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Money Bags

Fish and Seafood

Money Bags
1 and 3/4 pounds medium-size headless shrimp, peel and veins discarded, chopped into half-inch pieces
1 stalk celery, finely chopped
3 scallions. Finely chopped, white and green parts separated
2 Tablespoons sherry wine
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
1½ teaspoons freshly grated ginger
1 teaspoon kosher salt
48 store-bought spring roll wrappers
4 cups vegetable oil

1. With hands, mix shrimp, scallions, wine, soy sauce, hoisin sauce, ginger, and salt.
2. Place spring roll wrapper on flat surface, cut ½ inch strip off one edge and set aside, layer second wrapper on top at 45-degree angle making eight-point star, and put one tablespoon of the filling in the center and pat to get rid of any bubbles, then gather the corners to make a pouch.
3. Securely wrap the reserved strip around the neck of the pouch tucking one end into the ring, and wet one finger and seal this strip around the neck. Repeat making twenty-four dumplings.
4. In a large pot, heat oil over medium-high heat; put five or six dumplings in the hot oil, and fry for two minutes; then transfer them to a paper-towel-lined plate. They will darken as they cool. Repeat until all are fried; then serve immediately.

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