Steamed ginger shrimp dumplings in ginger broth
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | cup | shrimp stock |
| ½ | pounds | peeled ginger; large diced |
| 1.00 | tablespoon | olive oil |
| ½ | pounds | shrimp; peeled, chopped |
| ¼ | cup | chopped onions |
| 2.00 | teaspoon | minced garlic |
| 3.00 | tablespoon | peeled; grated fresh gingerroot |
| ½ | cup | chopped green onions; divided |
| 3.00 | tablespoon | chopped cilantro |
| 1.00 | tablespoon | sesame oil; plus |
| 1.00 | teaspoon | sesame oil |
| 3.00 | teaspoon | toasted sesame seeds |
| 1.00 | large | egg; beaten |
| 1.00 | teaspoon | soy sauce |
| ½ | teaspoon | grated orange zest |
| 1.00 | pinch | cayenne |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 20.00 | wonton skins | |
| 1.00 | cup | stir-fried vegetables; julienned |
| 1.00 | tablespoon | finely-chopped parsley |
| 1 | fresh cilantro sprigs | |
Directions
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-07-1998
Recipe by: Emeril Lagasse
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