Delicious Shrimp and Chive Dumplings

Name: Delicious Shrimp and Chive Dumplings
Yield: Makes about 26 dumplings (1 package of large dumpling wrappers). The number may vary depending on how much filling you use.
Ingredients: 26 dumpling wrappers; 10 –15 shrimp; 1/4 onion; 1/2 bunch chives; 1 piece fish cake (about 3.5 oz/100g); Salt and pepper, to taste; 1 tablespoon potato starch (about 8 grams); 1 tablespoon cooking sake (about 15 ml); 2 teaspoons chicken bouillon powder; 1 teaspoon soy sauce; 1 teaspoon sesame oil; Grated garlic, to taste; Grated ginger, to taste; as needed Oil,; 1/2 cup water (100 ml)

na♡＊ @cook_40093600

A healthy shrimp dumpling recipe with no meat—enjoy the plump, juicy shrimp!
Recipe background: I was craving shrimp dumplings (^-^)/

na♡＊ @cook_40093600

A healthy shrimp dumpling recipe with no meat—enjoy the plump, juicy shrimp!
Recipe background: I was craving shrimp dumplings (^-^)/

Saved

Ingredients

Makes about 26 dumplings (1 package of large dumpling wrappers). The number may vary depending on how much filling you use.

26dumpling wrappers
10–15 shrimp
1/4onion
1/2 bunchchives
1 piecefish cake (about 3.5 oz/100g)
Salt and pepper, to taste
1 tablespoonpotato starch (about 8 grams)
1 tablespooncooking sake (about 15 ml)
2 teaspoonschicken bouillon powder
1 teaspoonsoy sauce
1 teaspoonsesame oil
Grated garlic, to taste
Grated ginger, to taste
as neededOil,
1/2 cupwater (100 ml)

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Steps

1

Finely chop the onion and cut the chives into 1/2-inch pieces. Sauté the onion until golden brown, then let cool. In the same pan, quickly sauté the chives.
2

Peel and devein the shrimp, then rinse briefly with water. Pat dry with paper towels and chop into pieces, leaving some texture.
3

Place the fish cake in a bowl and mash lightly by hand.
4

Add all the ingredients and seasonings marked with ★ to the bowl, and mix by hand until the mixture becomes sticky.
5

Fill the dumpling wrappers with the mixture and fold to seal. The number of dumplings will vary depending on how much filling you use. If you use a lot of filling, you may have extra wrappers left over.
6

Heat a frying pan over medium heat and add a little oil. Arrange the dumplings in the pan and lightly brown the bottoms. Pour in about 1/2 cup (100 ml) water and immediately cover with a lid.
7

Once the water has evaporated, remove the lid and let the dumplings crisp up on the bottom. Transfer to a plate and serve! Enjoy with a dipping sauce of ponzu and chili oil if you like.