Comments on: Shrimp and Chive Dumplings (韭菜虾饺)

By: Rasa Malaysia

Rasa Malaysia — Mon, 24 Oct 2011 22:36:00 +0000

No washing.

By: Chen Ping

Chen Ping — Mon, 24 Oct 2011 19:19:37 +0000

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!

By: mikyelir

mikyelir — Tue, 20 Sep 2011 21:23:35 +0000

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

By: Angela

Angela — Mon, 15 Nov 2010 07:14:33 +0000

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

By: Thuy Cobb

Thuy Cobb — Mon, 24 Aug 2009 15:56:11 +0000

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.

By: Jean

Jean — Fri, 21 Aug 2009 11:13:35 +0000

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 :)

By: João Pedro

João Pedro — Fri, 21 Aug 2009 09:34:44 +0000

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

By: Rasa Malaysia

Rasa Malaysia — Sat, 15 Aug 2009 20:59:48 +0000

Paula – good luck. Do use the technique I share on my new post how to make shrimps crunchy.

By: Rasa Malaysia

Rasa Malaysia — Sat, 15 Aug 2009 20:57:02 +0000

Tommy – why don’t you try online stores. I am sure you can find it online?

By: Rasa Malaysia

Rasa Malaysia — Sat, 15 Aug 2009 20:52:31 +0000

Hi Eve – you can use the yellowish wonton wrap but I personally think that the whiter ones looks better. ;)