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Shrimp and Chive Dumplings (韭菜虾饺) http://rasamalaysia.com/shrimp-and-chive-dumplings/
August 08th, 2009 66 Comments

Shrimp and Chive Dumplings (韭菜虾饺)

All done and ready to serve
All done and ready to serve pictures (14 of 14)

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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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. Jaden says:

    So pretty! I want some!

  3. Trissa says:

    I don’t know how you do it… great post. I would definitely but a cookbook from you if you ever had one.

  4. They look so mouth-watering!! I can hear some drumming sounds coming from my stomach. Looking forward to your next post. ;)

  5. The dark brown background goes so well with the beautifully cooked dumplings.

  6. Manggy says:

    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!

  7. My favourite dim sum! I normally have it steamed though. Your pan fried ones look so much better!

  8. Lilian says:

    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.

  9. Oh my lord I love these! Sadly, I had never even considered using wonton wrappers, but now that you’ve enlightened me I’m making these dumplings all the time…

  10. veron says:

    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!

  11. joey says:

    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!

  12. Christine says:

    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!

  13. Wizzythestick says:

    Sheeesh, I can’t make these at home. No time-not even with the store bought wrappers…..now 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:-)

  14. Alice says:

    So tantalizing! Lovely!

  15. Rachelle @ "Mommy? I'm Hungry!" says:

    That sounds wonderful!!

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

  16. Jenny says:

    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?

  17. Candle says:

    This looks yummy!! but too difficult for me to make. You are very talented :)

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  19. These look fantastic! The golden brown bottom surfaces are perfect.

  20. CClarice says:

    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.

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  22. NYMY says:

    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!

  23. SP says:

    Another lovely creation! And the green plate is gorgeous. Where is it from?

  24. 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 :)

  25. Tommy says:

    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.

  26. Eve says:

    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?

  27. Orangy says:

    This dish is looking very sweet and tasty thanks to share with us this delicious recipe.

  28. shing says:

    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.=)

  29. 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

  30. Jean says:

    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 :)

  31. Thuy Cobb says:

    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.

  32. Angela says:

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

  33. mikyelir says:

    Bee! This recipe was a hit w/ my family, will make it again tonight.

  34. Chen Ping says:

    Hi! I have a question! :)

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

    thanks!

  35. Eva Shinawatra says:

    Thank you for your recipe. This is my version: bit(dot)ly/kvVNCw

  36. Elaine says:

    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!

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  38. 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!

  39. OysterCulture – hah, I am sure you missed out the chive and shrimp dumplings. ;)

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