Steamed Shao Mai with Shrimp, Ginger, and Sesame Filling

Name: Steamed Shao Mai with Shrimp, Ginger, and Sesame Filling
Yield: Serves 4 (Makes about 1 1/2 cups filling)
Cuisine: Asia, Chinese
Ingredients: 6 ounces, medium shrimp, raw, peeled, and coarsely chopped; 2 ounces, ground pork; 6 , water chestnuts (peeled if fresh), minced; 1 1/2 teaspoons, finely grated fresh ginger; 1 1/2 teaspoons, dry sherry or vermouth; 1 1/2 teaspoons, cornstarch; 2 teaspoons, oyster sauce; 1 teaspoon, sesame oil; 1/2 , large egg white, lightly beaten; 1/2 teaspoon, granulated sugar; 1/4 teaspoon, table salt; 2 tablespoons, minced scallions (greens only); 1 package, wonton wrappers (see headnote)

Appetizers
Asia
Chinese
Meat
Fish & Seafood
Pork

Appears in Cook's Illustrated September/October 1994

We fill our shao mai with pork, shrimp, and aromatics.

SERVES 4 (Makes about 1 1/2 cups filling)

TIME 45 minutes, plus 30 minutes chilling

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