Prawn, Chive & Coriander Dumplings

Name: Prawn, Chive & Coriander Dumplings
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
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

30 minutes + 1 hour 30 minutes

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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