Recipe for Shrimp and Pea Shao Mai 
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Yield:
1 servings
Ingredients:
Amount Ingredient
DIPPING SAUCE ----------------
1/2 cup Low-sodium soy sauce
2 tbl Seasoned rice vinegar
2 tbl Minced green onions
1 tbl Minced garlic
1 tbl Minced peeled fresh ginger
1 tbl Oriental sesame oil
1/4 tsp Dried crushed red pepper
----------------- SHAO MAI ----------------
3/4 cup Frozen petite green peas, thawed or 1/2 pound fresh peas,shelled
3/4 lb Uncooked shrimp, peeled, deveined
2 x Egg whites
2 tbl Soy sauce
1 tbl Minced fresh ginger
1 tsp Oriental sesame oil
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Dried crushed red pepper
1/4 cup Finely chopped green onion
Instructions:
Instructions: 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.

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