Instructions
Step 1
Bring a medium pot of water to a boil. Fill a medium bowl with ice cubes and water. Cook the pea shoots in the boiling water for 15 seconds, then immediately plunge into the ice water. Drain, then wring out excess water; you should have about ⅓ cup of pea shoots. Finely chop the pea shoots and place in a medium bowl. Stir in the cilantro, garlic, ginger, Shaoxing wine, sesame oil, and a pinch of salt and white pepper to combine.
Step 2
Pat the shrimp dry and sprinkle with a large pinch of salt and white pepper.
Step 3
Line a baking sheet with parchment. Fill a small bowl with water. Spoon 1 teaspoon of the pea shoot mixture into the center of a dumpling wrapper. Dip a fingertip into the water and run it around the edge of the wrapper. Place 1 shrimp on top of the filling. Fold the wrapper in half, pressing it closed all around, sealing the opening where the tail pokes through, and pushing out any air bubbles. Transfer the dumpling to the prepared baking sheet. Repeat with the remaining wrappers and filling. Freeze the dumplings on the baking sheet for about 1 hour, then transfer to an airtight container and keep frozen until ready to cook.
Step 4
Bring a large pot of water to a boil. Place a second baking sheet next to the stove. In batches if needed, add the dumplings and simmer until cooked through, about 4 minutes (they should bob to the surface and float). Using a slotted spoon, transfer to the baking sheet and pat dry gently. Transfer to a platter and serve immediately, or for crispy edges, in a large skillet over medium heat, add 1 tablespoon of the vegetable oil. When it’s hot and shimmering, working in batches, add 12 of the dumplings and fry until light golden on the bottom, about 2 minutes. Transfer to a platter, then repeat with the remaining vegetable oil and dumplings. Serve immediately.
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Bring a medium pot of water to a boil. Fill a medium bowl with ice cubes and water. Cook the pea shoots in the boiling water for 15 seconds, then immediately plunge into the ice water. Drain, then wring out excess water; you should have about ⅓ cup of pea shoots. Finely chop the pea shoots and place in a medium bowl. Stir in the cilantro, garlic, ginger, Shaoxing wine, sesame oil, and a pinch of salt and white pepper to combine.
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Pat the shrimp dry and sprinkle with a large pinch of salt and white pepper.
-
Line a baking sheet with parchment. Fill a small bowl with water. Spoon 1 teaspoon of the pea shoot mixture into the center of a dumpling wrapper. Dip a fingertip into the water and run it around the edge of the wrapper. Place 1 shrimp on top of the filling. Fold the wrapper in half, pressing it closed all around, sealing the opening where the tail pokes through, and pushing out any air bubbles. Transfer the dumpling to the prepared baking sheet. Repeat with the remaining wrappers and filling. Freeze the dumplings on the baking sheet for about 1 hour, then transfer to an airtight container and keep frozen until ready to cook.
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Bring a large pot of water to a boil. Place a second baking sheet next to the stove. In batches if needed, add the dumplings and simmer until cooked through, about 4 minutes (they should bob to the surface and float). Using a slotted spoon, transfer to the baking sheet and pat dry gently. Transfer to a platter and serve immediately, or for crispy edges, in a large skillet over medium heat, add 1 tablespoon of the vegetable oil. When it’s hot and shimmering, working in batches, add 12 of the dumplings and fry until light golden on the bottom, about 2 minutes. Transfer to a platter, then repeat with the remaining vegetable oil and dumplings. Serve immediately.
