Steamed Shrimp-and-Edamame Shumai in Lemon Broth

• 1 1/4 cups Shrimp Mousse
• 1/4 cup chopped chervil
• 1/2 cup shelled edamame (thawed if frozen), 15 reserved for garnish
• Kosher salt and freshly ground pepper
• 20 wonton wrappers
• 1 quart chicken stock or low-sodium chicken broth
• 2 tablespoons fresh lemon juice

1. Set up a steamer.
2. Gently fold the Shrimp Mousse with the chervil and edamame to make the filling.
3. Season with salt and pepper.
4. To form the shumai, hold 1 wonton wrapper in your hand.
5. Place 1 heaping tablespoon of the filling in the center of the wrapper.
6. Bring the wrapper up around the filling, pleating as you go; you should have 6 to 8 pleats.
7. Tap the shumai against a work surface to flatten the bottom.
8. The filling should be level with the top of the dumpling.
9. Repeat with the remaining wrappers and filling.
10. Steam the dumplings for 5 minutes; you will probably have to do this in batches.
11. Meanwhile, heat the stock.
12. Add the lemon juice and season with salt and pepper.
13. Serve 4 to 5 shumai in a shallow bowl with the broth.
14. Garnish each serving with 3 edamame.

shrimp, chervil, shelled edamame, kosher salt, wonton wrappers, chicken, lemon juice

Taken from www.foodandwine.com/recipes/aspen-2006-steamed-shrimp-and-edamame-shumai-in-lemon-broth (may not work)