Shrimp and Chive Dumplings (韭菜虾饺)
August 8th, 2009 | Chinese, Chinese Recipes, Eating Light | 57 Comments
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…(get shrimp and chive dumplings recipe after the jump)
