Ingredients

• 1 package round dumpling (gyoza) wrappers
• 1 pound ground pork
• 1 pound 21-25 peeled and deveined shrimp
• 1/4 cup cornstarch
• 1/2 cup Maika`i Everyday Teriyaki Sauce
• Salt and white pepper, to taste

Directions

1. Defrost shrimp and cut into 1/2 inch pieces.
2. Place pork in a bowl with cornstarch, Maika`i Everyday Teriyaki Sauce, salt and pepper. mix well with a spatula or a gloved hand until the pork becomes sticky.
3. Fold shrimp into the pork mixture.
4. Taste the mixture by cooking a piece in a small frying pan or a steamer.
5. Adjust the seasonings as needed and begin to fill dumpling wrappers with about 1.5 to 2 ounces of the pork and shrimp mixture.
6. To fill the wrappers, load a spoon with the mixture and place the point of the spoon into the middle of the wrapper. Crumple the wrapper around the mixture being sure that most of the wrapper makes contact with the mixture and sticks. Place the wrapper and mix on a clean table or cutting board and make a flat bottom. The dumplings should be 1 to 1.5 inches tall and be a cylinder with the same size bottom and an open top. The meat filling should be exposed on the top.
7. In a well-oiled steamer tray or pie plate, steam the pork hash until fully cooked, about 8-10 minutes.