Shrimp and Chive Dumplings

More recipes from Diana Kuan at Appetite For China.

• 1 pound fresh shrimp
• 1/4 cup finely chopped chives
• 1 1/2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 pinch pepper, preferably white
• 1 pack dumpling wrappers
• 1 to 2 tablespoons vegetable oil

1. Peel, devein, and finely chop the shrimp.
2. In a large bowl, combine the shrimp, chives, soy sauce, vinegar, and pepper.
3. Unwrap the dumpling wrappers and keep them covered in plastic or under a damp towel.
4. If you’re just starting out with dumpling folding, follow this step-by-step guide that shows a basic method with 3 pleats per dumpling. If you’d like to work your way up to 5 pleats, start in the middle and do 3 pleats towards the middle from one direction and and 2 pleats toward the middle from the other. (See these photos for reference.)
5. Pan-frying*: Have about 1/3 cup water, a large skillet, and a lid for the skillet handy. Heat the skillet with about 1 to 2 tablespoons of vegetable oil over high heat. Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra dumpling wrapper or piece of bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.) Once the pan is hot, place the number of dumplings you want to cook smooth side down in the pan. Allow them to sear for about 1 to 2 minutes, until the bottoms turn golden brown.
6. Add the water, cover immediately with a lid, and let the dumplings steam for another 1 minute. Uncover the lid to allow any extra water to evaporate before turning off the heat. Loosen the dumplings with a spatula and transfer them to a plate. (Whatever you don’t cook can be frozen for later. Dumplings can be put on the pan frozen, no defrosting required. Just add one extra minute of steaming.)
7. Transfer to serving plates, and serve with soy sauce.

*Note: To boil the dumplings instead, bring a pot of water to boil. Add dumplings and simmer for 2 to 3 minutes. Drain well.

Makes about 50 dumplings.