Sui Mai (Steamed Dumplings)

I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.

• Ready In: 35 mins
• Yields: 30 Dumplings

Ingredients

• 1 1⁄2 lbs ground pork
• 1⁄2 lb  shelled raw shrimp
• 1⁄2 bunch scallion, well-chopped (use as much of the green part that's edible)
• 1⁄2 bunch cilantro, chopped
• 1  tablespoon fish sauce
• 1  tablespoon salt
• 1  tablespoon cornstarch
• 1  large egg
• 1 1⁄2 tablespoons  toasted sesame oil
• 6  water chestnuts, finely chopped
• 1  tablespoon  finely-minced fresh ginger (peel before chopping)
• 30  wonton wrappers (cut them into a circle with a glass if you can only find square)

Directions

1. Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
2. Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
3. Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
4. Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
5. Kind of give it a "waist".
6. Steam in a bamboo steamer for about 5 to 6 minutes.
7. May be frozen after steamed and cooled.
8. To reheat I put them in a large skillet with some water or resteam.
9. Some people boil these but I have never had much luck with that.
10. I serve with several dipping sauces of varying heat.