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

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 and continue stir until the egg whites turn white in the mixture. This step will make the mixture a little bit bouncy and delicious.

  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. Hold the dumpling with one hand and start sealing the edge with the other hand. For the detail, you can watch our tutorial video.

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

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

  9. Close it by fold the edges of the tofu skin. For the detail, you can watch our tutorial video.

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

Steamed dumplings

  1. Steam half of dumplings for about 15-20 minutes. After the dumpling is cooked, place them on the plate.

Fried dumplings

  1. To pan-fry, In a large non-stick skillet over a medium heat, heat oil. Once the pan is hot, fry the uncook dumplings.

  2. 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.