1) Place your ground pork into a large bowl. Add the cornstarch and water and mix together until sticky. Add the peanut and sesame oils and mix until well integrated.
2) Cut the shrimp into small pieces and add to the pork mixture. Add the chopped water chestnuts and mushrooms, and mix well. Add all your seasonings and mix well by hand, until all ingredients are integrated and mixture is sticky. Refrigerate 1 hour to allow flavors to meld.
3) Lay wrapper over hand with thumb and index finger forming a circle. Using a butter knife, fill the dumping into a cup shape with a flat bottom and sides (kind of like a Tostitos "scoop" chip). Pack the wrappers full and flatten the tops. Top with diced carrot, as a decoration
4) Line a bamboo steamer with parchment paper. Fill a stock pot with water and set the steamer into the top. Place the sui mai into the steamer basket (tightly, so they stand up) and cover, steaming for 8 minutes or until the interior of the dumpling reaches 165 degrees. Remove dumplings from steamer and serve with soy sauce, hot mustard or chili sauce.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 13 Servings|
|Calories from Fat: 8 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.5mg||8 %|
|Sodium 195.9mg||7 %|
|Potassium 162.6mg||4 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.9g|
|Protein 3.9g||6 %|
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Calories per serving: 46
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