I have a wok here with some water in it. So I am going to take dark toasted sesame oil, and I am just going to add a little, little bit, and I am going to come back to my ginger, and I am just going to slice off a piece about the size of a quarter and put that in here.
At the end of my coriander all these stems, which I am not going to use, they contain a lot of flavor, I am just going to slice them off, and I am going to throw them into here.
So you need to have clean surface to do this on. So I have brought this to a boil. Now I am going to turn this down, this is ready to go. I have an Asian Bamboo Steamer. I am going to put the dumplings in here after I assemble them, and I want to make sure that they don't stick to this, because I am going to want to lift them out of here.
So I am just going to take a little cooking spray, and I am just going to spray to the bottom of this pan. Take about a tablespoon of the mix. I am going to put it in the center of the dumpling. I am just going to pull it together. There is no right way of doing this.
I am just going to push the dough around it. I have got these black and white sesame seeds, which I showed you earlier. Just to finish this dumpling off, I am just going to turn it upside down and go, boom, and that's going to cover the top. I am going to do that about a dozen times. So there you go.
So you want to be careful with steam, steam is really, really dangerous. It's hotter than dry heat. Before you start, you put your water in and then you drop this in, and you look and see about an inch and inch-and-a-half of water. I put the cover on, and we are going to cook these for about five minutes.
So now we are going to make a really nice apricot dipping sauce. It's really, really easy to make. So I am going to take some good quality apricot jam, and I am going to put it in this bowl here. So I want to contrast that with something that's going to cut right through it.
So I am going to take a lime. I am going to put a fork in there, and I am just going to twist it there. There aren't any seeds in limes. So I can just squeeze it in. I am going to stir this around. Make sure that it's still not too sweet, and the balance is entirely up to you. Very nice.
Now what I am going to do is, I am going to go back to my coriander. I am going to take a little bit of this, and put it in here. A little bit of this goes a long way. So I am going to put in about a half a teaspoon of chili garlic sauce. This is really, really hot. Stir this up.
So look at that. What you don't want to do is open up the cover like this, because you'll burn your face. So the trick is you lift the cover off away from you, let the steam escape, and you are safe.
I am just going to touch them, very quickly, they are firm. I know they are ready. I am just going to sprinkle this on here. I am going to finish it off, like that. When you serve this to your friends, they will want to eat these. There you go, Steamed Shrimp Mango Dumplings.