Shrimp Purses

Directions

1. 1
   Shell and devein the shrimp, leaving the tails on 24 of them.
2. 2
   Mince the remaining shrimp and transfer to a bowl.
3. 3
   Stir in the water chestnuts, cilantro, cornstarch, sake, oil, sugar, salt and pepper.
4. 4
   Lay 6 of the gyoza skins on a work surface.
5. 5
   Mound a scant tablespoon of shrimp filling in the center of each.
6. 6
   Top with a whole shrimp, allowing the tail to stick out.
7. 7
   Brush 6 more gyozas lightly with water and set them, moistened side down, on the shrimp.
8. 8
   Press the edges gently to seal.
9. 9
   Lightly brush the tops with water and bring the edges into the middle to form a purse, pressing down lightly.
10. 10
    Continue with the remaining gyozas, filling and shrimp.
11. 11
    Arrange the purses in a steamer basket, seam side down.
12. 12
    Set the basket in a pot over 1 inch of boiling water, cover and steam until the purses feel firm, 8 to 10 minutes.
13. 13
    Meanwhile, in a small bowl, combine the soy sauce and chili-garlic paste.
14. 14
    Transfer the purses to a platter and serve with the sauce.