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1
To make the scallion oil, heat the oil in a medium skillet over medium-high heat.
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2
When the oil is hot enough to sizzle a scallion ring upon contact, add the scallions and stir immediately to evenly cook.
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3
When the scallions have collapsed and are soft, about 30 seconds, transfer to a small heatproof bowl, and set aside to cool completely.
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4
To make the filling, add the oil to the hot skillet.
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5
Add the shallot and cook, stirring constantly, for about 45 seconds, or until fragrant and beginning to brown.
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6
Add the pork, stirring and mashing it into small pieces, and cook for about 1 minute, or until it is no longer pink.
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7
Add the shrimp, salt, sugar, pepper, and fish sauce.
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8
Cook, stirring frequently, for about 4 minutes, or until the flavors have concentrated, there is little liquid left , and the mixture is lightly sizzling.
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9
Transfer to a bowl and set aside to cool completely.
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10
You should have about 1 cup.
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11
(The scallion oil and filling can be prepared up to 2 days in advance and brought to room temperature before using.)
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12
To make the sauce, combine the sugar, fish sauce, vinegar, and shrimp shell stock in a small bowl.
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13
Stir to dissolve the sugar, taste, and make any flavor adjustments.
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14
Add the chiles and set aside until serving time.
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15
To make the dough, combine the tapioca starch, wheat starch, and salt.
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16
Make a well in the center and pour in the water.
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17
Stir until the water has been absorbed and the mixture is lumpy.
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18
Add the 2 tablespoons oil and work it in before pressing the ingredients together into a rough ball.
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19
Knead for 1 to 2 minutes on an unfloured work surface, until the dough is snowy white, smooth, and very malleable.
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20
Cut into 4 pieces and put in a zip-top plastic bag and seal well.
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21
Set aside for 5 minutes to rest before using.
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22
This dough can be prepared up to 6 hours in advance and kept at room temperature in the bag.
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23
Line a baking sheet with parchment paper.
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24
Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into an 8-inch log.
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25
(If the dough cracks when rolled, a sign of dryness, very lightly oil your hands and knead it into the dough.)
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26
Cut the log into 8 pieces.
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27
Follow the instructions on Forming Wrappers from Wheat Starch Dough (page 133) to shape thick circles that are about 2 3/4 inches in diameter.
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28
Once a batch of wrappers is finished, assemble some dumplings.
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29
For each dumpling, hold a wrapper in a slightly cupped hand.
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30
Position about 1 1/2 teaspoons of filling slightly off-center toward the upper half of the wrapper, gently pressing down to compact and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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31
Bring up the edge and seal to make a half-moon (see page 26 for details on this shape).
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32
Seal well by pressing the rim to meld the edges into one.
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33
Set the finished dumpling on the prepared baking sheet.
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34
Make more dumplings from the remaining wrappers, set them on the baking sheet spaced apart slightly, and cover them with plastic wrap to prevent drying.
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35
Continue making wrappers and assembling dumplings.
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36
The dumplings can sit for about 1 hour before cooking but cannot be refrigerated.
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37
To cook, fill a large pot two-thirds full with water and bring to a boil.
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38
Add the dumplings in batches of 8 to 12; they should float right up to the surface.
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39
After the water returns to a boil (cover the pot if it is a slow go), adjust the heat to gently boil the dumplings for 6 minutes, flipping them midway.
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40
They are done when glossy and the rims look mostly clear.
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41
Meanwhile, partially fill a bowl with warm water and set near the stove.
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42
Spread about one-third of the scallion oil garnish on 2 serving plates and set nearby.
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43
Use a slotted spoon to scoop up the cooked dumplings, pausing at the top to allow excess water to fall back into the pot.
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44
Deposit them in the water bowl and let them sit in the water for about 30 seconds; this removes excess starch.
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45
Transfer them to the serving plates.
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46
Cover with an aluminum foil tent or inverted bowl while you cook the remaining dumplings.
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47
These dumplings are best warm, but are fine at room temperature.
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48
Top them with the remaining scallion oil, then present with the sauce.
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49
Enjoy with a spoon and fork or chopsticks.
