Vietnamese Shrimp Dumplings

• 2 teaspoons vegetable oil
• 14 scallions, white part finely chopped, green part thinly sliced; keep separate
• 2 cloves garlic, peeled and minced
• 1 pound raw shrimp, peeled, deveined and coarsely chopped
• 1 ounce dried shiitake mushrooms, soaked in hot water for 30 minutes, well drained, stemmed and coarsely chopped
• 1/2 cup chopped, peeled jicama or water chestnuts
• 4 small hot peppers, stemmed, seeded and minced
• 2 tablespoons minced basil
• 2 tablespoons minced mint
• 2 teaspoons grated lemon rind
• 2 tablespoons soy sauce
• 2 tablespoons all-purpose flour
• 2 egg whites

1. Heat the oil in a small nonstick skillet over medium heat.
2. Add the chopped white scallions and garlic and cook until soft, about 4 minutes.
3. Set aside 40 of the green scallion slices.
4. Place the scallion and garlic mixture with all ingredients except the flour and egg white in the work bowl of a food processor.
5. Process until mixture forms a paste.
6. Add the flour and egg.
7. Process until combined.
8. Form the mixture into balls, using a rounded tablespoon for each.
9. Bring a large pot of water to a boil.
10. Reduce to a simmer.
11. Add the dumplings, in batches if necessary.
12. Cook until the dumplings rise to the top, about 2 minutes.
13. Remove with a slotted spoon.
14. As soon as the dumplings are cooked, place a scallion slice on top.
15. Secure with a toothpick.

vegetable oil, scallions, garlic, shrimp, shiitake mushrooms, jicama, hot peppers, basil, mint, lemon rind, soy sauce, flour, egg whites

Taken from cooking.nytimes.com/recipes/1068 (may not work)