shrimp and cilantro shu mai

prep time/ cook time:  30 minutes
servings:  10 - 12 dumplings

ingredients:
1/2 cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/2 pound shrimp - peeled and deveined
1/2 - 3/4 cup fresh cilantro leaves
1/4 cup roughly chopped scallions (white parts only)
10 - 12 round dumpling skins
juice of 1 lime

steps:
1.  combine the soy sauce, rice wine, sesame oil and ginger in a bowl.  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 - 2 tablespoons.  transfer to a bowl.  roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.

2.  place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center.  gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed.  repeat with the remaining dumpling skins and fillings, keeping the dumpling wrappers and dumplings covered with damp towels while you work.

3.  rig a streamer in a large pot over an inch of water; bring to a boil and reduce to simmer.  meanwhile, add the lime juice to the remaining soy mixture and make a dipping sauce.

4.  put as many dumplings in the steamer as you can fit in a single layer and cover the pot.  cook until the exposed filing turns pink and the wrappers are tender, 4 - 6 minutes, then transfer the dumplings to a serving platter.  repeat with the remaining dumplings.  serve with the dipping sauce.

- new york times, december 2010