Ginger-Garlic-Chive Pork and Shrimp Dumplings
Combine dumpling filling ingredients thoroughly in a mixing bowl:
1 container ground pork
1/2 c. chopped fresh shrimp
1 1/2 tsp. finely grated ginger root
1 1/2 tsp. finely minced garlic
1/4 c. finely chopped chives
2-3 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 tsp. salt
1 Tbsp. sugar
pinches of white pepper
1 egg (for binder)
Fill each dumpling wrapper with about a scant tablespoon of filling and pinch and fold to seal.
Steam in a bamboo steamer; or lightly toast in a wide mouthed wok until bottoms and sides are just brown -- then add water to just barely the level of the dumpling tops and cover and steam until done.
Transfer to serving plate and serve with a dipping sauce of soy, mirin, chopped chives, chili flakes.