Chinese · Lunch
Halibut and Chive Dumplings
Steamed dumplings filled with flaked halibut, fresh chives, ginger and sesame oil, wrapped in thin wheat starch dough. The filling stays delicate from egg white and cornstarch. Served with a light soy-vinegar dipping sauce.
$7
30 minsPrep
10 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
330Calories
30.2gProtein
8.9gFat
33.5gCarbs
1.4gSugar
2.1gFiber
1450mgSodium
78mgChol
1.6gSat Fat
620mgPotassium
60mgCalcium
2.1mgIron
1.3mcgVitamin B12
9mgVitamin C
Goes well with
Sauvignon Blanc
local
Jasmine tea
international
low-calorie
low-cholesterol
herb-salt
low-calorie
Instructions
1
Prep
Finely chop halibut fillet and chives separately. Grate ginger. Combine in a bowl with sesame oil, Shaoxing wine, salt, white pepper, egg white and cornstarch.
2
Chill
Cover and refrigerate filling for 15 minutes until fish firms up.
3
Build
Whisk wheat starch and tapioca starch in a heatproof bowl. Add boiling water, stir until shaggy dough forms. Drizzle vegetable oil and knead 2 minutes until smooth.
4
Wrap
Divide dough into 6 pieces. Flatten each into a 3-inch round. Fill centers with 1 tablespoon filling. Pleat and pinch edges closed into crescent shapes.
5
Steam
Arrange dumplings in a lined steamer basket over simmering water on medium-high heat. Steam 7–8 minutes until wrappers turn glossy and filling firms.
6
Plate
Remove dumplings to a plate with a slotted spoon. Stir soy sauce, rice vinegar and sesame oil together and serve as dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g halibut fillet
- 1 cup30g chives
- 2 tsp2 tsp ginger
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp egg white
- 2 tsp2 tsp cornstarch
- 5 oz140g wheat starch
- 2 tbsp2 tbsp tapioca starch, plus extra for dusting
- 2/3 cup160ml boiling water
- 2 tsp2 tsp vegetable oil
- 4 tsp4 tsp soy sauce, for dipping
- 2 tsp2 tsp rice vinegar, for dipping
- 1/2 tsp1/2 tsp sesame oil, for dipping
