Shrimp Dumpling Filling

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Los Angeles Times


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Chinese rice wine and fresh water chestnuts are available at most Chinese and Asian markets. When buying fresh water chestnuts, choose firm, clean ones and buy extra. Peel and wash them well, discarding any yellow or brown bits.

1/2 pound peeled and deveined medium shrimp (from about 10 ounces whole tails)

1/4 teaspoon salt

1 tablespoon plus 1 teaspoon Chinese rice wine or dry sherry

1 tablespoon plus 1 teaspoon light soy sauce

1 tablespoon toasted sesame oil

1/2 cup chopped, peeled fresh water chestnuts (from about 5) or jicama

1/4 cup plus 4 teaspoons chopped cilantro leaves and stems

1/4 cup plus 4 teaspoons chopped green onions (white and green parts)

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