Does anyone have a recipe for Chinese pan fried leek with shrimp dumplings?

Question

These are wrapped in transparent wrappers and pan sauteed (fried). They are flat and filled with chopped leek and shrimp and real yummy! They are found on dim sum carts! The Chinese name for them is 韭菜煎包.

Here is a link to the picture of the dumpling I am searching for the recipe: http://www.yelp.com/biz_photos/kn2iEL0S3UOPkdV4Cdtbyg?select=zJbyUzx_aTGipvwpPWctow

Answer 1

SHRIMP & LEEK DUMPLINGS:   makes 24 dumplings

Ingredients

Filling

1/2 lb shrimp, shelled,deveined and chopped into pieces

1 leek, chopped fine (or you can use green onion)

4 whole water chestnuts, chopped fine

1 egg white

1 teaspoon cornstarch

1/2 teaspoon salt

1 pinch black pepper

1 tablespoon light soy sauce

1 tablespoon oil

Dough

1/4 cup tapioca flour

3/4 cup

10 1/2 tablespoons boiling water

1 tablespoon oil

Dip

3 tablespoons light soy sauce

1 tablespoon sesame seed oil

1/2 teaspoon chili oil

Directions:

Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour. Combine dip ingredients and set aside.

Sift flour and starch together; gradually add boiling water; add oil and let dough cool. Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.

Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle. To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 good size tsp of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.

Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once). Cover and steam 5 minutes.

At this point you can serve them with the dipping sauce or drain well and pan fry on both sides until browned.

NOTES:

These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.

Answer 2

**Jiaozi dough:***

3 cups all-purpose flour

1 1/4 cup ice cold water (as needed)

1/4 teaspoon salt\

Directions:

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. While the dough is resting, prepare the filling ingredients.

For filling

1 cup leek

6 oz shrimp, shelled, deveined, and pulsed to a coarse paste in a food processor after cooked

3 tablespoons finely chopped rinsed canned water chestnuts

2 scallions (green parts only), finely chopped

1 tablespoon Asian sesame oil

2 teaspoons finely grated peeled fresh ginger

1 teaspoon sugar

1 teaspoon medium-dry Sherry

1 teaspoon oyster sauce

1/2 teaspoon salt

if to buy

24 wonton wrappers

For dipping sauce

2 tablespoons soy sauce

2 tablespoons water

1 teaspoon sugar

Squeeze of juice from 1 tablespoon finely grated peeled fresh ginger

Dried hot red pepper flakes or Asian chile paste to taste

Special equipment:  a wok

Preparation

Make filling: Cook leek together with shrimp and scallions in a little sesame oil stirring, until pink, about 15 seconds. Finely leek  and stir with remaining filling ingredients until blended.

Fill wrappers and fried them Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.

Bring enough sesame oil in a wok so that the dumplins float. 8 to 10 minutes

Make dipping sauce: Stir together all sauce ingredients.

Cooks' notes:

• Dumplings can be formed 4 hours ahead, placed on a cornstarch-dusted plate, and chilled, covered with plastic wrap.

• Sauce can be made 1 day ahead and chilled, covered.