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1
In a mixing bowl, combine the shrimp, chives, ginger, garlic, mirin, soy sauce, and sesame oil.
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2
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Prepare your work station. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
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3
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5
To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a sealed pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.
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TO PAN-FRY:
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1
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Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
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2
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Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and cook until the wrappers are translucent and the filling cooked, about 2 minutes more. Serve with the dipping sauce.
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3
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12
Meanwhile, prepare the dipping sauce by combining the ingredients.
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13
TO BOIL:
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Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.
