Shu Mai With Dipping Sauce

• 3/4 pound uncooked shrimp
• 4 oz ground pork
• 1/2 white onion finely diced
• 3 cloves minced garlic
• 1 tbsp freshly grated ginger
• 1 tbsp soy sauce
• 1 tbsp mirin (sweetened Japanese wine)
• 1 tbsp cornstarch
• 1/2 tbsp sesame oil
• pinch of salt and pepper
• 1/4 - 1/2 cup peanut oil
• 1 pkg wonton wrappers
• Dipping sauce:
• 2 tbsp soy
• 2 tbsp mirin
• 1 tbsp white vinegar
• 3 cloves minced garlic
• 1 tbsp grated ginger
• 1 tsp sesame oil
• 1/2 tbsp sesame oil

1. combine pork,ginger,soy,mirin,garlic,seame oil,and cornstarch into a uniform paste then add minced shrimp and onion until well combined.
2. Hold your index finger and thumb together, place a moistened wonton wrapper on top, add about a tablespoon of the filling then pull up the sides of the wrapper as you push down. Steam dumplings for app. 8 - 10 minutes
3. Once dumplings are cooked put app 1/4 inch oil in skillet and fry the dumplings until the bottoms are browned (about 2-3 minutes)
4. I usually pour the dipping sauce on each one but it may also be served on the side.

shrimp, ground pork, white onion, garlic, ginger, soy sauce, mirin, cornstarch, sesame oil, salt, peanut oil, wonton wrappers, dipping sauce, soy, mirin, white vinegar, garlic, ginger, sesame oil, sesame oil

Taken from www.epicurious.com/recipes/member/views/shu-mai-with-dipping-sauce-50149227 (may not work)