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Cantonese Crystal Chive Dumplings

groups4 servingsspeedHardcountertopsPrep: 20 minsskilletCook: 7 minsscheduleTotal: 27 minsoutdoor_grillSteamed
Allergens:warningShellfishwarningSesamewarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total
01
Active Cooking
00:00:12
warningStay safe

Wash hands thoroughly after handling raw seafood to prevent cross-contamination.

  • Put 200g shrimp, 30g pork fat, 5g salt, 6g MSG, 10g sugar, 6g cornstarch, and pepper powder into the bowl
  • Mix on slow speed until sticky
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Watch out

Do not beat the shrimp too much, beat until sticky, otherwise it will lose its crisp texture.

Ingredients:tiger prawns (200 g)pork fat (30 g)Salt (5 g)MSG (6 g)sugar (10 g)cornstarch (6 g)Pepper powder
Tools:standing mixer
02
Active Cooking
00:00:46
warningStay safe

Hot oil may splatter when adding ingredients; be careful.

  • Heat up the pot
  • Add 12g corn oil and 15g garlic
  • Stir-fry until golden
local_fire_departmentMedium heat for about 2 minutes
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Watch out

Stir-fry the garlic until golden and do not burn it, otherwise it will taste bitter.

Ingredients:Corn oil (12 g)Garlic (15 g)
Tools:panwooden spatula
03
Active Cooking
00:01:04
  • Pour the fried garlic oil directly into 90 grams of chives
  • Mix well
  • Set aside
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Watch out

Chives must be thoroughly drained after chopping, otherwise they will release water and ruin the filling texture.

Ingredients:Chinese chives (90 g)
Tools:bowl
04
Active Cooking
00:01:27
  • Pour 10 grams of sesame oil into the shrimp paste and stir a few times
  • Then pour in the chives and mix well to complete the filling
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Watch out

Gently mix in the chives to avoid over-stirring which releases water from the chives.

Ingredients:sesame oil (10 g)Chinese chivestiger prawns
Tools:standing mixer
05
Active Cooking
00:02:30
warningStay safe

Watch out for steam burns when handling boiling water.

  • Bring 380 grams of water to a boil
local_fire_departmentHigh heat until boiling
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Watch out

The water must be at a rolling boil before scalding the wheat starch, otherwise the dough will fall apart.

Ingredients:water (380 g)
Tools:pot
06
Preparation
00:02:36
  • Put 150 grams of wheat starch, 45 grams of cornstarch, and 15 grams of sugar into the bowl
  • Mix slightly
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Watch out

Mix the flours evenly beforehand, otherwise uneven sugar distribution will affect the wrapper texture.

Ingredients:wheat starch (150 g)cornstarch (45 g)sugar (15 g)
Tools:bowl
07
Active Cooking
00:02:56
warningStay safe

Boiling water is extremely hot; be careful not to splash and burn yourself when pouring.

  • After boiling the water, pour it all into the flour
  • Mix well
  • Set aside for 10 to 15 minutes to cool down before continuing
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Watch out

Boiling water must be poured in all at once, otherwise parts won't be cooked and will lump.

Ingredients:waterwheat starchcornstarchsugar
Tools:wooden stick
08
Active Cooking
00:05:05
  • Add 50 grams of tapioca starch
  • Continue stirring until very smooth
  • Add 20 grams of corn oil and continue mixing until the dough is white, smooth, and elastic
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Watch out

Knead thoroughly after adding oil, otherwise oil will float on the surface and not penetrate.

Ingredients:tapioca starch (50 g)Corn oil (20 g)waterwheat starchcornstarchsugar
Tools:standing mixer
09
Active Cooking
00:05:48
warningStay safe

Be careful with your fingers when using a cleaver to press wrappers to avoid cuts.

  • Divide the dough into pieces of about 16 grams each
  • Use a knife to press them into thin round dumpling wrappers
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Watch out

The technique of patting wrappers must be neat and piece sizes must be uniform, otherwise uneven thickness affects steaming.

Ingredients:wheat starchtapioca starchcornstarch
Tools:cleaverWooden cutting board
10
Active Cooking
00:06:12
  • Take a dumpling wrapper
  • Add an appropriate amount of shrimp and chive filling
  • Pinch the edges tightly and shape it into a crystal chive dumpling
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Watch out

Pinch the edges tightly when wrapping, otherwise they will split and leak juice when steamed.

Ingredients:tiger prawnsChinese chives
Tools:wooden spatula
11
Active Cooking
00:08:13
warningStay safe

Be careful of hot steam when opening the steamer.

  • Bring water to a boil
  • Steam over high heat for 6 to 7 minutes until cooked
local_fire_departmentHigh heat steaming for 6 to 7 minutes
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Watch out

Keep the steaming time to 6 to 7 minutes, otherwise the wrappers will become too mushy.

Tools:bamboo steamerpot
12
Active Cooking
00:09:14
warningStay safe

Hot oil may splatter when pan-frying; be careful.

  • Heat up the pan
  • Add a little oil
  • Pan-fry the bottom of the dumplings until golden
local_fire_departmentMedium-low heat for about 3 minutes
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Watch out

Do not let the oil get too hot when pan-frying, otherwise the bottom will burn before the inside is heated through.

Tools:panchopsticks

groceryAll Ingredients

tiger prawns200 g
pork fat30 g
Salt5 g
MSG6 g
sugar25 g
cornstarch51 g
Pepper powder
sesame oil10 g
Corn oil52 g
Chinese chives90 g
Garlic15 g
wheat starch150 g
tapioca starch50 g
water380 g

blenderAll Tools Needed

standing mixerwooden spatulapanbowlpotwooden stickcleaverWooden cutting boardbamboo steamerchopsticks