Try this Steamed Ginger Shrimp Dumplings in Ginger Broth recipe, or contribute your own.

Still searching for what to cook ?

Name: Steamed Ginger Shrimp Dumplings in Ginger Broth
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Grated orange zest; 1/2 lb Peeled ginger; large diced; 3 tb Peeled; grated fresh; 2 ts Garlic minced; Salt to taste; 20 Wonton skins; 1 tb Finely-chopped parsley; 3 tb Chopped cilantro; 1/4 c Onions chopped; 1 pn Cayenne; 1/2 c Chopped green onions;; Fresh cilantro sprigs; Black Pepper freshly ground; 1 c Stir-fried vegetables;; 4 c Shrimp stock; 1 ts Sesame oil; 1 ts Soy sauce; 3 ts Toasted sesame seeds; 1 tb Sesame oil; plus; 1 tb olive oil; 1/2 lb Shrimp; peeled, chopped; 1 lg Egg beaten

Find the most delicious recipes here

INGREDIENTS

1/2 ts Grated orange zest
1/2 lb Peeled ginger; large diced
3 tb Peeled; grated fresh
2 ts Garlic ; minced
Salt ; to taste
20 Wonton skins
1 tb Finely-chopped parsley
3 tb Chopped cilantro
1/4 c Onions ; chopped
1 pn Cayenne
1/2 c Chopped green onions;
Fresh cilantro sprigs
Black Pepper ; freshly ground
1 c Stir-fried vegetables;
4 c Shrimp stock
1 ts Sesame oil
1 ts Soy sauce
3 ts Toasted sesame seeds
1 tb Sesame oil; plus
1 tb olive oil
1/2 lb Shrimp; peeled, chopped
1 lg Egg ; beaten

Servings

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

NOTES

Alert editor

Steamed Ginger Shrimp Dumplings in Ginger Broth

1/2 ts Grated orange zest
1/2 lb Peeled ginger; large diced
3 tb Peeled; grated fresh
2 ts Garlic minced
 Salt to taste
20 Wonton skins
1 tb Finely-chopped parsley
3 tb Chopped cilantro
1/4 c Onions chopped
1 pn Cayenne
1/2 c Chopped green onions;
 Fresh cilantro sprigs
 Black Pepper freshly ground
1 c Stir-fried vegetables;
4 c Shrimp stock
1 ts Sesame oil
1 ts Soy sauce
3 ts Toasted sesame seeds
1 tb Sesame oil; plus
1 tb olive oil
1/2 lb Shrimp; peeled, chopped
1 lg Egg beaten

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (216g)
Recipe Makes: 4 servings

Calories: 268
Calories from Fat: 54 (20%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.9g
Cholesterol 59.3mg		18 %
Sodium 445.2mg		15 %
Potassium 121.1mg		3 %
Total Carbohydrate 43.6g		13 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 41.5g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 268

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe