PORK-AND-SHRIMP CHIVE DUMPLINGS

Pork-and-Shrimp Chive Dumplings image

Long before she became the executive dim sum chef at the Wynn Las Vegas Hotel, Sandy Shi learned techniques from her mother. These chive dumplings, which Sandy makes using homemade wrappers, are one of her go-to recipes. "I cut the shrimp in half to give them a bit more texture," she says.

Provided by Food Network

Time 2h

Yield About 42 dumplings

Number Of Ingredients 13

Ingredients

1/4 cup corn oil, plus more for frying
2 tablespoons finely chopped onion
7 cloves garlic, minced
2 tablespoons Chinese-style chicken bouillon powder (MSG-free)
1 1/2 tablespoons sugar
Kosher salt
1 tablespoon finely ground white pepper
1/2 pound boneless pork shoulder, cut into 1/4-inch cubes
14 ounces small shrimp, peeled, deveined and cut in half
1/4 cup potato starch
1/2 cup thinly sliced Chinese chives
1 1/2 teaspoons toasted sesame oil
42 3 1/2- to 4-inch round potsticker wrappers

Steps:

Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely.
Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the pork, shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.)
Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.