← Back to Search Results
Shrimp Dumplings with Fragrant Lemongrass Broth

Photo by: Joseph DeLeo
Comments: 0


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.

Yield: 4 serving


Fragrant lemongrass broth:

  • ½ cup grapeseed oil, corn oil, or other neutral oil
  • 5 garlic cloves, thinly sliced
  • 3 shallots, thinly sliced
  • 1 2/3 ounces shrimp shells, from about 10 extra-large shrimp, rinsed well and dried completely
  • 1 small fennel bulb, trimmed and thinly sliced
  • One ½-inch piece fresh ginger, thinly sliced and crushed
  • 2 fresh green Thai chiles, halved lengthwise
  • 4 strips fresh lemon zest, pit removed and chopped
  • 1½ cups chicken stock, preferably homemade or canned low-sodium broth
  • lemongrass stalks, smashed and chopped
  • 1 cup chopped fresh mint leaves
  • ¾ teaspoon salt
  • 2 tablespoons fresh lemon juice

Shrimp dumplings:

  • ½ pound (about 10) extra-large fresh shrimp, peeled, deveined, and quartered
  • 1 tablespoon Shaoxing wine
  • ½ fresh red Thai chile, seeded and minced
  • 2 teaspoons minced fresh young ginger
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 16 wonton skins
  • 2 scallions, trimmed and thinly sliced
  • ¼ cup picked fresh dill
  • ¼ cup fresh mint leaves
  • 2 teaspoons extra virgin olive oil
  • 20 fresh shiitake mushrooms, stemmed and cut into ½-inch-thick slices
  • 4 Chinese celery stalks, cut into ½-inch-long matchsticks


1. 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.

2. Add the shrimp shells to the oil and cook, stirring, until deep golden brown. Remove with a slotted spoon and drain on paper towels.

3. Put the fried garlic, shallots, and shrimp shells in a large saucepan with the fennel, ginger, chiles, lemon zest, chicken stock, and 2 cups water. Bring to a steady simmer over medium heat. As soon as the mixture simmers, remove from the heat and add the lemongrass and mint. Cover and steep for 45 minutes. Strain through a fine-mesh sieve, squeezing the solids to extract as much liquid as possible. Season with salt and lemon juice.

4. Meanwhile, make the dumplings: Stir together the shrimp, wine, chile, ginger, salt, and cornstarch until well mixed. Put a spoonful of the shrimp mixture in the middle of one wonton wrapper. Wet the edges of the wrapper with water and fold the wrapper in half to form a triangle. Wet the two opposing corners and fold them in over the center to form a little pouch. Repeat with the remaining filling and wrappers.

5. Bring a large saucepan of water to a boil. Add the shrimp dumplings and cook, stirring gently, until they float to the surface and are cooked through, about 10 minutes. The wrapper will be tender and the shrimp will be pink. Drain and put 4 dumplings in each serving bowl. Top with the scallions, dill, and mint.

6. Heat the olive oil in a large wide saucepan over medium-high heat. Add the mushrooms and sear until nicely browned, turning once. Add the broth and celery and bring the mixture to a boil. Remove from the heat and divide the broth, mushrooms, and celery among the serving bowls. Serve immediately.

© 2007 Jean-Georges Vongerichten

Nutritional Information

Nutrients per serving (% daily value)

507kcal (25%)
85mg (9%)
17mg (28%)
62mcg RAE (2%)
92mg (31%)
949mg (40%)
4g (18%)
33g (50%)
4mg (23%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cook-with-jamie Cook with Jamie
by Jamie Oliver
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sweet-life The Sweet Life
by Kate Zuckerman
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
spice Spice
by Ana Sortun
good-to-the-grain Good to the Grain
by Kim Boyce
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
new-american-table New American Table
by Marcus Samuelsson
lidias-italy Lidia's Italy
by Lidia Bastianich
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?