![Steamed Shrimp Dumplings with Chinese Chives](https://cdn.statically.io/img/www.foodandwine.com/thmb/rK6r_B5OFeG-40IXO3u6zA3xi_A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/steamed-shrimp-dumplings-with-chinese-chives-XL-RECIPE0117-338177ef6313436cbe333518b03f855f.jpg)
Ingredients
FILLING
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1/2 ounce dried shiitake mushrooms
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Boiling water
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8 ounces shrimp—peeled, deveined and finely chopped
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1 cup finely chopped Chinese garlic chives, chives or scallions
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1 tablespoon plus 1 teaspoon canola oil
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2 teaspoons sugar
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1 1/2 teaspoons kosher salt
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1 teaspoon cornstarch
DOUGH
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1 cup wheat starch (see Note)
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1/2 cup cornstarch, plus more for dusting
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1 cup boiling water
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Soy sauce, for serving
Directions
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Make the filling In a small bowl, cover the mushrooms by 1 inch with boiling water. Let stand until tender, about 30 minutes. Drain well and finely chop (you should have 1/3 cup).
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In a medium bowl, mix the shrimp with the mushrooms, chives, oil, sugar, salt and cornstarch. Let stand for 10 minutes.
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Meanwhile, make the dough In a large bowl, stir the wheat starch and 1/2 cup of cornstarch with the boiling water until the dough comes together; let cool slightly. Lightly dust a work surface with cornstarch and turn the dough out onto it, then knead until smooth, about 2 minutes. Wrap the dough in plastic and let rest for 15 minutes at room temperature. Cut the dough into 2 equal pieces. Roll each piece into a 1-inch-thick log (12 inches long) and cut each log into twelve 1-inch-thick slices. Using a lightly cornstarch-dusted rolling pin, roll out each piece of dough to a 3 1/2-inch round. Arrange the wrappers on a cornstarch-dusted baking sheet (it’s OK if they overlap slightly) and keep covered with plastic wrap while you prepare the rest.
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Spoon 1 tablespoon of the filling in the center of each wrapper. Fold the dough up and over the filling to form a half-moon and pleat to seal the dumpling completely. Repeat with the remaining filling and wrappers.
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Line a large steamer basket with parchment paper and lightly grease or spray the paper with oil. Set the basket in a pot of boiling water. In 2 batches, steam the dumplings until the wrappers turn transparent and the filling is firm to the touch, 8 to 10 minutes. Serve with soy sauce for dipping.
Make Ahead
The filling can be refrigerated overnight.
Notes
Wheat starch is a key ingredient to making the translucent wrappers for many dumplings. Look for it at Asian markets and on amazon.com.