Ingredients:

Da Kine Hawaiian Sauces & Rubs Hot Soy Sauce

1 lb. gulf shrimp, de-veined, de-tailed and peeled

1/4 lb. ground pork

1 green onion sliced

1 egg white

1 tsp cornstarch

optional: bean sprouts for additional crunch

round won ton wrappers

Directions:

1. Dice half of the shrimp and set aside.

2. Place the other half of the shrimp into a food processor and use the lowest setting for about 30 seconds to puree.

3. Place the diced shrimp and the pureed shrimp into a bowl with the ground pork, most of the green onion (save some for garnish), egg white, cornstarch, optional vegetables and 1 tbsp. of the Da Kine hot soy sauce.

4. Mix everything together thoroughly preferably using your hands and knead the mixture until is 'gelatinous'. It shouldn't be soupy, but moldable and fluid.

5. Begin to boil about a cup of water in a pan (if using a bambo steamer) or in your steamer. Place a tbsp. of the filling in the middle of the won ton wrapper. Then take your thumb and index finger and wrap around the upper edge of the won ton from below to form a "cup". Make sure to push any excess filling down under the rim and then using your other hand, form pleats on the side by pinching the dough together. The pleats should be close together to help support the "cup". Leave the top of the filling exposed.

6. Place the finished dumplings into the bamboo steamer (make sure to brush on some oil) or on the oiled steaming rack (not in the steamer itself- you will want to put all of the dumplings in the steam at the same time).

7. Once all of the dumplings are made and placed into the oiled steamer, place the steamer into the boiling water and let steam for 10 minutes.

8. Serve with some more green onion and more Da Kine Hot Soy Sauce.

Bon Appetit!