Chive Dumplings

Name: Chive Dumplings
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 160g Wheat Starch, not wheat flour; 80g Tapioca Starch; 1/4 tsp Salt, fine; 220ml Water, boiling; 1 tbsp Neutral Oil, plus a little more for handling; 300g Chinese Chives, garlic chives; finely chopped; 200g Shrimp, raw; peeled; deveined; chopped small; 50g Bamboo Shoots, finely diced; or Water Chestnuts; 1 tbsp Light Soy Sauce; 1 tbsp Oyster Sauce; 1 tbsp Shaoxing Wine; 1 tsp Sesame Oil; 1/2 tsp Sugar; 1/2 tsp Salt, fine; 1/4 tsp White Pepper, ground; 1 tsp Cornstarch; 2 tbsp Light Soy Sauce; 2 tbsp Chinkiang Vinegar, Chinese black; 1 tsp Chili Oil, optional

These chive dumplings combine a glossy, slightly chewy translucent wrapper with a savory filling of shrimp, crunchy bamboo shoots and fragrant Chinese chives. The mixture is seasoned with soy, oyster sauce and Shaoxing wine for depth, then steamed until the wrappers turn delicate and almost see-through. Serve with a tangy-spicy dipping sauce for an irresistible appetizer or light meal.

These chive dumplings combine a glossy, slightly chewy translucent wrapper with a savory filling of shrimp, crunchy bamboo shoots ... Show more

Traditional Chinese Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

1 hr10 min

Price

4,46 €

Calories

392 kcal

low calorie

low sugar

kid friendly

comfort food

Method

Prep the filling

Rinse the Chinese Chives well, pat them completely dry, trim away any tough ends, and chop them finely. Peel, devein, and chop the Shrimp into small pieces, then finely dice the Bamboo Shoots. Keep everything as dry as possible so the filling stays bright and doesn’t get watery later.

Boil the water

Heat the Water until it is at a full boil so it is ready for the dough.

Make the dough

In a large bowl, mix the Wheat Starch, Tapioca Starch, and Salt. Pour in the hot water all at once and stir fast with chopsticks or a spatula until the mixture clumps together, then add the Neutral Oil and knead for 2 minutes until you have a smooth, soft dough. It should feel warm and pliable, not sticky and wet.

Rest the dough

Cover the dough with a damp towel or wrap and let it rest for 15 minutes so the starches fully hydrate and the dough becomes easier to roll.

Mix the filling

In a bowl, combine the Shrimp, Bamboo Shoots, Light Soy Sauce, Oyster Sauce, Shaoxing Wine, Sesame Oil, Sugar, Salt, White Pepper, and Cornstarch. Fold in the Chinese Chives last, just until everything is evenly coated and combined. The mixture should look glossy, not soupy.

Shape the dumplings

Lightly oil your work surface and fingers with a little more neutral oil. Divide the dough into about 20 pieces, keeping the pieces you are not working on covered, then flatten each piece and roll it into a thin round. Spoon a small mound of filling into the center, fold it into a half-moon, and pinch the edge tightly closed; use gentle pleats if you want a classic dim sum look.

Steam the dumplings

Set the dumplings in a lightly oiled steamer basket, leaving a little space between them so they do not stick together. Steam over actively boiling water for 8 minutes, then check one dumpling; the wrappers should turn glossy and translucent, and the shrimp should be opaque and cooked through. If needed, give them another 1 to 2 minutes.

Mix the dip

Stir together the light soy sauce, the Chinkiang Vinegar, and a little Chili Oil if you want heat. Serve the dumplings immediately while they are hot and tender, with the dipping sauce on the side.