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Pan Fried Garlic Chive Dumplings

Updated: May 4, 2021

This is one of my husband and my favorite dim sum. It is a crispy and savory bite filled with a mixture of shrimp and garlic chives. Garlic chives are easy to grow and SO tasty. They have a very mild garlicky flavor and they are very tender. You can change up this filling and use chicken, beef or pork instead of shrimp or just keep it vegan and just use garlic chives by itself or with some tofu. These dumplings use basically the same wrapper as har gow but the dumplings are first pan fried then steamed to finish. The result is a crispy, translucent skin holding a deliciously tasty filling.

Make sure to use wheat starch and not wheat flour. It is different, more processed and refined. Also make absolute sure the water is boiling hot or the dough won't form properly and you'll have a soupy mess. You'll know it's right because as soon as you pour it in the starches start to turn a bit clear like jelly.


I know it's funny but I like using a plastic takeout lid to flatten the dough. It not only gives me a template for the size and shape but the dough doesn't stick to it either. If you don't have any, feel free to press with the side of a cleaver or roll out with a rolling pin.

Pan Fried Garlic Chive Dumplings


Ingredients (makes 18 dumplings)


Wheat Starch Dough

1 1/4 cups wheat starch

3 Tablespoons tapioca flour/starch (if you cannot find this use wheat starch)

1 Tablespoon glutinous rice four

1/2 teaspoon salt

1 cup boiling water (must be boiling!)

1 teaspoon vegetable or peanut oil


Filling

1/2 lb garlic chives, cleaned and trimmed (about 1 1/4 cups)

4 oz. shrimp, peeled, deveined, and chopped into 1/4" pieces (about 1/4 cup)

1 teaspoon salt

1 teaspoon soy sauce

1/4 teaspoon ground white pepper

1/2 teaspoon toasted sesame oil

1 Tablespoon corn starch


1/4 cup vegetable oil for pan frying

water for steaming


Equipment

quart sized plastic takeout lid


Directions

Make Dough: Bring 1 1/4 cups water up to a boil in a small saucepan. In a medium heat proof bowl, combine the wheat starch, tapioca flour, glutinous rice flour and salt. Add oil. Add the boiling water and stir with a silicone spatula. The dough will be very hot and start to turn translucent. When it is mostly combined, turn out work surface lightly dusted with wheat starch. Knead until smooth. It should be soft but not sticky. Divide dough into 3 pieces and shape into logs about 8" long. Cut each log into 6 equal pieces. Cover with a damp paper towel to prevent drying out until ready to use.


Make Filling: Bring a large saucepan of water to a boil. When it is at a rolling boil add the garlic chives. Stir for 30 seconds then drain and run under cold water to stop cooking. When cool, gather into a ball and squeeze out excess liquid. Place on cutting surface and cut into roughly 1/2" pieces. Transfer to a medium mixing bowl.


Remove shells, clean and chop shrimp finely. Add to bowl with garlic chives. Add salt, soy sauce, white pepper, sesame oil and corn starch. Mix thoroughly and set aside until needed.


Take one piece of dough and roll into a ball. Place on a lightly oiled work surface and place the takeout lid on top and using a circular motion press the dough into a round about 3 1/2" in diameter and 1/8" thick.


Take 1 Tablespoon of filling and place in the middle of the wrapper. Make about 10 pleats to enclose the filling, pinching at the end to close up. Place under a damp paper towel to keep from drying. Repeat until all dough and filling is used up.


Cook dumplings: You will probably cook dumplings in 2-3 batches. Heat up a large heavy bottomed skillet on medium high. Add about 2-3 Tablespoons of oil. When the oil is shimmery, add 6-9 dumplings to the pan, about 1" apart, seam side down. Gently press down with the back of a spatula to flatten slightly. Cook about 3-4 minutes on each side until both sides are golden brown. Add 1/2-3/4 cup water to the pan and quickly cover. It will sizzle so be careful not to get splashed or burned with the steam. Cook for about 3-4 minutes until all the water is evaporated. Carefully uncover. The dough should be slightly transparent and the top and bottom crispy. Transfer to a plate and continue with remaining dumplings. Alternatively you can transfer to a tray and keep warm in a 200 degree F oven until all the dumplings are ready.




Serve and eat dumplings hot as is or with some chili oil. Enjoy!



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