Shrimp and Cilantro Shu Mai

• 1/2 cup soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 1 tablespoon minced fresh ginger
• 1/2 pound shrimp, peeled and deveined
• 1/2 to 3/4 cup fresh cilantro leaves
• 1/4 cup roughly chopped scallions, white parts only
• 10 to 12 round dumpling skins
• Juice of 1 lime

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

soy sauce, rice wine, sesame oil, fresh ginger, shrimp, fresh cilantro, scallions, skins, lime

Taken from cooking.nytimes.com/recipes/1013720 (may not work)