Pork and Shrimp Siu Mai

• 8 oz.ground pork
• 8 oz. raw shrimp, peeled, deveined, and cut in 0.5" chunks
• 4 water chestnuts, peeled and finely diced
• 3 cloves garlic, minced
• 1 scallion thinly sliced
• 1 large egg, lightly beaten
• 1 tsp. soy sauce
• 0.5 tsp. salt
• 1 tsp. rice wine or dry sherry
• 0.25 tsp. sugar
• 1 pinch ground white pepper
• 0.5 tsp. toasted sesame oil
• 1 tsp. cornstarch
• 30 packaged siu mai wrappers
• 0.25 cup fresh peas or diced red pepper for garnish

Combine the filling ingredients in a medium bowl and refrigerate them for at least 30 minutes.

To make the dumplings, oil 3 8" or 9" bamboo steamer baskets. Put a scant tablespoon of filling onto the center of a wrapper; then gather up the edges all around to form a cup. Tap the bottom lightly on a smooth surface to flatten the dumpling. Repeat with the remaining filling and wrappers. You should have 24–30 of them.

Arrange the finished dumplings 0.5" apart in the steamers. Garnish if desired, pressing the garnishes gently into the filling.

Set up a wok and bring 2–3" water to a boil in it. Set the steamers in a stack in the wok with the lid on the top one and steam the dumplings for 12 minutes over high heat, replenishing the pot with boiling water as necessary between batches.

Transfer the dumplings to a serving plate and serve with your favourite Chinese dipping sauces.