shrimp shumai

makes 14-16 pieces- serves 3-4 

1 lb. wild gulf shrimp, peeled and deveined, tails off

11/2 t soy sauce

11/2 t mirin

2 t grated ginger

3/4 cup chopped cilantro

1/2 cup scallions, white section with some green, chopped

14-16 wonton skins

2 cloves garlic, minced

1 t sesame oil

1 egg white

1 carrot, make 16 approx. 3/8 inch cubes

11/2 t cornstarch

parchment paper or cabbage leaves, to line steamer

peel and devein shrimp, tails off

finley chop half the shrimp and purée the other half in food processor

place in mixing bowl with all ingredients except carrot garnish and wonton skins

mix well with rubber spatula

place wonton skins on cutting board covered with damp towel

one at a time, dampen the edges of wonton skin

make a ring shape with your hand by placing your index finger to your thumb

place wonton skin over your hand; gently push an indentation in the wonton skin and spoon approx. 1 t of shrimp mixture into the wonton skin

squeeze gently in the center to make a slight hourglass shape

pat on the bottom to flatten it then place on a lightly floured plate

when you’ve filled all the skins, place a piece of parchment paper, cut into a circle with several 1/4 inch holes cut in it and at least 1 inch of space around the edges, to allow steam to pass through, into steamer (you can use cabbage or lettuce leaves if you don’t have parchment paper)

place shumai on parchment

garnish center of each shumai with a carrot cube

cover and steam over high boil for 8-10 min. or until shrimp mix is just opaque in center

serve right away with dipping sauce

dipping sauce

1/2 cup ponzu sauce

1 t lemon juice

1 t sake

1 t sriracha sauce, more if you like spicy