Shrimp and Chive Dumpling
Makan Tengah Hari • Malaysia
How to Make Shrimp and Chive Dumpling (Traditional & Healthy Version)
Shrimp and Chive Dumpling, or 'Ladu Udang dan Kucai', is a beloved dish within Malaysia’s vibrant Chinese community, particularly enjoyed during lunch. These delicate dumplings feature a soft, translucent skin enclosing a savoury filling of fresh shrimp (udang) and fragrant chives (kucai), offering a taste of Malaysia’s multicultural culinary heritage. The combination of local ingredients like chives, fresh prawns, and sometimes a hint of sesame oil reflects the blend of classic Chinese techniques with Malaysian flavours. In Malaysia, dumplings are often enjoyed as part of dim sum gatherings or festive occasions. This health-conscious adaptation uses minimal oil and incorporates fresh, locally sourced produce. The light and juicy filling pairs beautifully with a tangy dipping sauce, making these dumplings a flavourful, guilt-free choice. By using simple steaming methods and wholesome ingredients, Shrimp and Chive Dumplings serve as a nutritious, high-protein meal that fits perfectly into a calorie-controlled diet, while still celebrating Malaysia’s rich culinary traditions.
Bahan-bahan(untuk 6 dumplings per serving)
- 150g Fresh shrimp (udang), peeled and chopped (Medium-sized, deveined)
- 1/2 cup Chinese chives (kucai), finely chopped (Local kucai preferred)
- 2 tbsp Shallots, finely diced (Bawang kecil)
- 1 tbsp Low-sodium soy sauce
- 1 tsp Sesame oil
- 1/4 tsp White pepper
- 12 pieces Dumpling wrappers (Thin, wheat-based, 8cm diameter)
- 2 tbsp Carrot, shredded (For garnish and texture) - pilihan
- 1 Pandan leaf, knotted (For steaming aroma) - pilihan
Arahan
- 1
Combine chopped shrimp, kucai, diced shallots, soy sauce, sesame oil, and white pepper in a bowl. Mix well to form a cohesive filling.
5 minutes
Chill the filling for 10 minutes to enhance flavour and make wrapping easier.
- 2
Place a dumpling wrapper in your palm. Add 1 heaping teaspoon of filling in the center, then fold and pleat the edges to form a half-moon shape. Seal with a dab of water.
5 minutes
Don’t overfill to prevent tearing; keep wrappers covered to avoid drying out.
- 3
Line a steamer basket with baking paper or a pandan leaf. Arrange dumplings in the basket, leaving space between each.
2 minutes
Use pandan leaf for authentic aroma and to prevent sticking.
- 4
Bring water to a boil in your steamer base. Steam dumplings over medium-high heat for 8–10 minutes, until the skin turns translucent and shrimp is cooked.
10 minutes
Avoid overcrowding the steamer to ensure even cooking.
Kenapa hidangan ini sihat
This healthy version of Shrimp and Chive Dumpling is perfect for calorie-conscious eaters. Steaming instead of frying reduces overall fat intake, while the use of lean protein and fresh vegetables supports muscle repair and satiety. By choosing low-sodium soy sauce and avoiding artificial additives, this dumpling recipe aligns with balanced, heart-friendly eating habits promoted across Malaysia.
Shrimp and Chive Dumplings are low in calories and rich in protein, thanks to fresh udang and kucai. They provide essential nutrients like vitamin K, A, and folate from the chives, and omega-3 fatty acids from the shrimp. Minimal use of oil and steaming as the main cooking method keeps fat content low. The inclusion of shallots and pandan leaf adds antioxidants and subtle fragrance, making this dish both nutritious and satisfying.
Petua
- 💡Tip 1: Keep wrappers covered with a damp towel to prevent drying.
- 💡Tip 2: Use fresh, firm shrimp (udang) for the best texture.
- 💡Tip 3: Add a pandan leaf in the steamer for an authentic Malaysian aroma.
Penyimpanan & hidangan
Store steamed dumplings in an airtight container in the fridge for up to 2 days. Re-steam for 3–4 minutes before serving. Uncooked dumplings may be frozen on a tray, then transferred to a freezer bag for up to 1 month.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 44.0 kcal |
