Edamame2003's homemade shrimp and pork dumplings embrace all the flavors we've come to enjoy in a dumpling. I loved the ease of mixing all the spices in the blender and combining with the shrimp and pork to create a filling packed with zing. These dumplings have a pronounced ginger flavor and a lot of black pepper -- I’d recommend using half the amount of black pepper called for. Simply served with soy sauce they are yum!

Ingredients

• 1 pound large shrimp. cleaned, shelled, deveined and chopped
• 1 pound ground pork
• 1/4 cup fresh cilantro (if there are roots, even better)
• 1/8 cup shallot
• 1/8 cup ginger
• 4 garlic cloves
• 1/8 cup sesame oil
• 1/4 cup tamari or soy sauce
• 1 tablespoon black pepper
• 2 egg whites, whipped
• 1/8 cup tapioca flour
• 1 lemon (juice)
• 50 round shu mai wrappers

Directions

1. In a blender, mix together cilantro, shallots, ginger, garlic, sesame oil, soy and black pepper until an even and smooth consistency.
2. In a large mixing bowl whip 2 egg whites, add tapioca flour and lemon. (I use my stand mixer)
3. Add blended spices, pork and chopped shrimp and mix together.
4. To wrap the dumplings, place about 2 teaspoons of filling in the middle of a wrapper. Set the dumpling bottom on a flat surface and pinch the sides together until it is standing.
5. Fill the bottom pot portion of a steamer with water. Use parchment paper to line the steamer tray (and poke holes in the paper). Place the dumplings in the steamer tray.
6. Bring the water to a boil and cover the steamer with the dumplings and steam for 45 minutes.
7. Enjoy with soy sauce, hoi sin, and/or sambal oelek chili.