Steamed Asian Shao Mai with Shrimp, Ginger, & Sesame Filling

[kirra]

Steamed Asian Shao Mai with Shrimp, Ginger, & Sesame Filling

Ingredients:

6 ounces medium shrimp , raw, peeled, and coarsely chopped
2 ounces ground pork
6 water chestnuts (peeled if fresh), minced
1 1/2 teaspoons finely grated fresh ginger
1 1/2 teaspoons dry sherry or vermouth
1 1/2 teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon sesame oil
1/2 large egg white , lightly beaten
1/2 teaspoon granulated sugar
1/4 teaspoon table salt
Ground black pepper , to taste
2 tablespoons minced scallions (greens only)
1 package wonton wrappers (see headnote)

Preparation:

Mix all filling ingredients in medium bowl; let stand about 30 minutes. Refrigerate until ready to make dumplings.

Use a 3-inch round cookie cutter to cut square wonton wrappers into rounds. Holding the wonton skin in the cup of your hand, place two rounded teaspoons of filling in the center. Cup your hand around the wonton skin, gathering folds up around the filling. Press the gathered folds lightly around the filling to adhere, forming a cup-shaped dumpling.

Spray a collapsible steamer basket with cooking spray. Fill large Dutch oven with enough water to come to the bottom of the steamer basket. Bring to simmer over medium-low heat; lower basket into Dutch oven. Arrange dumplings 1/2-inch apart in basket. Increase heat to high; cover and steam until the dumplings are cooked through, about 5 minutes. Serve, passing dipping sauces separately.