Pork & Shrimp Dumplings (Shao Mai/Siu Mai)

This is the staple steamed pork and shrimp dumpling that you'll find at every and any dim sum restaurant around. In Mandarin it's called 'Shao Mai' and in Cantonese, 'Siu Mai.'  It's relatively easy to make, especially after your first attempt (aren't most recipes that way?). The fresher the shrimp, the better, and if you can find 'Shao Mai' wrappers at your local Asian market, well then, fantastic! Otherwise, regular square wonton wrappers will do - just trim off those square corners to make them more round, and voila! Lastly, DO NOT OVERCOOK these guys. I steam them over high heat for about 4-5 minutes only and let them rest a couple more minutes (off the heat) before serving. Shao Mai can be made in advance and frozen in a Ziploc-type bag in a single layer, so they don't stick together. I've taken some direction from the excellent folks at www.woksoflife.com. Their use of a stand mixer instead of hand mixing is genius! I use a lot less sugar in the meat mixture than they do, but that's just my taste.