In a mixing bowl, combine the warm water, yeast, and sugar. Let stand until the yeast foams, about 5 minutes. Stir in the salt and enough of the flour to make a barely sticky dough.
Knead the dough using just enough flour to keep it from sticking until it is supple and smooth, about 5-8 minutes (this can also be done in a mixer with a dough hook attached).
Place in an oiled bowl, cover with plastic wrap or a damp towel and let rise somewhere warm until doubled in size, 1-2 hours.
Meanwhile, place the shrimp and dill sprig in another bowl. Toss with a little sprinkling of salt, then add enough white wine to cover the shrimp. Refrigerate for 30 minutes to an hour. Then, drain off the wine and discard the dill.
Chop the shrimp in a food processor until they are coarsely chopped.
When ready to form the dumplings, divide the dough into 14-16 equal pieces. Roll each piece into a circle and place a spoonful of filling into the center of the circle. Use your palm and fingers to close up the dough around the filling, sealing it tightly. Repeat to form all the dumplings. (If you have leftover ground shrimp, you can fry it into tasty little patties, which make good snacks.)
To cook the dumplings, either steam them in a steamer for about 8 minutes, or heat your oven to 425F, brush the dumplings lightly with an egg white and bake for 8-10 minutes, until they are baked through and they sound hollow-ish when tapped on the bottoms.
Serve with homemade mayo and dill oil (see below).
Mayonnaise and dill oil
To make the dill oil: In a strainer, run super hot water over the dill for about 1 minute, then dry. Coarsely chop the dill and transfer it to a blender. Pour in ½ cup oil and blend for 1 minute. Add the rest of the oil and blend for 2 minutes. Transfer to a covered jar and let rest for 24 hours, then strain.
To make the mayo: In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water. Whisking constantly and vigorously, slowly dribble in the oil only a drop or two at a time until mayonnaise is thick and the oil is incorporated. When the mayonnaise has emulsified and is starting to get thick, you can add the oil in a thin stream. Continue until all the oil is added and the mixture has thickened to mayonnaise consistency.
To serve: place a dumpling in the middle of a plate. Using a spoon, smear mayonnaise around it in 3/4s of a circle. Use a spoon or a squirt bottle to drizzle the dill oil around in a 3/4s circle mingling it with the mayo. Garnish with a few little bits of dill. Repeat to plate the remaining dumplings.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.