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Shrimp and Chive Dumplings (韭菜虾饺)


Shrimp and Chive Dumplings (韭菜虾饺)

Makes about 16 dumplings


12 oz. peeled and deveined shrimps (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

Soy-Vinegar Dipping Sauce:

1 1/2 tablespoons soy sauce
1 1/2 tablespoons Chinese black vinegar


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 to the wonton skin to seal tight. The dumplings should look somewhat round. Repeat the same until the filling is used up.

Heat up a pan on medium to low heat and add some oil. Transfer all dumplings into the pan and cover it with its lid. Pan-fry the dumplings on one site until golden brown and then turn over to pan-fry the other site. (Add more oil to the pan if required.) Repeat to make sure that both sites are equally done. Dish out and serve immediately with soy-vinegar dipping sauce.

Cook’s Note:

You can use regular potsticker/dumpling wrappers but they are round in shape (hence smaller and harder to fold). If you use wonton skin like I did, buy those wonton skins which are not yellowish, but pale white or grayish white in color.

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66 COMMENTS... read them below or add one

  1. Har gow are my absolute favorite dim sum, but like you I don’t usually make them at home because I don’t have the patience to make the rice wrappers. Using gyoza skins or wonton skins is a shortcut I often take, and now I’ll try this shrimp and chive filling the next time I get a craving!

  2. Oh man, I’ve always wanted to make the har gao wrapper here but I can’t seem to find wheat starch anywhere! Anyway, it is my absolute favorite dumpling of all time (and there are a LOT of contenders!)! Good job you’ve done here!

  3. Lilian

    I just ate and your presentation is just bowling me over. Not the first time your pics have driven me straight to the stove. Very beautiful presentation of one of many favorite dumplings.

  4. This is one of my favorite dumplings, in fact I’m on a dumpling kick. I am looking forward to Andrea Nguyen’s Asian dumpling cookbook!

  5. These look lovely and delicious…so perfect! I have to manage making my own dim sum one day! Looking forward to your crunchy shrimp techniques!

  6. I haven’t been able to find “white” wonton skins, the asian shops usually sell the yellow ones which just isn’t the same. Sigh, I must keep searching in order to try out your simple yet yummy recipe. Wish me luck!

  7. Wizzythestick

    Sheeesh, I can’t make these at home. No time-not even with the store bought wrappers… you have me craving har gao. I will HAVE to go out this week for my dim sum fix. My favourite chinese restaurant thanks you:-)

  8. Rachelle @ "Mommy? I'm Hungry!"

    That sounds wonderful!!

    I have that same green little plate, it’s been featured many times on my blog as well. =)

  9. Jenny

    Thank you for sharing all your lovely recipes and wonderful photos! I think I might just make the dumplings this weekend :)) Just a question, can I subsitute the tapioca starch?

  10. CClarice

    Bee – How much oil do we use to pan fry these cute, yummy ones ? Half covered ?
    I will surely try when I lay my hands on chives.

  11. NYMY

    Whoa! Shrimp and Chive Dumplings (韭菜虾饺)!! I guess I shouldn’t be surprised by what’s being served at rasamalaysia anymore. My result of being spontaneous is Maggi instant noodles, with egg. Maybe 2 eggs. But this dumplings, will take me plenty of deliberation. Very nice!

  12. When I was in the Washington/EUA, my aunt took me to have lanch at a restaurant that serves dim sum…I was completaly fall in love…this dumpling is very tasteful, wonderful…I bought some ingredient to try made this recipe…here we go :)

  13. Tommy

    I don’t know how I could have possibly missed this post… When I saw the pictures I instantly drooled and thought, “I need to make or get me some of those…”

    Looks great, and I hope I get a chance to try it soon. Thanks for sharing this recipe =)

    p.s. My search for maltose continues.

  14. Eve

    Why you wouldn;t recomend those yellowish wonton wrap. I made wonton with them once and think they are delicious… any reason not to use for this recipe?

  15. That looks so good – I’ll probably try it this weekend.

    In the meanwhile, I’m going to be excited about that crunchy shrimp secret.=)

  16. I like your blog very much, and sometimes I do cook some of the recipes you tell us about. Those dumplings become a post on my blog, describing the process of making and eating them (the last was the best part). Thanks for the recipes and the wonderful photos

  17. Hi Bee, thanks for the recipe. My husband and I used your recipe to make dumplings together last weekend, and we loved them! By the way, great job on the Nonya blog – my mum is a Nonya from Malacca and it’s great to be able to acquaint myself with the gorgeous cuisine through your site from Tokyo :)

  18. Thuy Cobb

    Your photographs are to die for…..I am so glad I found your website. Easy recipes to follow and the pictures are worth a thousand words.

  19. Angela

    I wanted to try your shrimp and chive dumplings. But 12oz for peeled and deveined shrimps & 1 oz chives – how much gramms is that?

  20. Chen Ping

    Hi! I have a question! :)

    after you make shrimp crunchy and marinate over night, do you wash them again before you make this recipe?


  21. Elaine

    Just happened upon this delicious looking recipe. I’ve never made dumplings before, but will try this one. Can this be prepared a day ahead of pan frying, or even better, can the dumplings be frozen after assembling? Thanks!

  22. Such a fabulous recipe! Since I discovered it I have always had some in the freezer. I like this recipe so much I have posted it on my blog. Thank you so much for sharing!

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