Delicious Steamed Shrimp and Pork Chive Cake Recipe, Soft and Chewy, Simple to Make

How to make Chive Cake

• 1

  Prepare the ingredients

  Wash the chive leaves and chop them finely.

  Peel the shrimp, remove the black vein, and take the meat to make the filling. Soak the shrimp meat in 150ml of white wine for 5 minutes to reduce the fishy smell, then rinse with clean water and let it drain.

  
• 2

  Grind the filling mixture

  Mix the shrimp with 1/2 teaspoon of ground pepper, 1/3 teaspoon of salt, and mix well.

  Put the chopped chives and shrimp together in a food processor and grind them into a paste. If you prefer not to eat ground shrimp, you can chop the shrimp and mix it with the chives instead.

  After grinding, transfer the chive-shrimp mixture to a bowl, add 1 teaspoon of cornstarch, 2 tablespoons of fried garlic oil, 1 teaspoon of fish sauce, and 1/2 teaspoon of sesame oil, marinate the filling for 30 minutes to allow the flavors to blend. While marinating the filling, prepare the dough.

  

  

  
• 3

  Mix and knead the dough

  Mix well the ingredients including: 150g potato starch, 150g tapioca flour, 1/3 teaspoon of salt, and 300ml of boiling water.

  Use really hot water to mix the dough to make the cake skin chewy, preventing the filling from leaking out when steaming the cake.

  You use a spoon to mix the dough until it cools down a bit, then add 2 teaspoons of cooking oil and mix well, after that you start using your hands to knead the dough.

  Knead the dough until the dough mass combines without any dry flour on the outside, the dough is smooth, shiny, and fine.

  

  
• 4

  Wrapping the cake

  You place the dough on a flat surface, roll it into a cylinder, and then cut it into small pieces. You roll the dough thin, use a round mold to press into the dough, thus we have a nice round piece of dough to wrap the filling.

  Scoop an adequate amount of filling and place it on the piece of dough, wrap the filling in the center, pinch and press the cake into a triangular shape.

  For simplicity, you can fold the piece of dough in half so that the outer layer covers the filling completely, pinch around the edges to seal it like wrapping a dumpling. The thinner the dough, the softer it is and the better it tastes.

  
• 5

  Steaming the cake

  Line the steamer with parchment paper, use a sharp skewer to poke small holes so that steam can escape while steaming the cake, then arrange the cakes in the steamer.

  Pour water into the steaming pot and bring to a boil, place the steamer on top, reduce the heat to medium, and steam the cakes for about 15 minutes.

  The parchment paper helps prevent the cakes from sticking to the steamer, and you should arrange the cakes so that they do not stick to each other to avoid breaking when removing them.

  
• 6

  Making the dipping sauce

  Mix together the ingredients including 3 teaspoons of soy sauce, 2 teaspoons of water, 1 teaspoon of sugar, 1 teaspoon of apple cider vinegar, and 1 sliced chili. Stir well until the sugar dissolves.

  
• 7

  Final product

  Take the chive cakes out onto a plate and serve with the dipping sauce. You can enjoy chive cakes for breakfast or as a snack anytime you like!