Shrimp and Garlic Chive dumplings

{1248 g} Makes 24

dumplings (or approx. 1/3 of pkg of wonton wrappers)

1 lb {454 g}

shrimp, peeled and deveined

2 tsp {6.4 g}

tapioca or corn starch

1/2 tsp {2.3 g}

kosher salt

1/2 tsp {1.6 g}

sesame seed oil

1/2 tsp {3.0 g}

fish sauce

1/2 tsp {2.1 g}

sugar

1/2 cup {0.0 g}

chopped garlic chives

1/4 tsp {0.6 g}

white pepper

1 TBL {15 g}

egg white

{32 g} 1

pkg of wonton wrappers or dumpling wrappers

1 TBL {0.0 g}

of oil for each pan of dumplings

Divide the shrimp in half. Take 1/2 pound and coarsely chop it (about .5cm to 1cm size pieces). Put the other 1/2 pound into a food processor and puree until a rough mash. Mix together along with the rest of the ingredients and mix well and thoroughly. Wrap a heaping teaspoon into each wrapper and wrap dumplings.

Heat non stick frying pan over medium heat. When hot, add 1 TBS. oil to pan and then put dumplings nestled close to each other in rows, making sure each dumpling bottom is slicked through the oil. Fry for a few minutes, checking to see browning under each dumpling. Once adequately browned, add 1/4 cup of water into pan and cover to steam dumplings. approx. 3-5 min. Once all water has evaporated from pan, dumplings are ready. Serve immediately or place in oven to keep warm and cook remaining dumplings. Serve with a soy sauce based dipping sauce.

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