Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and chilled
  • 1/2 cup fresh garlic chives, finely chopped
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tsp cornstarch
  • 40 round dumpling wrappers
  • 2 tbsp neutral oil
  • 1/2 cup water
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili oil
  • 1/2 tsp honey

Instructions:

  1. Prepare the shrimp by patting completely dry with paper towels. Roughly chop half of the shrimp into small cubes and pulse the other half in a food processor until a coarse paste forms.
  2. In a medium bowl, combine the chopped and pulsed shrimp with garlic chives, ginger, garlic, soy sauce, sesame oil, salt, white pepper, and cornstarch.
  3. Stir the filling vigorously in one direction for 1-2 minutes until the mixture becomes tacky and binds together.
  4. Place one tablespoon of filling in the center of a dumpling wrapper.
  5. Moisten the edge of the wrapper with water, fold in half, and create 3-4 small pleats on one side, pressing firmly to remove air pockets.
  6. Heat neutral oil in a non-stick skillet over medium-high heat. Arrange dumplings in the pan and sear until the bottoms are golden brown.
  7. Pour in 1/2 cup of water and immediately cover with a tight-fitting lid to steam the dumplings until the filling is cooked through.
  8. Remove the lid and continue frying for 1-2 minutes to re-crisp the bottoms.
  9. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil, and 1/2 tsp honey to create the dipping sauce.