Chinese Steamed Dumplings /Jiaozi (饺子) are a kind of Chinese dumpling, commonly eaten across East Asia. It’s one of the major foods eaten during the Chinese New Year and year round in the northern provinces. Though considered part of Chinese cuisine, Dumplings are popular and often eaten in other parts of Asia and in Western countries.
Dumplings typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.
Drain the water spinach and bamboo shoots. Coarsely chop. Book.
Wash chives and cilantro. Chop finely.
Chop onion and peeled shrimp once.
In a bowl, combine all ingredients, except the ravioli sheets, intimately. If the stuffing is too liquid, add a little potato starch.
For achieving a Dumplings, take a sheet and put in the center the equivalent of a teaspoon of stuffing. Fold the sheet on itself to form a triangle. Fold the bottom edges of the triangle towards the center. Tighten.
Use all ingredients until exhaustion.
Cook the dumplings steam for fifteen minutes. Serve with a little soy sauce and hot sauce.