Recipe courtesy of Ching-He Huang
Print
Total:
1 hr
Active:
35 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 8 ounces shrimp (16/20 or bay shrimp), peeled, deveined and minced
  • 2 tablespoons minced Chinese chives
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaohsing rice wine
  • 4 canned water chestnuts, drained and minced
  • 1 stalk celery, minced
  • 1 fresh shiitake mushroom, minced
  • Salt and freshly ground white pepper
  • 30 dumpling skins
  • Peanut oil, for frying

Directions

Watch how to make this recipe.

Mix the shrimp, chives, oyster sauce, rice wine, water chestunts, celery, shiitake and some salt and pepper into a bowl and knead the filling with your hand so that all the flavors are combined well. Wash your hands and dry well.

Place a dumpling skin in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim. Fold into a half-moon, pressing down on the edges to make sure the edges of the dumpling skin stick together well. Make two pleats along the edges on either side of the half-moon shape. Set aside on a plate with the pleated edges up while you finish the remaining dumplings.

Heat a wok or pan over medium heat. Add a tablespoon of peanut oil. Place some of the dumplings in base-side down and cook for a few minutes. Sprinkle the wok or pan with some water and cover to create steam to help cook the dumplings. Cook until the dumplings are opaque, about 5 minutes. Repeat with the remaining dumplings.

Once cooked, transfer to a serving plate and serve immediately.

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