Creamy Shrimp Shu Mai

Ingredients

1. 1
   1 tsp
   Hot Sauce
2. 2
   1 Bunch
   Green Onion, Chopped
3. 3
   8 Ounces
   Cream Cheese, Softened
4. 4
   1/2 Cup(s)
   Water
5. 5
   1 Tbsp(s)
   Soy Sauce
6. 6
   12 Ounces
   Frozen Shrimp, Peeled and Deveined
7. 7
   3 Dozen
   Wonton Wrappers
8. 8
   1 Tbsp(s)
   Corn Starch
9. 9
   2 cloves
   Garlic
10. 10
    1/2 tsp
    White Pepper
11. 11
    1 Tbsp(s)
    Fresh Ginger, Minced

Steps

1. Place all of the ingredients into a food processor, and pulse to combine all of the ingredients.
2. Mix the water with the cornstarch, and brush onto the wonton wrapper.
3. Place a tablespoon of filling onto the wrapper, and gather up the sides of the wrapper to form a little purse. Repeat with remaining wrappers.
4. In a nonstick sauté pan with a lid, place the Shu Mai in the pan over medium high heat with pan spray for one minute.
5. Add ¼ cup of water to the pan and cover with the lid.
6. Steam the Shu Mai for 3 minutes to cook through. Remove from pan and serve with dipping sauce.