Cut off the roots of the cilantro. Finely chop 2/3 of it and cut the remaining cilantro into bite-sized pieces.

Remove the vein from the shrimp, wash them, and pat dry with a paper towel. Chop them into small pieces.

Place the fish cake in a plastic bag and knead until smooth. Add the chopped shrimp, chopped cilantro, and seasonings (sake, salt, pepper, cornstarch) to the bag and mix thoroughly. Cut off one corner of the bag.

Pipe the filling onto the dumpling wrappers. Wet the edges of the wrappers with water and seal them by pleating.

Heat sesame oil in a frying pan over medium heat. Place the dumplings in the pan and cook until the bottoms are golden brown.

Add water to the pan, cover with a lid, and steam for about 5 minutes until the filling is cooked through.