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Chicken and Shrimp Dumplings 4 Ways

September 28, 2018 by Farah Hafshah Leave a Comment

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For today recipe, we decided to make chicken and shrimp dumplings in 4 ways.

The reason why I gave a recommendation to made dumpling is because my sister (Hani) once made it long time ago and it gave me a good impression. Other than that, right now dumpling is on viral in Bandung, Indonesia. Many college students open dimsum/dumplings business and the place is always crowded, we even have to wait for 30-45 minutes to eat them, so I want to give it a try this chicken and shrimp dumplings in 4 ways.

The Ingredients
  • Uncooked Tofu Skin Dumplings
  • Uncooked Dumplings
Steamed Chicken & Shrimp Dumplings
Steamed Chicken & Shrimp with Tofu Skin

Dumplings usually use dumpling wrapper/dough, but since there is leftover tofu skin in my house, I decided to make dumplings with that. When I tried it, it turns out that it’s more delicious than regular dumpling wrapper.

Fried Dumplings (regular dough & tofu skin)

For this recipe I ended up with 35 dumplings. 22 regular dumplings & 13 dumplings with tofu skin.

With this recipe I created 4 ways of making dumplings, they are:

  1. Steamed regular dumplings
  2. Steamed tofu skin dumplings
  3. Fried regular dumplings
  4. Fried tofu skin dumplings

For personal preference, the most I like is fried tofu skin dumplings. Crunchy on the outside and moist on the inside!

  • My personal favorite

— Farah

Chicken & shrimp dumplings in 4 ways of cooking! It's simple, easy and comforting appetizer.
Print

Chicken & Shrimp Dumplings 4 Ways

Course Appetizer
Cuisine Chinese
Keyword asian, chinese, dimsum, dumplings, suimay
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 30 pieces

Ingredients

  • 250 g Chicken thighs
  • 6 Shrimps
  • 1 Package Tofu skin
  • 20 Pieces Dumpling wrapper Round dumpling wrapper
  • 1 tbsp Round dumpling wrapper
  • 1 tsp Ginger Crushed
  • 2 Cloves Garlic Crushed
  • 2 Egg white 1 egg white for the filling, 1 egg white for sealing the edge of dumpling
  • Salt
  • Pepper
  • Cooking oil
  • Water

Instructions

  1. Chop chicken and shrimps into a small pieces.

  2. In a large bowl put chicken and shrimp with cornstarch, salt, pepper, 1 egg white, crushed ginger and garlic.

  3. Stir until evenly distributed.

  4. For using dumpling wrapper, place about 1/3 tablespoon of filling on dumpling wrapper.

  5. Dampen the edge of the wrapper with egg white.

  6. Fold the dumpling in half.

  7. Hold the dumpling with one hand and start sealing the edge with the other hand.

  8. Repeat with all the rest of wrappers and filling.

  9. For using tofu skin, place about 1/3 tablespoon of filling on the center of tofu skin.

  10. Close it by fold the edges of the tofu skin.

  11. Repeat with all the rest of wrappers and filling.

  12. To steam the dumpling, boil the water in a pan.

  13. Steam half of dumplings for about 15-20 minutes.

  14. After the dumpling is cooked, place them on the plate.

  15. To pan fry, In a large non-stick skillet over a medium heat, heat oil.

  16. Once the pan is hot, place the rest of the dumplings.

  17. Wait for about 1-2 minutes until the bottoms turn golden brown then turn it over and repeat until all sides turn golden brown. Place them on the plate.

Chicken and Shrimp Dumplings 4 Ways

Filed Under: Appetizer, Poultry, Seafood Tagged With: asian, chicken, chinese, dimsum, dumpling, shrimp, siumay, wonton

Let's make this recipe and comment below

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