| 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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