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
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|Serving Size: 1 Serving (1043g)|
|Recipe Makes: 1|
|Calories from Fat: 228 (26%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 510.7mg||157 %|
|Sodium 5506.1mg||190 %|
|Potassium 1818.8mg||48 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 29.5g|
|Protein 124.7g||178 %|
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Calories per serving: 884
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