Beat eggs lightly in a bowl and scramble in a hot wok with oil until just cooked through but still soft. Set aside to cool.
Mince shrimp finely and combine with ground pork, ginger, scrambled eggs, and soy sauce in a bowl.
Add salt, white pepper powder, sesame oil, and chopped Chinese chives to the filling mixture. Mix well.
Place one dumpling wrapper on a clean work surface. Add one teaspoon of filling in the center.
Wet the edges of the wrapper with water. Fold the wrapper in half and pleat the edges to seal, creating a half-moon shape.
Heat vegetable oil in a large non-stick pan over medium-high heat. Arrange dumplings flat-side down in the pan.
Pan-fry until the bottoms turn golden brown and crispy, approximately 3-4 minutes without moving.
Pour water into the pan around the dumplings, cover immediately with a lid, and steam for 4-5 minutes until the water evaporates.
Remove the lid, allow excess moisture to evaporate, then transfer dumplings to a serving plate.
Serve hot with soy sauce and black vinegar for dipping.
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