Prawn dumplings with Asian greens

Prawn dumplings with Asian greens

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4 (makes about 35 dumplings)
Photographer
Patricia Niven

MRS: There’s a moment of satisfaction when you realise you can make dumplings at home for yourself. While it does take time to fill and fold them you’ll soon get in the flow – just set up a production line and you’ll be pushing out a PB in no time.

Ingredients

Quantity Ingredient
350g raw prawns (shrimp), peeled and deveined
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 teaspoons sesame oil
pinch of salt flakes
1 x 250g packet square wonton wrappers
1 Fried rice, to serve

Asian greens

Quantity Ingredient
10 snake beans, chopped into thirds
2 bok choy (pak choy) stems, trimmed and leaves separated
3 tablespoons garlic-infused olive oil
1 tablespoon sesame seeds
2 tablespoons oyster sauce

Method

  1. Put the prawns, ginger, soy sauce, sesame oil and salt in a food processor and pulse to form a chunky paste.

    Lay a wrapper out on a clean work surface and place a teaspoon of the prawn mixture in the centre. Brush the edges of the wrapper lightly with water then fold over one side on a diagonal to form a triangle. Press to seal at the top, then continue to push down and seal from the left to the right, making sure to remove any air bubbles. Finally, grab the two bottom corners of the triangle and bring them together around the filling, pressing tightly to form the dumpling shape. (The shape is technically a tortellini fold but it’s easy to learn – if you find the filling is bulging out when you are folding the triangle over, try reducing the amount of filling you use.) Repeat with the remaining wonton wrappers and filling until all the filling has been used up.

    Layer two bamboo steamer baskets with baking paper and bring a saucepan one-third filled with water to the boil. Place the dumplings in the baskets, then set them over the pan and cover with a lid. Cook for 10–15 minutes, or until the dumplings are offer a little resistance when pressed.

    For the Asian greens, bring a saucepan of water to the boil and heat a frying pan or wok over a high heat until smoking. Blanch the snake beans and bok choy in the boiling water for 20 seconds, then drain and toss into the frying pan with the garlic oil, sesame seeds and 1 tablespoon of the oyster sauce for 30 seconds. Transfer to a plate and drizzle over the remaining oyster sauce.

    Remove the cooked dumpling from the steamer baskets and serve with the Asian greens and Fried rice (see link in ingredients list).
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