VIETNAMESE SHRIMP DUMPLINGS

By BobD

Ingredients

• 2 teaspoons vegetable oil
• 14 scallions, white part finely chopped, green part thinly sliced; keep separate
• 2 cloves garlic, peeled and minced
• 1 pound raw shrimp, peeled, deveined and coarsely chopped
• 1 ounce dried shiitake mushrooms, soaked in hot water for 30 minutes, well drained, stemmed and coarsely chopped
• 1/2 cup chopped, peeled jicama or water chestnuts
• 4 small hot peppers, stemmed, seeded and minced
• 2 tablespoons minced basil
• 2 tablespoons minced mint
• 2 teaspoons grated lemon rind
• 2 tablespoons soy sauce
• 2 tablespoons all-purpose flour
• 2 egg whites

Details

Servings 40
Adapted from events.nytimes.com

Preparation

Step 1

Heat the oil in a small nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft, about 4 minutes.

Set aside 40 of the green scallion slices. Place the scallion and garlic mixture with all ingredients except the flour and egg white in the work bowl of a food processor. Process until mixture forms a paste. Add the flour and egg. Process until combined.

Form the mixture into balls, using a rounded tablespoon for each. Bring a large pot of water to a boil. Reduce to a simmer. Add the dumplings, in batches if necessary. Cook until the dumplings rise to the top, about 2 minutes. Remove with a slotted spoon.

As soon as the dumplings are cooked, place a scallion slice on top. Secure with a toothpick.