Chop shrimp and mix with pork, add ginger, scallions, soy, corn starch, and mix well. Form balls. Heat 4 c. water plus 2 tsp. soy, drop balls in and cook 10-15 minutes. Heat broth and keep covered. Cut bamboo julienne style, add dumplings and bamboo to stock. Cook 5 minutes. Thicken slightly and serve.