Pork Shu Mai

• 1/2 lb. won ton wrappers, rounded
• 1/2 lb. Chinese cabbage, chopped
• 1 lb. ground pork
• 3 oz. shrimp, chopped
• 3 Tbsp. soup stock
• 1 tsp. sherry
• 1 Tbsp. light soy
• dash of salt
• dash of sugar
• 2 tsp. sesame oil
• 1 Tbsp. cornstarch
• 1 small can bamboo shoots
• 1 small can water chestnuts
• green peas, sliced mushrooms and fish powder (garnishings)

1. Blend all filling ingredients together and mix well.
2. Place about 2 teaspoons of filling in the center of a wrapper.
3. Cup the skin around the filling and gently pleat the upper parts of the wrapper around the exposed filling.
4. Garnish the exposed filling with a pea, slice of mushroom and a pinch of colored powdered fish (other garnishings may be used). Steam the Shu Mai on a grated plate for about 25 minutes. Serve hot with soy sauce and red vinegar.

wrappers, chinese cabbage, ground pork, shrimp, soup stock, sherry, light soy, salt, sugar, sesame oil, cornstarch, bamboo shoots, water chestnuts, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687533 (may not work)