Shrimp Dumplings with Fragrant Lemongrass Broth

Name: Shrimp Dumplings with Fragrant Lemongrass Broth
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 teaspoons extra virgin olive oil; 1 small fennel bulb, trimmed and thinly sliced; ½ pound (about 10) extra-large fresh shrimp, peeled, deveined, and quartered; ¼ cup fresh mint leaves; ¼ cup picked fresh dill; ¾ teaspoon salt; 1 cup chopped fresh mint leaves; 1½ cups chicken stock, preferably homemade or canned low-sodium broth; 1 tablespoon Shaoxing wine; ½ cup grape seed, corn, or other neutral oil; 2 lemongrass stalks, smashed and chopped; 4 strips fresh lemon zest, pith removed and chopped; 1⅔ ounces shrimp shells, from about 10 extra-large shrimp, rinsed well and dried completely; 16 wonton skins; ⅛ teaspoon salt; 1 tablespoon cornstarch; ½ fresh red Thai chile, seeded and minced; 2 teaspoons minced fresh young ginger; One ½-inch piece fresh ginger, thinly sliced and crushed; 4 Chinese celery stalks, cut into ½-inch-long matchsticks; 2 tablespoons fresh lemon juice; 20 fresh shiitake mushrooms, stemmed and cut into ½-inch-thick slices; 3 shallots, thinly sliced; 5 garlic cloves, thinly sliced; 2 fresh green Thai chiles, halved lengthwise; 2 scallions, trimmed and thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is my take on wonton soup. Loads of fresh herbs make the dumplings and broth aromatic and refreshing.

Rather than discarding the shrimp shells from the shrimp used for the dumplings, I fry them and add them to the broth for a distinctive sea-saltiness.

Ingredients

Fragrant Lemongrass Broth

½ cup grape seed, corn, or other neutral oil
5 garlic cloves, thinly sliced

Asia
Soup

Method

To make the broth: Heat the oil in a small saucepan over medium-high heat until very hot, but not smoking. Add the garlic and shallots and cook, stirring, until deep golden brown. Remove with a slotted spoon and drain on paper towels.
Add the shrimp shells to the oil and cook, stirring, until deep golden brown. Remove with a slotted spoon and drain on pa