CRAYFISH & PĀUA DUMPLINGS
MAKES ABOUT 20
200g raw crayfish tail ¼ cup minced pāua 1 tablespoon grated ginger 1 tablespoon crushed garlic 1 tablespoon finely chopped chives 2 tablespoons soy sauce ½ tablespoon Chinese cooking wine dumpling wrappers (available from Asian supermarkets) Finely chop the crayfish tail using a large knife. Add the minced pāua and fold in the ginger, garlic, chives, soy sauce and Chinese cooking wine.
Use to fill dumpling wrappers and fold in your desired shape – for filling and folding tips, see Sarah Tuck’s dumpling feature in issue 180 (find the online version by searching “How to make dumplings to die for” at stuff.co.nz), and/or check out some Youtube tutorials.
Bring a saucepan or large, deep frying pan of water to the boil. Line the bases of a multi-level bamboo steamer with baking paper and place the dumplings in so they don’t touch each other. Set over the simmering water and steam for about 15 minutes.