoons minced garlic

  7. 3 tablespoons peeled and grated fresh gingerroot

  8. 1/2 cup chopped green onions, in all

  9. 3 tablespoons chopped cilantro

  10. 1 tablespoon plus 1 teaspoon sesame oil, in all

  11. 3 teaspoons toasted sesame seeds

  12. 1 large egg, beaten

  13. 1 teaspoon soy sauce

  14. 1/2 teaspoon grated orange zest

  15. Pinch of cayenne

  16. Salt and black pepper

  17. 20 wonton skins

  18. 1 cup stir-fried vegetables, julienne

  19. 1 tablespoon finely chopped parsley

  20. Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. In a sauté 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 sauté 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.

  2. Yield : 4 servings


Send feedback