When you love something, put it in a dumpling. You’ll love it even more.
Makes about 50
½ lb shrimp, shelled, deveined, and chopped
¾ lb ground pork
1 tablespoon soy sauce
salt & pepper, to taste
4 chives, chopped
8 ramps, chopped
gyoza wrappers, 3-inch round
water bowl for dipping/sealing
1 tablespoon vegetable oil per batch of dumplings for frying
¼ cup soy sauce
2 tablespoons rice vinegar
1 teaspoon or more chili garlic paste
1 ramp leaf, thinly sliced
- In a large bowl, mix all the filling ingredients until just combined.
- Place a heaping teaspoon of filling onto the center of each wrapper.
- Lightly wet around the edge with water and fold into a half moon.
- Leaving the bottom flat, crimp the top edge all around, sealing the dumpling as you go.
- Place on wax or parchment paper and make the rest of the dumplings.
- Meanwhile, heat the oil in a large skillet (fitted with a lid) on medium heat.
- Carefully add the dumplings so that they are standing upright. The oil should sizzle as you add them. If not, it isn’t hot enough yet.
- Working in manageable batches, cook dumplings for 4 minutes covered.
- Lift the lid and carefully add 1 cup water, quickly putting the lid back on. Hot oil and water don’t play nicely together, so it’s important to cover immediately. There will be lots of hissing and popping going on. That’s a good sign.
- Allow to steam for another 6 minutes and remove from heat with the lid still on.
- Meanwhile, make your dipping sauce by whisking together soy sauce, rice vinegar, chili garlic paste, and sliced ramp leaves.
- Remove the dumplings from the pan and serve immediately with the dipping sauce.
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