Ingredients

The following ingredients have 85 Servings
  • 1 pound boneless, skinless chicken thighs, diced into 1 inch cubes
  • 1 pound shrimp, peeled, deveined and diced
  • 1 bunch of Chinese chives (or garlic chives), loosely chopped
  • 4 cloves garlic, halved
  • 3 tablespoons ginger, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 80-90 round dumpling wrappers

Instruction

  • Combine chicken, shrimp, chives, ginger, garlic, soy sauce and sesame oil in a food processor.
  • Process on low for about 30 seconds until mixture is chopped finely.
  • Scoop a spoonful of the mixture into the centre of a dumpling wrapper.
  • Dip your finger in water and smear along the edges of the dumpling wrapper.
  • Bring the edges up, enclosing the filling and pleat the side together into a little bag to seal the mixture inside.
  • Repeat until all the mixture is used up.
  • In a large skillet, heat vegetable oil over medium heat. Add dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
  • In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender.
  • Fill a large pot with 2/3 water and bring to a boil. Add dumplings and cook until they float and continue to cook for 2-3 minutes.
  • Repeat with remaining dumplings or store in the freezer.