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1
To make the broth: Heat the oil in a small saucepan over medium-high heat until very hot, but not smoking.
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2
Add the garlic and shallots and cook, stirring, until deep golden brown.
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3
Remove with a slotted spoon and drain on paper towels.
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4
Add the shrimp shells to the oil and cook, stirring, until deep golden brown.
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5
Remove with a slotted spoon and drain on paper towels.
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6
Put the fried garlic, shallots, and shrimp shells in a large saucepan with the fennel, ginger, chiles, lemon zest, chicken stock, and 2 cups water.
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7
Bring to a steady simmer over medium heat.
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8
As soon as the mixture simmers, remove from the heat and add the lemongrass and mint.
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9
Cover and steep for 45 minutes.
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10
Strain through a fine-mesh sieve, squeezing the solids to extract as much liquid as possible.
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11
Season with salt and lemon juice.
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12
Meanwhile, make the dumplings: Stir together the shrimp, wine, chile, ginger, salt, and cornstarch until well mixed.
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13
Put a spoonful of the shrimp mixture in the middle of one wonton wrapper.
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14
Wet the edges of the wrapper with water and fold the wrapper in half to form a triangle.
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15
Wet the two opposing corners and fold them in over the center to form a little pouch.
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16
Repeat with the remaining filling and wrappers.
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17
Bring a large saucepan of water to a boil.
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18
Add the shrimp dumplings and cook, stirring gently, until they float to the surface and are cooked through, about 10 minutes.
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19
The wrapper will be tender and the shrimp will be pink.
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20
Drain and put 4 dumplings in each serving bowl.
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21
Top with the scallions, dill, and mint.
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22
Heat the olive oil in a large wide saucepan over medium-high heat.
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23
Add the mushrooms and sear until nicely browned, turning once.
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24
Add the broth and celery and bring the mixture to a boil.
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25
Remove from the heat and divide the broth, mushrooms, and celery among the serving bowls.
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26
Serve immediately.
