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Dim Sum – Chives Dumplings | 点心 – ニラ餃子

My last post on the series of ‘dim sum’.

This is the standard, typical dumpling, perhaps the most well eaten in Japan and all over the world. I should say the fillings can vary to every cook but I’ve made the typical dumpling with lots of Chinese chives (called Nira). The filling can also be rolled into a egg roll shape which looks different and fun to do when making a lot of ‘dim sums’.





Dim Sum – Chives Dumplings | 点心 – ニラ餃子


This dumpling can be kept frozen so it can be pre-made and let it thaw in the refrigerator and use half frozen before cooking.



Egg roll shape….fun and easy to make.



Making it into a (apple pie) pastry type.


Slightly burnt fried dumplings.

ニラ海老餃子 | Chinese Chives Fried Dumplings


  • 薄力粉・・・・・・・・200g
  • 熱湯・・・・・・・・・140ml
  • サラダ油・・・・・・・適量
  • 餅皮の材料を混ぜ、なめらかになるまで捏ねます。ぬれ布巾をかぶせ、15分ほど寝かします。



  • 生のにら・・・・・・・・250g
  • えび・・・・・・・・・・200g


  • 鶏肉・・・・・・・・・・120g (細かく切る、ひき肉でも可)
  • 酒・・・・・・・・・・・小さじ1
  • コーンスターチ・・・・・小さじ1/2 (エビ用)
  • 醤油・・・・・・・・・・小さじ1/2
  • こしょう・・・・・・・・小さじ1/8
  • みりん・・・・・・・・大さじ1
  • ごま油・・・・・・・・・小さじ1/2
  • コーンスターチ・・・・・小さじ1
  • 塩・・・・・・・・・・・小さじ1/2
  • 具材は全部混ぜ合わせよく練る。
  • 包み方はこちらの参考を見るといいかも


ニラ海老餃子 | Chinese Chives Fried Dumplings


For the dough

  • 200g soft wheat flour
  • 140ml boiling water
  • Vegetable oil
  • Place all the ingredients in one bowl adding boiling water. Combine with chopsticks and knead to one ball. Knead until the dough appears to feel smooth and soft like your earlobe. Let is rest for 15 minutes covered with a wet cloth to avoid surface drying.


<Dumpling Filling>

  • 250g Shrimp (wash the shrimp in corn starch – to clean, remove the spinal dirt and cut into small sizes)
  • 250g Chinese Chives (Chopped into small pieces)
  • 120g Chicken Meat (Chopped into thin slices)
  • 1 Teaspoon Sake
  • 1/2 Teaspoon Soy Sauce
  • 1/8 Teaspoon White Pepper
  • 1 Tablespoon Mirin
  • 1/2 Teaspoon Sesame Oil
  • 1 Teaspoon Corn Starch
  • 1/2 Teaspoon Slat
  • Chop the shrimp, Chinese chives and shredded chicken. Blend (or chop) well until the shrimp becomes a fine paste like filling adding the rest of the ingredients.
  • To make the dumplings, the video is a good reference to see how to fold the dumplings.


Dim Sum – Chinese pork buns (bao)| 点心 – 中華饅頭

I have posted the Chinese pork buns (bao) on 2015/January 4th which were the large baos. For a dim sum party, I have made it into small buns so it will not fill up all your appetite. The meat baos are my favorite but for sweet lovers I made some baos with sweet aduki paste.



Makes 16 small buns

For the dough –

  • 200g flour
  • 1 Tablespoon sugar
  • 1 Teaspoon yeast
  • Pinch of salt
  • 1 Teaspoon vegetable oil
  • 110ml warm water


For the filling –

  • 300g pork mince meat (or pork/beef combined minced meat)
  • 1/4 cabbage or hakusai (white cabbage)
  • 1 tablespoon tenmenjyan (Chinese sweet bean sauce/miso)
  • 1.5 teaspoon salt
  • 2 teaspoon chicken soup powder
  • Sprinkle of pepper
  • 2 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1/4 chopped leaks
  • 1 teaspoon fresh chopped ginger
  • 6 Chinese chives



For the dough –
① Combine flour, yeast, baking powder and sugar with water and mixing the dough with chopsticks.
Knead for about 10 minutes by hand until the dough feels like an eartub skin texture.
③ Cover the bowl with a wet cloth to prevent the dough from drying, ferment for approx. Summer 40 minutes, Winter 1 hour.

Note – Yeast ferments well at 30degrees centigrate.

For the filling –
① Chop the cabbage or Chinese cabbage rubbing it with salt.
② Leave the cabbage for about 1 hour and moisture will start to extract.

③Wrap the cabbage in a kitchen cloth and squeeze the moisture out of the cabbage.
④ Mix the cabbage and all of seasoning with minced pork.
⑤ Keep it in the refrigerator until use.

For the dough, part 2 –
① Place the fermented dough on a floured table, cutting it into two with you hand.

② Stretch the dough to a long thin pipe, cutting the dough into 4 pieces, lighly flouring the individual dough and shaping it to a round ball shape. Make 8 small round doughs.
Wrapping and shaping the buns –
① Hold the dough on your left hand.

② With your right index finger and thumb, squeeze and stretch the rim of the dough rotating and holding the dough with your left hand thumb.
③ While turning the dough clockwise with your left hand fingers, make a fold with your right hand index finger and thumb.
④ See youtube for how to wrap a Chinese Bao.

⑤ Place the buns on top of cut out greasing paper laid inside the steamer. Let the buns ferment for secondary fermentation for approx. 30 minutes at room temperature.

※ Leave a good space to prevent the buns from sticking together during steaming.
Steaming –
① Steam from water.
② For a large size bun, 20 minutes is an approximate time after boiling point and 15 minutes for a standard relatively small sized bun.


Makes 16 small buns

For the dough –

  • 薄力粉・・・・・・・・・・・・・・200g
  • グラーニュ糖・・・・・・・・・大匙1
  • イースト・・・・・・小匙1
  • 塩・・・・・・・・ひとつまみ
  • サラダ油・・・・・・大匙1
  • ぬるま湯・・・・・・110ml
  • (夏は水、冬はぬるま湯)


For the filling –

  • 豚挽き肉(和牛合い挽き)・・・・・・・・・300g
  • 白菜 or キャベツ・・・1/4個
  • 甜麺醤・・・・・・・・大匙1.5
  • 塩・・・・・・・・・・小匙1.5
  • 鶏ガラスープの素・・・・小匙2
  • 胡椒・・・・・・・・・少々
  • ごま油・・・・・・・・小匙2
  • 醤油・・・・・・・・・小匙1
  • 葱のみじん切り・・・・1/4本


Dim Sum – Taiwanese Chimaki | 点心 – 台湾ちまき

Recipe can be seen at my November 25, 2015  post.




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