Prawn and Chives Crystal Dumpling | 虾韭菜水晶粿

Prawn and Chives Crystal Dumpling is a signature Chinese Dim Sum cuisine. It is the next best popular dim sum dish after Prawn Crystal Dumpling also known as “Har Gow”. As the name suggest, the texture of the dumpling skin is translucent, tender and slightly chewy. The only difference is the filling. Har Gow’s filling is mainly with prawns. Prawn and Chives crystal dumpling includes a large proportion of chives in the recipe. In Korea, this is known as Saeu buchu mandu: 새우 부추 만두.

Video on Prawn and Chives Crystal Dumpling | 虾韭菜水晶粿

Crystal dumplings are my favourite dim sum dishes. You can have all sorts of filling in these crystal dumplings. The common crystal dumplings are Har Gow, Prawn and Chives Dumpling, Scallop Dumpling, Prawn and Corn Dumpling, Pork and Chives Dumpling, Vegetarian Chives Dumpling and the list goes on.

In this recipe, the dumplings are packed with prawn and chives. The filling is very juicy. It has natural sweetness from the prawns and aromatic umami from the chives. The dumpling skin is translucent, tender and slightly chewy. The dumplings taste sweet and savoury. Serve warm with garlic chilli sauce or black vinegar with chilli oil sauce. It taste good without the sauce as well.

Frequently asked questions:

If I don’t have wheat starch, can I replace it?

The simple answer is no. Wheat starch is the main ingredient that gives it the translucent skin for the dumpling.

If I don’t have a steaming basket, how do I steam it?

You can use a plate to steam. Just remember to brush some oil on the plate so that the dumplings don’t stick to it

How to store them?

Place the dumplings on a tray, make sure it is properly spaced out so that it doesn’t touch each other. Once it is freezed, can place in a freezer bag or air tight container to save space. Can store for 1-2 weeks. After placing in the freezer, you don’t have to defrost it, can steam it straight away

PrepCookWait timeServes
1 hour7-8 min15 min32 pieces



  • 300 grams small prawns, peeled, deveined. Minced (approx. 500 grams of unpeeled prawns) 虾 (小)300克 洗干净,虾壳虾线去掉 (大概500克没去壳的虾)
  • 150 grams of medium or large prawns, peeled, deveined. Each piece cut into 3 pieces (approx. 300 grams of unpeeled prawns) 虾 (中等)150克 洗干净,虾壳虾线去掉 (大概300克没去壳的虾)
  • 200-250 grams of chives, finely chopped 韭菜200-250克
  • 1-1/2 to 2 teaspoon salt 1-1/2 到 2 茶匙 盐
  • 2-1/2 teaspoon sugar (1 teaspoon to be added into the medium size prawns 2-1/2 糖 (1汤匙加入中等虾)
  • 2 teaspoon cornstarch 玉米淀粉 2茶匙
  • 2 teaspoon sesame seed oil 麻油2茶匙
  • 1 tablespoon vegetable oil 菜油1汤匙


  • 160 grams (1-1/4 cup + 1-1/2 tablespoon) wheat starch 澄粉160克 (1-1/4
  • 40 grams (1/4 cup + 1-1/2 tablespoon) tapioca starch 木薯粉40克 (1/4杯+1-1/2汤匙)
  • 1/2 teaspoon salt 盐1/2茶匙
  • 1 teaspoon sugar 糖1汤匙
  • 300 ml ( 1 cup + 3 tablespoon) boiling water 开水300毫升(1杯+3汤匙)
  • 5 ml ( 1 teaspoon) vegetable oil 菜油5克 (1茶匙)

Sauce: Best eaten with garlic chilli sauce or black vinegar chilli sauce

Black vinegar chilli sauce ingredients:

  • 2 tablespoon black vinegar 黑醋2汤匙
  • 3 teaspoon chilli oil 辣椒油3茶匙
  • 1 teaspoon sesame oil 麻油1茶匙
  • Some shredded ginger 酱丝


  1. Cut the medium size prawns into 3 smaller cubes. Place in a bowl. You should have about 33 cube. Each cube will be placed into one dumpling
  2. Add in 1 teaspoon of sugar into the prawns. Mix in one direction for about 1 minute. It should help the prawn become crunchy
  3. Add the chives, minced prawns, prawn cubes, salt, sugar and cornstarch into a large mixing bowl. Mix in in one direction until you get a paste-like consistency
  4. Add the remaining sesame oil and vegetable oil. Mix in in one direction until you get a paste-like consistency
  5. Cover with plastic foil and place in the fridge
  6. Make the dough: Place the wheat starch, tapioca starch, salt and sugar into a bowl. Mix well. Add in the boiling water
  7. Transfer to work top. Add oil. Knead until you get a smooth dough
  8. Cover and let it rest for a minimum 15 minutes
  9. This dough makes 32 dumplings. Divide dough into 2. Work on half the dough and cover the remaining half to prevent from drying up
  10. Roll dough into a log shape. Further divide into 16 smaller pieces.
  11. Turn dough onto its stump. Flatten with your palm. Then use a rolling pin and flatten into a flat disk about slightly bigger than the size of your palm. Thickness side and centre of dough the same. So roll the rolling pin from the side to 3/4 to the centre. If dough is sticky, sprinkle some tapioca starch on the work surface.
  12. Place 1 teaspoon of filling into the centre of the flatten dough.
  13. Fold in half and pleat the sides. See video for demonstration
  14. Place in the bamboo steamer. If you don’t have a bamboo steamer, can steam on a plate. Oil the base of the plate to prevent the dumpling from sticking
  15. Pre boil the wok. Steam on high heat 7-8 minutes or until dough skin is translucent
  16. Serve warm. Can be eaten without sauce. Or serve with garlic chilli sauce or black vinegar chilli sauce