Recipe courtesy of Ching-He Huang
1 hr
35 min
25 min
6 servings



Mix the shrimp, chives, oyster sauce, rice wine, water chestunts, celery, shiitake and some salt and pepper into a bowl and knead the filling with your hand so that all the flavors are combined well. Wash your hands and dry well.

Place a dumpling skin in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim. Fold into a half-moon, pressing down on the edges to make sure the edges of the dumpling skin stick together well. Make two pleats along the edges on either side of the half-moon shape. Set aside on a plate with the pleated edges up while you finish the remaining dumplings.

Heat a wok or pan over medium heat. Add a tablespoon of peanut oil. Place some of the dumplings in base-side down and cook for a few minutes. Sprinkle the wok or pan with some water and cover to create steam to help cook the dumplings. Cook until the dumplings are opaque, about 5 minutes. Repeat with the remaining dumplings.

Once cooked, transfer to a serving plate and serve immediately.



Recipe courtesy of Jane Edwards

Coconut Water Cold Brew Coffee

Recipe courtesy of Food Network

Prawn and Chive Potstickers

Recipe courtesy of Ching-He Huang

Endive Water Chestnut Salad

Recipe courtesy of Roger Mooking

Bacon-Wrapped Water Chestnuts

Recipe courtesy of Food Network Kitchen

Cashew Shrimp with Water Chestnuts

Recipe courtesy of LeeAnn Chin


Recipe courtesy of Oshiso Japanese Catering


Recipe courtesy of David Rosengarten

Crispy Scallops with Fresh Water Chestnuts

Recipe courtesy of Paul Wildermuth

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking