1 1/2 lbs ground pork
2 Tbsp corn starch
1 tsp ginger
1/4 cup sake or wine
1 1/2 tsp salt
1/2 lb shiitake mushrooms
de-stemmed, brunoise, and sauteed
1/2 lb shrimp
peeled and deveined, and rough chop
1/2 bunch green onions
2 each eggs
30 each gyoza wrappers
Cabbage leaves or oiled parchment paper
1 cup soy sauce
1 Tbsp vinegar or lemon juice
2 Tbsp sugar
2 tsp sesame oil
1 tsp sriracha
For the Shu Mai
Combine pork, eggs, corn starch, sake/wine/sherry, salt, and ginger in food processor and chop until mixture forms into a ball. Remove pork mix and put in bowl. Add shrimp, mushrooms, and chopped green onions to the pork mixture.
Lay a gyoza wrapper in front of you. Wet the edges. Put 1 to 2 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
Line steam basket with cabbage leaves. Then steam the dumplings over boiling water until the filling is cooked through, approximately 15-20 minutes.
For the Dipping Sauce
Combine soy sauce, vinegar/lemon juice, sugar, sesame oil and sriracha.