Shrimp and Chive Potstickers

Directions

1. To make the dumplings, peel and chop the shrimp, either with a chef’s knife or pulsing them in a food processor. In a medium-sized bowl, mix the chopped shrimp with the chives, ginger, egg, soy sauce, Shaoxing, sesame oil, pepper, and salt. Cover and chill the mixture for at least 30 minutes. While the filling is resting, make the dipping sauce by stirring together the soy sauce, vinegar, sugar, water, and sesame oil until the sugar is dissolved. 2. To stuff the dumplings, have a small glass of water with a brush ready. Dust a baking sheet lightly with corn starch. 3. Brush a circle of water around the outer rim of a dumpling wrapper with water. Place a generous teaspoon or so of filling in the middle, then fold the opposite edges of the dough over the filling, and pinch it together in the center. Working with your fingers, pleat the edges of the dough to enclose the filling, making sure to expel as much air as possible from the inside before closing them up, and making sure there are no gaps, so the dumplings are completely sealed shut. 4. Place the dumpling flat side down on the corn starch dusted baking sheet, and fill the rest of the dumplings the same way. 5. To cook, add enough neutral-flavored cooking oil in a skillet until it coats the bottom of the pan. You can use a non-stick skillet, a wok, or a cast iron one. Heat the oil over medium-high heat until it is hot and sizzling. 6. Add enough dumplings to the pan, flat side down, cooking as many as will fit in the pan, but they should not be touching. Fry for 1 minute, until the dumplings are browned on the bottom. Add ¼ cup of water to the pan, then quickly cover. Let the dumplings cook until the dumplings are cooked through, about 3 minutes. To check for doneness, the dough should become translucent in all places. 7. Remove the lid and cook until the water is boiled off and the dumplings are browned and crisp on the bottom. Serve the dumplings warm with dipping sauce and hot sauce, such as chili oil, if desired.