- 32 sheets dumpling wrappers
- 3.5 oz (100 g) shrimp
- 3.5 oz (100 g) ground pork
- 1 oz (25 g) chinese chive, minced
- 2 teaspoons sake
- 1 teaspoon sugar
- 2 teaspoons soy sauce
- 1 teaspoon ginger, grated
- 1 clove garlic, grated
- ⅓ cup (80 mL) water
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- chili oil, to taste
- Roughly chop the shrimp.
- Combine ground pork, shrimp, sake, sugar, and salt in a medium bowl. Mix with your hands until well-combined.
- Add the soy sauce, ginger, garlic, and Chinese chives. Mix well.
- Apply water on the right edge of a dumpling wrapper, then layer on 3 more wrappers.
- Scoop a spoonful of filling onto the middle of each dumpling wrapper.
- Make a flower shape: wet the top edges of the dumpling wrappers and fold the dumplings half from top to bottom, then roll up from left to right.
- Apply water to the end and seal. Repeat with the remaining wrappers and filling.
- Heat a bit of oil in a medium pan over medium heat and lay the dumplings in a single layer. Cook for 2 minutes.
- When the dumplings start to brown on the bottoms, pour in the water and cover.
- Steam for 10 minutes.
- Take off the lid and pour the sesame oil in the pan.
- Reduce the heat to low and cook for 3 minutes, until dumpling wrappers are crispy.
- Combine the vinegar, soy sauce, and chili oil to taste in a small bowl.