No picture, because they haven't actually been filled and cooked yet, but today I worked up the lemongrass-shrimp dumpling filling for the anniversary party, and it has been tested and stored in the fridge for near-future use.

I will warn you in advance that this is a somewhat imprecise recipe, due to circumstances beyond my control, but where it's imprecise, I should be able to get you pretty close. For this filling, you'll need: