- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled and coarsely chopped
- 1/4 cup chopped onions
- 2 teaspoons minced garlic
- 3 tablespoons peeled and grated fresh gingerroot
- 1/2 cup chopped green onions
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon plus 1 teaspoon sesame oil
- 3 teaspoons toasted sesame seeds
- 1 large egg
- 1 teaspoon soy sauce
- 1 dash Worcestershire sauce
- 1/2 teaspoon grated orange zest
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 4 turns freshly ground black pepper
- 20 wonton skins
- 4 cups Shrimp Stock
- 2 cups Stir Fried Sesame Vegetables
- Heat the olive oil in a large skillet over high heat. When the oil is hot, add the shrimp and stir-fry for 1 minute. Add the onions, garlic, and ginger, and stir-fry for 1 minute. Stir in 1/4 cup green onions and the cilantro, stir-fry for 1 minute, and remove from the heat.
- Turn the skillet mixture into a bowl. Add 1 teaspoon of the sesame oli, the sesame seeds, egg, soy sauce, Worcestershire, orange zest, cayenne, salt, and pepper and stir well. Makes 2 cups.
- Place the wonton skins on a clean counter and brush just the top side with water. Mound 1 tablespoon of the filling in the middle of each skin. Bring up the corners to the center and twist, sealing the edges with water.
- Combine the stock with the remaining 1 tablespoon sesame oil in a large saucepan or soup pot and bring to a boil over high heat. Slip the dumplings into the boiling stock, reduce to a simmer, and poach the dumplings until theyíre tender, for about 4 minutes. Remove with a slotted spoon. (Youíll probably have to poach the dumplings in 2 batches.)
- While the dumplings are poaching, prepare the Stir-Fried Sesame Vegetables.
- To serve, mound 1/2 cup of the Stir-Fried Sesame Vegetables on each 4 plates. Arrange 5 dumplings around the vegetables and spoon about 1/4 cup of the broth over them. Sprinkle with 1 tablespoon of the remaining chopped green onions.
- Note: Wonton skins can be bought in many supermarkets and specialty food stores.
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