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Ashland – Oct. 2017
Visit Vancouver USA – Oct. 2017
Olympic Peninsula – Oct. 2017

Chef Wah’s Dim Sum Dumplings

Recipe for Chef Wah's Dim Sum Dumplings

Chive Dumplings

These dim sum dumplings are the ones Sandra and John Scott learned to make when they attended The Academy at the Peninsula Hotel in Hong Kong.

Recipes courtesy of Chef Way, Peninsula Hotel, Hong Kong

1 pound finely minced shrimp meat

1 cup diced chives

1/2 cup diced Chinese mushrooms

1 tablespoon sesame oil

1/ 4 teaspoon salt

1 teaspoon chicken powder

1 tablespoon sugar

Mix ingredients and chill for four hours.

Picture of two Chef's making dim sum dumplings

Chef Wah demonstrates how to pinch the dim sum dumplings closed.

 

 

 

 

 

 

 

 

 

 

Shrimp Dumplings

6 ounces finely minced shrimp

3 tablespoons finely chopped bamboo shoots

1/4 teaspoon salt

1 teaspoon chicken powder

1/4 teaspoon sugar

1/4 teaspoon sesame oil

 

Mix all ingredients for the stuffing and leave them refrigerated for 4 hours.

 

Dim Sum Wrappers

(You can also buy wrappers.)

2 cups wheat flour

3 tablespoon cornstarch

1 3/ 4 cups boiling water for shrimp dumplings

or

1 3/ 4 cups boiling chive water for chive dumplings. To make chive water boil three ounces of diced chives in two cups of water until green and strain and use instead of plain water. Food color can be added if needed.

Mix ingredients adjusting if necessary to for dough. Form a small ball, roll out until thin, place stuffing on top, press closed to make a purse shape for Shrimp Dumplings, or any desired shape for chive dumplings, and steam for 4 minutes.

 

 

 

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.