Shrimp and Chive Dumplings

Shrimp and Chive Dumplings (蝦和韭菜餃子 -- Xiā hé jiǔcài jiǎozi)

12 ounces medium shrimp, peeled and deveined

1 ounce chives, snipped

1 teaspoon egg white

1/2 teaspoon tapioca starch

1/2 teaspoon chicken bouillon powder

1/4 teaspoon salt

1/4 teaspoon fish sauce

1/4 teaspoon sesame oil

3 dashes white pepper powder

1/2 teaspoon sugar

1 teaspoon oil

20 square white Won-ton skins

Cooking oil for pan-frying

Soy-Vinegar Dipping Sauce:

1 1/2 tablespoons soy sauce

1 1/2 tablespoons Chinese black vinegar

Clean and rinse the shrimp with cold water. Pat dry with paper towels. Mix the soy-vinegar dipping sauce and set aside.

Cut the shrimp into small pieces (about 3-4 pieces per shrimp). In a bowl mix well cut shrimp and chives. Add egg white, starch,, bouillon powder, salt fist sauce sesame oil, white pepper, sugar, oil and mix well. Marinate the filling for 30 minutes in the refrigerator.

Lay a won-ton skin on a flat surface. Dab your index finger with some water and trace it along the four outer edges of the won-ton skin. Add a teaspoon of the filling and fold the won-ton skin towards the middle. Dab some water to the won-ton skin to seal tight. The dumplings should look somewhat round. Repeat the same until the filling is used up.

Heat a pan on medium, add some oil and heat. Transfer all dumplings into the pan and cover. Pan-fry the dumplings on one side until golden brown and then turn over to pan-fry the other site. (Add more oil to the pan if required.) Repeat to make sure that both sites are equally done.

Place on serving platter and serve immediately with soy-vinegar dipping sauce.