We like eating dumplings. But sometimes the frozen dumplings we bought from Asian markets have too much MSG in it. So I always like making our own dumplings. Also, if you have some vegetables in your fridge that you don’t know what to do, you can simply make them as fillings for dumplings.
So today I made two fillings of dumplings. One is with Chinese chive and shrimp, and the other is cabbage dumplings for my husband who is a vegetarian. I will just talk about the Chinese chive and shrimp dumplings in this post, since the steps for making different dumplings are mostly the same.
We rarely saw cheese baked seafood rice on the menu of most American restaurants. The only time we had it was in a Hong Kong restaurant when we traveled to California. Even though I am not a big cheese fan, this is so good that I can’t stop eating. So I decided to make one as our dinner.
I made a seafood rice for myself, and since my husband is a vegetarian, I made a veggie one for him. And the process is not complicated at all.