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INGREDIENTS:
DUMPLINGS:
*2 cups chopped shrimp, raw, peeled and deviened
*1 cup Napa cabbage, chopped
*1/4 cup chopped scallions
*1/4 cup chopped cilantro
*1 tablespoon minced ginger
*1 tablespoon sesame oil
*Salt
*Pepper
*1 package thin won ton skins
*Eggwash
GINGER BROTH:
*2 tablespoons canola oil
*1 onion, sliced
*1 jalapeno, sliced with seeds
*4 slices ginger, peeled
*1/4 cup fish sauce, (preferable 3 Crab Fish Sauce)
*4 cups chicken stock
*Dash of white pepper
PREPARATION:
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.
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.

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