Shrimp And Pork Dumplings

• 1 pound large shrimp. Cleaned, shelled, deveined and chopped
• 1 pound ground pork
• 1/4 cup fresh cilantro (if there are roots, even better)
• 1/8 cup shallot
• 1/8 cup ginger
• 4 garlic cloves
• 1/8 cup sesame oil
• 1/4 cup Tamari or Soy Sauce
• 1 tablespoon black pepper
• 2 egg whites, whipped
• 1/8 cup tapioca flour
• 1 lemon (juice)
• 50 round shu mai wrappers

1. In a blender, mix together cilantro, shallots, ginger, garlic, sesame oil, soy and black pepper until an even and smooth consistency.
2. In a large mixing bowl whip 2 egg whites, add tapioca flour and lemon. (I use my stand mixer)
3. Add blended spices, pork and chopped shrimp and mix together.
4. To wrap the dumplings, place about 2 teaspoons of filling in the middle of a wrapper. Set the dumpling bottom on a flat surface and pinch the sides together until it is standing.
5. Fill the bottom pot portion of a steamer with water. Use parchment paper to line the steamer tray (and poke holes in the paper). Place the dumplings in the steamer tray.
6. Bring the water to a boil and cover the steamer with the dumplings and steam for 45 minutes.
7. Enjoy with soy sauce, hoi sin, and/or sambal oelek chili.

shrimp, ground pork, fresh cilantro, shallot, ginger, garlic, sesame oil, soy sauce, black pepper, egg whites, tapioca flour, lemon, mai wrappers

Taken from food52.com/recipes/6876-shrimp-and-pork-dumplings (may not work)