Shrimp and Cabbage Dumplings in a Ginger Broth - BigOven 53955

Shrimp and Cabbage Dumplings in a Ginger Broth

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

Original recipe makes 1 Servings



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" on Sep 15, 1997

Calories Per Serving: 1065 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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