In a food processor, combine the
Large Shrimp (1 lb)
Fresh Ginger (1 1/2 Tbsp)
Scallions (1 bunch)
Soy Sauce (1/2 Tbsp)
Sesame Oil (1/2 Tbsp)
Corn Starch (1 Tbsp)
. Puree them all together until it is a smooth, thick filling.
Dollop 2 teaspoons of that filling into the center of each of the
Wonton Wrappers (24)
, then bring up the sides and pleat them to look like a little drawstring purse. The filling should peek out a little. Place under a clean, wet cotton towel to keep the wrappers from drying out.
Find a deep skillet or wok that fits a 2-tiered bamboo steamer and fill it about halfway with water, making sure the steamer doesn't touch the water. Bring it to a simmer over medium-high heat, but don't let it come to boil.
Line each tier of the bamboo steamer with parchment paper, then fill each tier with 12 of the shu mai. Close the steamer and place it over the simmering water. Let the shu mai steam for about 8 minutes, until the filling is opaque and cooked through.
Serve immediately with
Soy Sauce (to taste)