Shrimp Shiu Mai (Open Face Dumplings)

Directions

1. Make a 3" round indentation on each won ton skin using a jar, beverage glass or possibly can. Use the indentations as a guide to cut the won ton skins into circles (use scissors to actually cut the skins) - cut several skins at a time, do not worry about ragged edges. Combine all the remaining MEASURED ingredients in a large bowl. Blend thoroughly. Dust a length of waxed paper with cornstarch. Moisten one won ton wrapper with water. Place 2 level tsp. of the filling in the center. Draw the edges of the won ton skin up around the filling. Set the dumpling in the hollow between your thumb and index finger. Gently squeeze the dumpling while while pressing on both the top and bottom at the same time. Pleat the top edge to create a narrow column with some filling showing at the top. Set the dumpling on the cornstarch covered paper. Cover with a dry kitchen towel. Repeat with the remaining dumplings. Bring water to a rapid boil in the steamer. Arrange the dumplings on a layer of aluminum foil. Transfer to the steamer tray.
2. Cover. Steam till the shrimp has lost its raw color in the center (about 8 min). Serve immediately with the soy sauce, warm chili oil, vinegar and warm Chinese mustard.