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1.
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Peel and devein the shrimp.
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Wash shrimp.
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2.
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In a large blender, place shrimp, garlic, salt, and pepper.
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Pick off the leaves of the cilantro and add the leaves into the blender (throw out the stems).
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3.
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Blend all of the ingredients until you get a smooth creamy texture.
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4.
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Beat the egg in a small bowl (egg will bind the wonton skin).
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5.
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Lay a wonton skin on a cutting board.
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Dip a small spoon into the beaten egg.
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Spread egg half way around the edges of the wonton skin.
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6.
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With a spoon, scoop out some of the blended filling and place it at the center of the wonton skin.
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7.
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Fold wonton in half and with one finger carefully seal all the edges making sure there are no air bubbles.
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8.
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Coat a large baking sheet with some flour.
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Place dumplings on the baking sheet.
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Repeat until all of the wrappers and filling have been used.
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9.
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Fill a large pot halfway full of water and bring to a boil.
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Carefully drop dumplings into boiling water (boil about 10 at a time depending on how large your pot is; you can boil more or less dumplings).
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Place lid on pot and let the dumplings boil for about 5 minutes making sure the shrimp filling is fully cooked.
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10.
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You will see the dumplings rise to the top of the water.
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With a hand strainer, carefully scoop out the cooked dumplings and place them in a bowl with cold water so they do not stick together.
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Repeat cooking all of the dumplings.
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11.
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If you wish to freeze some of the dumplings, then you can place them in a dish leaving some space between them and/or brush some oil between the dumplings so they do not stick together.
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Then you can freeze them in the refrigerator.
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12.
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Prepare the dressing.
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In a small bowl, add soy sauce, hot chili sesame oil, sesame seeds, and diced scallions.
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Mix well.
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13.
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Before serving, drizzle dressing over dumplings.
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Recipe makes about 50 dumplings.
