Siu Maaih (Pork and Shrimp Dumpling)

Ingredients:

• 2 small to medium shitake dried mushrooms
• 11 oz boneless pork, country-style rib, minced
• 6 oz shrimp, after shelling and deveining
• 1 small green onion, minced
• 1 tbsp soy sauce
• 2 tsp sugar
• 1/2 tsp salt
• dash white pepper
• 3 tbsp water
• 1 package round wonton wrappers

Directions:

1. Soak the mushrooms for 30 minutes, then squeeze out the water and dice. Set aside.
2. Separate out about 2/3 of the shrimp from the rest. Chop the 2/3, then put the remainder in a small food processor and puree.
3. Mix the pork, shrimp and mushrooms with everything but the wonton wrappers.
4. Pick up a wonton wrapper. Dip a finger from the other hand into some water and use it to wet the edges of the wrapper.
5. Put a tablespoon or so of filling into the wrapper.
6. Cup your hand so that the wrapper makes a flowery shape around the filling.
7. Repeat until you've used all the filling.
8. Steam the dumplings for approximately 7 minutes, or until a meat thermometer inserted in the center reads 145 degrees (160 if you're using pre-ground pork).
9. Hint: you don't need a bamboo steamer; you can use a regular electric vegetable steamer. Just make sure you line the steamer basket with wax paper, and don't let the dumplings touch each other because they will stick.