Water Dumplings with Chives

Name: Water Dumplings with Chives
Cuisine: China
Ingredients: Pinch of white pepper; 1 teaspoon salt; 2 cups chives, washed, dried, with the tip of the root end discarded, and cut into ¼-inch lengths; 1 teaspoon ginger juice mixed with 1 teaspoon white wine; ½ pound shrimp, shelled, deveined, washed, dried thoroughly, and cut into ⅛-inch dice; ¼ cup fresh water chestnuts, cut into ⅛-inch dice; ¼ cup bamboo shoots, cut into ⅛-inch dice; 2 teaspoons light soy sauce; 1 tablespoon oyster sauce; 1 pound ground pork; 2 tablespoons cornstarch; 2 teaspoons peanut oil; 1½ teaspoons sugar; 2 teaspoons sesame oil

Gau Choi Soi Gau

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is another variant on a Cantonese tradition. The water dumplings that I remember, so called because they are boiled in water, were basic mixtures of pork and shrimp. I have added the very special taste of fresh Chinese chives. I prefer these flat chives, also known as garlic chives, but if these are not available, then regular chives will suffice.

Ingredients

Asia
China
Cantonese
Guangdong Province
Snack
Starter

Ingredients

Method