These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. This recipe first appeared in our October 2011 issue along with Jayanthi Daniel’s article Hungry City.
- 1 (1″) piece pork fat or slab bacon (optional)
- 2 1⁄4 tsp. cornstarch
- 3⁄4 tsp. oyster sauce
- 1⁄2 tsp. sugar
- 1⁄4 tsp. sesame oil
- 1⁄4 tsp. ground white pepper
- 1⁄2 egg white, lightly beaten
- 4 oz. shrimp, peeled, deveined, tails removed, finely minced
- 1⁄4 cup minced water chestnuts
- 2 tbsp. very thinly sliced scallions (white part only)
- 1 tbsp. minced canned bamboo shoots Kosher salt, to taste
- 16 (3 ½”) round gyoza wrappers
- 1⁄2 cup hoisin sauce
- 2 tbsp. chopped scallions
- Bring pork fat and 1 ½ cups water to a boil in a 2-qt. saucepan over high heat; cover slightly, and cook until pork fat is soft and translucent and most water is evaporated, about 30 minutes. Drain fat, place in a small bowl, and cover with cold water; let sit until cool. Drain and transfer to a cutting board; finely mince and set aside. In a medium bowl, whisk together cornstarch, oyster sauce, sugar, sesame oil, pepper, and egg white; add reserved pork fat, shrimp, water chestnuts, scallions, bamboo shoots, and salt, and stir until evenly combined. Cover and chill filling for 2 hours.
- Working with one wrapper at a time, place 1 ½ tsp. filling in the center of wrapper, and fold in half to form a half-moon. Grip a single edge of the wrapper near one side of the dumpling, fold it inward, and pinch to form a pleat; repeat to create 6 pleats total. Repeat with remaining wrappers and filling to create 16 dumplings.
- Bring 1 ½ cups water to a boil in the bottom of a 12″ skillet. Place dumplings into a 12″ three-tiered bamboo steamer lined with parchment paper that has been poked with holes, and place steamer over water. Cover and steam until dumplings are cooked through, about 4 minutes. Serve with hoisin sauce mixed with scallions for dipping.