Chinese: Steamed Pork Dumplings (Shiu Mai)

• 1 pk mundoo pi (dumpling wrapper) round skins
• 1/2 pound shrimp
• 12 each mushrooms, chinese small or use canned but squeeze dry
• 1/2 pound pork ground
• 2 each scallions, spring or green onions finely chopped
• 1 small eggs
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 2 teaspoons soy sauce, tamari thin
• 1 teaspoon oyster sauce
• 1 tablespoon cornstarch

1. Shell, devein, wash, and drain prawns.
2. Dice into bits.
3. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces.
4. Combine the pork, mushrooms, prawns, and onion.
5. Put mixture on chopping board and chop 10 to 15 strokes with cleaver.
6. (Use a sharp knife if you don't have a cleaver.)
7. Texture, when you're finished, should be slightly finer than hamburger.
8. Add "seasoning" and the egg to the pork mixture.
9. Mix well.
10. To make dumpling, place 1 Tb filling in the center of a dumpling skin.
11. Then bring all sides of the skin up to cover the meat as much as possible, without closing.
12. The top of the dumpling is left open.
13. Cook dumplings by steaming for 30 minutes.
14. Use as many as you need, with the rest, cool, wrap, freeze.
15. Reheat after thawing by steaming 10 minutes.
16. Serve with soy sauce, hot sauce, or mustard.

mundoo, shrimp, mushrooms, pork ground, scallions, eggs, salt, sugar, sesame oil, soy sauce, oyster sauce, cornstarch

Taken from recipeland.com/recipe/v/chinese-steamed-pork-dumplings--555 (may not work)