300gShrimp, peeled and deveined, cut into small chunks
3-4Shiitake Mushrooms, diced
2Green Onions, finely chopped
1tbspGinger, finely grated
2Garlic Cloves, finely grated
4Chives, finely chopped
1Egg White
1/2tspSea Salt
1/2 tspWhite Pepper
2tspSesame Oil
2tspCornstarch
20Dumpling Wrappers (medium-large)
some chopped Green Onions for garnish
Red Chili Oil
3tbspLight Soy Sauce
3tbspChinese Black Vinegar
2tbspLao Gan Ma Crispy Chili Oil
1/2tspSugar
Instructions
Prepare the filling. In a mixing bowl, add the diced Shiitake Mushrooms, chopped Green Onions, chopped Chives, grated Ginger, grated Garlic, Egg White, Sea Salt, White Pepper, Sesame Oil, and Cornstarch. Combine everything well. Set aside.
Prepare the Red Chili Oil. In another bowl, mix together Light Soy Sauce, Chinese Black Vinegar, Lao Gan Ma Crispy Chili Oil, and Sugar. Set aside.
Put a little water in a bowl. Sprinkle some flour onto your countertop as a place to rest the dumplings once they are made. Take one dumpling wrapper and moisten the edges of the wrappers by using the water bowl to wet your fingertips. Then use chopsticks or a spoon to add the fillings into the wrappers.
Next, use your fingers to pinch and make any kind of shape you like for the dumplings. Once the dumplings are made set them on the floured countertop to prevent them from sticking to the top and to each other! (Check out my video instruction to learn my special way of shaping the dumplings!)
Cook the dumplings in a large pot of simmering water for 5-6 minutes or until the filling is cooked.
Serve the dumplings in a bowl. Add in 3-4 tbsp of Homemade Red Chili Oil and garnish with some chopped Green Onions. Ready to enjoy!