Shrimp And Fennel Ravioli

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1 tablespoon unsalted butter

1/2 small fennel bulb—halved, cored and coarsely chopped, fronds chopped for garnish

1 medium leek, white and tender green parts, finely chopped

Salt and freshly ground pepper

12 medium shrimp, shelled and deveined, 8 shrimp cut into 1/4-inch dice

24 round gyoza skins

1 egg white, lightly beaten

3 tablespoons dry white wine

2 tablespoons minced shallots

1/4 teaspoon finely grated fresh ginger

1/2 cup low-sodium nonfat chicken broth

1 1/2 teaspoons soy sauce

1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cold water

1 tablespoon cold water

1/4 cup snipped chives

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