Recipes

Dim sum doesn’t get any better than this!

20-24 round wonton wrappers

1 clove garlic, pasted

1/2 tsp fresh ginger, peeled and minced

1/2 lb shrimp, peeled, deveined, and coarsely chopped

1 1/2 tsp soy sauce

1 tsp rice vinegar

1/2 tsp sesame oil

1/4 tsp salt

1/2 tsp sriracha sauce

1 Tbsp chopped fresh cilantro

Combine all ingredients in a small mixing bowl until evenly mixed and prepare a steamer.  Prepare a small bowl with a few tablespoons of water for sealing the edges of the dumpling.  Place a heaping teaspoon or so in the middle of each wrapper, blotting around the edges with water.  Fold wrapper up and around the pile of shrimp and crimp the edges.  The top should be open like a cylinder.  Tap the bottom of the dumpling against the work surface to flatten it out.  Place on a parchment-lined steamer- you can also use cabbage leaves!  Steam for 6-8 minutes, or until the shrimp is cooked through and the dumpling skin looks like cooked pasta.  Serve hot with ponzu sauce to dip!