Dim Sum Prawn and Chives Vegetable Crystal Dumpling | 韭菜粿的做法

Prawn and Chives Crystal Dumpling is a signature Chinese Dim Sum cuisine. It is the next best popular dim sum dish after Prawn Crystal Dumpling also known as "Har Gow". As the name suggest, the texture of the dumpling skin is translucent, tender and slightly chewy. The only difference is the filling. Har Gow's filling is mainly with prawns. Prawn and Chives crystal dumpling includes a large proportion of chives in the recipe. In Korea, this is known as Saeu buchu mandu: 새우 부추 만두.
In this recipe, the dumplings are packed with prawn and chives. The filling is very juicy. It has natural sweetness from the prawns and aromatic umami from the chives. The dumpling skin is translucent, tender and slightly chewy. The dumplings taste sweet and savoury. Serve warm with garlic chilli sauce or black vinegar with chilli oil sauce. It taste good without the sauce as well.
This is Episode 2 in a series of Chinese Crystal Dumpling Recipes
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👩‍🍳👨‍🍳 If you have tried my recipe, do leave a comment below! Would definitely love to hear from you!
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PREP COOK WAIT TIME SERVES
1 hour 7-8 min 15 min 32 pieces
Ingredients:
Filling:
300 grams small prawns, peeled, deveined. Minced (approx. 500 grams of unpeeled prawns) 虾 （小）300克 洗干净，虾壳虾线去掉 (大概500克没去壳的虾）
150 grams of medium or large prawns, peeled, deveined. Each piece cut into 3 pieces (approx. 300 grams of unpeeled prawns) 虾 （中等）150克 洗干净，虾壳虾线去掉 (大概300克没去壳的虾）
200-250 grams of chives, finely chopped 韭菜200-250克
1-1/2 to 2 teaspoon salt 1-1/2 到 2 茶匙 盐
2-1/2 teaspoon sugar (1 teaspoon to be added into the medium size prawns) 2-1/2 糖 (1汤匙加入中等虾）
2 teaspoon cornstarch 玉米淀粉 2茶匙
2 teaspoon sesame seed oil 麻油2茶匙
1 tablespoon vegetable oil 菜油1汤匙
Dough:
160 grams (1-1/4 cup + 1-1/2 tablespoon) wheat starch 澄粉160克 (1-1/4
40 grams (1/4 cup + 1-1/2 tablespoon) tapioca starch 木薯粉40克 （1/4杯+1-1/2汤匙）
1/2 teaspoon salt 盐1/2茶匙
1 teaspoon sugar 糖1汤匙
300 ml ( 1 cup + 3 tablespoon) boiling water 开水300毫升（1杯+3汤匙）
5 ml ( 1 teaspoon) vegetable oil 菜油5克 （1茶匙）
Sauce: Best eaten with garlic chilli sauce or black vinegar chilli sauce
Black vinegar chilli sauce ingredients:
2 tablespoon black vinegar 黑醋2汤匙
3 teaspoon chilli oil 辣椒油3茶匙
1 teaspoon sesame oil 麻油1茶匙
Some shredded ginger 酱丝
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#ruyiasianrecipes #dimsum #steambun

[@ChubbyWhale]

You nailed it, it looks beautiful! I know making this needs practices :D Saved this recipe!!

[@ruyiasianrecipes]

Haha yeah it does take practice but this dough is quite easy to shape. Do try it ! Thanks 😊 for saving my recipe

[@halalfoodtaster4373]

That looks good

[@ruyiasianrecipes]

Thank you 😊

[@bauyenwon6907]

Looks really yummy and pretty!!👍

[@ruyiasianrecipes]

Bau Yen WON thank you very much! Do try it ! It’s really yummy 😋

[@changkhaiwong9718]

Looks delicious

[@ruyiasianrecipes]

Thank you very much 😊

[@jaya5980]

The recipe looks nice.

[@ruyiasianrecipes]

Thank you very much. Do try it if you have the time ☺️

[@khalidairatni3991]

Merci beaucoup pour la recette

[@ruyiasianrecipes]

google translated this Je vous en prie! 😁

[@hvoonong4087]

Hmm..... Yummy, 👍👍👍

[@ruyiasianrecipes]

Thank you very much 😊

[@afahl6838]

好吃

[@ruyiasianrecipes]

谢谢 😊

[@karenkwong3045]

Thankyou again for another great recipe. I would like to ask if I could use the same measurements that you shared for Har Gow wrapper for this dim sum? Can I use the har gao wrapper for this one? It would be great if I can use one type of wrapper for Har Gow and Prawns and Chives !! Thanks for your advice in advance.😅

[@ruyiasianrecipes]

Hello 👋 thanks so much for trying my recipes!!! Yes you can but I would recommend trying out this wrapper recipe as it goes well with the prawn and chives filling.

[@widya8843]

I like

[@ruyiasianrecipes]

Thank you very much ! Do try it it’s very delicious 😋

[@khalidairatni3991]

Bravo

[@ruyiasianrecipes]

Thank you very much ! 😊

[@mythrayieiyer9793]

Can I substitute tapioca starch with potato starch?

[@ruyiasianrecipes]

Hi I’ve not tried with potato starch but I’ve read some recipes using potato starch. Hope this helps 😊

[@onetzen]

😋👍

[@ruyiasianrecipes]

Thank you very much 😊

[@shalanigoonetilleke1291]

Hi... cant we make with wheat flour?

[@ruyiasianrecipes]

Hi unfortunately no. Won’t be able to get the texture

[@shirleylhw7207]

Wheat starch same as wheat flour?

[@ruyiasianrecipes]

Hi it’s not the same it’s also called tang mien flour used to make dim sum

[@MissYinKS]

Hi, may I know why my skin tends to break apart when I roll them flat or when wrapping? It is so hard to wrap as the skin keeps tearing apart.. Thanks

[@ruyiasianrecipes]

Hi a few things maybe the problem. When you poured the water, was it just boiled? Also , when kneading the dough, need to knead until smooth and it should not stick to your hands anymore. Another thing might help is to let it rest slight longer maybe another 10 minutes. When using the rolling pin to flatten it, gently roll to the center. If all else fails then reduce the water content slightly. Hope this helps ☺️

[@MissYinKS]

@@ruyiasianrecipes the first few are easy to flatten and wrap without tearing apart, the next few ones they turn harder. Could it be that the dough is too dry?

[@ruyiasianrecipes]

@@MissYinKS oh I see they do tend to dry out, can cover with a plastic wrap or place in airtight container. Does it crack when you use your palm to press it flat? If it does, just add a few drops of water to the remaining dough and knead again. It will be pliable again. 😊

[@MissYinKS]

@@ruyiasianrecipes yes it does, and the edge of the dough tend breaks when flatten out. Thank you for your tips again, I would try again! Tqvm❤️❤️

[@ruyiasianrecipes]

Oh ok then it dried out. Just add a few drops of water to the dough and knead again until smooth 😊