Asian Shrimp Dumplings

1/2 pound bay shrimp -- minced

1/2 cup water chestnuts -- finely minced

1/2 cup mushroom -- finely minced

1/4 cup scallions -- finely minced

1 egg -- beaten

1 tablespoon soy sauce

1 tablespoon honey

1/4 teaspoon salt

2 teaspoons sesame oil

36 wonton skins -- or har gow wrappers

COMBINE SHRIMP, WATER CHESTNUTS, MUSHROOMS, SCALLIONS, EGG, SOY, HONEY, SALT, A ND SESAME OIL-MIX WELL PLACE 2 TEASPOONS MIXTURE ONTO THE CENTER OF EACH SKIN O R WRAPPER PULL EGDES UP AROUND FILLING PLEAT EDGES AND PRESS TO SEAL, LEAVING T OP OPEN ARRANGE DUMPLINGS ONTO A PLATE PLACE INTO A BAMBOO STEAMER COVER AND ST EAM FOR 15-20 MINUTES REMOVE FROM STEAMER SERVE HOT

MasterCook formatted & Busted by Christopher E. Eaves