Garlic Chive and Shrimp Dumplings

1. Make the dough for the wrappers

Start by combining the wheat starch, tapioca starch, and cornstarch in a large bowl. Boil the water together with the neutral oil in a deep medium saucepan until it reaches a rolling boil. Quickly add one-third of the dry starch mixture to the boiling water, stirring vigorously for about a minute until it starts to clump. Add another third of the starch mixture and continue mixing for another minute until it reaches a paste-like consistency. Finally, add the remaining starch mixture and stir for about two more minutes until it forms a shaggy dough. Cover the saucepan with a lid and let the dough rest for five minutes.

2. Knead the dough

After the dough has rested, transfer it to a cornstarch-dusted work surface and pound it with a rolling pin for about three minutes until it becomes smooth and opaque. Knead the dough by hand for another one to two minutes until it is smooth, pliable, and elastic. Roll the dough into a log approximately 1.5 inches thick and 15 inches long, then divide it into 18 equal pieces. Arrange the pieces in a large bowl, lightly dust them with cornstarch, and cover them to prevent drying out.

3. Prepare the filling

Place the shrimp in a stand mixer with the paddle attachment and beat for about a minute until they form a coarse paste. If you don’t have a stand mixer, you can also do this by hand using a pair of chopsticks, which will take about two minutes. Add the finely chopped garlic chives, water chestnuts, cornstarch, neutral oil, oyster sauce, Shaoxing wine, sesame oil, fine sea salt, sugar, and white pepper to the shrimp paste and beat for another minute until the mixture becomes a sticky paste.

4. Assemble the dumplings

Take each piece of dough and roll it out on a cornstarch-dusted surface until it’s a thin circle. Place a spoonful of the filling in the center of each circle. Fold the dough over the filling and press the edges together to seal, forming a half-moon shape.

5. Cook the dumplings

Heat 4 tablespoons of neutral oil in a nonstick pan over medium heat. Arrange the dumplings in the pan and cook until the bottoms are golden brown, about 2 minutes. Carefully add 0.67 cup of water to the pan, cover it, and let the dumplings steam for about 6 to 8 minutes until the wrappers become translucent and the filling is cooked through.

6. Serve the dumplings

Serve the dumplings hot with Ultimate Chili Oil or chili garlic sauce for dipping. Enjoy these delightful Shrimp and Garlic Chive Crystal Dumplings with family and friends.