SANDY SHI’S
PORK-AND-SHRIMP CHIVE DUMPLINGS
ACTIVE: 2 hr l TOTAL: 2 hr l MAKES: about 42
¼ cup corn oil, plus more for frying
2 tablespoons finely chopped onion
7 cloves garlic, minced
2 tablespoons Chinese-style
chicken bouillon powder
(MSG-free)
1½ tablespoons sugar
Kosher salt
1 tablespoon finely ground
white pepper
½ pound boneless pork shoulder,
cut into ¼-inch cubes
14 ounces small shrimp, peeled,
deveined and cut in half
¼ cup potato starch
½ cup thinly sliced Chinese chives
1½ teaspoons toasted sesame oil
42 3½- to 4-inch round
potsticker wrappers
- Make the filling: Heat the corn oil
in a small saucepan over medium-low
heat. Add the onion and garlic and
cook, stirring, until caramelized,
10 to 15 minutes. Let cool completely.
2.Meanwhile, whisk the bouillon
powder, sugar, 1 tablespoon salt and the
white pepper in a small bowl. Mix the
pork, shrimp and potato starch in a large
bowl, then stir in the seasoning mixture.
Fold in the chives, sesame oil and the
onion-garlic mixture. (Chinese chives,
also called garlic chives, have a strong
garlic flavor. It's worth seeking them out
for this recipe.)
- Form the dumplings: Spoon about
1 tablespoon of the filling onto a
potsticker wrapper. (Keep the remaining
wrappers loosely covered with a damp
paper towel as you work.) Dip a finger
in water and run around the edge of
the wrapper, then fold into a half moon;
press the edges with your fingers.
Transfer to a baking sheet and repeat
with the remaining wrappers and filling.
4.Pan-fry the dumplings in batches:
Heat a large nonstick skillet over
medium heat and coat with 1½ to
2 tablespoons corn oil. Add a
single layer of dumplings and cook,
undisturbed, until golden brown on
the bottom, 1 to 2 minutes. Carefully
add enough water to the pan until it
reaches about one-third of the way
up the side of the dumplings. Loosely
cover the skillet and cook until the
water evaporates and the dumplings
are cooked through, 4 to 5 minutes.
Uncover the skillet, flip the dumplings
and cook, adding more corn oil if
needed, until golden brown on the
other side, 1 to 2 more minutes.
WILSON TANG’S
SCALLION PANCAKES
ACTIVE: 1 hr l TOTAL: 1½ hr l SERVES: 8
FOR THE DIPPING SAUCE
1 cup rice wine vinegar
¾ cup light soy sauce
3½ tablespoons sugar
1 tablespoon toasted sesame oil
FOR THE SCALLION PANCAKES
3 cups all-purpose flour, plus more for dusting
1⅓ cups boiling water
4 teaspoons toasted sesame oil
8 scallions, chopped
Kosher salt
½ cup plus 1 tablespoon vegetable oil
- Make the dipping sauce: Combine the vinegar,
soy sauce, sugar and sesame oil in a small bowl
and whisk until the sugar dissolves; set aside.
- Make the scallion pancakes: Put the flour in a
large bowl, then add the boiling water and stir
with a wooden spoon until the dough forms a ball.
- Turn out the dough onto a lightly floured
surface and knead until smooth, elastic and no
longer sticky, 4 to 6 minutes. Transfer the dough
to a large bowl, cover and let rest 30 minutes.
- Preheat the oven to 200 ̊. Divide the dough
into 8 pieces, then roll each into a thin 8-inch
circle on a lightly floured surface. Brush each circle
of dough with ½ teaspoon sesame oil and sprinkle
with 1 heaping tablespoon scallions; season with
⅛ teaspoon salt. Roll up each circle of dough into
a cigar; then, working from one side, roll each
into a coil, tucking the ends underneath. Lightly
flour the surface again and roll each coil to a
7-inch pancake (⅛ inch thick).
- Heat 2 tablespoons vegetable oil in a large
skillet over medium-high heat. Add 1 pancake
and cook until golden brown, 2 to 3 minutes
per side. Remove to a baking sheet and keep
warm in the oven. Repeat with the remaining
pancakes, adding 1 more tablespoon vegetable oil
to the skillet each time and reducing the heat to
medium if the pancakes are browning too quickly.
Slice the pancakes into wedges. Serve with the
dipping sauce.
Sandy Shi makes
these dumplings
using homemade
wrappers and forms
them into little purses.
When using store-
bought wrappers, this
half-moon shape
is easier.
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 77