Shrimp Chive Dumplings Recipe (Gow Choi Gaau) » Indonesia Eats

HomeAsian RecipesChineseShrimp Chive Dumplings Recipe (Gow Choi Gaau)December 10, 2010186ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

Gow Choi Gaau
What can I say about these Shrimp and Chive Dumplings? Once you bite it, the sweetness of shrimp is splashing into your mouth with a hint of garlicky aroma. Who doesn’t love dumplings? Almost everybody I know love dumplings. I like all kind of dumplings, Western and/or Asian style work for me 🙂

I didn’t make a truly Chinese dumplings here as I did a short cut for wrappers as well as using sambal for dipping :). Dumpling skins are easy to be found at most Asian markets in town. But, I’m not gonna stop you for trying to make the skins from scratch. I suggested you to follow a post of Use Real Butter for step by step dumpling wrappers/skins.

Thanks to Penny of Jeroxie for letting me know the Cantonese name for these dumplings. Either pan fried or steamed methods can be used to cook these Shrimp and Chive Dumplings.

What kind of chives did I use here? Chinese chive. It is known as garlic chive, nira, ku chai, he, kucai. So far, those are the only names that I can remember for Chinese chive. It has a stronger garlicky aroma than regular chive.

If you are interested to have a Indonesia Eats calendar with recipes and pictures, please click 2011 Celebrating the Joy of Indonesian Foods. Also, there is still a time to win a package of Soy Eco prize at So Nice Giveaway.

Shrimp and Chive Dumplings
– Gow Choi Gaau –

Ingredients:
340 g (3/4 lb) peeled and deveined shrimp
50 g (2 oz) Chinese chives, cut into 1-cm (0.4 inch) long
2/3 tsp ground dried shrimp (ebi)
1/4 tsp fish sauce
1/4 tsp tapioca starch
1/3 sesame oil
1/4 tsp ground white pepper
1/2 tsp each salt and sugar
round dumpling wrappers/skins
oil for pan frying
water

Methods:
1. Rinse shrimps with cold water and pat dry with paper towels.

2. Cut shrimps into 3 smaller pieces. Transfer into a bowl, add chives and mix well. Marinate the filling with the rest of the ingredients for 30 minutes in the refrigerator.

3. Lay a dumpling skin on a flat surface. Brush the edges of skin with a little water. Place the dumpling skin in your palm. Place 1 teaspoon of filling into dough, being careful to avoid the edges. Fold into half to make a crescent moon. Using your thumb, form little pleats on the top edge of the crescent, and press the two layers together to seal. Repeat the same until the filling is used up.

4. At medium to low heat, put the pan on stove and add some oil. Transfer all dumplings into the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/8 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 2 minutes. Open lid and let the remaining liquid cook off about 1 minute. Serve with any of your favourite dipping sauce.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious article2011 Celebrating the Joy of Indonesian Foods CalendarNext articleGarlic Chives and The FlowersIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Ju (The Little Teoch December 12, 2010 At 9:49 PMTotally awesome job! Love it! I only eat seafood, so this is perfect for me. Just FYI, if you want a recipe for the dumpling skin, I have it on my blog. The difference in texture is worth the effort, promise!Reply
  2. Lia Chen December 12, 2010 At 10:59 PMI won’t resist this! I always love to eat dumplings. Just like gyoza, I love the golden brown bottom part most 🙂Reply
  3. Anncoo December 12, 2010 At 11:27 PMYour chive dumpling or gow choi gaau looks delicious and I like to add lots of chive in the wrapping.Reply
  4. Little Corner of Min December 13, 2010 At 2:10 AMDelicious! I would love to have a plate of this!Reply
  5. Ju (The Little Teochew) December 13, 2010 At 4:49 AMTotally awesome job! Love it! I only eat seafood, so this is perfect for me. Just FYI, if you want a recipe for the dumpling skin, I have it on my blog. The difference in texture is worth the effort, promise!Reply
  6. tigerfish December 13, 2010 At 5:55 AMI enjoy these shrimps and chives dumpling too! Love love them!Reply
  7. Lia Chen December 13, 2010 At 5:59 AMI won’t resist this! I always love to eat dumplings. Just like gyoza, I love the golden brown bottom part most 🙂Reply
  8. Anncoo December 13, 2010 At 6:27 AMYour chive dumpling or gow choi gaau looks delicious and I like to add lots of chive in the wrapping.Reply
  9. A Box of Kitchen December 13, 2010 At 6:35 AMThey look a lot like gyouza (餃�?)! but Japanese gyouza uses mostly cabbage, nira chives, and ground pork for filling. Same like you, I usually use shrimp instead :)) Dumplings are just irresistible!Reply
  10. Little Corner of Mine December 13, 2010 At 9:10 AMDelicious! I would love to have a plate of this!Reply
  11. Frank December 13, 2010 At 11:47 AMThe combination of shrimp and chives just sounds wonderful!Reply
  12. tigerfish December 13, 2010 At 12:55 PMI enjoy these shrimps and chives dumpling too! Love love them!Reply
  13. Hester December 13, 2010 At 2:33 PMI love shrimp and chives in my dumplings 🙂 My mom grinds the shrimp all up basically into a paste and mixes it with ground pork and a bunch of other veggies. Soooooooo good!Reply
  14. Carolyn Jung December 13, 2010 At 3:32 PMBeautiful looking and so expertly pleated, too. Nothing beats homemade dumplings. You have me craving them now.Reply
  15. penny aka jeroxie December 13, 2010 At 4:39 PMI love this little dumplings as well. And as Ju said, try out with home made wrapper… so much difference and more tasty!Reply
  16. Frank December 13, 2010 At 6:47 PMThe combination of shrimp and chives just sounds wonderful!Reply
  17. JayP December 13, 2010 At 8:22 PMWow, we love anything spicy and we also love shrimps. These look sooo good. Maybe we’ll struggle to get some of the ingredients here in Fethiye though. �?Reply
  18. Hester December 13, 2010 At 9:33 PMI love shrimp and chives in my dumplings 🙂 My mom grinds the shrimp all up basically into a paste and mixes it with ground pork and a bunch of other veggies. Soooooooo good!Reply
  19. Carolyn Jung December 13, 2010 At 10:32 PMBeautiful looking and so expertly pleated, too. Nothing beats homemade dumplings. You have me craving them now.Reply
  20. penny aka jeroxie December 13, 2010 At 11:39 PMI love this little dumplings as well. And as Ju said, try out with home made wrapper… so much difference and more tasty!Reply
  21. Jun @ IndoChine Kitc December 14, 2010 At 2:32 AMI have been eyeing Jen’s recipe for months! Never got around to do it. You made it so beautifully!Reply
  22. JayP December 14, 2010 At 3:22 AMWow, we love anything spicy and we also love shrimps. These look sooo good. Maybe we’ll struggle to get some of the ingredients here in Fethiye though. �?Reply
  23. Jun @ IndoChine Kitchen December 14, 2010 At 9:32 AMI have been eyeing Jen’s recipe for months! Never got around to do it. You made it so beautifully!Reply
  24. noobcook December 14, 2010 At 3:37 PMthey are so gorgeously pleated… love these dumplings :)~Reply
  25. noobcook December 14, 2010 At 10:37 PMthey are so gorgeously pleated… love these dumplings :)~Reply
  26. Xiaolu @ 6 Bitterswe December 15, 2010 At 12:46 PMThis looks wonderful, Pepy! I love how the dumplings are just slightly browned. Really tempting and different styling from your usual.Reply
  27. Xiaolu @ 6 Bittersweets December 15, 2010 At 7:46 PMThis looks wonderful, Pepy! I love how the dumplings are just slightly browned. Really tempting and different styling from your usual.Reply
  28. Jun Belen December 17, 2010 At 2:45 AMI love dumplings!! And yours look so wonderful. I love the shrimp and chive colors that you can see through the wrapper. Lovely!Reply
  29. Jun Belen December 17, 2010 At 9:45 AMI love dumplings!! And yours look so wonderful. I love the shrimp and chive colors that you can see through the wrapper. Lovely!Reply
  30. Mei Teng February 8, 2011 At 12:59 AMI enjoy eating chives. These dumplings looked delicious.Reply
  31. Mei Teng February 8, 2011 At 7:59 AMI enjoy eating chives. These dumplings looked delicious.Reply
  32. pigpigscorner February 9, 2011 At 7:09 PMI love chives in my dumplings. Adds so much flavour!Reply
  33. pigpigscorner February 10, 2011 At 2:09 AMI love chives in my dumplings. Adds so much flavour!Reply

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