Shrimp and Mushroom Sui Mei

Ingredients

• 6 ounces crimini mushrooms thinly sliced
• 2 teaspoons sesame oil dark
• 1 tablespoon sherry dry
• 2.5 teaspoons ginger minced peeled
• 1 cup spring onion thinly sliced
• 2 tablespoons soy sauce low-sodium
• 4 large cabbage leaves chinese ()
• 24  wonton wrappers (round wonton wrappers)
• 4 ounces mushroom caps thinly sliced
• 4 ounces shrimp deveined peeled
• 6 medium shrimp deveined peeled
• 1 tablespoon chili paste depending on your taste pref fresh hot (ground chile paste) ( chile sauce)

Equipment

• food processor
• frying pan
• baking sheet
• steamer basket

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add mushrooms to pan; saut 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor.
3. Add onions and next 5 ingredients (through 4 ounces shrimp); process 10 seconds or until finely chopped.
4. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each skin. Moisten edges of skin with water. Gather up and crimp edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open.
5. Place 1 shrimp piece on top of filling, pressing gently into filling.
6. Place dumpling on a baking sheet; cover loosely with a damp towel to prevent drying. Repeat procedure with remaining skins and filling.
7. Line each tier of a 2-tiered bamboo steamer with 2 cabbage leaves. Arrange 12 dumplings, 1 inch apart, over cabbage in each steamer basket. Stack tiers, and cover with steamer lid.
8. Add water to skillet to a depth of 1 inch, and bring to a boil.
9. Place steamer in pan, and steam dumplings for 15 minutes or until done.
10. Remove dumplings from steamer, and spoon 1/8 teaspoon sambal oelek onto each dumpling. Discard cabbage.