(Makes @ 30)
6 oz. shrimp
½ cup peeled water chestnuts
1 lb ground pork
2 tblsp light soy sauce
1½ tblsp Shaoxing wine
2 tsp sesame oil
¼ tsp ground black pepper
2 tblsp chopped ginger
1 green onion, finely chopped
1 egg white, lightly beaten
2 tblsp cornstarch
30 square or round egg dumpling wrappers or won ton wrappers
Peel and devein the shrimp, squeeze out as much moisture as possible and then roughly chop.
Blanch the water chestnuts for 1 minute, drop into cold water and then roughly chop.
Combine the shrimp, water chestnuts and the remaining filling ingredients (everything except the wrappers) in a large bowl and stir until well-combined.
Place 1 tblsp of filling in the center of each wrapper. Form a circle with your thumb and forefinger and shape the dumpling, so that it forms a fat cylinder with an open top. Pat the top and bottom of the dumpling to create a flat surface on both ends.
Steam the dumplings standing up in bamboo steamers on top of oiled paper punched with holes for 15 minutes. Serve with soy or chili sauce for dipping.