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Steamed Shrimp-and-Edamame Shumai in Lemon Broth

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  • Servings: 4-5 first course servings

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