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Pan Fried Chive and Shrimp Dumpling

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 Dumplings

Ingredients

Filling

  • 1 lb. shrimp ½ lb minced, ½ lb chopped
  • 2 cup chives chopped
  • 1 tsp sesame oil
  • 2 tbsp tamari
  • ¼ tsp salt
  • ¼ tsp white pepper
  • ½ tsp coconut sugar
  • 1 tbsp cornstarch

Dough

  • 1 lb rice flour (¼ cup in the bag)
  • 2 cups of water
  • 2 tbsp vegetable oil

Oil

Instructions

  1. Boil small pot of water and prep a bowl of ice. Blanch the chives in the boiling water for a second then place chives in the ice, then squeeze all the excess water out of the chives with a cheesecloth.
  2. Combine all ingredients for filling a medium sized bowl. Refrigerate for two hours before using.
  3. While your filling is in the fridge, you can start working on your dough. Bring your water to a boil, then remove from heat. Place the rice flour into a large bowl, leaving ¼ cup of flour in the bag. Add hot water and oil to flour. Add a ¼ cup of water at a time and knead with hands until you get the dough into a good consistency that does not just fall apart, but you don’t want it to sticky that you can’t work with it.
  4. Sprinkle extra flour onto a cutting board so your dough doesn’t stick to the board when you roll it out. Make little dough balls, then roll them out with a rolling pin into thin circles.
  5. Place your filling in the center of your dough, then bring all the edges to the center to seal off your dumpling.
  6. Prepare a steamer. Steam dumplings for 15-20 minutes until the dough is slightly translucent.
  7. Heat oil up in a medium sized pan for shallow frying over medium heat. Fry dumplings on each side for a couple minutes until just slightly browned.