Hong Kong Dumpling Recipe

Prep shrimp and aromatics

Pat shrimp dry, then finely chop into small pieces (about 3–4 mm). Finely chop Chinese chives and green onion. Grate ginger and mince garlic.

Combine proteins

In a large bowl, add ground chicken and chopped shrimp. Add egg white and cornstarch. Mix briefly to start binding the mixture.

Season filling

Add soy sauce, sesame oil, Shaoxing wine, grated ginger, minced garlic, salt, and white pepper to the protein mixture. Stir to combine until mixture becomes slightly sticky (about 1–2 minutes of vigorous mixing).

Fold in chives

Fold in the chopped Chinese chives and green onion until evenly distributed. Taste a small amount by cooking a teaspoon in a skillet and adjust seasoning if necessary (add a pinch more salt or soy if bland). Cover and refrigerate for 15–30 minutes to let flavors meld and filling firm up slightly.

Prepare wrappers

Place wrappers on a clean work surface covered with a slightly damp towel to prevent drying. Keep a small bowl of water nearby for sealing.

Fill and seal

Spoon about 1 heaping teaspoon (approx. 12–15 g) of filling into the center of each wrapper. Dip your finger into the water and wet the edge of the wrapper all around. Fold the wrapper over the filling to form a half-moon and press to seal. Pleat the edge in 3–5 small folds for a traditional finish, ensuring there are no air pockets. Repeat until all filling is used (about 30 dumplings).

Pan-fry (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. Arrange dumplings flat-side down in a single layer without crowding (work in batches if necessary). Fry for 2–3 minutes until bottoms are golden brown.

Steam to finish

Carefully add 1/2 cup water to the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until filling is cooked through (internal temp for chicken should reach 74°C / 165°F). Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms if desired. Transfer cooked dumplings to a plate and keep warm while cooking remaining batches.

Alternate: fully steaming

If you prefer steamed dumplings only, place dumplings in a lightly oiled bamboo or metal steamer lined with parchment or cabbage leaves, steam over boiling water for 8–10 minutes until cooked through.

Whisk together light soy sauce, black vinegar, sesame oil, and sugar in a small bowl until sugar dissolves. Stir in sliced green onion and optional chili oil to taste. Serve in small bowls alongside dumplings.