Shrimp and Cilantro Shu Mai

1. 1

   Combine the soy sauce, rice wine, sesame oil and ginger in a bowl.

2. 2

   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.

3. 3

   Transfer to a bowl.

4. 4

   Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.

5. 5

   Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center.

6. 6

   Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed.

7. 7

   Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.

8. 8

   Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer.

9. 9

   Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.

10. 10

    Put as many dumplings in the steamer as you can fit in a single layer and cover the pot.

11. 11

    Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter.

12. 12

    Repeat with the remaining dumplings.

13. 13

    Serve with the dipping sauce.

* Per serving · 4 servings · Values may vary.