Shrimp and Chive Dumplings
Looking for a dim sum recipe you can easily make at home? Try my Shrimp and Chive Dumplings! Packed with juicy shrimp and fresh chives, they are simple to prepare and perfect for beginners.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz. shrimps (peeled and deveined, medium to big size)
- 1 oz. chives (cut into very short pieces)
- 1 teaspoon egg white
- 1/2 teaspoon tapioca starch (菱粉)
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon salt
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sesame oil
- 3 dashes white pepper powder
- 1/2 teaspoon sugar
- 1 teaspoon oil
- wonton skin
- some cooking oil (for pan-frying)
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons Chinese black vinegar
Instructions
- 1
Clean and rinse the shrimps with cold water. Pat dry with paper towels. Mix the soy-vinegar dipping sauce and set aside.
- 2
Cut the shrimps into small pieces (about 3-4 pieces per shrimp), add chives and mix well. Marinate the filling with the rest of the ingredients for 30 minutes in the refrigerator.
- 3
Lay a wonton skin on a flat surface. Dab your index finger with some water and trace it along the four outer edges of the wonton skin. Add a teaspoon of the filling and fold the wonton skin towards the middle.
- 4
Dab some water onto the wonton skin to seal it tightly. The dumplings should look somewhat round. Repeat the process until all the filling is used up.
- 5
Heat up a pan over medium to low heat and add some oil. Transfer all dumplings into the pan and cover it with a lid. Pan-fry the dumplings on one side until golden brown, then flip them over to pan-fry the other side. (Add more oil to the pan if necessary.)