Prawn and Gin­ger Dumplings with Black Vine­gar and Chilli Sauce

Th­ese aro­matic dumplings are per­fect paired with a spicy dip­ping sauce. Dumplings can be as­sem­bled in ad­vance and kept in the re­frig­er­a­tor un­til you are ready to cook.

Dish - Everyday Dish - - Recipes -


500 grams raw prawn cut­lets, tails re­moved, roughly chopped 3cm piece of gin­ger, peeled and finely grated 1 ta­ble­spoon fresh chives, finely chopped 1 ta­ble­spoon hoisin sauce 2 tea­spoons soy sauce 1 ta­ble­spoon finely chopped fresh co­rian­der

Black vine­gar and chilli sauce

¼ cup Chi­nese black vine­gar 2 ta­ble­spoons soy sauce 1 tea­spoon chilli flakes in oil

To cook

30 dumpling wrap­pers rice bran oil, for fry­ing Fill­ing: Com­bine the chopped prawns, gin­ger, chives, hoisin, soy sauce and co­rian­der in a bowl.

Set your­self up with a small bowl of wa­ter, a pas­try brush, a tray lined with bak­ing pa­per, the dumpling wrap­pers and the fill­ing.

Take a small tea­spoon of the fill­ing and place in the cen­tre of your dumpling wrap­per. Wet the pas­try brush and dab a lit­tle wa­ter around the edges.

Gen­tly fold the dumpling wrap­per over to make a semi­cir­cle and press any air bub­bles out as you go. Firmly seal the edges, pleat­ing one side as you go. Place on the lined tray and re­peat with re­main­ing dumpling wrap­pers.

Heat a lid­ded non-stick sauté pan over a medium heat and add a good glug of oil. Place your dumplings, 10 at a time (de­pend­ing on size of pan) in the oil.

Cook un­til dumplings are golden brown on the base, this should take around 1–2 min­utes. Add 1 cup of boil­ing wa­ter, cover and cook for 4 min­utes. When the wa­ter has evap­o­rated re­move the dumplings from the pan.

Mix to­gether the dip­ping sauce in­gre­di­ents in a small bowl to serve with the dumplings. Makes ap­prox­i­mately 30 dumplings

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