Serves 4 as a first course
Serve with a Chardonnay
Ingredients
Broth:
4 cups chicken stock
1/4 cup Chardonnay
1 tablespoon finely chopped fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
Filling:
12 medium shrimp (6 to 8 ounces), peeled, deveined, and tails removed
1 tablespoon finely shredded fresh basil
1 tablespoon finely chipped fresh ginger
Pinch of kosher salt
Pinch of freshly ground white pepper
24 (2 1/2-inch-square) wonton wrappers
1 tablespoon finely shredded fresh basil
1/4 cup finely diced roasted red bell pepper
Ingredients
- To make the broth, combine all the ingredients in a soup pot. Bring to a boil over high heat, decrease the heat to low, cover and simmer for 10 minutes.
- To make the filling, cut the shrimp in half length-wise. In a bowl, combine them with the basil, ginger, salt, and pepper. Stir to blend.
- Lay the wonton wrappers out on a counter. Place a shrimp half in the center of each. Brush the edges with water. Fold one side of the wrapper over to form a triangle and pinch the edges together to seal.
- Bring the broth to a simmer and add the dumplings. Cook until the dumplings float to the top, about 2 minutes. Gently stir in the basil and bell pepper. Ladle into 4 bowls or deep-rimmed plates and serve right away.
