Pork Shu Mai(china call shaomai)
Serves 6 - 8
1 pound ground pork
4 dried shiitake mushrooms, soaked and diced
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon sugar
about 2 dozen gyoza wrappers (or won ton wrappers cut into circles).
Combine all ingredients except gyoza wrappers. Working one at a time, put about 2 teaspoons of filling in the center of a gyoza wrapper. Gather up the sides to form pleats (the top will be open). Pinch slightly in middle to form a "waist," press down filling on the top, and tap the bottom so that the shu mai can stand up.
Arrange shu mai on an oiled heatproof plate or a steamer tray. Steam over boiling water 15 - 20 minutes, until pork is cooked through.
this recipe from http://chinesefood.about.com/library/blrecipe426.htm
but in china,the pork just for on top,pork must change to RICE(SHUSI RICE FROM JAPAN)FOR the skin,u can use ravioli ski or pasta dough,
because i donot know what kind of wonton skin in oversea.