Prawn Dumpling

Prawn Dumpling

Method
Filling

Place bamboo shoot strips into hot boiling water & cook for 3mins, after that squeeze the water out.

Mix the prawn, salt, sugar, 100g potato starch, sesame oil & pepper together in a big bowl for 5 min so the mixture thickens.

Add the bamboo strips and mix well, cover and keep aside.

Making the wrapper

Using another bowl; mix the wheat starch & potato starch with the hot boiling water and start to need it.

Add 1 tsp oil to this mix and keep needing the flour until it becomes a doughy texture, cover straight away so it does not dry out.

Roll the dough into a long sausage shape and cut it into small cubes each weighing roughly 15g, keep it covered (so it doesn’t dry out) while rolling each piece into a ball.

Place a ball on a cutting board, and using the flat side of a meat cleaver or a rolling pin to flatten the ball into a thin wrapper roughly 3cm diameter.

Don’t make the wrappers TOO thin, or you’ll have trouble keeping it from falling apart on you as you fill them.

Make the Dumpling

Place about 20g of uncooked prawn filling in the centre of the wrapper.

 

Fold the wrapper in half lengthwise.

 

Using your thumb and index finger, pleat one edge, then press edges together to seal. Use water to seal your dumpling.

 

Push the edge into shape.

 

Place it into the steam basket & steam for 7-8 mins. Then ready to serve.

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