Shrimp and Chive Dumplings
Shrimp and Chive Dumplings. These are a quick fix when you need dumplings fast!
Category: Sides
Source: rasamalaysia.com
Equipment
Frying pan | |
Mixing bowl |
Ingredients
Shrimps | |
Chives | |
Egg white | |
Tapioca starch | |
Chicken bouillon powder | |
Salt | |
Fish sauce | |
Sesame oil | |
Pepper | |
Sugar | |
Oil | |
Wonton skins | |
Cooking oil | |
Soy-Vinegar Dipping Sauce: | |
---|---|
Soy sauce | |
Vinegar |
Instructions
Clean and rinse the shrimps with cold water. Pat dry with paper towels. Mix the soy-vinegar dipping sauce and set aside.
Cut the shrimps into small pieces (about 3-4 pieces per shrimp), add chives and mix well. Marinate the filling with the rest of the ingredients for 30 minutes in the refrigerator.
Lay a wonton skin on a flat surface. Dab your index finger with some water and trace it along the four outer edges of the wonton skin. Add a teaspoon of the filling and fold the wonton skin towards the middle. Dab some water to the wonton skin to seal tight. The dumplings should look somewhat round. Repeat the same until the filling is used up.
Heat up a pan on medium to low heat and add some oil. Transfer all dumplings into the pan and cover it with its lid. Pan-fry the dumplings on one site until golden brown and then turn over to pan-fry the other site. (Add more oil to the pan if required.) Repeat to make sure that both sites are equally done. Dish out and serve immediately with soy-vinegar dipping sauce.
Nutrition
Serving size: | 225.2 |
Energy: | 358.6 |
Ratio: | 1.6 |
Carbohydrate: | 43.6 |
Fat: | 62.9 |
Protein: | 31.6 |
Saturated fat: | 0.3 |
Sodium: | 1155.0 |
Sugar: | 1.1 |