SHRIMP CHIVE DUMPLING RECIPE RECIPES

Steps:

• In a food processor, whirl 1/4 lb. shrimp until not quite a smooth paste. Add remaining 1/4 lb. shrimp and pulse to chop coarsely. Pulse in chives. Divide mixture into 24 pieces. Roll each piece into a ball and place in parchment-lined steamers (see “How to Steam Dim Sum,â€? below). Steam dumplings until cooked through, about 10 minutes. Serve immediately.
• How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.
• Note: Nutritional analysis is per dumpling.

Steps:

• Make the filling In a small bowl, cover the mushrooms by 1 inch with boiling water. Let stand until tender, about 30 minutes. Drain well and finely chop (you should have 1/3 cup).
• In a medium bowl, mix the shrimp with the mushrooms, chives, oil, sugar, salt and cornstarch. Let stand for 10 minutes.
• Meanwhile, make the dough In a large bowl, stir the wheat starch and 1/2 cup of cornstarch with the boiling water until the dough comes together; let cool slightly. Lightly dust a work surface with cornstarch and turn the dough out onto it, then knead until smooth, about 2 minutes. Wrap the dough in plastic and let rest for 15 minutes at room temperature. Cut the dough into 2 equal pieces. Roll each piece into a 1-inch-thick log (12 inches long) and cut each log into twelve 1-inch-thick slices. Using a lightly cornstarch-dusted rolling pin, roll out each piece of dough to a 3 1/2-inch round. Arrange the wrappers on a cornstarch-dusted baking sheet (it’s OK if they overlap slightly) and keep covered with plastic wrap while you prepare the rest.
•  Spoon 1 tablespoon of the filling in the center of each wrapper. Fold the dough up and over the filling to form a half-moon and pleat to seal the dumpling completely. Repeat with the remaining filling and wrappers.
• Line a large steamer basket with parchment paper and lightly grease or spray the paper with oil. Set the basket in a pot of boiling water. In 2 batches, steam the dumplings until the wrappers turn transparent and the filling is firm to the touch, 8 to 10 minutes. Serve with soy sauce for dipping.