Shrimp and Chive Dumplings (韭菜虾饺)
When it comes to cooking or eating, I am very spontaneous. It’s about what comes to mind at the very moment when I am hungry–a recipe from a cookbook, a mouthwatering picture online, or a sudden craving. These shrimp and chive dumplings were a result of browsing two sinfully delicious posts: Use Real Butter’s chive dumplings and Andrea Nguyen’s Asian Dumplings Cookbook teaser. Those succulent chive and shrimp dumplings had me at first sight.
I was going to make har gow or the ever-popular Cantonese shrimp dumplings but the thought of folding the delicate morsels discouraged me. I decided to make shrimp and chive dumplings (韭菜虾饺), but had no patience making the wheat starch skin from scratch. I wanted my shrimp dumplings and I wanted them pronto; I thought of a way to cheat, which I have seen at a few dim sum restaurants. The answer is wrapping the shrimp dumplings with regular dumpling/potsticker wrappers or wonton skin. I settled on wonton skin.
(Now, what is the technique to make shrimps Chinese-restaurant crunchy–the springy texture and mouth feel as if the shrimps “bounce” in your mouth and “crunch” when you bite into them? A secret that no Chinese chefs would teach you, but I will. Click here to learn all about it.)
Anyway, here is my shrimp and chive dumplings recipe–a popular pan-fried dumpling on dim sum menu. These shrimp and chive dumplings perked me up as soon as I had the first bite, and yes, those shrimps did “crunch” and “bounce” in my mouth and as delicious as the ones served at dim sum restaurants (I am serious!). Click on the image in the gallery above to view complete photoset and also step-by-step picture guide on how to make shrimp and chive dumplings.
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