Better Homes and Gardens (Australia)
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
wonton wrappers
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.