SHRIMP AND CILANTRO SHU MAI
Makes 10 to 12 dumplings.
• 1/2 c. soy sauce
• 1 tbsp. rice wine
• 1 tbsp. sesame oil
• 1 tbsp. minced fresh ginger
• 1/2 lb. shrimp, peeled and deveined
• 1/2 to 3/4 c. fresh cilantro leaves
Recipe: Shrimp and cilantro shu mai
December 15, 2010 at 10:07PM
• 1/4 c. roughly chopped green onions, white parts only
• 10 to 12 dumpling skins
• Juice of 1 lime
Directions
Combine the soy sauce, rice wine, sesame oil and ginger in a bowl.
Put half the shrimp, half the cilantro and all the green onions 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.
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.
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.
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.
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