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Eggplant Dumplings

Dim Sum and Other Snack Foods

Eggplant Dumplings
2 Tablespoons dried shrimp, soaked, then minced
5 Tablespoons ground pork
2 scallions, minced
1 Tablespoon cornstarch
1 Tablespoon thin soy sauce
1 Tablespoon white Chinese rice wine
1 eggplant, thinly sliced
1 egg yolk
1 cup vegetable oil
1. Mix minced dried shrimp, ground pork, scallions, cornstarch, soy sauce, and the rice wine. 2. Take two slices of eggplant and put them crossing one another; then put two tablespoons of the pork mixture on the part where the eggplant slices cross.
3. Beat the yolk with two teaspoons of water and brush this on all exposed surfaces of the eggplant before folding them over the meat mixture. The eggplant mixture in the eggplant should look like a box, sitting on its loose or open ends. Continue until all box-like dumplings are made.
4. Heat oil in a wok or fry pan and fry half of the dumpling boxes about three minutes per side until they are golden and crisp. Repeat until all are fried, then cut each one on an angle, line them up on a fried end, and serve.

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