SHRIMP and CHIVE DUMPLINGS  

SHRIMP and CHIVE DUMPLINGS 1. In the bowl of a food processor, add 1 lb peeled, large shrimp + 1 C roughly chopped chives (I like Chinese chives) + 2-inch piece fresh ginger, peeled and roughly chopped + 2 cloves garlic, roughly chopped + 1 tsp toasted sesame oil + 2 tsp rice vinegar + 2 tsp soy sauce. Pulse to a rough paste 2. Set up a bamboo steamer by filling a stockpot halfway with water and setting the steamer on top. Line the bottom of the steamer with cabbage leaves (this keeps the dumplings from sticking). Over low heat, bring water to a simmer 3. Meanwhile, make dumplings by starting with a package of 50 round dumpling wrappers. Fill each wrapper with 1 heaping teaspoon of shrimp filling. Dampen the edges of the wrapper with water. First press edges together like a folded taco. Then bring the ends together, pinching and twisting the top to seal the dumpling 4. Place dumplings in a single layer on top of the cabbage lined steamer. Close the lid and steam until cooked through, 5 minutes 5. Serve dumplings with ¼  C soy sauce + ¼  C chili oil (I like ”spicy chili crisp”) Makes 50 dumplings