Garlic Chive and Shrimp Dumplings 韭菜鮮蝦水餃

Ingredients

Makes 45 dumplings

• 200g ground pork
• 2 tbsp water
• 1/2 tsp salt
• 1 tbsp soy sauce
• 1/2 tsp minced ginger
• 1/8 tsp ground pepper
• 1 tbsp sesame oil
• 50g scallions, finely chopped
• 100g shrimps, shelled, deveined and diced
• 150g garlic chives, finely chopped
• 1 package of dumpling wrappers ( my picture shows 2 packages :-))
• 1/2 cup water for sealing the wrappers

For dipping sauce: combine soy sauce, vinegar, barbecue sauce, and pinch of sesame seeds.

• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp barbecue sauce (Taiwanese style) - optional
• pinch of sesame seeds - optional

Method
1. Mix the water, salt,  and soy sauce with ground pork, and stir with a spatula quickly to blend evenly.
2. Combine scallions and minced ginger to the meat, and then refrigerate for 10 minutes.

3. Sprinkle a pinch of salt onto the chives to release the juice of the chives. Then let them sit for 10 minutes.

4. Squeeze the chives in paper towels to dry.
5. Combine the chives, shrimps, sesame oil, and ground pepper. Mix well.

6. Place one tablespoonful of pork mixture in the center of wrapper, then brush edges with a little water.

7. Fold over the fillings into a semi-circle and press together along the edge with thumb and forefinger to seal.

8. Shape edges with both hands holding and pressing as below.

9. Set aside dumplings on a lightly floured tray.

10. In a large pot, cook dumplings in batches in boiling water over medium high heat for 5 to 7 minutes or until the dumplings are translucent and the filling can be seen through the wrapper.

11. Drain the cooked dumplings and serve immediately with dipping sauce.

For spicy dipping sauce ideas: fresh chopped red chili pepper,  garlic , or Siracha Hot Chili Sauce in individual small dishes serving with soy sauce dipping sauce together.