Chicken and shrimp dumplings 4 ways is simple yet very delicious appetizer. Done in 4 ways so you won’t get tired of it. Steamed and fried, with original dumpling wrappers and tofu skin.
The reason why I gave a recommendation to made dumplings is because my sister (Hani) once made it a 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 dim sum/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 a 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
How to make chicken and shrimp dumplings 4 ways:
Chop chicken and shrimps into a small pieces.
In a large bowl put chicken and shrimp with cornstarch, salt, pepper, 1 egg white, crushed ginger and garlic.
Stir until evenly distributed and continue stir until the egg whites turn white in the mixture. This step will make the mixture a little bit bouncy and delicious.
For using dumpling wrapper, place about 1/3 tablespoon of filling on dumpling wrapper.
Dampen the edge of the wrapper with egg white.
Fold the dumpling in half. Hold the dumpling with one hand and start sealing the edge with the other hand. For the detail, you can watch our tutorial video.
Repeat with all the rest of wrappers and filling.
For using tofu skin, place about 1/3 tablespoon of filling on the center of tofu skin.
Close it by fold the edges of the tofu skin. For the detail, you can watch our tutorial video.
Repeat with all the rest of wrappers and filling.
Steamed dumplings
Steam half of dumplings for about 15-20 minutes. After the dumpling is cooked, place them on the plate.
Fried dumplings
To pan-fry, In a large non-stick skillet over a medium heat, heat oil. Once the pan is hot, fry the uncook dumplings.
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 & 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
-
Chop chicken and shrimps into a small pieces.
-
In a large bowl put chicken and shrimp with cornstarch, salt, pepper, 1 egg white, crushed ginger and garlic.
-
Stir until evenly distributed and continue stir until the egg whites turn white in the mixture. This step will make the mixture a little bit bouncy and delicious.
-
For using dumpling wrapper, place about 1/3 tablespoon of filling on dumpling wrapper.
-
Dampen the edge of the wrapper with egg white.
-
Fold the dumpling in half. Hold the dumpling with one hand and start sealing the edge with the other hand. For the detail, you can watch our tutorial video.
-
Repeat with all the rest of wrappers and filling.
-
For using tofu skin, place about 1/3 tablespoon of filling on the center of tofu skin.
-
Close it by fold the edges of the tofu skin. For the detail, you can watch our tutorial video.
-
Repeat with all the rest of wrappers and filling.
Steamed dumplings
-
Steam half of dumplings for about 15-20 minutes. After the dumpling is cooked, place them on the plate.
Fried dumplings
-
To pan-fry, In a large non-stick skillet over a medium heat, heat oil. Once the pan is hot, fry the uncook dumplings.
-
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.
Leave a Reply