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Japan speed-eater in dumpling win

A Japanese speed-eating champion has claimed the title in a Hong Kong dumpling-eating contest.
Takeru Kobayashi polished off 83 of the steamed vegetarian dumplings in eight minutes, easily beating Hong Kong's Johnny Wu into second place with 76. ..................

From: Flavors of Korea: Delicious Vegetarian Cuisine

Notes Vegetable Dumplings can be prepared in advance and frozen for later use. Freeze them after assembling and before cooking.

Servings: 48 dumplings or 8 servings Ingredients: DUMPLING DOUGH 3 cups all-purpose white flour 1 cup water 1/4 teaspoon salt FILLING 1/2 tablespoon sesame tempura oil or vegetable oil plus 3 drops sesame oil 1 carrot, grated 1 cup chopped fresh button mushrooms 4 green onions, green and white parts, minced 2 cloves garlic, minced 1/4 teaspoon grated fresh ginger root 1 cup fresh soybean or mung bean sprouts, parboiled, drained, and squeezed 2 cups shredded cabbage, steamed until soft 1 teaspoon salt 1/4 teaspoon black pepper 2 eggs, beaten separately SEASONED BROTH 8 cups water 1 teaspoon garlic salt 1/2 cup soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon Korean red pepper powder or 1/8 teaspoon cayenne Egg Squares, for garnish1 1/2 teaspoons toasted sesame seeds, for garnish Instructions: To make the dumpling dough, mix together the flour, water, and salt in a bowl. Knead until the dough is smooth and elastic, about 5 to 10 minutes. Let the dough rest for 30 minutes. Divide the dough in half, and roll each half into a very thin sheet, about 1/16 inch thick. Lightly sprinkle the dough and/or rolling pin with flour to keep the dough from sticking. Using a 3-inch round cookie or biscuit cutter, cut out circles for each dumpling. To make the filling, heat the oil in a wok or large skillet. Fry the carrot, mushrooms, onions, garlic, and ginger or 1 minute. Remove from the heat and set aside. In a large bowl, mix the sprouts, cabbage, salt, and pepper. Add the carrot mixture and 1 beaten egg. Stir to mix thoroughly. Transfer to a wire colander to keep the mixture drained as you assemble the dumplings. Lay a circle of dough on a flat surface. Moisten the edges with a little beaten egg. Place 1/2 tablespoon of carrot mixture in the middle of each circle of dough. Fold the top of the circle over the filling, and press the edges together to form a tight seal. Press the edges of the dumplings up so that the dumpling is round instead of a half-moon shape. (Each dumpling should resemble a plump sailor's hat with upturned brim.) Repeat until all the filling and/or dough has been used. Add the broth ingredients to a large pan, and bring to a boil over medium-high heat. Gently drop the dumplings into the boiling broth. They will rise to the surface as they cook. Cook until the dumpling skins look transparent, about 3 minutes. To serve, place the dumplings in individual serving bowls, and cover with broth. Garnish with Egg Squares and the sesame seeds.204 calories;