Shau Mai    Ingredients A     1 lb. Ground Pork 1 lb.  Shrimp (peeled, deveined, and cut into small pieces) 1   Carrot (finely chopped)  4  Sprigs  Green Onion (finely chopped)  4    Shitake Mushroom (finely chopped)  1   Egg 2 Tbs. Red Wine 3  Tbs. Soy Sauce 4 Tbs. Chicken Broth 1  tsp. Salt 2  tsp. Sugar 2 Tbs. Sesame Oil   Dash Pepper, 5-spices powder, cinnamon       Ingredients B   1 Pk. Wonton Skin (45-50 pieces) ½ Cup Water 50     Green Peas                                   Mix well Ingredients A, and set aside. Using half pack of the wonton skin at a time, stack the skins up in a straight pile then trim about 1cm off each of the four corners. The wonton skins have the shape of octagon and almost circular. Discard the small triangles.  To wrap shau mai: Lightly smear water onto each wonton skin, scoop 1 tablespoonful of meat mixture in the center of the wonton skin. Using the thumb and index fingers to gather the edges of the skin together and gently press the fillings on the top so that the shau mai is compact. Lastly, place a green pea on the center. Repeat this step for to wrap the rest of the shau mai, and place them about ½-inch apart on a flat plate. Boil ½ pot of water in the steamer. Shau mai can be steamed directly on a bamboo steamer, however, if using a stainless steel steamer, place shau mai in a flat plate to steam. Steam for 6 minutes over high heat. Remove and serve.