Pork And Shrimp Dumplings (Shu Mai)

• 1/2 pound ground pork
• 1/4 pound peeled deveined shrimp, chopped
• 3 green onions, finely chopped
• One 2-in. piece ginger, peeled and finely shredded (about 2 tbsp.)
• 1 tablespoon rice wine, sake, or fino sherry
• 1 tablespoon soy sauce
• 24 gyoza (round Japanese potsticker) wrappers
• 1 egg, beaten

1. In a bowl, mix pork, shrimp, green onions, ginger, rice wine, and soy sauce.
2. On a flat, clean surface, lay out gyoza wrappers. Top each with about 1 tbsp. pork-shrimp mixture. Brush edges of wrapper with beaten egg and form dumplings. Put shu mai in parchment-lined steamers (see aHow to Steam Dim Sum,a below).
3. Steam dumplings until cooked through, about 10 minutes. Serve immediately.
4. How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.
5. Note: Nutritional analysis is per dumpling.

ground pork, shrimp, green onions, ginger, rice wine, soy sauce, wrappers, egg

Taken from www.myrecipes.com/recipe/pork-shrimp-dumplings-shu-mai (may not work)