Instructions: For the Dumplings: In a bowl, combine the chopped shrimp, cabbage, scallions, cilantro, ginger, sesame oil, salt and pepper. Lay out 5 won ton skins and place a small amount of the shrimp mixture in the center of each skin. Moisten the edges with egg wash and place another skin on top. Seal very tightly, using a ramekin works well.

In salted boiling water, blanch dumplings for 3 to 4 minutes or until the skins are soft and translucent. Serve immediately in the ginger broth.

For the Ginger Broth: In a large sauce pan, heat the oil. Saute the onion, jalapeno and ginger until soft. Deglaze with the fish sauce. Add the chicken stock and a dash of white pepper. Simmer slowly and reduce to a little over 3 cups, about 45 minutes. Strain and keep hot. Taste for seasoning.

Variation #1: STEAMED SHRIMP SHUMAI
Place the first eight dumpling ingredients in a food processor and puree the mixture at high speed. Add 1 egg and combine. Spread mousse on won ton skins and steam for 5 minutes. Serve immediately.

Variation #2: SHRIMP TOAST
Follow instructions for shrimp mousse (above) and spread on toast points. Heat about 1 inch of oil to 350 degrees and fry until golden. Top with finely diced jicama. Serve immediately.

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