Shrimp and Chive Dumplings
User Reviews
4.7
Shrimp and Chive Dumplings
Description
The filling consists of medium to large shrimp cut into small pieces mixed with chopped chives and marinated in egg white, tapioca starch, chicken bouillon powder, fish sauce, sesame oil, white pepper, salt, sugar, and cooking oil. This mixture rests refrigerated for 30 minutes to meld flavors and improve texture. Wonton wrappers are moistened along the edges to carefully seal in the filling, forming compact dumplings with rounded shapes.
Dumplings are cooked in a pan with oil over medium-low heat, covered to allow steaming while pan-frying the bottom until crisp and golden. Turning the dumplings continues cooking evenly and develops the signature crispiness. The accompanying dipping sauce combines soy sauce and Chinese black vinegar for tangy and salty contrast.
Attention to sealing the wrappers tightly prevents filling leakage during cooking, and even portioning helps the dumplings cook uniformly. Keeping the wrappers covered with a damp cloth while assembling prevents drying out. The combination of tender shrimp and fresh chives creates a light yet flavorful filling, balanced by the dipping sauce.
Ingredients
- 12 oz. Shrimp 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 neutral cooking oil generic cooking oil
- wonton wrapper
- ome neutral cooking oil for pan-frying, generic cooking oil
Soy-Vinegar Dipping Sauce:
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons Chinese black vinegar
Instructions
- Clean and rinse the shrimps with cold water. Pat dry with paper towels. Mix the soy-vinegar dipping sauce and set aside.
- 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.
- 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.
- 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.
- 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.)
Notes
- Use fresh shrimp and chives to maintain optimal flavor and texture in the filling.
- Keep wonton wrappers covered with a damp cloth or plastic wrap during assembly to prevent drying and cracking.
- Seal edges of wonton wrappers tightly to avoid filling leaking during cooking.
- Use a non-stick pan and sufficient oil to ensure dumplings do not stick and develop a crispy bottom.
- Distribute filling evenly among dumplings for consistent cooking and texture.
- Choose wonton skins that are pale white or grayish-white rather than yellowish for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16dumplings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 16dumplings | |
| Calories | 164kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 153mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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