Recipe - Steamed Ginger Shrimp Dumplings In Ginger Broth

4 cup Shrimp stock
One half pound Peeled ginger; large minced
1 tablespoon Olive oil
One half pound Shrimp; peeled, chopped
One fourth cup Chopped onions
2 teaspoon Minced garlic
3 tablespoon Peeled; grated fresh
gingerroot
One half cup Chopped green onions;
divided
3 tablespoon Chopped cilantro
1 tablespoon Sesame oil; plus
1 teaspoon Sesame oil
3 teaspoon Toasted sesame seeds
1 lg Egg; beaten
1 teaspoon Soy sauce
One half teaspoon Grated orange zest
1 pn Cayenne
Salt; to taste
Freshlyground black pepper;
to taste
20 Wonton skins
1 cup Stirfried vegetables;
julienned
1 tablespoon Finelychopped parsley
Fresh cilantro sprigs

In a saute pot, bring the shrimp stock and minced ginger up to a boil.
Reduce to a simmer and cook the liquid for 1 hour to infuse the stock.
Strain and season with salt and pepper. In a saute pan, heat the olive oil.
When the oil is hot, stirfry the shrimp for 1 minute. Add the onions,
garlic, and ginger, and stirfry for 1 minute. Add the green onions and
cilantro, stirfry for 1 minute. Remove from the heat. Turn the stirfry
mixture into a bowl. Add 1 teaspoon sesame oil, seeds, egg and soy sauce,
orange zest, and cayenne. Season with salt and pepper. Brush the top side
of each wonton with water. Fill each wonton with 1 tablespoon of the
filling. Bring the corners to the center and twist, sealing the edges with
water. Bring the ginger broth up to boil. Poach the dumplings in the broth
for about 4 minutes, or until the dumplings are tender. Remove the
dumplings with a slotted spoon. Mound the stirfry vegetables in the center
of a shallow bowl. Arrange the dumplings around the vegetables. Ladle the
broth over the vegetables. Garnish with parsley and cilantro sprigs. This
recipe yields 4