INGREDIENTS

INSTRUCTIONS

In a saute 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 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. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2377 broadcast 05-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-07-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“He who kneels before God can stand before anyone.”