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1
Melt the butter in a small saucepan.
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2
Add the fennel and leek, cover and cook over low heat, stirring occasionally, until softened but not browned, about 15 minutes.
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3
Season generously with salt and pepper.
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4
Transfer to a bowl and let cool completely, then stir in the raw diced shrimp.
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5
Lay the gyoza skins side by side on a work surface.
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6
Spoon 1 rounded tablespoon of shrimp filling into the center of 12 of the skins, then lightly brush the edges with the beaten egg white.
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7
Top with the remaining 12 skins; push out any air pockets and press to seal.
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8
Transfer the ravioli to a lightly floured baking sheet, cover and refrigerate.
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9
In a small saucepan, cook the wine and shallots over moderately high heat until reduced by half, about 2 minutes.
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10
Scrape the mixture into a blender and add the ginger.
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11
With the machine on, slowly add the broth and blend until smooth.
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12
Return to the saucepan.
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13
Add the soy sauce and bring to a boil.
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14
Stir in the cornstarch slurry and simmer for 1 minute, stirring constantly.
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15
Season with salt and pepper.
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16
In a large pot of boiling salted water, cook the ravioli until they float to the surface and the shrimp filling turns pink, about 3 minutes.
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17
Transfer the ravioli to warmed plates with a slotted spoon.
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18
Add the remaining 4 shrimp to the boiling water.
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19
Cook just until pink, about 1 minute.
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20
Garnish the ravioli with the shrimp.
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21
Spoon the sauce on top, sprinkle with fennel fronds and chives and serve.
