Shao Mai Shrimp Dumplings
Yield: 15 dumplings/servings

8 ounces shrimp, shelled, deveined
2 teaspoons gingerroot, minced
1 scallion, minced
½ fluid ounce rice wine
1 teaspoon wheat-free tamari sauce
1 teaspoon sesame oil
1 egg white
2 teaspoons cornstarch
½ ounce fresh water chestnuts, finely diced
15 rice paper wrappers

1. Pat shrimp dry and chop. Place in food processor with the ginger, scallion, rice wine, tamari, sesame oil, egg white, and cornstarch. Pulse to mix and then puree. Fold in the water chestnuts. Chill the mixture until ready to use.

2. Soak rice wrappers in water to soften. Place about 2 teaspoons of filling in the center of a wrapper. Bring the sides up and push/pleat the sides together so that the dumpling has an empire waist. Fold in half and place filling in the center. Push/pleat sides so the dumpling has an empire waist.

3. Prepare steamer basket with boiling water underneath. Oil the steamer and arrange the dumplings in the basket with space between them. Steam until fish is opaque and cooked through, about 5-8 minutes. Serve immediately.