Chinese Chive Dumplings

Name: Chinese Chive Dumplings
Yield: makes 18 dumplings
Ingredients: 1/2 teaspoon light (regular) soy sauce; 1 teaspoon Shaoxing rice wine or dry sherry; 3 teaspoons cornstarch; 1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4 1/2 ounces net weight); 1/2 teaspoon sugar; 2 pinches of white pepper; 2 teaspoons oyster sauce; 1/2 teaspoon sesame oil; 2 tablespoons water; 1 tablespoon canola oil; 1 tablespoon finely chopped dried shrimp (optional); 6 ounces Chinese chives, trimmed of thicker bottom portion and cut into 1/2-inch lengths (about 1 3/4 cups); Salt (optional); 1 pound Wheat Starch Dough (page 132), cut into thirds; About 3 tablespoons canola oil, for panfrying; Light (regular) soy sauce, for dipping; Chile Garlic Sauce, homemade (page 216) or store-bought (optional)

December 9, 2011

You can often spot these crystalline, dome-shaped dumplings from a far because of their contents: emerald green Chinese chives. The garlicky, flat-leaf green is a workhorse ingredient in Chinese dumpling making that commonly plays a supporting role. Here the chives are the star, flavored by a bit of shrimp in regular and dried form to punch things up a bit. Chinese chive dumplings (called gow choy gow in Cantonese) can be served steamed or panfried to a delicate crispness, my preferred option. They do not freeze well, but I’ve never had a problem gobbling them up quickly.

Recipe notes

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