Shrimp and Chive 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
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons Chinese black vinegar
- Produce
- Chives (1 oz.)
- Seafood
- Shrimps (12 oz.)
- Canned Goods
- Chicken bouillon powder (1/2 teaspoon)
- Condiments
- Chinese black vinegar (1 1/2 tablespoons)
- Fish sauce (1/4 teaspoon)
- Soy sauce (1 1/2 tablespoons)
- Cooking & Baking
- Oil (1 teaspoon)
- Salt (1/4 teaspoon)
- Sesame oil (1/4 teaspoon)
- Some cooking oil (1)
- Sugar (1/2 teaspoon)
- Tapioca starch (1/2 teaspoon)
- White pepper, powder (3 dashes)
- Pasta & Grains
- Wonton, skin (1)
- Refrigerated
- Egg white (1 teaspoon)
Preparation
Read recipe preparation on rasamalaysia.com
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Published August 8, 2009 (3 years ago).
18 people saved this recipe.
