VIETNAMESE SHRIMP DUMPLINGS

14 whole scallions
1 pound (by weight) fresh shrimp, peeled, deveined
1 ounce dried shiitake mushrooms
2 teaspoons vegetable oil
2 whole garlic cloves, peeled and minced
1/2 cup peeled and chopped jicama
4 whole fresh green hot chili peppers, stemmed, minced
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh mint
2 teaspoons grated lemon rind
2 tablespoons soy sauce
2 whole egg whites
2 tablespoons all-purpose flour

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 egg whites and flour in the work bowl of a food processor. Process until the mixture forms a paste.

Add the egg whites 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 and secure with a toothpick.

Servings: 40
Source: New York Times