SHRIMP AND CABBAGE DUMPLINGS IN A GINGER BROTH

 SHRIMP AND CABBAGE DUMPLINGS IN A GINGER BROTH  

INGREDIENTS: DUMPLINGSServes 4 

●  2 cups chopped shrimp, raw, peeled and deviened 
●  1 cup Napa cabbage, chopped  
●  ¼ cup chopped scallions  
●  ¼ cup chopped cilantro  
●  1 tablespoon minced ginger  
●  1 tablespoon sesame oil   
●  Salt   
●  Pepper   
●  1 package thin won ton skins   
●  Egg wash  

INGREDIENTS GINGER BROTH:

● 2 tablespoons canola oil   
● 1 onion, sliced  
● 1 jalapeño, sliced with seeds   
● 4 slices ginger, peeled   
● ¼ cup fish sauce, (preferable 3 Crab Fish Sauce)   
● 4 cups chicken stock  
● Dash of white pepper   

DIRECTIONS: DUMPLINGS 

1.  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. 

DIRECTIONS: BROTH 

1.  In a large sauce pan, heat the oil. Sautè the onion, jalapeño 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.
 

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