How to Make Chinese Fish and Chive Dumplings Asian Cooking Recipe Cuisine

China Chinese Fish and Chive Dumplings

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2/3 lb mild-tasting white fish fillet, such as cod

½ tsp salt

1/8 tsp ground pepper

¼ cup chicken stock or water

1 ½ tbsp soy sauce

1 tbsp Shaoxing rice wine or dry sherry

2 tbsp canola oil

1 ½ tbsp sesame oil

1 ½ tbsp finely minced fresh ginger

¾ cup chopped scallions, white and green parts

1 lb. dumpling wrappers or 16 wrappers, ¾-in. in diameter

Canola or peanut oil for panfrying


Directions:

Cut fish into 1-inch chunks making sure to discard any bones. Put in a food processor.

Combine salt, pepper, chicken stock, soy sauce, wine, canola oil and sesame oil. Mix well and pour tbsp into food processor. Run the food processor and pour remaining liquid into the feed tube of the food processor. Grind to a coarse paste.

Return paste to a bowl and mix in ginger and scallions. To develop flavor set aside at room temperature for 30 minutes. 

Scoop 1 tbsp of filling into each wrapper and form half-moons.

Take a medium or large nonstick skillet and over medium-high heat add 1 ½  - 2 tbsp of oil. Place dumplings one at a time, sealed edges up in a winding circle pattern. Fry until golden brown for 1-2 minutes.

Hold the lid close to the skillet and add water to a depth of ¼ inch. Cover with the lid and lower the heat to medium. Let the water bubble for 8-10 minutes until it is mostly gone. 

Move the lid and let the steam shoots out. When most of the water is gone, remove the lid. Let the dumpling fry for another 1-2 minutes until crispy. 

Turn off heat and wait until sizzling stops before transferring to a serving plate. To maintain crispness, display with the bottom/golden brown part up.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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