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Seaweed-wrapped Dumplings

Dim Sum and Other Snack Foods

Seaweed-wrapped Dumplings
1/2 pound shrimp, shell and veins removed, shrimp coarsely chopped
1/4 pound ground fatty pork
1 egg white
1 Tablespoon minced peeled fresh ginger
1 Tablespoon Chinese rice wine
1 teaspoon cornstarch
1 scallion, green part only, minced coarsely
5 sheets purple of black laver, soaked in cold water for two minutes
1 cup vegetable oil
1. Mix shrimp, pork, egg white, ginger, rice wine, cornstarch, and scallion pieces.
2. Take one seaweed sheet of laver, and put one-fifth of the shrimp mixture on it, and roll as if rolling an egg-roll, turning in the side. Put on a platter, seam side down, and repeat until all five sheets of seaweed are rolled.
3. Heat oil in a wok or fry pan and put laver dumpling rolls in, seam side down, and fry about four minutes or until crisp. Turn over and fry on their other side. Drain on paper towels, cut each in half, on an angle, and serve.

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