Pan Fried Chives & Shrimp Dumpling Recipe

Prepare shrimp

Rinse shrimp, pat very dry with paper towels, then roughly chop into small 3–4 mm pieces (or pulse briefly in a food processor for a coarse paste). Keep mixture cold.

Combine ingredients

In a mixing bowl combine chopped shrimp, ground pork (if using), grated ginger, minced garlic, light soy, sesame oil, Shaoxing wine, salt, white pepper, cornstarch and egg white. Mix vigorously with a spatula or spoon until the mixture becomes sticky and cohesive (about 1–2 minutes). Fold in the chopped chives last, mixing until evenly distributed.

Taste raw filling by cooking a small pinch in a nonstick skillet until cooked through; adjust seasoning if needed (add more salt, soy or white pepper). Keep filling chilled until use.

Prepare your workspace: lightly dust a tray or board with the all-purpose flour and lay out wrappers covered with a clean, damp towel so they don’t dry out.

Place one wrapper in the palm of your hand. Put about 1 level tablespoon (approx. 12–14 g) of filling in the center of the wrapper. Do not overfill — edges must close easily.

Moisten the edge of the wrapper with a little water (use your fingertip). Fold the wrapper in half over the filling and press to seal. For pleated dumplings: start at one side, make 4–6 small pleats along the edge pressing each pleat to the opposite edge to form a crescent. Ensure there are no gaps. Repeat until all wrappers are filled. Keep finished dumplings under a damp towel on a tray.

Heat a large nonstick skillet or well-seasoned cast-iron pan over medium heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Arrange dumplings in the pan in a single layer, flat side down, leaving 1–2 cm between each. Cook without moving for 2–3 minutes until the bottoms are golden brown.

Carefully pour 120 ml (1/2 cup) water into the pan (it will sputter). Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes until the filling is fully cooked (shrimp opaque, pork cooked through) and water has mostly evaporated.

Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms and evaporate remaining moisture. Drizzle 1/2 teaspoon sesame oil around the dumplings and tilt the pan briefly so it flavors the bottoms.

Use a thin spatula to transfer dumplings to a serving plate, keeping crisp side up. Serve immediately with dipping sauce.

Combine dark soy, black vinegar, chili oil, sugar and sliced scallion in a small bowl and stir until sugar dissolves. Adjust to taste (more vinegar for tang, more sugar to balance).