How to Make It
Melt the butter in a small saucepan. Add the fennel and leek, cover and cook over low heat, stirring occasionally, until softened but not browned, about 15 minutes. Season generously with salt and pepper. Transfer to a bowl and let cool completely, then stir in the raw diced shrimp.
Lay the gyoza skins side by side on a work surface. 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. Top with the remaining 12 skins; push out any air pockets and press to seal. Transfer the ravioli to a lightly floured baking sheet, cover and refrigerate.
In a small saucepan, cook the wine and shallots over moderately high heat until reduced by half, about 2 minutes. Scrape the mixture into a blender and add the ginger. With the machine on, slowly add the broth and blend until smooth. Return to the saucepan. Add the soy sauce and bring to a boil. Stir in the cornstarch slurry and simmer for 1 minute, stirring constantly. Season with salt and pepper.
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. Transfer the ravioli to warmed plates with a slotted spoon.
Add the remaining 4 shrimp to the boiling water. Cook just until pink, about 1 minute. Garnish the ravioli with the shrimp. Spoon the sauce on top, sprinkle with fennel fronds and chives and serve.
One Serving Calories 192 kcal, Total Fat 4.1 gm, Saturated Fat 2.1 gm, Protein 11 gm, Carbohydrates 28 gm.