Video: Mark Bittman Makes Shrimp and Cilantro Shu Mai
Posted on December 10, 2010
Mark Bittman, New York Times columnist and author of The Food Matters Cookbook whipped up some steamed shrimp dumplings and other delicious holiday appetizers. Mark says all these appetizers are quite easy to make.
Sadly, the food processor didn't work during the demonstration, so Matt Lauer had to imagine how it all came together. Luckily, Mark had the appetizers pre-made so we did get to see the final result.
You can see Mark's recipes for Shrimp and cilantro shu mai on the nytimes.com.
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