Shrimp and Cilantro Shu Mai

By AzWench

With some fresh lime juice added to the remaining soy seasoning mixture, you have a bright dipping sauce. Grab your chopsticks.

Ingredients

• 1/2 cup soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 1 tablespoon minced fresh ginger
• 1/2 pound shrimp, peeled and deveined
• 1/2 to 3/4 cup fresh cilantro leaves
• 1/4 cup roughly chopped scallions, white parts only
• 10 to 12 round dumpling skins
• Juice of 1 lime

Details

Servings 10
Adapted from nytimes.com

Preparation

Step 1

1. Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.

2. Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.

3. Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.

4. Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.