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1
To make the filling, in a bowl, combine the soy sauce, rice wine, and 1 teaspoon of the cornstarch, stirring to dissolve the cornstarch.
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2
Add the raw shrimp and stir to coat well.
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3
Set aside.
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4
In another bowl, create a seasoning sauce by stirring together the remaining 2 teaspoons cornstarch, sugar, white pepper, oyster sauce, sesame oil, and water.
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5
Set aside.
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6
Heat the canola oil in a medium skillet over medium-high heat.
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7
Add the dried shrimp and cook, stirring constantly, for about 30 seconds, or until fragrant.
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8
Add the Chinese chives and keep stirring and cooking for 1 minute, or until the chives have wilted slightly.
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9
Add the raw shrimp and cook for about 1 minute, or until they have just turned orange.
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10
Make a well in the center, give the seasoning sauce a stir, and add to the skillet.
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11
Cook for about 45 seconds, or until the mixture thickens and coheres.
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12
Taste and, if needed, add salt for savory depth.
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13
Transfer to a bowl and set aside to cool completely.
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14
You should have about 1 1/4 cups.
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15
Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into a chubby 6-inch log.
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16
Cut the log into 6 pieces.
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17
Follow the instructions on Forming Wrappers from Wheat Starch Dough (page 133) to shape circles that are each about 4 inches in diameter.
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18
Before assembling the dumplings, line steamer trays and/or baking sheets with parchment paper.
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19
Oil the paper lining in the steamer trays.
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20
To assemble a dumpling, hold a wrapper in a slightly cupped hand.
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21
Use a spoon to center about 1 tablespoon atop the wrapper, flattening the filling a bit and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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22
Then fold, pleat, and press to enclose the filling and create a closed satchel (see page 52).
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23
Try to make large pleats so that the dumpling is not too thick on one side.
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24
After pinching the opening closed, twist off any excess dough and discard.
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25
As you work, set each finished dumpling in a prepared steamer tray, closed side down, and 1/2 inch apart; when using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect.
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26
Set overflow dumpling on the baking sheet and loosely cover.
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27
Assemble more dumplings from the remaining wrappers before working on the next batch of dough.
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28
Once assembled, the dumplings should be cooked as soon as possible, because they cannot be refrigerated uncooked.
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29
Steam the dumplings over boiling water (see page 17 for guidance) for about 7 minutes, or until they have puffed slightly and become somewhat translucent.
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30
Remove the trays and place atop a plate if serving as steamed dumplings.
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31
To panfry, remove the trays and let the dumplings cool to room temperature.
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32
(They can sit for up to 2 hours.)
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33
Use a regular (not a nonstick) skillet for better browning.
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34
Heat the skillet over medium-high heat and add 1 tablespoon oil for a medium skillet or 1 1/2 tablespoons oil for a large skillet.
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35
When the oil is just about to smoke, add the dumplings, smooth side down, in batches if necessary; it is okay if they touch.
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36
Fry for about 3 minutes, or until crisp and tinged golden brown.
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37
Flip each over to crisp the sealed (pleated) side for about 2 minutes; reduce the heat if the oil smokes.
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38
There is no need to brown the bottom as it will not show.
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39
Transfer to a platter.
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40
Serve hot or warm with the soy sauce and chile garlic sauce for guests to concoct their own dipping sauce.
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41
Cooked dumplings can be refrigerated; steam to reheat for about 3 minutes before serving.
