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.
Uncooked Tofu Skin Dumplings 
Uncooked Dumplings
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.
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:
- Steamed regular dumplings
- Steamed tofu skin dumplings
- Fried regular dumplings
- 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 4 Ways
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
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Chop chicken and shrimps into a small pieces.
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In a large bowl put chicken and shrimp with cornstarch, salt, pepper, 1 egg white, crushed ginger and garlic.
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Stir until evenly distributed.
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For using dumpling wrapper, place about 1/3 tablespoon of filling on dumpling wrapper.
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Dampen the edge of the wrapper with egg white.
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Fold the dumpling in half.
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Hold the dumpling with one hand and start sealing the edge with the other hand.
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Repeat with all the rest of wrappers and filling.
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For using tofu skin, place about 1/3 tablespoon of filling on the center of tofu skin.
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Close it by fold the edges of the tofu skin.
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Repeat with all the rest of wrappers and filling.
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To steam the dumpling, boil the water in a pan.
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Steam half of dumplings for about 15-20 minutes.
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After the dumpling is cooked, place them on the plate.
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To pan fry, In a large non-stick skillet over a medium heat, heat oil.
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Once the pan is hot, place the rest of the dumplings.
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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.
