Gulf of Mexico Oil Spill Blog Shrimp Cilantro Shu Mai Recipe

Shrimp Cilantro Shu Mai Recipe

Nigella_Lawson_

Time: About 30 minutes

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 to 3/4 cup fresh cilantro leaves

1/4 cup roughly chopped scallions, white parts only

10 to 12 round dumpling skins

Juice of 1 lime.

 

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

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

shrimp_shu_mai_4. Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.

Yield: 10 to 12 dumplings.

source: Recipe –  Shrimp and Cilantro Shu Mai – NYTimes.com

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