Water Dumplings (Soi Gau)
12 ounces shrimp, washed, shelled, deveined, dried, and cut into quarters, then chopped into a paste
12 ounces ground pork
1 1/2 teaspoons salt
1 teaspoon grated ginger mixed with 1 teaspoon Chinese white rice wine
1/3 cup bamboo shoots, cut into 1/4-inch dice
2 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil
1 tablespoon peanut oil
1 1/2 teaspoons light soy sauce
2 tablespoons oyster sauce
3 teaspoons cornstarch
Pinch white pepper
3 quarts water
5 cups chicken stock
1 cup chives, cut into 1/4-inch lengths
Combine filling ingredients in a large bowl, and mix well to combine thoroughly. Refrigerate 4 hours uncovered, or overnight, covered.
Make the dumplings: Work with the trimmed wonton skins, keeping a small bowl of water at hand. Place 1 tablespoon of filling in the center of the skin. With
a butter knife, brush water around the edges of the skin. Fold skin into a half-moon shape, and press edges together with thumb and forefinger to seal. Place completed dumpling on a cornstarch-dusted cookie sheet. Repeat until all dumplings are made. As you work, keep reserved skins under a damp cloth to prevent drying out.
In a pot, bring 3 quarts of water to a boil. Add dumplings and boil 5 to 7 minutes, until filling can be seen through skin. Run cold water over dumplings in
the pot to stop the cooking process, then drain.
In a pot bring chicken stock to a boil, add chives, and stir. Add dumplings, stir. Return to a boil, turn off heat, and serve immediately.