Pork And Chive Dumplings With Dried Shrimp Recipe

Posted by
Rate It!
Pork And Chive Dumplings With Dried Shrimp
Add your photo!



  1. Make Dough:
  2. In large bowl, combine flour, salt, and 1 cup boiling water.
  3. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.)
  4. Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
  5. While dough rests, make filling.
  6. ~~~~
  7. Make Filling:
  8. In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined.
  9. Refrigerate until ready to use.
  10. ~~~~
  11. Roll Out Wrappers:
  12. Line large baking sheet with paper towels and dust lightly with flour.
  13. Divide dough into 3 even pieces.
  14. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log.
  15. Using floured knife, cut each log into 1-inch-long sections.
  16. Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round.
  17. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
  18. ~~~~
  19. Fill and Pleat Dumplings:
  20. Line second large baking sheet with paper towels and dust lightly with flour.
  21. Hold 1 wrapper in palm of hand. Using fingertip dipped in water, gently wet around edge of wrapper.
  22. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
  23. Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand.
  24. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
  25. ~~~~
  26. To Steam Dumplings:
  27. In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil.
  28. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
  29. ~~~~
  30. To Pan-Fry Dumplings:
  31. In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking.
  32. Add 13 to 14 dumplings, pleated sides up and sides not touching and let brown for 4-6 minutes.
  33. Pour 1/2 cup broth/water into pan, cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.)
  34. Transfer dumplings, crisp sides up, to platter and keep warm.
  35. Repeat with remaining 2 batches of dumplings.
  36. ~~~~
  37. While dumplings are cooking, make dipping sauce: In medium bowl, stir together all ingredients.
  38. ~~~~
  39. Serve dumplings warm with dipping sauce.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 117.36 Kcal (491 kJ)
Calories from fat 83.75 Kcal
% Daily Value*
Total Fat 9.31g 14%
Cholesterol 12.96mg 4%
Sodium 308.01mg 13%
Potassium 71.47mg 2%
Total Carbs 5.82g 2%
Sugars 0.44g 2%
Dietary Fiber 0.39g 2%
Protein 2.25g 5%
Vitamin C 2.4mg 4%
Iron 0.2mg 1%
Calcium 7.3mg 1%
Amount Per 100 g
Calories 265 Kcal (1110 kJ)
Calories from fat 189.11 Kcal
% Daily Value*
Total Fat 21.01g 14%
Cholesterol 29.26mg 4%
Sodium 695.52mg 13%
Potassium 161.38mg 2%
Total Carbs 13.14g 2%
Sugars 0.98g 2%
Dietary Fiber 0.88g 2%
Protein 5.09g 5%
Vitamin C 5.5mg 4%
Iron 0.4mg 1%
Calcium 16.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 3
  • 3

Good Points

  • saturated fat free

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top