~15 dumplings wrappers, store-bought or homemade
~½ lb raw shrimp
~½ cup fresh cilantro, including the stems
~¼ cup scallions, roughly sliced
2+ cloves raw garlic
1 tbsp fresh raw ginger
1 tsp ground white pepper
1-2 tbsp black vinegar
1-2 tbsp soy sauce
Place all ingredients except the shrimp and wrappers in a food processor and blend until you reach a minced or fine chop consistency. It should be a little chunky. Then, add the raw shrimp and pulse until you can still see visible chunks of shrimp, but still maintains a fairly smooth consistency. Use this mixture to fill your dumpling wrappers. If you’re using store-bought wrappers, dampen the edges of the wrappers with water to create the glue that brings your dumplings together.
Place raw dumplings in a pan on medium-high heat and fry until the bottoms are golden and crispy. Add ⅛ cup water to the pan and immediately cover until the dumplings are completely cooked and the wrappers are soft. For an even crispier dumpling bottom, mix ~1 tsp of cornstarch to the ⅛ cup of water before adding to the pan.
Place dumplings in a parchment-lined bamboo steamer and steam until fully cooked.
Serve with a dipping sauce of black vinegar, soy sauce, scallions, and chili oil.
Makes about 15 dumplings.