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1
Peel and devein the shrimp leaving the tails intact on about 20 of them. Dry them thoroughly with paper towels and cut the shrimp without the tails into small pieces.
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2
Place these pieces in a bowl and add all of the ingredients for the marinade. Use your hand to mix everything together thoroughly.
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3
Next, grease the inside of an aluminum steamer tray with a little peanut oil on a paper towel. If you are using a bamboo steamer, line the tray with wax paper so that the dumplings won't stick to the bottom.
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4
Next in a small bowl, mix the cornstarch with just a little water so that it dissolves. This will be the sealer for the shrimp dumplings.
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5
Set up a work station. Have the wonton wrappers, shrimp mixture, cornstarch mixture, a clean plate to wrap on, and the steamer tray nearby.
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6
Start wrapping the dumplings. First take two wonton wrappers and using your finger wet the sides of both of them with the cornstarch mixture.
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7
Next, place a little bit of the shrimp mixture in the center of one of the wrappers. Then place a whole shrimp on top of the mixture with the tail pointing upwards.
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8
Pull up all of the corners of the wonton wrapper around the shrimp, leaving the tail exposed.
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9
Then take the second wrapper and place it on top of the wrapped shrimp still leaving the tail exposed, and wrap the corners around to the bottom of the shrimp.
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10
Press the shrimp down on the plate to form a base so that the tail stands up on its own. Then place it in the steamer tray and continue wrapping the remaining shrimp.
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11
Once they are all wrapped steam them for 8 minutes and then they can be served. Makes 20 dumplings.
