PRAWN AND CHIVE SPRING ONION DUMPLINGS
Preparation time 30 mins Cooking time 15 mins Makes 50
15 green prawns, peeled,
deveined, finely chopped 100g firm tofu, crumbled
6 green shallots, very finely sliced, or 1 bunch garlic chives, finely chopped
½ bunch chives, finely chopped 1½ Tbsp potato starch or cornflour 2 tsp Korean red pepper paste (also known as gochujang, available in your local Asian grocer)
½ tsp sesame oil
½ tsp salt
¼ tsp ground white pepper
1 packet round white
3 Tbsp vegetable oil
1 Tbsp plain flour
200ml cold water DIPPING SAUCE 60ml light soy sauce 1 Tbsp brown rice vinegar 2 drops sesame oil
STEP 1 To make the dipping sauce, combine all ingredients in a small bowl and set aside.
STEP 2 Put prawn meat, tofu, shallots, chives, potato starch, red pepper paste, sesame oil, salt and pepper in a large bowl, and mix until well combined.
STEP 3 Lay half the wonton wrappers on a clean, dry surface. Spoon teaspoons of prawn mixture into middle of each wrapper, brush one edge lightly with water and pinch the edges together to form pleats at the top.
STEP 4 Put half the vegetable oil in a large frying pan with a tight-fitting lid and set over medium-high heat. Carefully lay half dumplings flat side down into oil, in a single layer, and cook for 2 minutes until bottoms turn brown and crispy but not burnt.
STEP 5 Meanwhile, combine flour and cold water in a bowl, whisking until combined.
Pour half in with the browned dumplings, place lid on pan and leave to steam for 4-5 minutes.
STEP 6 Remove lid to evaporate the last of the water, which will result in a crispy crust forming on the bottom of the pan. Tip dumplings out on a plate or use a spatula and place on a serving dish. Repeat with remaining oil, dumplings and liquid.
STEP 7 Serve with soy dipping sauce.