Name: Pork and Chive Dumplings with Dried Shrimp
Yield: Makes about 40 dumplings
Ingredients: 2 cups all-purpose flour; 3/4 teaspoon salt; 2 teaspoons dried shrimp; 2 teaspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry; 6 ounces cabbage (1/4 medium head), roughly chopped; 1/2 teaspoon kosher salt; 1 pound ground pork; 1 bunch golden or green garlic chives, finely chopped (1/2 cup); 2 scallions (green parts only), thinly sliced on the diagonal; 1 clove garlic, finely chopped; 1/8 teaspoon fresh ginger, finely grated; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sugar; 1/2 teaspoon Asian sesame oil; 1 large egg, beaten; 1/4 teaspoon freshly ground black pepper; 1 heaping tablespoon cornstarch; 4 1/2 tablespoons vegetable oil; 1/4 cup soy sauce; 1/3 cup unseasoned rice vinegar; 1 teaspoon Sriracha (Southeast Asian chile sauce); 1 scallion (green part only), thinly sliced on the diagonal; 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)

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Pork and Chive Dumplings with Dried ShrimpEpicurious

These classic pleated Chinese dumplings are delicious either steamed or fried. When fried, they're called "pot stickers." Though the dough is easy to make, if you're short on time you can use premade round gyoza wrappers (also called dumpling or pot sticker wrappers) instead. Look for them in Asian markets and the refrigerated section of many grocery stores.

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