Lemon Grass Broth with Shrimp Dumplings

Ingredients

• 1 tbsp Sesame seeds
• 5 stalks lemongrass
• 1 red chili pepper
• 2 cm fresh ginger
• 4 lime leaves (Asian market)
• 1 l chicken broth
• Salt
• pepper (ground)
• 8 round wan-tan dough sheets (frozen, Asian market)
• 100 g shrimp (peeled and deveined)
• 5 stems cilantro
• 2 cloves garlic
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 4 Spring Onions
• 100 g young fresh spinach

Instructions

1. 1.

   Flatten the lemongrass. Wash the chili pepper and slice it. Peel the ginger, finely dice it, then combine with the lemongrass, lime leaves, chili, and broth; bring to a boil and simmer over medium heat for 25-30 minutes. Season with salt and pepper.

2. 2.

   Spread out the wan-tan sheets and thaw them. Wash and pat dry the shrimp. Wash the cilantro, shake off excess water, and pluck the leaves. Peel the garlic and roughly chop it. Combine soy sauce, sesame oil, shrimp, cilantro, and garlic in a blender; puree finely. Season with pepper. Place 1-2 tsp of the shrimp mixture into the center of each wan-tan sheet, brush the edges with cold water, fold together, and press the edge firmly.

3. 3.

   Wash the spring onions, shake off excess water, and cut into rings. Clean, wash, and dry spin the spinach. Strain the lemon chicken stock, bring it to a boil again, add the finished wan-tans, and cook for about 3 minutes. Distribute the spinach and spring onion rings into soup bowls, pour over the broth, and add 2 wan-tans per bowl. Sprinkle with sesame seeds before serving.