Shrimp And Snap Pea Shumai

• 9 ounces peeled and deveined medium shrimp, divided
• 1/3 cup thinly sliced green onions
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/8 teaspoon kosher salt
• 1 cup thinly sliced sugar snap peas
• 18 round gyoza skins
• Cooking spray
• Napa (Chinese) cabbage or romaine lettuce leaves

1. Place half of shrimp in a mini food processor; pulse 5 times or until chopped. Add onions, ginger, oil, and salt; pulse 2 to 3 times or until almost ground. Spoon into a medium bowl. Finely chop remaining shrimp. Stir chopped shrimp and peas into ground shrimp mixture.
2. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon about 4 teaspoons shrimp mixture into center of each skin. Gather up and pleat edge of skin around filling, pressing to seal pleats; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with remaining gyoza skins and filling.
3. Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done, swapping tiers halfway through cooking. Discard leaves.

shrimp, green onions, fresh ginger, dark sesame oil, kosher salt, sugar snap peas, skins, cooking spray, cabbage

Taken from www.myrecipes.com/recipe/shrimp-snap-pea-shumai (may not work)