• Prepare the steamer: Set up a steamer and bring the water to a steady boil while you prepare the dumplings.

Make The Filling

• Using a mortar and pestle, pound garlic, cilantro root, and pepper into a fine paste (or pulse in a processor).
• Heat oil in a pan over medium heat. Add the aromatic paste and sauté until fragrant, about 30 seconds.
• Add edamame and Thaimee All-Purpose Sauce. Cook for 2–3 minutes to blend the flavors.
• Transfer to a blender or food processor and blend until smooth and creamy. Let cool before assembling.

Assemble Using “Wheel” Hydration Method

• Fill a shallow bowl with warm water.
• Dip one rice paper sheet into the water and gently turn it sideways in the bowl, allowing it to rotate like a windmill for about 3 turns. This distributes the water evenly so the wrapper softens uniformly without becoming too wet.
• Remove and lay flat on your work surface.
• Spoon about 1½ tablespoons of edamame paste slightly off-center. Place one shrimp on top.
• Roll sideways into a snug parcel, keeping gentle tension as you roll, and seal at the end.
• Repeat to make 8 dumplings.
• Prepare for steaming
• Lightly oil a plate or steamer tray to prevent sticking. Arrange dumplings slightly apart.
• Brush the tops lightly with oil to prevent drying and sticking.

Steam

• Place the dumplings into the already boiling steamer. Add extra edamames, if you prefer.
• Steam over medium heat for 8–10 minutes, or until the rice paper turns translucent and the shrimp is fully cooked.

Finish and Serve

• Garnish with young celery leaves for a fresh, delicate aroma. At home, chives or thinly sliced scallions work beautifully as well.
• Serve warm with the dipping sauce on the side.