Table of Contents
Combine the wilted chive with pork, white pepper powder, soy sauce, sugar, cornstarch, and 1 tbsp of salt. Mix well using a soup spoon. Slowly add ginger-scallion-water to the filling while swirling the spoon in one direction until you have a paste consistency. Add the sesame oil and vegetable oil and mix for one more minute.
Lightly pat down to flatten the cake. Place the chive cake on an oiled 3- by 3-inch square of parchment paper. Repeat with the remaining dough and filling. Set up a steamer and steam the chive cakes until the dough is translucent, about 5 to 7 minutes.
Start with the filling. Chop the Chinese chive into small pieces. About 1/8 inch long. In a large bowl, combine the chopped chives with 1tsp of salt. Mix well and set aside for 20 minutes. This process will leave the chive to wilt, making it easier to mix later on. In the meantime, chop the ginger and scallion then mix them with I cup of water.
1/2 lb chinese chives, cleaned, trimmed and cut in 1/2-inch lengths 1/2 lb. shrimps, peeled, deveined, and cut in 1/4-inch dice Blanch the chives in boiling hot water with 1 tsp. salt for 1 minute, then drain and rinse the chives under cold water. Squeeze the excess water out of the chives.
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