Shrimp and Cilantro Shu Mai
I've already made this (see my dumplings recipe) but here is a more formalized recipe. Time: About 30 minutes 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. 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 ...