Steamed Shrimp and Mushroom

Ingredients:

Cooking Spray

3 1/2 cups thinly sliced cremini mushrooms (about 6 ounces)

1 3/4 cups thinly sliced shiitake mushroom caps (about 4 ounces)

1 cup thinly sliced green onions

2 tablespoon low-sodium soy sauce

1 tablespoon dry sherry

2 1/2 teaspoons minced peeled ginger

2 teaspoons dark sesame oil

4 ounces peeled and deveined medium shrimp

24 gyoza skins (round wonton wrappers)

6 peeled and deveined medium shrimp, each cut crosswise into 4 pieces

4 Large Napa (Chinese) Cabbage Leaves

1 tablespoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)

Instructions:

1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor. Add onions and next 5 ingredients (through 4 ounces of shrimp); process 10 seconds or until finely chopped.

2) Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each skin, moisten edges of skin with water. (A) Gather up and crimp edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Place 1 shrimp piece on top of filling, pressing gently into filling. Place dumpling on a baking sheet; cover loosely with a damp towel to prevent drying. Repeat procedure with remaining skins and filling.

3) Line each tier of a 2-tiered bamboo steamer with 2 cabbage leaves. Arrange 12 dumplings, 1 inch apart, over cabbage in each steamer basket. Stack tiers, and cover with steamer lid.

4) Add water to skillet to a depth of 1 inch, and bring to a boil. Place steamer in pan, and steam dumplings for 15 minutes or until done. Remove dumplings from steamer, and spoon 1/8 teaspoon sambal oelek onto each dumpling. Discard cabbage.

*Makes 8 servings* (Serving size: 3 dumplings)