I mentioned in my last post that I bought a lot of dumpling wrappers. So I made more dumplings, but shaped them differently. I usually shape them this way when using them in soup.
For the soup, I made a shrimp broth using water, sake, and shrimp shells I saved in the freezer (Emeril always talks about shrimp broth, so I thought I'd try this). Cook dumplings in broth for 5 minutes. Add miso to taste. To make it spicy, I used Go-chu-jang. Add tofu and enoki mushrooms, garnish with green onions.