Prawn, Chive & Coriander Dumplings

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
Method
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Dumpling dough
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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.
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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.
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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.
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Filling
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To make the filling, combine all the ingredients in a bowl and set aside.
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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.
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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