Shrimp And Pea Shao Mai

CATEGORY	CUISINE	TAG	YIELD
Eggs		April 1993	1	Servings

INGREDIENTS

1/2	c	Low-sodium soy sauce
2	T	Seasoned rice vinegar
2	T	Minced green onions
1	T	Minced garlic
1	T	Minced peeled fresh ginger
1	T	Oriental sesame oil
1/4	t	Dried crushed red pepper
3/4	c	Frozen petite green peas
		thawed or 1/2 pound
		fresh peasshelled
3/4	lb	Uncooked shrimp, peeled
		deveined
2		Egg whites
2	T	Soy sauce
1	T	Minced fresh ginger
1	t	Oriental sesame oil
1/4	t	Salt
1/4	t	Pepper
1/8	t	Dried crushed red pepper
1/4	c	Finely chopped green onion
28		Gyoza wrappers

INSTRUCTIONS

For Sauce:  Whisk all ingredients in small bowl to blend. (Can be
prepared 8 hours  ahead. Cover and refrigerate.)  For Shao Mai:  If
using fresh peas, cook in boiling salted water 2 minutes. Drain;
transfer to small bowl. Do not precook frozen peas. Puree shrimp in
processor. Add 1 egg white and next 6 ingredients. Process just until
blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2  cup
peas and green onion.  Lightly beat egg white in bowl. Place 1 wrapper
on work surface. Brush  wrapper with egg white. Place 1 tablespoon
filling in center. Gather  wrapper around filling, leaving top of
filling exposed and forming  pouch. Top with some peas. Repeat with
remaining ingredients. (Can be  made 8 hours ahead. Place on waxed
paper-lined cookies sheet. Cover;  chill.)  Arrange dumplings 1/2 inch
apart on oiled steamer basket or rack.  Place over boiling water. Cover
and steam until dough is tender and  filling is cooked, about 10
minutes. Serve with sauce.  Makes about 28.  Bon Appetit April 1993
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 404 Calories From Fat: 31 Total Fat: 3.9g Cholesterol: 428.7mg Sodium: 7945.6mg Potassium: 1199.6mg Carbohydrates: 38.6g Fiber: 2.9g Sugar: 4.4g Protein: 63.5g