Shrimp Dumpling Soup 4-6 servings Ingredients: For the soup: 10 cups chicken broth 6 coin-size slices fresh ginger,   smashed with the blade of a knife 4 cloves garlic, smashed 4 ounces rice wine or dry sherry shells from 1 pound shrimp ¼ cup Thai fish sauce stems from ½ bunch cilantro 8 ounces sliced bamboo shoots For the dumplings: 1 pound medium shrimp,   shells and veins removed ¼ cup minced cilantro

Preparation:
Combine the chicken broth, the ginger, garlic, the rice wine, the shrimp shells, cilantro stems, and fish sauce in a stock pot. Bring to a boil, turn down the heat and simmer gently for 20 minutes. Strain out the solids and return the broth to the pot.

Place half the shrimp, the carrot, green onion, ginger, garlic and cilantro in a food processor. Add the fish sauce and sesame oil, and pulse until the ingredients are well blended. Remove the mixture to a bowl. Chop the remaining shrimp by hand into small dice, and fold into the shrimp and vegetable mixture.

Have ready a bowl of cold water and a pastry brush. Lay a few wonton wrappers on a flat surface and place a teaspoon or so of filling in the center of each. Moisten the edges of the wrappers with the pastry brush dipped in water. Fold the wrapper to make a triangle, and press the edges well to seal. Bring a shallow pot of water to the boil, lower the heat and maintain at a simmer. Bring the pot of broth to a simmer and add the bamboo shoots. Gently cook the shrimp dumplings in the boiling water for two minutes, a few at a time, being careful they don't stick together. Remove with a spider or slotted spoon, drain briefly, and add to the pot of simmering broth. When all the shrimp dumplings have been added, cook gently for a minute or two, and divide the dumplings, broth, and bamboo shoots among flat soup plates. Garnish with cilantro sprigs.