Shrimp, Green Onion and Cilantro Filling for Chinese Dumplings

• 1/2 pound shrimp peeled and deveined medium
• 1 x salt to taste
• 1 tablespoon rice wine chinese, or sherry, dry, plus 1 teaspoon
• 1 tablespoon soy sauce, tamari plus 1 teaspoon
• 1 tablespoon sesame oil
• 23 cup water chestnuts freshly peeled and chopped, or caned
• 13 cup cilantro leaves and stems, plus 2 tablespoons, freshly chopped
• 13 cup scallions, spring or green onions plus 2 tablespoons, chopped, white and green parts

1. Finely chop the shrimp until it is almost reduced to a paste but still has some chunks.
2. Add the chopped shrimp in a medium bowl.
3. Sprinkle the salt and rice wine over the shrimp and stir until well mixed.
4. Stir in the soy sauce and vigorously stir until mixture is emulsified.
5. Add the sesame oil, water chestnuts, cilantro and green onion, mix until well blended.
6. Use the filling right away, or wrap and refrigerate until ready to use, should be less than a few hours.

shrimp, salt, rice wine chinese, soy sauce, sesame oil, water chestnuts, cilantro, scallions

Taken from recipeland.com/recipe/v/shrimp-green-onion-cilantro-fil-52022 (may not work)