Steamed Shrimp and Chive Dumplings (Har Gow Style)

Prepare the Filling

1. In a medium bowl, combine the chopped shrimp, chives, grated ginger, sesame oil, salt, and white pepper. Mix well until thoroughly combined. Cover and refrigerate while you prepare the wrappers.

Make the Dumpling Wrappers

1. In a heatproof bowl, combine tapioca starch with boiling water. Stir quickly until a sticky dough forms. Be careful, as the water is very hot.
2. Once the dough is cool enough to handle, knead in the vegetable oil until smooth and elastic. The dough should be pliable and not sticky.
3. Divide the dough into small, equal portions (about 10-0oz each). Roll each portion into a ball on a surface lightly dusted with tapioca starch.
4. Using a small rolling pin, flatten each ball into a thin, round wrapper, about 3-4 inches in diameter. Keep the wrappers covered with a damp cloth to prevent them from drying out.

Assemble the Dumplings

1. Place a wrapper on your palm. Spoon about 1-2 teaspoons of the shrimp filling into the center of the wrapper.
2. Fold the wrapper in half, pleating the edges to seal. You can create decorative pleats for a traditional look. Ensure the dumpling is well-sealed.
3. Place the assembled dumplings on a piece of parchment paper or a lightly oiled steamer basket, ensuring they do not touch each other.

Steam the Dumplings

1. Prepare a steamer by bringing water to a boil. You can line the steamer with parchment paper or lettuce leaves to prevent sticking.
2. Arrange the dumplings in the steamer basket, leaving some space between them. Steam over high heat for 8-10 minutes, or until the shrimp are cooked through and the wrappers are translucent.

Serve

1. Serve the steamed shrimp and chive dumplings immediately. Offer black vinegar and chili oil on the side for dipping.