Chrysanthemum Prawn Dumplings

Instructions

1. 1

   Finely chop the shrimp using a knife or pulse in a food processor until it forms a paste, but still has some texture. Do not over-process.

   ~10 min
2. 2

   In a large bowl, combine the shrimp paste, chopped water chestnuts, minced ginger, chopped scallions, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Mix well.

   ~5 min
3. 3

   Add the egg white and cornstarch to the shrimp mixture. Mix vigorously until the filling becomes sticky and forms a cohesive mass.

   ~10 min
4. 4

   Lay a wonton wrapper flat on a clean surface. Place about 1 tablespoon of the shrimp filling in the center.

   ~2 min
5. 5

   To form the chrysanthemum shape, bring the edges of the wrapper up around the filling, pleating them to create petals. Pinch and twist the top to secure, resembling a flower bud. Repeat with remaining wrappers and filling.

   ~20 min
6. 6

   Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, ensuring they don't touch each other.

   ~5 min
7. 7

   Steam the dumplings over medium-high heat for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.

   ~10 min
8. 8

   While the dumplings are steaming, heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat.

   ~2 min
9. 9

   Carefully place the steamed dumplings into the hot frying pan in a single layer. Add about 1/4 cup of water to the pan and immediately cover with a lid.

10. 10

    Allow the dumplings to pan-fry for 3-5 minutes, or until the water has evaporated and the bottoms are golden brown and crispy.

    ~5 min
11. 11

    Remove from heat, drizzle with remaining vegetable oil (if desired for extra crispiness), and serve immediately.

    ~1 min