Briefly stir-fry chives or chives in peanut oil.
Whisk with shrimp, season with cilantro, ginger, rice wine, soy sauce and chili.
Place tablespoon-sized mounds in the center of the wonton leaves. Mix cornstarch with water until smooth. Brush the edges with it and press well together so that the wontons are sealed at the top.
In a wide frying pan, toast in layers in sesame oil until the overlay surface takes color. Extinguish with soup, steam with lid closed for three to five min. Then, without lid, evaporate liquid. Serve immediately.
Tip: Soy sauce or a hot chili sauce goes well with this.
Tips for the method “steaming or possibly steaming/stepfrying” Cooked food such as potatoes, vegetables, fish, pasta, poultry, fruit or possibly long grain rice cut into large pieces on the spot is gently cooked in its own steam. This preserves natural color and almost all nutrients, especially water-soluble vitamins. A steam cooker or possibly simple metal inserts for frying pans are needed.
Inexpensive and decorative are Asian bamboo baskets with lids, which are available in various sizes (globe). Several tiers can be placed on top of each other and on a suitable frying pan with a little liquid or on the insert in the wok.
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Our tip: Fresh chives are much more aromatic than dried ones!