Shrimp and pea shao mai

1 servings

Ingredients

Quantity Ingredient
½ cup Low-sodium soy sauce
2 tablespoons Seasoned rice vinegar
2 tablespoons Minced green onions
1 tablespoon Minced garlic
1 tablespoon Minced peeled fresh ginger
1 tablespoon Oriental sesame oil
¼ teaspoon Dried crushed red pepper
¾ cup Frozen petite green peas; thawed or 1/2 pound
; fresh peas,shelled
¾ pounds Uncooked shrimp; peeled, deveined
2 Egg whites
2 tablespoons Soy sauce
1 tablespoon Minced fresh ginger
1 teaspoon Oriental sesame oil
¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Dried crushed red pepper
¼ cup Finely chopped green onion
28 Gyoza wrappers

Directions

DIPPING SAUCE

SHAO MAI

For Sauce:

Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)

For Shao Mai:

If using fresh peas, cook in boiling salted water 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in ½ cup peas and green onion.

Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch.

Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.) Arrange dumplings ½ inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.

Makes about 28.

Bon Appetit April 1993

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