Shu Mai With Egg Wrappers

Ingredients:
4-5 eggs
1/3 cup fresh milk
salt

Shu Mai
225g ground chicken
12-15 medium shrimp ~ diced
1-2 Shiitake mushroom ~ soaked & chopped
2 stalk scallion ~ chopped
2 tbsp grated fresh ginger
1/4 tsp sesame oil
3 dash ground white pepper
1/2 tbsp light soy sauce
1 tsp sugar

Misc
Chives leaves ~ blanched

Instruction:

1. In a large bowl, mix all the shu mai ingredients into a smooth paste.  Set aside in the fridge to chill for about 20 mins or longer.
2. In another bowl, add the eggs, milk & salt.  Beat the eggs well then use a strainer to strain the beaten eggs for smooth batter.
3. Use a smaller pan, dash a little oil and use a small ladle to scoop about 1/3 of the egg batter on low heat and cook till light gold.  Repeat the process till the egg batter finish.
4. Take one portion of cooked egg & place a portion of filling in the center.  Gather the edges to center & take one stripe of chive to tie around the gathered egg.  Repeat the process till finish.
5. Place the prepared egg shu mai in a steamer & steam at med-high heat for 15 mins (make sure the water is ready boiling before steaming)
6. When ready, remove the lid carefully to prevent water from dripping over the shu mai.  Remove immediately & serve with your favorite sauce