- 1/2 cup low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons minced green onions
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon oriental sesame oil
- 1/4 teaspoon dried crushed red pepper
- 3/4 cup frozen petite green peas, thawed or 1/2 pound fresh peas, shelled
- 3/4 pound uncooked shrimp, peeled, deveined
- 2 egg whites
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 teaspoon oriental sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon dried crushed red pepper
- 1/4 cup finely chopped green onion
- 28 gyoza wrappers
- Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- If using fresh peas, cook in boiling salted water 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas and green onion.
- Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)
- Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.