crispy chive and shrimp rice paper dumplings

Inspired by gao choy gao (韭菜饺) from dim sum, these crispy chive and shrimp rice paper dumplings are one of my new favorite things to make with garlic chives!

Traditionally, the translucent wrapper is made from a mixture of starches like wheat starch and tapioca starch. For this recipe, we'll use store-bought rice paper as a shortcut. In fact, I might even like these better, as they get so nice and crispy when pan-fried!

What are garlic chives?

Garlic chives, also known as Chinese chives, are an herb in the onion family that have a garlic flavor. They are much more flavorful compared to regular chives.

When eaten raw, they provide a pungent garlicky flavor that will linger on your tongue and give you strong garlic breath -- I speak from experience! We typically enjoy them cooked lightly and simply (the flavor mellows out), like in stir-fries or dishes such as garlic chive scrambled eggs or these crispy chive and shrimp dumplings.

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Crispy Chive and Shrimp Rice Paper Dumplings

A shortcut (and more delicious) version of the popular translucent chive and shrimp dumplings at dim sum, these crispy dumplings are savory and juicy with a golden brown crust.
Prep Time 15 minutes
Cook Time 20 minutes
Assembling Time 20 minutes
Total Time 55 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Asian, Chinese
Servings 16 dumplings

Ingredients
  

Optional Dipping Sauce

Instructions
 

Make the scrambled eggs

  • In a bowl, beat together 3 large eggs and salt for 1 min or until large bubbles form.
    3 large eggs, ⅛ teaspoon salt
  • To a well-preheated pan, add some neutral oil. Pour in the beaten eggs, which should firm up almost instantly. Move your spatula in circular motions to create small fluffy curds. Use your spatula to break them up into small chunks. Once there’s no more liquid, take the pan off the heat — this should only take a minute or less.
    neutral oil for cooking

Prepare the dumpling filling

  • Wash and chop the garlic chives into about ½ inch long pieces.
    4 oz garlic chives or Chinese chives
  • Roughly chop the peeled and deveined shrimp.
    6 oz large shrimp
  • Add the shrimp and garlic chives to a large bowl with all the seasonings. Give it a good mix, separating any large chunks of shrimp.
    1.5 tablespoon sesame oil, 1 tablespoon soy sauce, ½ tablespoon oyster sauce, ⅛ teaspoon white pepper, ¼ teaspoon five spice powder, ¼ teaspoon chicken bouillon powder, ⅛ teaspoon sugar, 1 teaspoon Shaoxing wine
  • Then add the scrambled eggs into the bowl, and give it a final mix.

Assemble the rice paper dumplings

  • Cut each piece of rice paper into quarters (4 equal pieces). Dip one quarter into a bowl of room temperature water, shaking off any excess.
    8 pieces rice paper
  • Place it onto your cutting board and add about 1.5-2 tablespoon of filling in the center. Once the rice paper is pliable (usually ~20-30 seconds after it has been wet), bring the edges together towards the center and over the filling to create a wrapped dumpling. These dumplings will expand just a bit when cooking, so don’t wrap them too tightly, but make sure they are sealed.
  • (Optional but recommended) Double wrap the dumpling with a second piece of rice paper. This makes for a crispier and more secure dumpling wrapper that holds the filling together better. Do this by placing the wrapped dumpling seam side up onto another piece of wet rice paper. Fold in the edges the same way, towards the center. (Watch the video for a visual tutorial).
  • Repeat until you run out of filling.

Pan-fry the dumplings

  • To a pan on medium heat, add some oil. Place the dumplings into the pan and make sure they’re not touching. Fry each side for about 5-7 minutes or until they get golden brown. We want to achieve this crispy crust slowly, so medium heat, not high heat, is recommended.
    neutral oil for cooking
  • When both sides are golden brown, remove from the pan and place on a wire rack to let cool.
  • Optionally, mix together a dipping sauce.
    1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar, 1 teaspoon chili oil, ½ teaspoon sesame oil
  • For maximum crispiness, these are best enjoyed a few minutes after cooling down. Be careful as they’ll be hot!
Keyword chive shrimp crystal dumpling, chive shrimp dumpling, gao choy gao
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