Pan-fried Chive and Shrimp Dumplings

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Wash the scallions and chives, tie each bundle with a rubber band for easy chopping, trim the tougher ends of the chives, then finely chop both into neat, even pieces.
   ▶ ≈0:22
2. 2
   Season the chopped vegetables with white pepper, then mix in the onion spice oil (or sesame oil) and some fried onion bits so the oil coats the vegetables to preserve their color and add flavor.
   ▶ ≈1:17
3. 3
   Chop the ground pork a couple more times to increase its stickiness (or pulse it in a food processor), place it in a bowl, and add water in stages, stirring in one direction each time until fully absorbed.
   ▶ ≈1:53
4. 4
   Add the minced garlic, salt, sugar and white pepper to the meat and stir well, then finally mix in the soy sauce and oyster sauce until fully combined.
   ▶ ≈2:40
5. 5
   For the shrimp version, dice the shrimp small (do not pound it into a paste, to keep it crunchy), add it to the meat mixture along with the sake and extra soy sauce, then stir well.
   ▶ ≈4:56
6. 6
   Pour the seasoned meat (or meat-shrimp) filling into the bowl of vegetables and mix thoroughly by hand or with a spoon so the vegetables and meat are evenly distributed throughout.
   ▶ ≈3:10
7. 7
   Lay a wrapper flat in your palm, add a portion of filling, wet the edge with water, fold and seal the center first, then pleat about six folds in the same direction with your fingers, sealing the ends tightly so it won't burst while cooking.
   ▶ ≈4:02
8. 8
   If you're pleating slowly, freeze part of the filling temporarily so it stays fresh and firm for later use.
   ▶ ≈5:32
9. 9
   Mix the flour into cold water to make the batter for the crispy ice-flower crust used when pan-frying the dumplings.
   ▶ ≈5:44
10. 10
    Heat a pan over medium heat, add a little oil to coat it, dip the bottoms of the dumplings in the oil, then arrange them in the pan.
    ▶ ≈6:00
11. 11
    Stir the flour-water batter again before pouring it into the pan until it reaches about halfway up the dumplings, then cover and steam-fry over medium heat for about 4 minutes.
    ▶ ≈6:18
12. 12
    Once the batter has mostly evaporated, uncover and continue frying until the bottoms turn golden and crisp, shifting the dumplings around if using a long pan for more even heat.
    ▶ ≈6:34
13. 13
    Once the bottoms are golden and crisp, invert the pan onto a plate so the crispy bases face up, then serve.
    ▶ ≈6:57