1. Line rimmed baking pan with parchment paper. In food processor, pulse ½ the shrimp, garlic, egg whites, cornstarch and ginger until a smooth paste forms, scraping down bowl occasionally. Transfer to medium bowl; stir in remaining shrimp.

2. Make 4 stacks of 4 wrappers each; with scissors, trim corners of wrappers to form 3-inch circles. Lay wrappers on work surface; place 1½ teaspoons shrimp mixture in center of each wrapper. Brush edges of wrappers with water. Fold wrappers into pleats around the sides of filling to create basket shapes, leaving filling exposed at top; place on prepared pan. Makes 16 shumai.

3. Fill medium saucepan with 2 inches of water; place steamer basket or metal strainer in saucepot. (Basket or strainer should fit tightly and water should not touch the bottom of basket.) Cover saucepan; heat water to a boil over high heat. Place 8 shumai, filling side up, in steamer basket; cover and steam 10 minutes or until internal temperature of filling reaches 145°. Repeat with remaining 8 shumai, adding additional water to saucepan and heating to a boil before placing shumai in steamer basket.

4. In separate medium saucepan, heat oil over medium-high heat; add carrots and cook and stir 2 minutes. Add mushrooms and bok choy; cook and stir 5 minutes or until vegetables are crisp-tender. Drain vegetables; return to saucepan. Prepare soup as label directs using only half the amount of water; stir into vegetables. Makes about 4 cups.

5. Serve shumai over vegetable mixture; sprinkle with onions.

• 9 g Fat
• 1 g Saturated Fat
• 118 mg Cholesterol
• 599 mg Sodium
• 36 g Carbohydrates
• 5 g Fiber
• 5 g Sugars
• 0 g Added Sugars
• 23 g Protein