Potstickers with Shrimp and Water Chestnuts (Chinese Shaumai)

Steamed Chinese dumplings often served at dim sum, filled with a mixture of shrimp and squid, these shumai are juicy, flavourful and delicious. Shumai are a type of Chinese dumpling often associated with Cantonese cuisine.

1/3 cup water chestnuts, chopped
¼ cup scallions, chopped
½ lb shrimp, shelled, deveined and chopped
2 tsp. toasted sesame oil
2 Tbsp. peanut oil
1 Tbsp. sherry wine
2 tsp. cornstarch
1-2 tsp. sugar, optional
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
20 wonton wrappers

1 recipe Shau Mai Dipping Sauce

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.

Using a knife, trim the edges of each wonton wrapper to form a round.  Place 1 Tbsp. filling in the center of each wrapper; moisten edges with water. 

Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.

Fill a large skillet or wok with 2 cups water; bring to a boil.  Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1" apart.  

Cover and cook until filling is cooked through, 6-8 minutes.

Serve immediately with dipping sauce.

Makes 20.