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Recipe Detail Page
Shrimp Dumplings in Herbed Broth
Spring 2013
Be sure to add the fresh herbs to the soup just before serving in order to keep their colour and taste bright and fresh.
Serves 6
1 stick lemon grass, trimmed to a 5 inch (12 cm) piece at the root end, crushed lightly
8 cups (2 L) chicken or vegetable stock
⅓ cup (80 mL) fresh ginger, finely sliced
2 cloves garlic, sliced in half, crushed lightly
1 tbsp (15 mL) white miso paste
2 cups (500 mL) water
1 lb (500 g) raw shrimp, peeled
¼ cup (60 mL) green onions, finely chopped
1 tsp (5 mL) soya sauce
1 egg, separated
1 tbsp (15 mL) water
36 square wonton wrappers
½ cup (125 mL) fresh herbs, finely chopped (use a mix of chives, tarragon, cilantro and/or parsley)
1 Cut lemon grass into ½-inch (1-cm) pieces. Put them into a large pot with stock, ginger, garlic, miso paste and 2 cups (500 mL) water. Heat and simmer for 20 minutes.
2 Meanwhile, add shrimp and green onions to food processor. Pulse until shrimp are chopped finely. Stir shrimp mixture together in a bowl with soya sauce and egg yolk. In a small bowl lightly beat together egg white and 1 tbsp (15 mL) water.
3 Lay 2 wonton wrappers on work surface. With fingertip or small brush, wipe edges of wrapper with egg white. Place 1 tsp (5 mL) of shrimp mixture in middle of wrapper. Diagonally fold wrapper in half to seal and form a triangle, repeat with second wrapper. To complete dumpling, brush 1 side corner of triangle with egg white and attach to other corner to form a dumpling (or tortellini shape). Repeat with remaining dumplings, making sure not to overfill the wrappers or they will not close properly.
4 Strain ginger, garlic and lemon grass from stock, place stock back in pot with dumplings and simmer over medium-low heat for 7 minutes, or until dumplings are cooked through. Stir in fresh herbs.
5 Divide dumplings between 6 bowls and top with broth.
Serves 6
