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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: New York Times
Servings: 40
2 teaspoons vegetable oil
14 scallions
2 garlic cloves, peeled and minced
1 pound shrimp, peeled and cleaned
1 ounce dried shitake mushrooms
½ cup jícama, peeled and chopped
4 green chili peppers, stemmed and minced
2 tablespoons fresh basil leaves, minced
2 tablespoons fresh mint, minced
2 teaspoons lemon rind, grated
2 tablespoons soy sauce
2 tablespoons all-purpose flour
2 egg whites
Finely chop the white part of the scallions. Thinly slice the green part of the scallions. Peel, devein and coarsely chop the shrimp. Soak the shiitake mushrooms in hot water for approximately 30 minutes, drain well, stem and coarsely chop.
Heat the oil in a small nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft.
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 the mixture forms a paste. Add the egg and flour and 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 fi 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.