Name: Shrimp and Cabbage Dumplings in a Ginger Broth
Ingredients: 2 c Chopped shrimp; raw, peeled and deviened; 1 c Napa cabbage; chopped; 1/4 c Chopped scallions; 1/4 c Chopped cilantro; 1 tb Minced ginger; 1 tb Sesame oil; Salt; Pepper; 1 pk Thin won ton skins; Eggwash; Ginger broth:; 2 tb Canola oil; 1 Onion; sliced; 1 Jalapeno; sliced with seeds; 4 sl Ginger; peeled; 1/4 c Fish sauce; (preferable 3 crab fish sauce); 4 c Chicken stock; 1 ds White pepper

Excellence is, in fact, a relationship. There is only One is truly and perfectly excellent. He alone is the sum and definition of what excellence is and does. So the one who is excellence, in His grace, came to you when you were in a state of anything but excellence, and by grace offered you the promise of actually becoming a partaker of His divine nature. He then connects you to purposes and goals way higher, way grander and more glorious than you would every have sought for yourself... Your hope of ever being excellent in His eyes and doing what is excellent in His sight is found in your relationship to Him and in His grace that not only forgives and accepts but radically transforms. And He calls and empowers you to display His excellency and the excellency of His grace. It is only this excellency that has the power to free us from the false excellency of human pride and the mediocrity that results when we are okay with ourselves and our world just the way they are.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Seafood, Meats		Cooking liv, Import	1	Servings

INGREDIENTS

2	c	Chopped shrimp; raw, peeled and deviened
1	c	Napa cabbage; chopped
1/4	c	Chopped scallions
1/4	c	Chopped cilantro
1	tb	Minced ginger
1	tb	Sesame oil
		Salt
		Pepper
1	pk	Thin won ton skins
		Eggwash
		Ginger broth:
2	tb	Canola oil
1		Onion; sliced
1		Jalapeno; sliced with seeds
4	sl	Ginger; peeled
1/4	c	Fish sauce; (preferable 3 crab fish sauce)
4	c	Chicken stock
1	ds	White pepper

INSTRUCTIONS

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@netusa1.net> on Sep 15, 1997

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