Shrimp & Cilantro Dumplings with Hot Chili Sesame Dressing

1. Peel and devein the shrimp. Wash shrimp.

2. In a large blender, place shrimp, garlic, salt, and pepper. Pick off the leaves of the cilantro and add the leaves into the blender (throw out the stems).

3. Blend all of the ingredients until you get a smooth creamy texture.

4. Beat the egg in a small bowl (egg will bind the wonton skin).

5. Lay a wonton skin on a cutting board. Dip a small spoon into the beaten egg. Spread egg half way around the edges of the wonton skin.

6. With a spoon, scoop out some of the blended filling and place it at the center of the wonton skin.

7. Fold wonton in half and with one finger carefully seal all the edges making sure there are no air bubbles.

8. Coat a large baking sheet with some flour. Place dumplings on the baking sheet. Repeat until all of the wrappers and filling have been used.

9. Fill a large pot halfway full of water and bring to a boil. Carefully drop dumplings into boiling water (boil about 10 at a time depending on how large your pot is; you can boil more or less dumplings). Place lid on pot and let the dumplings boil for about 5 minutes making sure the shrimp filling is fully cooked.

10. You will see the dumplings rise to the top of the water. With a hand strainer, carefully scoop out the cooked dumplings and place them in a bowl with cold water so they do not stick together. Repeat cooking all of the dumplings.

11. If you wish to freeze some of the dumplings, then you can place them in a dish leaving some space between them and/or brush some oil between the dumplings so they do not stick together. Then you can freeze them in the refrigerator.

12. Prepare the dressing. In a small bowl, add soy sauce, hot chili sesame oil, sesame seeds, and diced scallions. Mix well.

13. Before serving, drizzle dressing over dumplings.

Recipe makes about 50 dumplings.