Prawn Dumplings
Delicious and easy. Cheap to make but taste like luxury
Prep Time 45 minutes mins
Cook Time 10 minutes mins
Course Appetizer, Lunch, Main Course
Cuisine Chinese
Servings 4 people
Equipment
- 1 30cm non stick frying pan with lid
- 1 Food processor or stick blender
- 1 Water spray bottle Optional but makes assembling dumplings easier
Ingredients
- 12 Green prawns Deveined and chopped
- 150 gms White fish Any variety
- 1 Egg white
- 1 Red chilli (small birdseye) Seeded and finely sliced
- 1 cm Ginger Chopped
- 4 Spring onions Chopped
- 1 tsp Shao hsing wine Can use mirin instead
- 2 tsp Light Soy Sauce
- 1/4 tsp White sugar
- 1/4 tsp Sesame oil
- 2 tsp Oil (any sort) per batch of dumplings
- 1 pkt Wanton wrappers Thin white ones best
- 1/2 cup Water per batch of dumplings
Instructions
- Keep half of the chopped prawns aside
- Place remaining ingredients in a food processor (or use a kitchen wand) and blitz until combined
- Tip mixture into a clean bowl and stir through remaining chopped prawns
- Lay dumpling wrappers on clean bench (if they are square trim the corners first)
- Place a small teaspoon of mixture in centre of each wrapper
- Spray lightly with water (or moisten edges with a finger dipped in water)
- Pull dumpling wrappers up to join at top, squeeze tightly to seal
- Place completed dumplings on a tray or chopping board lined with baking paper
- Heat the frypan on a medium heat with 2 teaspoons of oil
- Once oil is warm, place dumplings flat bottom down (you should get 15-20 in the pan)
- When dumplings have nice brown bottoms, pour in water, quickly put the lid on and steam for 6 minutes on medium to low heat
- Remove lid, turn to low and leave for 1 minute to get a crispy bottom
- Serve with Dumpling Dipping Sauce or light soy
TIPS
Add more chillies if you like some heat
The fish is just a binding component. You don’t want anything too strongly flavoured. I usually use dory.
Shao hsing wine is available at most Asian pantries and grocers and some supermarkets. It will last in the pantry for ages and I also use it in stir fries.
I usually serve this as an entree or appetiser. If making it as a meal stir fry some chinese greens and steam some rice to make it a meal.
You can make the mix early in the day and keep it in the fridge until you are ready to assemble the dumplings.
Don’t worry about complicated pleating, you just end up with thick bits of wanton wrapper.
Keyword Delicious, Simple