Steamed Shau Mai

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 lb. shrimp, chopped
1/2 lb. ground pork
1/4 cup chopped water chestnuts
1/4 cup chopped bamboo shoots

Seasonings:
1 tbsp. shoyu, thinned
1/2 tsp. salt
1 tsp. rice wine
1 tsp. sugar
1 tsp. sesame oil
1 tbsp. cornstarch
1 dash white pepper

Dipping sauce:
1 tbsp. chopped scallions
2 tbsp. shoyu, thinned
1 tbsp. hot sesame oil
6 dried black mushrooms, soaked and chopped
1 scallion, chopped
Green peas, for garnish

40 round wonton skins
1 egg white, or entire egg if desired

INSTRUCTIONS

Combine all the chopped ingredients in a bowl; add in all the seasonings. Mix well; set aside for later use.

Place about 1 tbsp. of filling in the center of wonton skin. Take skin between index finger and thumb, gather edges together to make a waist; smooth top with a wet spoon, then place a green pea on top for garnish.

Put a damp cloth into a bamboo steamer and place the Shau Mai in single layer. Steam over high heat for 15 minutes. Serve with dipping sauce. May be cooked and frozen. Defrost and steam to reheat.

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