Chinese Chive and Shrimp Dumplings
Lunar New Year is this Saturday, February 10, and I am excited to get in the spirit and celebrate my heritage. Lunar New Year is observed in many East Asian countries, and part of the tradition is getting your loved ones together over a big meal and looking forward to the good times ahead.
This year is different though: It is the first one without my Popo, or maternal grandma. She lived to a glorious 106 last year, and while I’d be lying if I said my life hadn’t changed since she passed, I know that she would be happy if we honored her values and celebrated as we do every year: With family, friends, food, and fortune.
One of the recipes she loved to make is this particular chive and shrimp dumpling recipe. In Chinese culture, almost everything is symbolic from spring rolls representing bars of gold to noodles emblematic of longevity to dumplings resembling bags of money (!). This is a great recipe to make with your guests or just by yourself as a meditative activity. The chives here are specifically Chinese chives (jiu cai in Chinese). These are distinct from scallions in that these chives are flatter, thinner, and more delicate. Flavor-wise, their earthiness pair well with the briny shrimp. What I love about this recipe is not only its simplicity and flavor but also nostalgia. I’m sure you guys can relate with similar recipes!
I hope you guys enjoy this recipe as much as I love making it.
Ingredients
- 16-18 peeled and deveined shrimp, roughly chopped
- 1 bunch Chinese chives, chopped (about 2 cups)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger (about 1/2 inch), peeled and minced
- 1/2 tsp salt
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 5-6 sheets rice paper
- Olive oil, to brush
Directions
- Preheat your oven to 400F and lightly grease a baking dish. Alternatively, you can use an airfryer.
- Combine shrimp, chives, garlic, and ginger together.
- Add salt, sesame oil, and rice wine vinegar, being careful not to over mix. This will prevent the shrimp from getting tough.
- Rehydrate rice paper rolls according to manufacturer’s instructions: Typically this means dipping them in a large bowl of room temperature water and transferring to a board.
- Cut each circle in half, and spoon 1 heaping tbsp of shrimp filling to the center of each semicircle. Bring the corners diagonally, covering the filling and making a “pizza slice” shape. Tuck the remaining wrapper until you form a triangle. Set on baking dish and cover with a damp paper towel as you wrap the remaining dumplings.
- Lightly brush the tops with oil and put in oven until shrimp are pink, about 5-7 minutes.
- Serve with soy sauce. Enjoy!
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