Vietnamese Shrimp Dumplings

2 teaspoons vegetable oil
14 scallions, white part finely chopped, green part thinly sliced; keep separate
2 cloves garlic, peeled and minced
1 pound raw shrimp, peeled, deveined and coarsely chopped
1 ounce dried shiitake mushrooms, soaked in hot water for 30 minutes, well drained, stemmed and coarsely chopped
½ cup chopped, peeled jicama or water chestnuts
4 small hot peppers, stemmed, seeded and minced
2 tablespoons minced basil
2 tablespoons minced mint
2 teaspoons grated lemon rind
2 tablespoons soy sauce
2 tablespoons all-purpose flour
2 egg whites

Nutritional Information
- Nutritional analysis per serving (2 servings)
  385 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 53 grams protein; 365 milligrams cholesterol; 1200 milligrams sodium

Forty dumplings

Heat the oil in a small nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft, about 4 minutes.
Set aside 40 of the green scallion slices. Place the scallion and garlic mixture with all ingredients except the flour and egg white in the work bowl of a food processor. Process until mixture forms a paste. Add the flour and egg. Process until combined.
Form the mixture into balls, using a rounded tablespoon for each. Bring a large pot of water to a boil. Reduce to a simmer. Add the dumplings, in batches if necessary. Cook until the dumplings rise to the top, about 2 minutes. Remove with a slotted spoon.
As soon as the dumplings are cooked, place a scallion slice on top. Secure with a toothpick.

About 20 minutes