Shrimp and Cilantro Shu Mai - soy sauce

Method

• Combine the soy sauce, rice wine, sesame oil and ginger in a bowl.
• Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons.
• Transfer to a bowl.
• Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
• Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center.
• Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed.
• Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
• Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer.
• Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
• Put as many dumplings in the steamer as you can fit in a single layer and cover the pot.
• Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter.
• Repeat with the remaining dumplings.
• Serve with the dipping sauce.