Home-Made Prawn and Chive Dumpling Recipe
on 13 August 2015
Dumplings are hard to resist - delicious little morsels that melt in your mouth with a burst of flavour. Why not try making them at home with this simple recipe:
MAKE-AT-HOME PRAWN AND CHIVE DUMPLINGS
600g green medium king prawns, peeled, deveined, finely chopped
3 garlic cloves, crushed
1 tablespoon very finely chopped fresh chives
1 red chilli, seeds removed, finely chopped (optional)
1 1/2 tablespoons soy sauce, plus extra for serving
2 tablespoons rice vinegar, plus extra for serving
30 store-bought gow gee wrappers
Of course, if making dumplings from scratch seems like a lot of hard work, you can also pop into Thanh Binh Bamboo and feast on an array of dumplings, including Shanghai Dumplings, BBQ Pork Buns, Prawn Dumplings, Prawn & Pork Dumplings, Chicken & Prawn Dumplings, Steamed Gyoza, Deep Fried Gyoza, Deep Fried Pork Dumplings, Deep Fried Prawn Dumplings and more!
- Combine chopped prawns, garlic, chives, chilli (optional), soy sauce and rice vinegar in a mixing bowl.
- Prepare a small bowl of cold water. Spread wrappers out on a flat surface, and spoon 2 teaspoons of the filling mixture in the centre of each wrapper – be careful not to overload. Brush the edges of the wrapper with cold water. Fold sides up into the middle, and pleat or fold one side of the dumpling 3 or 4 times, pressing firmly into the other side as you go. Repeat with remaining wrappers.
- Oil the base of a steamer or line with baking paper (with holes poked through), and steam dumplings for 15 minutes, or until filling is cooked through.
- Serve with a dipping sauce of 2 parts soy to 1 part rice vinegar.