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Shrimp and Chive Potstickers

Adapted from Lucky Peach Presents 101 Easy Asian Recipes by Peter Meehan
The amount of dumplings you’ll get from this depends on how much filling you put in each. I started with a 1-pound (450g) package of dumpling wrappers which had 30 wrappers in it, and used a very generous 1 1/2 teaspoon of filling per dumpling. I ended up going out for more wrappers to use up the rest of the shrimp filling. You may get less but best to err on the side of having a few extra wrappers (which can be frozen for the next batch). You don’t want to overstuff the dumpling wrappers, but put the right amount in so you can close them without the filling oozing out. The first few may be clunky, until you get the right amount of filling for the wrappers that you have. By the second or third dumpling, you’ll be more confident. There’s a very good tutorial here on folding these kinds of dumplings. If you don’t want to fuss with them, the dumplings can be made by simply folding the round wonton wrappers over the filling, forming semi-circles, making sure to press as much air out of them as possible before sealing. I used garlic chives, which I bought in Chinatown, which lent a lovely emerald color and gave a sharper taste to the filling. Regular chives will work fine as well. If you would prefer to boil or steam the dumplings, you can do either: Steamed dumplings will take about 8 to 10 minutes to cook, boiled dumplings will take 3 to 4 minutes. If frozen, they’ll take at least twice as long, in my experience. In addition to the simple dipping sauce, I usually like to have a little hot sauce on hand, too, and serve a little chile paste or another Asian hot sauce with them.

For the dumplings

  • 1 pound (450g) uncooked shelled shrimp, fresh or frozen (if frozen, thawed)
  • 1 cup finely minced garlic chives or 2 bunches regular chives, minced
  • 1 tablespoon peeled, minced ginger
  • 1 large egg, lightly beaten
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or sherry
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white or black pepper
  • 1/2 teaspoon salt
  • Two 1-pound (450g) packages of dumpling wrappers

Dipping Sauce

  • 3 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons water
  • a few drops of sesame oil
  • To make the dumplings, peel and chop the shrimp, either with a chef’s knife or pulsing them in a food processor. In a medium-sized bowl, mix the chopped shrimp with the chives, ginger, egg, soy sauce, Shaoxing, sesame oil, pepper, and salt. Cover and chill the mixture for at least 30 minutes.
  • While the filling is resting, make the dipping sauce by stirring together the soy sauce, vinegar, sugar, water, and sesame oil until the sugar is dissolved.
  • To stuff the dumplings, have a small glass of water with a brush ready. Dust a baking sheet lightly with corn starch. (I line the baking sheet with parchment as well for extra insurance.)
  • Brush a circle of water around the outer rim of a dumpling wrapper with water. Place a generous teaspoon or so of filling in the middle, then fold the opposite edges of the dough over the filling, and pinch it together in the center. (As shown in the photo, in the post.) Working with your fingers, pleat the edges of the dough to enclose the filling, making sure to expel as much air as possible from the inside before closing them up, and making sure there are no gaps, so the dumplings are completely sealed shut.
  • Place the dumpling flat side down on the corn starch dusted baking sheet, and fill the rest of the dumplings the same way.
  • To cook, add enough neutral-flavored cooking oil in a skillet (one which has a cover) until it coats the bottom of the pan. You can use a non-stick skillet, a wok, or a cast iron one. Heat the oil over medium-high heat until it is hot and sizzling.
  • Add enough dumplings to the pan, flat side down, cooking as many as will fit in the pan, but they should not be touching. (You will likely have to fry the dumplings in batches, depending on the size of your pan.) Fry for 1 minute, until the dumplings are browned on the bottom. Add ¼ cup (60ml) of water to the pan, then quickly cover. Let the dumplings cook until the dumplings are cooked through, about 3 minutes. To check for doneness, the dough should become translucent in all places.
  • Remove the lid and cook until the water is boiled off and the dumplings are browned and crisp on the bottom.
  • Serve the dumplings warm with dipping sauce and hot sauce, such as chili oil, if desired.

Notes

Storage: The filling and the dumplings can be made one day in advance and refrigerated, covered with plastic wrap or a tea towel. The uncooked dumplings can be frozen on a corn starch dusted baking sheet, then transferred to a zip-top plastic bag and kept for up to two months in the freezer.