Mandarin Dumplings with Chives
1 pound peeled, deveined raw shrimp, small or medium size
2 1/2 ounces winter bamboo shoots, diced small
1 1/4 teaspoons salt
1 tablespoon cornstarch
1 tablespoon sugar
Pinch white pepper
1 teaspoon sesame oil
2 tablespoons chopped chives
30 dumpling wrappers, see recipe below
Wash the shrimp and cut each into two or three pieces; drain any extra moisture.
Put the shrimp, bamboo shoots, salt and cornstarch into a bowl and mix well.
Press hard on the shrimp with a spoon or the palm of your hand to break down the
shrimp slightly, but be sure to leave chunks. (If you have a mixer with a paddle
attachment, mix for 1 minute on low.)
Add the sugar and white pepper and mix well. Then add the sesame oil, then
chives, mixing well after each addition. Refrigerate the mixture until ready to
use; use the same day.
To wrap, place a heaping teaspoon of filling in the center and fold in from
three points equally spaced around the circle; press together the three edges
where they meet in the middle (see photo at right). They don't have to be
perfect, as long as they seal. (You can freeze the dumplings at this point.)
Steam on a piece of cheesecloth in a bamboo or metal steamer over a wok for 10
Yield: 30 pieces, serving 8