Steamed Ginger Shrimp Dumplings

Steamed Ginger Shrimp Dumplings

Ingredients:
1 Tbsp. olive oil
1/2 pound shrimp, peeled and coarsely chopped
1/4 cup chopped onions
2 tsp. minced garlic
3 Tbsp. peeled and grated fresh ginger root
1/2 cup chopped green onions, in all
3 Tbsp. chopped fresh cilantro
2 Tbsp. Emeril's Bayou Blast
1 Tbsp. plus 1 tsp. sesame oil, in all
3 tsp. toasted sesame seeds
1 large egg
1 tsp. soy sauce
1 dash worcestershire sauce
1/2 tsp. grated orange zest
1/8 tsp. cayenne pepper
1/2 tsp. salt
4 turns freshly ground black pepper
20 wonton skins
4 cups shrimp stock
2 cups Stir-Fry Sesame Vegetables


Directions:
Heat olive oil in large skillet over high heat. When oil is hot, add shrimp and stir-fry for 1 minute. Add onions, garlic and ginger and stir-fry for 1 minute. Stir in 1/4 cup green onions, the cilantro and Emeril's Bayou Blast, stir-fry 1 minute and remove from heat. Turn the skillet mixture into a bowl. Add 1 tsp. of the sesame oil, the sesame seeds, egg soy sauce, worcestershire sauce, 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 Tbsp. of the filling in the middle of each skin. Bring the corners to the center and twist, sealing the edges with water. Combine the stock and remaining 1 Tbsp. 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 they're tender, for about 4 minutes. Remove with slotted spoon. While dumplings are poaching, prepare Stir-Fry Sesame Vegetables. To serve, mound 1/2 cup Stir-Fry Sesame Vegetables on each plate, arrange 5 dumplings around the vegetables and spoon about 1/4 cup broth over them. Sprinkle with remaining chopped green onions