SPICY SHRIMP DUMPLINGS With GINGER-SESAME DIPPING SAUCE

Shrimp Shao Mai

Yield: 36-40 dumplings

Filling:
8 ounces peeled raw shrimp
¼ c. minced scallion
1 Tablespoon minced fresh ginger
1/2 red pepper, minced, (optional),
1 T. finely chopped hot chile pepper(optional)
1 cup minced Napa cabbage
½ cup canned water chestnuts, finely chopped (optional)
1 garlic clove, minced, 1 T. oil, 1 t. soy sauce
2 T. chopped fresh coriander, 1 beaten egg white

60 shao mai wrapper (gyoza) , thawed, if frozen

Sauce: 1/4 c. soy sauce, 1 T. rice wine, 1 T. rice wine vinegar, 2 t. sugar, 1 T. minced scallion, 1 T. minced garlic, 2 T. sesame oil, 2 t. chili paste, optional, 1-2 T. chopped fresh cilantro

1. In a food processor, puree ½ of the shrimp. Remove shrimp puree to a bowl.

2. Finely chop the remaining shrimp. Add the chopped shrimp, water chestnuts, scallion, ginger, red pepper, cabbage, garlic, oil, soy sauce, coriander, egg and season with salt and pepper. Combine well, cover and refrigerate for at least 1 hour.

3. Put 1 heaping teaspoon of the filling in the center of one wrapper and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling, and form a waist with the wrapper. The filling should be level with the top of the wrap, but
not to be enclosed.

4. Continue making dumpling, placing completed ones on a cornstarch dusted waxed paper. (These may be made up to 8 hrs. in advance, and kept uncovered, but chilled.)

5. Combine all sauce ingredients, cover and set aside.

6. In a large skillet, heat 1-2 T. oil. Fry one layer of dumplings, flat side down, for 1 minute until the underside is golden. Add 1/2 cup water, cover and steam dumplings, until done, over moderate heat, for about 3 minutes. Remove and cook the remaining dumplings.

7. Garnish with cilantro sprigs and serve
with sauce.