Shrimp and Chive Dumplings

Shrimp and Chive Dumplings are a delicious dim sum classic, known for their crispy exterior and juicy, savory interior. These pan-fried delights are made with finely chopped shrimp, fresh chives, and a blend of flavorful seasonings, all wrapped in a thin wonton skin. Served with a soy-vinegar dipping sauce, they make a perfect appetizer, snack, or addition to any dim sum feast.

INGREDIENTS

• Shrimp: 12 oz, peeled, deveined, and chopped for a juicy, tender filling.
• Chives: 1 oz, finely chopped to add a fresh, herbaceous flavor.
• Egg white: 1 tsp, to help bind the filling together.
• Tapioca starch: ½ tsp, for a smooth texture.
• Chicken bouillon powder: ½ tsp, for a savory depth of flavor.
• Salt: ¼ tsp, to enhance the flavors.
• Fish sauce: ¼ tsp, for a hint of umami.
• Sesame oil: ¼ tsp, for a nutty aroma.
• White pepper powder: 3 dashes, for subtle spice.
• Sugar: ½ tsp, to balance the flavors.
• Oil: 1 tsp, for a touch of richness.
• Wonton skins: For wrapping the dumplings.
• Cooking oil: For pan-frying the dumplings to crispy perfection.
• Soy sauce: 1½ tbsp, for the dipping sauce.
• Chinese black vinegar: 1½ tbsp, to add tanginess to the dipping sauce.

INSTRUCTIONS

Step 1:

Clean the shrimp thoroughly, pat them dry, and chop into small pieces. Mix with the chopped chives in a bowl.

Step 2:

Combine shrimp, chives, egg white, tapioca starch, chicken bouillon powder, salt, fish sauce, sesame oil, white pepper powder, sugar, and oil. Mix well until the filling is evenly combined. Refrigerate for 30 minutes to allow the flavors to meld.

Step 3:

Place a wonton skin on a flat surface. Add about 1 teaspoon of filling to the center. Dab the edges of the skin with water, fold in half, and press tightly to seal. Repeat with the remaining filling and skins.

Step 4:

Heat cooking oil in a non-stick pan over medium heat. Add the dumplings in a single layer and pan-fry until golden brown on one side, about 2–3 minutes. Flip and cook the other side until crispy.

Step 5:

Prepare the dipping sauce by mixing soy sauce and Chinese black vinegar in a small bowl.

Step 6:

Serve the dumplings hot with the dipping sauce and garnish with fried shallots if desired.

Serving and Storage Tips

• Serve immediately for the best crispy texture and juicy filling.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying or steaming to restore texture.

Helpful Notes

• Use fresh shrimp for the best flavor and texture in the filling.
• If you prefer softer dumplings, steam them instead of pan-frying.

Tips from Well-Known Chefs

• Add a small amount of ginger or garlic to the filling for extra depth of flavor.
• To prevent sticking, ensure the pan and oil are hot before adding the dumplings.

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