Steamed Shrimp Dumplings with Dipping Sauce

Combine all of the dumpling ingredients (except wonton wrappers) in a large bowl. Cover bowl with a sheet of plastic wrap and refrigerate for an hour.

To make your dipping sauce, combine all the ingredients (except the fresh cilantro and green onion) in a small saucepan over medium heat. Bring to a simmer and simmer for about 5 minutes. Remove from heat. Let it cool and then refrigerate until ready to use. When ready to use, stir in cilantro and green onion, or sprinkle these on top of the sauce.

When you are ready to start your dumplings, take a small spoon or small cookie scoop, and place about a teaspoon of shrimp mixture into the center of a wonton wrapper. Moisten the outside edge of the wrapper with a bit of water. Pinch and fold the wrapper corner to corner to form a cross or a ‘t’ shape and seal. The top should look like cross. Repeat with the rest of the wrappers and filling. If you wish, forming the dumplings can be done a bit ahead of time. Just place them in an airtight container in the refrigerator until ready to cook and serve. Or, cook them right away.

Place about 2 inches of water in a large skillet. Bring water to a boil, then lower heat to bring down to a slight boil.

Line the bottom of a Chinese steamer with a piece of parchment paper, then add a light coat of vegetable oil or non-stick spray. Place dumplings in the steamer and cover with bamboo lid. Place steamer in the large skillet. Steam for 7 or 8 minutes, depending on how fast your water is simmering. Dumplings should be firm with internal temperature of 160 F when done.

Serve in the steamer basket or on a plate, with dipping sauce. You will probably have extra dipping sauce, but it is a great teriyaki-type sauce to have on hand in the refrigerator!