Prawn, Chive & Coriander Dumplings

30 minutes + 1 hour 30 minutes

Ingredients

  • Dumpling dough
  • 2 cup homebrand flour standard plain, 1.5kg
  • Filling
  • 400 g prawn meat, finely chopped or minced in a food processor
  • 5 tablespoons coriander leaves, finely chopped
  • 2 tablespoons chives, finely chopped
  • 1 1/2 tablespoons spring onions, finely sliced
  • 1 tablespoons sesame oil
  • 1 tablespoons rice wine
  • 1 tablespoons soy sauce
  • 1 tablespoons finely chopped red chilli
  • pinch salt
  • 1/2 tablespoons cooking wine
  • pinch cracked black pepper
  • pinch sugar
  • 1 large clove garlic, minced
  • 1 tablespoons finely chopped red chilli
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Method

Dumpling dough

To make the dumpling wrappers, place flour in the bowl of a food processor. With the machine running, add the water in a steady stream.

As soon as the water has been added, stop and check the dough. It should be rough-looking but feel soft and be able to hold its shape. If necessary add more water, 1 teaspoon at a time, or more flour, 1 tablespoon at a time. Turn the processor back on and run for just a few more seconds avoid overworking the dough.

Place the dough onto a lightly floured surface and knead for about 30 seconds until smooth and somewhat elastic – if you press the dough it should bounce back with a light impression of your finger remaining. Place the dough in a zip-lock bag, remove all air and leave to rest at room temperature for anywhere between 15 minutes and 2 hours. The dough should steam in the bag making it soft and easy to work with.

Filling

To make the filling, combine all the ingredients in a bowl and set aside.

Take a golfball-sized piece of the dough and roll it out until it is about ½cm thick. Place a heaped teaspoonful of the filling in the centre. Press the edges together with damp fingers, crimping the edges, to form a half moon shape. Repeat with the remaining dough and filling.

Steam the dumplings in a baking paperlined bamboo steamer set over a wok for 5-7 minutes until the filling is cooked. Serve with soy sauce and sweet chilli sauce.

By Food Meg

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