Steamed Shrimp-and-Edamame Shumai in Lemon Broth

1. 1

   Set up a steamer.

2. 2

   Gently fold the Shrimp Mousse with the chervil and edamame to make the filling.

3. 3

   Season with salt and pepper.

4. 4

   To form the shumai, hold 1 wonton wrapper in your hand.

5. 5

   Place 1 heaping tablespoon of the filling in the center of the wrapper.

6. 6

   Bring the wrapper up around the filling, pleating as you go; you should have 6 to 8 pleats.

7. 7

   Tap the shumai against a work surface to flatten the bottom.

8. 8

   The filling should be level with the top of the dumpling.

9. 9

   Repeat with the remaining wrappers and filling.

10. 10

    Steam the dumplings for 5 minutes; you will probably have to do this in batches.

11. 11

    Meanwhile, heat the stock.

12. 12

    Add the lemon juice and season with salt and pepper.

13. 13

    Serve 4 to 5 shumai in a shallow bowl with the broth.

14. 14

    Garnish each serving with 3 edamame.

* Per serving · 4 servings · Values may vary.

No additional tips available.