VIETNAMESE SHRIMP DUMPLINGS

Vietnamese Shrimp Dumplings image

Provided by Molly O'Neill

Time 20m

Yield Forty dumplings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 0 grams, TransFat 0 grams