Sweet Potato, Shrimp, and Lemongrass Dumplings

• 3 tablespoons dried shrimp
• 1 stalk lemongrass
• 1 shallot, chopped (1/4 cup)
• 1 tablespoon chopped fresh ginger
• 1 or 2 red Thai chiles, chopped
• 2 tablespoons canola oil
• 1/2 cup fresh or thawed, frozen grated coconut, (see page 225)
• 1 pinch of ground turmeric
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3/4 to 1 pound yellow-fleshed sweet potato (1 medium or medium-large one)
• Generous 1/4 teaspoon salt
• 3 3/4 to 5 ounces (3/4 to 1 cup) all-purpose bleached or unbleached flour (see above for amount to use), plus extra as needed
• 16 medium white shrimp, trimmed of feet and tails (use scissors to snip) (optional)
• Canola or peanut oil, for deep-frying

1. To make the filling, put the dried shrimp in a small bowl, add warm water to cover, and set aside to soften for 10 to 15 minutes.
2. Rinse, drain well, and roughly chop.
3. Set aside.
4. Trim the lemongrass stalk by removing any hard or loose parts that will be difficult to cut.
5. To do that, peel off any dry or loose outer layers.
6. Then, cut off the bottom part between the end and just below the widest point of the bulbous portion.
7. Finish by cutting off the dry, tough portion at the top.
8. The remaining stalk should be smooth and firm.
9. Cut the trimmed stalk into 3 or 4-inch sections, then halve each lengthwise.
10. Working with two halves at time, put them cut side down, then cut them crosswise into thin half moons; repeat with the other halves.
11. Finish by roughly chopping with a rocking motion of your knife.
12. Measure 3 tablespoons and transfer to an electric mini-chopper; save any remaining lemongrass for another use.
13. Process the lemongrass to a fine texture, pausing to scrape down the sides as needed.
14. Add the dried shrimp, shallot, ginger, and chiles.
15. Process to a texture to match that of the grated coconut.
16. Occasionally pause and scrape down the bowl to process evenly.
17. Heat the oil in a medium skillet over medium-high heat.
18. Add the dried shrimp mixture and cook, stirring often, for about 1 minute, until the mixture is fragrant with the smell of lemongrass and briny shrimp.
19. Add the coconut, turmeric, sugar, and salt, and cook, stirring frequently, for about 3 minutes, until the coconut has absorbed the yellow turmeric color and the overall mixture has dried out a bit and is somewhat fluffy.
20. Remove from the heat, taste, and add extra salt or sugar, as needed.
21. Transfer to a bowl and set aside to cool.
22. Cover and refrigerate overnight if you are making the filling in advance.
23. You should have about 1 cup.
24. To make the dough, bring water to a boil for steaming (see page 17 for guidance).
25. Meanwhile, peel the sweet potato, making sure you remove any hard spots that will not mash up later.
26. Cut the potato into 1-inch chunks and then put into a steamer tray.
27. Steam the potato over boiling water for about 8 minutes, or until tender.
28. Test by stabbing a few pieces with a thin-bladed knife.
29. Detach the steamer tray and set aside to cool and dry for 3 to 5 minutes; the potato mashes easily when warm, and a drier potato yields a less sticky dough.
30. Mash the potato with the salt to a smooth texture; remove any stringy or hard bits as you mash.
31. Then incorporate the flour, half at a time, to create a medium-firm dough.
32. Use the potato masher or a wooden spoon to combine the ingredients at first and then switch to one hand to knead the dough in the bowl.
33. Gather the dough into a ball and continue kneading it for 4 to 5 minutes on a well-floured surface.
34. Initially, as the flour becomes hydrated, the dough will soften and become sticky.
35. Work in extra flour as you knead; I typically work in about 2 tablespoons of additional flour.
36. The finished dough should feel medium-soft and supple.
37. Press your finger in and a deep indentation will remain.
38. Cover with plastic wrap or an inverted bowl and set aside to rest for 30 minutes to relax and become earlobe soft.
39. The dough can sit for a few hours at room temperature, but it will soften further and become stickier, requiring you to use extra flour when shaping the dumplings.
40. Line a baking sheet with parchment paper and dust the paper with flour.
41. To assemble the dumplings, cut the dough in half, keeping one half covered while you work on the other.
42. Roll the dough into a log and cut it into 8 equal-size pieces.
43. Dust your hands with flour and roll each piece into a ball; if the dough feels sticky, be liberal with the flour.
44. To make each dumpling, put it on a floured work surface and pat it with your fingers into a circle a scant 1/4 inch thick and 2 1/2 to 2 3/4 inches in diameter.
45. Pick it up and press the rim with your fingertips to widen the circle to 3 to 3 1/4 inches and to make the edge thinner than the center.
46. Gently cup one hand and put the dough circle in that hand, placing it toward your fingertips, which will cradle the dumpling as you shape it.
47. Place about 1 lightly packed tablespoon of filling in the center.
48. Gently press on the filling with the back of the spoon to create a shallow well; your hand will naturally cup a little tighter.
49. Use your free hand to gather, pleat, and pinch the dough together to completely enclose the filling.
50. Pinch and twist off any excess dough.
51. If the pleated side feels sticky, press it on some flour.
52. Gently roll the ball between your hands to smooth out the surface.
53. Youll have a 1 1/2 to 1 3/4-inch ball.
54. Put the ball on your work surface and gently press on it to create a thick disk that is a scant 1 inch thick and 1 3/4 to 2 inches in diameter.
55. If you are using the shrimp garnish, finish the dumpling with a shrimp, bending the shrimp to create a C-shape, and press it into the dough to ensure it sticks.
56. Regardless, put the shaped dumpling on the prepared baking sheet.
57. Repeat to make more dumplings from the cut pieces of dough before working on the remaining half of dough.
58. Line a platter with paper towels and place near the stove.
59. Pour oil to a depth of 1 inch into a medium saucepan, wok, or deep skillet.
60. Heat over medium-high heat to about 325F on a deep-fry thermometer.
61. (If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.)
62. Fry the dumplings in batches, stirring and turning often, for about 3 minutes, or until browned on both sides.
63. Take care to adjust the heat in between batches; aim to keep the temperature at or below 325F because a higher temperature browns the dumplings too quickly and creates too many large blisters, which affects their appearance, not their flavor.
64. Drain the dumplings on the paper towels.
65. Let them cool for about 5 minutes before serving.
66. Left over dumplings can be refrigerated and reheated in a 350F oven for about 10 minutes, or until hot.
67. They can be frozen for up to a month, too; thaw completely before reheating.

shrimp, stalk lemongrass, shallot, fresh ginger, red thai chiles, canola oil, coconut, ground turmeric, sugar, salt, yellowfleshed sweet potato, generous, flour, white shrimp, peanut oil

Taken from www.epicurious.com/recipes/food/views/sweet-potato-shrimp-and-lemongrass-dumplings-379804 (may not work)