Pan Fried Chive Dumpling Recipe

Prepare shrimp

Roughly chop the shrimp into small pieces (about 1/4-inch). For a smoother filling, pulse the shrimp 3–4 times in a food processor until coarsely minced — do not puree to paste.

Combine proteins and aromatics

If using ground pork, mix chopped shrimp and pork in a bowl. Add grated ginger, minced garlic, light soy sauce, Shaoxing wine, sesame oil, white pepper, and 1 teaspoon of the salt. Mix briefly to combine.

Bind filling

Add egg white and cornstarch to the mixture. Stir vigorously (or fold and press) until the mixture becomes slightly sticky and cohesive. Taste a small amount (cook a pinch in a pan) and adjust seasoning with the remaining salt if needed.

Add chives

Fold the finely chopped chives into the shrimp mixture until evenly distributed. Keep the filling chilled while you assemble the dumplings.

Set up an assembly station with wrappers, a small bowl of cold water, and a tray dusted lightly with cornstarch or flour to hold finished dumplings.

Place one wrapper in your palm. Put about 1 level tablespoon (roughly 15 g) of filling in the center of the wrapper. Do not overfill — leave a thin border around the edge for sealing.

Dip your finger into the cold water and moisten the edge of the wrapper. Fold the wrapper in half to make a half-moon and press at the center to seal. Create pleats along one side (about 4–6 small pleats) pressing each pleat to the body to form a tight seal. Alternatively, simply crimp the edges for a quick seal. Transfer finished dumplings to the tray. Repeat until all filling and wrappers are used. You should have about 24 dumplings.

If not cooking immediately, arrange dumplings in a single layer on a parchment-lined tray and refrigerate for up to 2 hours or freeze on the tray for 30 minutes then transfer to a bag for longer storage.

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

Arrange dumplings in the pan flat-side down in a single layer without overcrowding (cook in batches if necessary). Fry for 2–3 minutes until the bottoms are golden brown and crisp.

Carefully pour 1/2 cup water into the pan (away from you) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–6 minutes until the filling is cooked through and wrappers are tender. (Shrimp should be opaque and reach recommended doneness.)

Remove the lid and increase heat to medium-high to evaporate any remaining water, letting the bottoms re-crisp for about 30–60 seconds. Drizzle 1/2 teaspoon toasted sesame oil over dumplings and sprinkle with chopped chives or scallions. Transfer to a serving plate.

Whisk together soy sauce and black vinegar in a small bowl. Add chili oil and sesame seeds if using. Serve alongside the hot dumplings for dipping.