Instructions: In the same food processor, add seafood mixture, egg and butter. Pulse until the butter is incorporated but still visible (small pieces). Place one tablespoon of mixture on a wrapper and bring up the sides going around the mound. Drop from 6 inches onto a flat surface to flatten the shumai. Steam shumai for 8 minutes.

For the Lemon Grass Broth: In a 2-quart casserole, saute onions, jalepeno, ginger and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.

For Plating: In a soup plate, place three shumai and ladle in the broth. Serve and enjoy.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.