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1
Combine all of the dumpling ingredients (except wonton wrappers) in a large bowl.
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2
Cover bowl with a sheet of plastic wrap and refrigerate for an hour.
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3
To make your dipping sauce, combine all the ingredients (except the fresh cilantro and green onion) in a small saucepan over medium heat.
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4
Bring to a simmer and simmer for about 5 minutes.
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5
Remove from heat.
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6
Let it cool and then refrigerate until ready to use.
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7
When ready to use, stir in cilantro and green onion, or sprinkle these on top of the sauce.
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8
When you are ready to start your dumplings, take a small spoon or small cookie scoop, and place about a teaspoon of shrimp mixture into the center of a wonton wrapper.
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9
Moisten the outside edge of the wrapper with a bit of water.
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10
Pinch and fold the wrapper corner to corner to form a cross or a t shape and seal.
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11
The top should look like cross.
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12
Repeat with the rest of the wrappers and filling.
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13
If you wish, forming the dumplings can be done a bit ahead of time.
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14
Just place them in an airtight container in the refrigerator until ready to cook and serve.
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15
Or, cook them right away.
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16
Place about 2 inches of water in a large skillet.
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17
Bring water to a boil, then lower heat to bring down to a slight boil.
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18
Line the bottom of a Chinese steamer with a piece of parchment paper, then add a light coat of vegetable oil or non-stick spray.
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19
Place dumplings in the steamer and cover with bamboo lid.
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20
Place steamer in the large skillet.
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21
Steam for 7 or 8 minutes, depending on how fast your water is simmering.
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22
Dumplings should be firm with internal temperature of 160 F when done.
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23
Serve in the steamer basket or on a plate, with dipping sauce.
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24
You will probably have extra dipping sauce, but it is a great teriyaki-type sauce to have on hand in the refrigerator!
