Shrimp Dumplings

• 2 medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne
• 6 scallions, trimmed and sliced
• 23 cup fresh cilantro leaves
• 1 small jalapeno, seeded and coarsely chopped
• 1 pound large shrimp, peeled and deveined
• 2 egg whites
• 4 tablespoons all-purpose flour
• 4 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 teaspoon grated lime zest
• 1/2 green bell pepper, cored and diced fine
• Soy-ginger steaming liquid (see recipe)
• 8 Boston lettuce leaves

1. Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced.
2. Scrape into a mixing bowl.
3. Process shrimp in the food processor until a paste forms.
4. Add egg whites, flour, salt, pepper and lime zest and process just to combine.
5. Scrape the mixture into the bowl.
6. Add green pepper and stir until the vegetables and shrimp paste are well mixed.
7. Shape mixture into balls about 1 1/4 inch in diameter.
8. Place in a steamer, cover and steam over the liquid until cooked through, about 10 minutes.
9. Place 2 lettuce leaves on each of 4 plates so that they overlap slightly.
10. Divide the dumplings among them.
11. Scatter with the julienned carrots and serve immediately.

carrots, scallions, cilantro, jalapeno, shrimp, egg whites, allpurpose, kosher salt, freshly ground pepper, lime zest, green bell pepper, soyginger steaming liquid

Taken from cooking.nytimes.com/recipes/6656 (may not work)