Chinese Dumplings

Shanghai-style wrappers are thinner but stay firmer, less slippery after they’re steamed (and crisper after they’re fried). Make these dumplings up to 8 hours before you steam them; once stuffed, store them, covered with plastic wrap, on a cornstarchdusted baking sheet in the refrigerator.

3⁄4 pound ground pork

1⁄4 pound medium shrimp (about 35 per pound), peeled and deveined

1⁄4 cup canned preserved Szechuan cabbage, turnip, or mixed vegetables

4 scallions, thinly sliced

2 tablespoons minced peeled fresh ginger

1 tablespoon soy sauce

1 tablespoon rice vinegar

1⁄2 teaspoon sugar

40 or more circular Shanghai-style dumpling wrappers

Cornstarch, for dusting the baking sheet

Nonstick spray or canola oil, for greasing the steamer baskets

Simple Asian Dipping Sauce Sesame Dipping Sauce , Chinese prepared mustard, or purchased sweetand- sour dipping sauce as a garnish

• Place the pork, shrimp, preserved vegetable, and scallions in a food processor fitted with a chopping blade; pulse until well mixed. Add the ginger, soy sauce, vinegar, and sugar. Pulse until finely chopped, about like a coarse meat loaf mixture. (The filling can be made up to 1 day in advance; cover it tightly and store it in the refrigerator.)
• Place one of the wrappers on your work surface. Place about 1 teaspoon filling in the center of the wrapper. Wet your finger and run it along half the circumference of the circle. Fold the circle closed into a half-moon, then pinch the edges together to seal.
• Pick up the dumpling and dab a little water on the crescent edge. Begin crimping this curved edge closed, starting at one end and folding a little piece of the seam over itself, like crimping fabric or paper, and then again, and again until you’ve created a small, tight clutch or purse. Set aside on a cornstarch-dusted baking sheet and continue making more dumplings.
• Bring about 2 inches of water to a simmer in a large pot. Meanwhile, spray several bamboo baskets with nonstick spray or lightly oil them. Place the dumplings in one layer in each, then stack them over the simmering water. Cover and steam until somewhat translucent and quite tender, about 10 minutes. Alternatively, steam the dumplings in batches in a metal vegetable steamer set over simmering water; spray the steamer with nonstick spray or line it with cabbage leaves to keep the wrappers from sticking. Serve with one or more dipping sauces on the side.

Makes about 40 dumplings