Shrimp Dumplings
1 egg white, lightly whipped
¾ lb raw shrimp, finely chopped
1 ½ scallion, finely chopped
1 ½ Tablespoon cornstarch
1 Tablespoon rice wine or rice vinegar
½ teaspoon sesame oil
½ teaspoon sweet chili sauce
½ teaspoon Szechuan sauce
Dumpling wraps
Add all ingredients to lightly whipped egg white stirring for about 1 minute. Should be slightly thick. Refrigerate at least 1 hour. Place ½ teaspoon in middle of dumpling and wet edges of dumplings to seal. Boil the dumplings in water in batches of 3 to 5. Will flip rapidly when done. 
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