Ingredients:

  • 8 oz boneless, skinless Chicken Thigh, finely minced
  • 8 oz Raw Shrimp (peeled, deveined), roughly chopped
  • 1 tbsp fresh Ginger, grated
  • 2 cloves Garlic, finely minced
  • 1/4 cup Spring Onions (green parts only), finely sliced
  • 2 tbsp low sodium Soy Sauce
  • 1 tbsp Shaoxing Rice Wine (optional)
  • 1 tsp toasted Sesame Oil
  • 1 tbsp Cornstarch (or potato starch)
  • 1/2 tsp fine sea Salt
  • 1/4 tsp White Pepper
  • 1 packet Dumpling Wrappers (approx. 40 wrappers)
  • Water, as needed for sealing
  • 2 tbsp Neutral Oil (e.g., groundnut/vegetable), for frying

Instructions:

  1. In a food processor, pulse the chicken thigh until finely minced. Roughly chop the shrimp, ensuring some pieces remain chunky for textural contrast. In a large bowl, combine the minced chicken, chopped shrimp, grated ginger, minced garlic, and sliced spring onions.
  2. Add the soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and white pepper to the mixture. Mix vigorously in one direction until cohesive and sticky. Cover the bowl and refrigerate the filling for at least 30 minutes to firm it up.
  3. Lay out your dumpling wrappers and keep them covered with a slightly damp tea towel to prevent drying. Keep a small bowl of water nearby for sealing.
  4. Place about 1 teaspoon of the chilled filling in the center of a wrapper. Dip a finger in water and moisten the edges halfway around. Fold the wrapper over the filling to create a half-moon shape. Starting from one corner, create 3-4 small pleats along the sealed edge, pressing firmly to ensure an airtight seal. Repeat until all dumplings are wrapped and place them on a parchment-lined tray.
  5. Heat the neutral oil in a large non-stick skillet over medium-high heat. Place the dumplings flat side down in the pan, leaving a small gap between them. Cook for 2–3 minutes until the bottoms are deeply golden brown and crispy.
  6. Carefully pour 1/2 cup (120 ml) of water into the skillet. Immediately cover the pan with a tight-fitting lid. Reduce heat to medium and steam for 6–8 minutes, or until the liquid has evaporated and the internal temperature of the filling reaches 165°F (74°C).
  7. Remove the lid and let the dumplings cook for 30 seconds more to re-crisp the bottoms. Serve immediately with your favorite dipping sauce.