Ingredients
- ½ cup soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- ½ pound shrimp, peeled and deveined
- ½ to ¾ cup fresh cilantro leaves
- ¼ cup roughly chopped scallions, white parts only
- 10 to 12 round dumpling skins
- Juice of 1 lime
- Nutritional Information
Nutritional analysis per serving (10 servings)
70 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 37 milligrams cholesterol; 779 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 dumplings
Preparation
- 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.
- 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.
- 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.
- 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.
30 minutes
Dining and Cooking