4-6 dried shiitake mushrooms (more, if the shiitakes are small), soaked in hot water to reconstitute, stem removed & diced
1 lb. ground pork
1 lb. deveined, peeled and coarsely chopped raw shrimp (first prepped according to this technique: http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html)
1 8-oz. can water chestnuts, finely chopped
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. Shaohsing or Michiu rice wine
2 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. sugar
1 tbsp. fresh ginger, finely chopped
2 scallions, finely chopped
1 pkg. Shao Mai or wonton wrappers
Condiments: chili garlic sauce, Chinese mustard, and/or light soy sauce
1. Combine all ingredients for filling in a medium bowl. Mix well by hand. Cover and refrigerate filling 30 minutes to 2 hours to let the flavors blend.
2. Line a baking sheet with aluminum foil or parchment paper; set aside.
3. Fill a small bowl with water. Place a shao mai wrapper in the center of your palm and scoop one heaping tablespoon of filling in the center. Then, dip the index finger of your free hand into the bowl of water and blot the outer edges of the shao mai wrapper with water (this will help it adhere to the filling). Slowly, fold up and twist the wrapper, just a tad counterclockwise, around the filling, then tamp the bottom of the dumpling down on a flat surface, such as a cutting board, to make it flat. Place the finished dumpling on the lined baking sheet. Continue making dumplings until all the filling is used up - should make a total of about 45 dumplings.
4. Spray the bottom of a perforated steamer with non-stick cooking spray. Line with dumplings and steam over high heat about 4-5 minutes. Remove the steamer tray from heat and let the dumplings sit a couple minutes before serving. Serve hot with chili garlic sauce, Chinese mustard and/or light soy sauce on the side.