My favorite dumpling restaurant, Dumpling 10053, located in El Monte, California, inspires this recipe. This little dumpling joint serves perfect Shrimp and Yellow Chive Dumplings. Yellow chives are not commonly available in regular supermarkets, so you can adapt the recipe using the regular Chinese chives or garlic chives, or even green onion, which is just as tasty. I prefer my Homemade Dumpling Wrappers for this recipe because the texture of the wrapper is just better overall.
Makes 20 or serves 6 as an appetizer or snack
- 20 store-bought jiaozi or pot sticker wrappers or homemade dumpling Wrappers
- 4 cups (1 liter) water, for boiling
- 1/2 cup (125 ml) dumpling dipping Sauce (below), for dipping
- 8 oz (250 g) shelled and deveined medium-sized raw shrimp
- 1 tablespoon chopped yellow chives (1/2 in/1.25 cm lengths)
- 1 teaspoon oil
- 1/4 teaspoon salt
- 1/4 teaspoon chicken bouillon powder
- 1/4 teaspoon fish sauce
- 1/2 teaspoon Chinese rice wine or sherry
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1/2 teaspoon oil
- To make the Filling, treat the shrimp according to “How to Make Shrimp Bouncy” on page 13. This is an optional step.
- Cut 2/3 portion of the shrimp into 4 pieces in equal lengths. Smash and pound the remaining 1/3 portion of the shrimp using the back of a Chinese cleaver and then mince it with the cleaver a few times (refer to picture guide on page 29). Alternatively, you can use a food processor to mince the 1/3 portion of the shrimp.
- Combine the shrimp and all the ingredients together. Chill the Filling in the refrigerator for 30 minutes.
- To assemble the Shrimp and Yellow Chive Dumpling, place a piece of dumpling wrapper on your palm and spoon about 1 heaping teaspoon of the Filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the dumpling wrapper. Fold the dumpling over to form a half-moon shape. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Repeat the same for the remaining wrappers and Filling. Place the dumplings on a floured surface or baking sheet. Cover them with a damp kitchen towel to prevent drying.
- Bring the water to a boil in a pot. Gently transfer the wrapped dumplings into the boiling water and boil until the dumplings float to the top, about 3 minutes.
- Remove the dumplings with a slotted spoon, draining the excess water, then serve immediately with the Dumpling Dipping Sauce.
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