Seaweed Noodle Dumplings

Courtesy of Flavor and Fortune Magazine, the Chinese food magazine

½ pound shrimp, shell and veins removed, shrimp coarsely chopped
¼ 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 eight-inch squares of black or purple seaweed, soaked in cold water for two minutes
5 thin spring roll wrappers
1 cup vegetable oil

1. Mix shrimp, pork, egg white, ginger, rice wine, cornstarch, and scallion pieces.

2. Put one sheet of seaweed on one spring roll wrapper. Then put one-fifth of the shrimp mixture on it, and roll as if rolling an egg-roll, turning in the sides. Put these on a platter, seam side down, and repeat until all five sheets of seaweed are rolled.

3. Heat a wok or fry pan, add the oil, and put the dumpling rolls in, seam side down. Fry about four minutes or until golden and crisp, turning once onto their other side. Drain on paper towels. 4. On an angle and off center, cut each dumpling in half and stand on a platter, on its end. Serve.