Ingredients:

  • 450 g Large Shrimp (1 lb), raw, peeled, and deveined
  • 1/4 cup Water Chestnuts, canned, drained, finely diced
  • 2 tablespoons Fresh Ginger, finely minced
  • 2 tablespoons Scallions (green parts only), finely sliced
  • 1 teaspoon Shaoxing Rice Wine (or dry sherry)
  • 1 tablespoon Light Soy Sauce (low sodium preferred)
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Cornstarch (or Tapioca Starch)
  • 1/2 teaspoon Granulated Sugar
  • 1/4 teaspoon White Pepper
  • 24 - 30 Wonton or Gyoza Wrappers
  • Water, as needed (for sealing)
  • 1 teaspoon Vegetable or Peanut Oil (for greasing)

Instructions:

  1. Prepare the Shrimp: Ensure the shrimp are ice cold. Roughly chop three-quarters of the shrimp meat into 1/4-inch pieces. Mince the remaining quarter finely, almost to a paste. This mixture ensures both texture and binding power.
  2. Combine Aromatics: In a chilled mixing bowl, combine the chopped/minced shrimp, diced water chestnuts, ginger, and scallions.
  3. Season and Bind: Add the Shaoxing wine, soy sauce, sesame oil, cornstarch, sugar, and white pepper.
  4. Mix Gently: Mix thoroughly with a spatula or chopsticks until the filling just starts to feel tacky, about 30 seconds. Do not overmix. Chill the filling for 15 minutes.
  5. Assembly: Set up your wrappers, the chilled filling, and a small bowl of water. Place 1 level teaspoon of filling into the center of a wrapper. Moisten the edges with water.
  6. Seal and Shape: Fold the wrapper over the filling (half-moon shape). Create pleats along the curved edge, working towards the center. Press the pleated edge down firmly to seal the dumpling tightly.
  7. Prepare Steamer: Bring water to a vigorous boil. Line the steamer basket with perforated parchment paper or cabbage leaves, and lightly oil the surface.
  8. Cook and Serve: Arrange the dumplings in the steamer, leaving a 1-inch gap between each. Steam over high heat for 8 to 10 minutes until the wrappers are glossy and translucent and the filling is opaque. Serve immediately with a dipping sauce (suggested: 3 tbsp Light Soy Sauce mixed with 1 tbsp Rice Vinegar).