Instructions: Prep 30-40 Stand 30 to 90 mins or 24 hrs Cook 12-15 mins MC3 est 221

Preparation:
If using frozen shrimp, thaw, then dry them on paper towels. Coarsely chop the shrimp.

Slice away the core of the cabbage and discard it. Cut the cabbage crosswise into shreds or ribbons. After shredding, discard any thick ribs, then rinse the cabbage under running water.

Bring a pan of water (salty) to a boil, add the cabbage and simmer until just tender, 3-5 minutes. Drain in the colander, rinse with cold water; let drain thoroughly.

Chop the scallion, garlic and shallot. Peel and finely chop the ginger root.

Grate the zest from the lemon onto a plate.

Heat oil in frying pan, add dried cabbage, scallion, garlic, shallot, ginger and pepper and saute, stirring about 3 minutes. Add the shrimp, lemon zest, sherry, and soy sauce and stir well. Taste the filling for seasoning.

Coarsely chop the filling in the food processor; can be done by hand.

Spoon 1 tsp of filling onto center of each round. Use pastry brush or your finger, paint the edge of the dough round lightly with water. Fold one side of the past round over the other to enclose the filling , then seal by pinching the edges together with your fingers. Lay filled half moons on a floured dish towel (tip1) and sprinkle generously with flour or fine cornmeal. Let dry 1-2 hours. Cook - make sauce and cook pasta:

Finely slice green part of the scallion; set aside for garnish. Finely grate the zest from the other lemons. Melt butter in a small sauce pan and stir in the preferred cream and half of the lemon zest. Keep warm but do not boil.

Fill pasta pot with water, bring to a boil, add 1 tbsp salt. Add the pasta and cook until tender but still chewy, 2-3 minutes, stirring gently, occasionally, to keep from sticking. Drain in a colander, rinse with hot water to wash away the starch and drain again thoroughly. Take care that they do not stick to one another. (tip2)

Arrange cooked and drained pasta on warmed plate. Spoon the lemon sauce over and sprinkled with sliced scallion and remaining lemon zest. Serve 8 to 12 as appetizer and 6 to 8 as entree.

TIP: 1* Anne prefers the kind of kitchen towel that is ridged with terry or the waffle weaves; sometimes called bar towels. 2* Freeze the filled pasta for at least one hour. Arrange in a single layer on a floured cookie sheet until frozen solid; at least 60 minutes. Cook about 3 mins. 3* Land o lakes has a low fat half-and-half; or try evaporated skim milk; or skim milk fortified with nfdm powder. 4* Half moons can be made, dried, and stored, loosely wrapping, in the refrigerator up to 24 hours, or they can be frozen. Sprinkle them lightly with flour of fine cornmeal so that the pieces do not stick together .Cook the pasta and make the sauce just before serving.

NOTES : Anne makes a creamed lemon sauce; but a traditional Chinese lemon sauce, such as that served with Crispy Chicken, might be a suitable low-fat alternative.

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