Mix tartar with soy sauce, onions, rice wine and salt and egg yolk, form small dumplings, roll them in cornstarch (maize starch). Fry them out in hot oil until they are brown. They should not be fully cooked yet, as they will soak in the sauce.
Bring the pineapple pieces with juice and dumplings to a boil, fold in the remaining ingredients with the cornstarch, bring to a boil, dress with the shallot greens and serve hot.
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