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o Stir-fried Vegetarian Udon

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Today's Special | Boiled Shrimp Dumplings

Shrimp dumplings are a nice change from the more typical pork dumplings. Although I generally prefer pan-fried dumplings, shrimp dumplings are the exception -- the chewy texture of the boiled dumpling skins goes well with the texture of the cooked shrimp. Serve these dumplings with an assortment of condiments (soy sauce, rice vinegar, black vinegar, chili sauce, sesame oil, chopped scallion) and let your guests mix up their own dipping sauce.  


1 lb. shrimp, rinsed, peeled, and de-veined
2 cups Chinese chive, chopped
2 eggs
2 cloves garlic, minced
1 tsp. salt
1 package dumpling wrappers, or 40 home-made wrappers
1.5 hours or less, depending on how many people are helping

serves makes 40 dumplings (enough for 3-4 people)

1. Smash and chop the shrimp as finely as possible. Mix all the ingredients in a bowl.
2. Drop a small portion of filling into the center of a wrapper. Fold and pleat to encase. Continue until you've used up all the filling. (Check out the step-by-step illustrated guide to folding technique.)
3. Bring a large pot of water to a boil. Add half the dumplings and cook for 3 minutes. (Do not overcook the shrimp.)
4. Transfer to a plate and serve.


related recipes: pan-fried pork dumplings,
pan-fried vegetarian dumplings,
deep-fried scallion-cheese dumplings

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