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